Wednesday, November 16, 2011

Easy Cornbread for Thanksgiving from Riley Adams

Cornbread 003Fall is one of my favorite times of the year and Thanksgiving is one of the main reasons. It’s such a great time to reconnect with friends and family.

And the food is pretty amazing, too! Although getting everything cooked and ready at once can be a challenge for me. Sometimes I forget where I left off with a recipe or what I should be stirring or checking on!

Bread is usually what gets forgotten while I’m focusing attention on theRileyAdamsFoodBlogPostpic_thumb_thumb[3] turkey and sides. With this easy cornbread, though, I have a harder time forgetting about it. Maybe that’s because it’s in a casserole dish and needs longer to cook than just warm-and-serve rolls. At any rate, it’s a tasty addition to the Thanksgiving table. And a very moist cornbread.

One caveat—if you’re feeding a crowd, you may want to double this recipe. Cornbread 005

Easy, Corny Cornbread

1 cup cornmeal
2 beaten eggs
1 cup milk
1 large can of cream-style corn
1/4 cup vegetable oil
1 finely-chopped medium onion
8 oz. shredded sharp Cheddar cheese

Preheat oven to 350 degrees. Grease a casserole dish. Combine all ingredients except the cheese. Pour half the batter into the greased dish, then sprinkle cheese on the top of the batter. Add the remaining batter on top. Bake at 350 degrees for 40 minutes.mlk blog1

Hope you’ll all have a wonderful Thanksgiving! --Riley/Elizabeth
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Don’t forget to enter the Mystery Lovers’ Kitchen Christmas cookie contest!

cookies-milkTo enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).

We'll choose 10 finalists, recipes that we'll bake and post here on the blog.

Then you, our readers, will choose the overall winner who will win a fabulous collection of cookie decorating supplies!


  1. It has been too long since I've checked in with my favorite murderess's. AND YOU HAVE A NEW BOOK! Will be so much fun to catch up with Aunt Pat's gang over Thanksgiving... Hope there is a little Elvis ;-)

    Formerly Year on the Grill

  2. Elizabeth, one of my friends always made the best cornbread and she insisted it was because she added a can of creamed corn! You know I'll like this recipe!

    And next to the recipe, I *love* that glass of milk and platter of cookies. So cute!

    ~ Krista

  3. Riley - - a cheesy, corny cornbread. Fun ingredients. I honestly wouldn't have thought to add canned corn to the bread. It must give it lots of texture.


  4. Wonderful recipe, Elizabeth (Riley) - very easy to make and adapt for a large crowd of hungry dinner guests. I just don't think I can wait another week. I'm ready to nom-nom that cornbread right now!

    Happy Thanksgiving!
    ~ Cleo

  5. I have been wanting a recipe for cornbread and I finally have one, Thank you ;) My family has been eating and asking for Corn Muffins but I like this better.

  6. What size casserole dish do you use? Cheese and corn-what's not to love?!

  7. Dave--Yay! So glad you checked in with us, Dave! Hope you'll enjoy the book. I'm going to write some Elvis into book 4 just for YOU!

    Krista--The corn makes the difference, for sure!

    Isn't that a cute picture? It's supposed to animate, but for some reason it wouldn't on my end!

    Avery--It's almost like a casserole...but it's technically a bread.

    Cleo--It seemed smaller when I cooked it this time...probably because my son ate half of it when he came home from school!

    Shawn--Corn muffins are sometimes a little dry for me..this cornbread is really moist!

    Libby--I use a 3 quart (9 x 13). Hope you'll enjoy!

  8. Delicious looking recipe. But the best cornbread I ever made and ate was done in a cast iron skillet. You should try that sometime. It's so good!

  9. Mollie--You're so right! I've cooked it that way, too. Very, very tasty!