Having finally gotten the creamed corn right, it was time to turn it into some cornbread. Like the creamed corn, I ended up making this one twice in an attempt to get it right. After making it the first time, I realized that the baking soda and powder I had used were both old and needed to be replaced.
It's basically a muffin mix with creamed corn added
The recipe really couldn’t be much simpler. Some milk, eggs, flour, sugar, baking powder & soda and some creamed corn. Mix it all up, pour it into a cast iron pan and bake for 20 minutes. I’m still not entirely 100% sure what the difference between cornbread and a corn muffin is supposed to be, and making this recipe, it felt like the only real difference between the recipes was the added creamed corn into the batter.
Cooked Until golden and springy
The first time I made this, I cut up a couple pieces and served one to Emily. She commented that it looked and smelled great, but after taking a single bite declared, “I don’t like it”. She had two gripes: the first was the texture – it was gritty. The second was that it wasn’t nearly sweet enough. I read up and learned that old baking powder and soda can sometimes affect the texture of baked goods. I hoped that replacing them with new ones might help enough.
I also decided to up the sugar amount from one tablespoon to three. I have since read that one of the few differences between corn bread and corn muffins is that muffins tend to be a little bit sweeter.
It looks and smells great
Unfortunately, Emily didn’t really like the second cornbread too much either. The sugar helped the sweetness and the texture was a little lighter and fluffier, but there was still a hint of grittiness to it. The recipe called for stone ground cornmeal, but I only had “plain” cornmeal. I’m thinking that a finer cornmeal might help with the gritty texture, but I’m not really crazy about trying the recipe a third time just yet.
Creamed Corn Cornbread Rating: 
Cornbread must be served with butter
