Can "cream-style" corn substitute for creamed corn in cornbread?
I was searching for an extra-moist cornbread recipe, and found several that said the secret was to add some creamed corn. From the descriptions/quantities involved, it seemed clear that they meant canned creamed corn, not the homemade variety. However, all I've ever seen in the grocery store is cream-style corn, which does not generally involve cream, or even dairy products of any sort. (The ingredients are usually corn, sugar, cornstarch, and salt.)
Thus, my question is twofold: (1) is actual creamed corn available canned, and I just don't know about it? (2) If I use cream-style corn, will it have the same effect of adding extra moistness to my cornbread, or should I substitute something else instead?
Best Answer
It's canned cream-style corn that the recipes are expecting you to use, it's not a substitution at all. It does make for nice cornbread.
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Is Cream Style Corn the same as creamed corn?
Is cream style corn the same as creamed corn? They are one in the same. And while many creamed corn recipes puree a portion of the corn in the recipe to contribute to the creaminess, I don't do that with mine. Most of my recipes aim to cut down on cooking and prep time without losing quality and flavor.Can I use regular corn instead of creamed corn for cornbread?
Fresh Corn Like with frozen corn, it is used when trying to add the corn flavor to your recipe. Use an equal amount of fresh corn as you would with the creamed corn.How do you mimic creamed corn?
Substitutes. Take a quantity of fresh corn kernels, either fresh off the cob, canned or frozen (thawed). Pur\xe9e half of them in a blender with a small amount of water or milk.Home Style Creamed Corn Recipe
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Answer 2
Creamed corn is a dish made from the kernels of fresh, sweet corn, that are cooked down in their own juices. Cream is not normally added; the creaminess is the liquid from the fresh corn thickened with the native starch.
This is in contrast, to for example, creamed spinach, which is spinach cooked down in a bechemel or cream sauce.
Canned versions of creamed corn are readily available.
Either will work in a corn bread recipe to add more corny flavor and texture.
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Images: Terje Sollie, Piotr Arnoldes, Karolina Grabowska, Nothing Ahead