Reasons for Adding Corn

• Adding canned corn to your bread gives it more corn flavor and a moister texture than it would have without the corn. The bits of bright yellow from either creamed corn or whole kernels also give the bread visual interest and heighten your perception of the corn flavor itself even before you take a bit.

How To's for Adding Corn

• Creamed corn works as is for any cornbread recipe, but whole kernels need a quick pulse or two in a blender or food processor to break up the kernels, which otherwise make the cornbread too chewy. Rinse and drain whole-kernel corn before you use it. As a general rule, add up to one-third cup of corn with no change to your normal recipe; decrease the amount of liquid in a recipe by about one-fourth cup if you add larger amounts of corn.

Adding More Vegetables

• For even more flavor and visual interest, add vegetables whose flavors pair well with corn, such as bell peppers, hot chiles or dried tomatoes. Chop the vegetables into small pieces; reduce the liquid called for in a recipe by a few tablespoons if you add large amounts of additional ingredients. Cornbread dough is typically on the thick side, but if it ends up so thick you can't spread it out in the pan, add more liquid.

Adding Savory Ingredients

• If you add only one-half cup of canned corn to your cornbread, you'll have room to add other savory ingredients to amp up the flavor. Adding as little as one-quarter cup of salty meats, such as bits of ham, bacon or salami, add more protein to the bread and enhance its flavor. Using buttermilk instead of regular milk adds an interesting sour tang the bread, while about one-half cup of strongly flavored cheese, such as smoked Gouda, brings richness and flavor to the bread.