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?
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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.
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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