Custardy Cornbread

Custardy Cornbread

SERVINGS

10

PREP TIME

10 Min

COOK TIME

60 Min

This is next level cornbread—custardy and rich, with the delicate pop and sweetness of our Whole Kernel Sweet Corn and the creamy richness our Creamed Corn. Using a packaged corn mix as a base saves time and measuring, and the addition of sour cream helps create a light, fluffy texture. This cornbread makes a perfect side dish for Thanksgiving, holidays, or entertaining throughout the year.
FEATURED PRODUCTS
Green Giant® Cream Style Sweet Corn

Green Giant® Cream Style Sweet Corn
WHERE TO BUY
Green Giant® Whole Kernel Sweet Corn

Green Giant® Whole Kernel Sweet Corn
WHERE TO BUY
Custardy Cornbread

FULL RECIPE

Serving Size: 10

Prep Time: 10 minutes

Cook Time: 60 minutes

Green Giant product(s) used: Green Giant® Cream Style Sweet Corn

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

Lists of ingredients:

  • 2 large eggs
    1 cup sour cream
    1 stick unsalted butter, melted
    2 Tablespoons sugar
    1 ½ teaspoon salt
    2 cans (14.75 ounces each) Green Giant® Cream Style Corn
    1 can (15.25 ounces) Green Giant® Whole Kernel Sweet Corn, drained
    2 boxes (8.5 ounces each) cornbread mix

STEPS

1 Preheat oven to 350ºF and grease a 9x13 oven-safe pan with butter. Set aside.
2 In a large mixing bowl, stir together eggs, sour cream, melted butter, sugar, salt, cream style corn, and corn. Stir in cornbread mix.
3 Pour into greased pan and bake for 55-60 minutes, until center is set. Allow to cool on a rack for 15 minutes before serving.

TIPS & TRICKS

If you like a little spice, stir a small can of chopped green chiles, drained, into the batter. You can also add bacon bits, chopped green onions or chives, shredded cheddar cheese, or chopped toasted pecans.

Custardy Cornbread can be made up to three days ahead of time. Cover the pan with plastic wrap and store it in the refrigerator. Before serving allow the cornbread to come to room temperature or warm it briefly in the oven or microwave.

Serving Size: 10

Prep Time: 10 minutes

Cook Time: 60 minutes

Green Giant product(s) used: Green Giant® Cream Style Sweet Corn

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

  • 2 large eggs
    1 cup sour cream
    1 stick unsalted butter, melted
    2 Tablespoons sugar
    1 ½ teaspoon salt
    2 cans (14.75 ounces each) Green Giant® Cream Style Corn
    1 can (15.25 ounces) Green Giant® Whole Kernel Sweet Corn, drained
    2 boxes (8.5 ounces each) cornbread mix

1 Preheat oven to 350ºF and grease a 9x13 oven-safe pan with butter. Set aside.
2 In a large mixing bowl, stir together eggs, sour cream, melted butter, sugar, salt, cream style corn, and corn. Stir in cornbread mix.
3 Pour into greased pan and bake for 55-60 minutes, until center is set. Allow to cool on a rack for 15 minutes before serving.

Tips & Tricks

If you like a little spice, stir a small can of chopped green chiles, drained, into the batter. You can also add bacon bits, chopped green onions or chives, shredded cheddar cheese, or chopped toasted pecans.

Custardy Cornbread can be made up to three days ahead of time. Cover the pan with plastic wrap and store it in the refrigerator. Before serving allow the cornbread to come to room temperature or warm it briefly in the oven or microwave.

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