Fall finally found Southern Utah and I couldn’t be more pleased. It’s downright chilly when we walk to school in the morning and all I want to make is soup and chili. I am a total soup lover and Henry, my happy second child, is right there with me. The rest of the family likes it fine but they aren’t crazy about it like Henry and I are. So in an effort to keep everyone happy and full I plan on serving some kind of awesome bread to compliment a soup/chili/stew meal. Cornbread is one of my favorite sides to make for a soup meal because everyone loves it and it only takes about five minutes to get it in the oven.
This recipes is a little different from my normal go to cornbread recipe because you add a can of creamed corn. This is a trick that I learned from one of my Indiana aunts and it’s a fun little change from the usual. The creamed corn makes the cornbread extra sweet and creamy. Add a little honey butter on you’ll be in heaven.
So next time your making a batch of chili plan on serving this on the side. Five extra minutes of effort never tasted so good.
The creamed corn in this easy cornbread recipe makes the cornbread extra sweet and creamy!
- 1 1/4 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 2 eggs
- 1/2 cup milk
- 1/3 cup melted butter
- 1 15-ounce creamed corn
- Preheat the oven to 425 degrees. Grease a glass 9×9 baking dish, 9-inch pie plate, or cast iron skillet.
- In a large mixing bowl add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine. Make a well in the center of the dry ingredients and add all your wet ingredient. Stir to combine just until the mixture comes together.
- Pour batter into prepared pan and bake until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean, about 25 minutes.
- Let the cornbread cool for 5 minutes before serving warm with butter and honey.
- Category: Baking
- Method: Oven
- Cuisine: American
Keywords: sweet cornbread recipe, easy cornbread recipes, Thanksgiving side dish, Thanksgiving recipe
The colors around town are just starting to show through but on the mountain, about 40 minutes from our house, they are in their full fall glory. Thomas and I snuck up to the mountain this weekend for a quick overnight date. It was so fun to stop and take a few pictures without feeling like we had to be somewhere.
We were only gone for a night and a day but it was just the thing this mama needed to recharge her batteries. The last time we spent the night without the kids we were having a baby and the time before that was years ago. I’d like to think we’ll do it again soon, but let’s be honest, it’ll probably be years until we do it again. Oh well, I sure did enjoy it.
When was the last time you spent the night away from your kids?
If you are looking for something to serve this sweet and creamy cornbread with, you might like these:
Easy Chicken Enchilada Soup
Everything but the Kitchen Sink Soup
Cream of Tomato Soup
Sausage and Vegetable Soup by One Lovely Life
Italian Sausage and Bean Soup from The Lemon Bowl