Name: Creamed Corncornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3/4 cup yellow cornmeal, medium grind; 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 cup white sugar; 1/4 tsp salt; 1 cup canned creamed corn; 1/2 cup (125g) unsalted melted butter; 2 eggs, lightly whisked; 3/4 cup milk; 1 - 2 tbsp melted butter (for greasing and brushing)

There’s something incredibly comforting about the rich, moist texture of a warm slice of cornbread straight from the skillet, especially when it’s studded with sweet creamed corn. This Creamed Corncornbread Recipe captures that perfect balance—with a tender crumb that’s not too sweet, making it a standout side or snack you'll keep coming back to.

The image shows a close-up of a piece of golden cornbread square sitting on top of other cornbread squares. The top layer has a small melting pat of butter in the middle, glossy with honey or syrup dripping down its sides. The cornbread has a soft and crumbly texture with a slightly browned crust around the edges. The background is softly blurred with similar cornbread pieces. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamed Corncornbread Recipe
Top Tip
How to Serve Creamed Corncornbread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamed Corncornbread Recipe

Why You'll Love This Recipe

I adore this Creamed Corncornbread Recipe because it combines the best of moist, buttery cornbread with the natural sweetness and creaminess of creamed corn, yielding a texture that’s soft but with a little crunch on the edges. It’s so simple to pull together, yet feels special every time.

Perfectly Moist Texture: The creamed corn keeps the cornbread tender and juicy inside, avoiding that dry crumb you sometimes get.
Quick and Easy: No fancy ingredients or complicated steps—just trusty pantry staples and a quick mix.
Cast Iron Skillet Magic: Baking it in a hot skillet produces that unbeatable crust just right for soaking up butter and honey.
Versatile Flavor: Not too sweet, so it pairs with savory mains or even a drizzle of honey for dessert-worthy moments.

A close-up view of a woman's hand holding a soft, crumbly square piece of golden-yellow cornbread with a slightly browned crust. The cornbread is broken open, revealing a moist, light yellow inside with melted butter slowly oozing in the center. In the blurred background, more whole cornbread squares with a shiny, browned top can be seen stacked closely together. The entire scene has a warm, inviting look on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every component here plays its part in creating that classic yet moist cornbread texture. The medium grind cornmeal brings that rustic corn flavor without being gritty, and the creamed corn adds moisture and natural sweetness. Butter and eggs enrich the batter for a tender crumb, while baking powder gives that gentle lift.

Flat lay of a small mound of medium grind yellow cornmeal, a neat heap of plain all-purpose flour, a small white ceramic bowl with white sugar crystals, a small white ceramic bowl holding fine white baking powder, a tiny white ceramic bowl with fine salt, a small white ceramic bowl filled with creamy yellow creamed corn, a small white ceramic bowl containing melted golden butter, two whole brown eggs with clean shells, a small white ceramic bowl of fresh milk, a small white ceramic bowl with melted butter for greasing, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Cornmeal: I like a medium grind to give the bread a bit of texture without it being gritty; polenta works great if you can’t find classic cornmeal.
Flour (plain/all-purpose): Balances the cornmeal, lending structure so the bread doesn't crumble apart.
Baking Powder: The magic leavener here, ensuring your cornbread rises with a light crumb.
White Sugar: Just enough sweetness to complement the corn, but not overpower it.
Salt: Enhances all the flavors and balances the sweetness.
Canned Creamed Corn: This ingredient is my secret weapon—adds moisture and those delightful pockets of creamy sweetness.
Melted Butter (unsalted): Richness and flavor, plus it helps create that golden crust from the hot skillet.
Eggs: Bind everything together and give the batter a nice lift.
Milk: To thin out the batter just right so it pours smoothly into the skillet.
Butter (for greasing & brushing): Ensures the cornbread doesn’t stick and adds buttery crispness to the edges.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamed Corncornbread Recipe is how easy it is to tweak—whether that’s adding a smidge of spice or swapping ingredients to suit your taste or dietary needs.

Variation: Sometimes, I toss in diced jalapeños or a handful of shredded cheddar cheese for an extra kick and melty texture—totally delicious!
Dairy-Free: You can swap the milk for almond or oat milk and use a dairy-free butter alternative with great results.
Gluten-Free: If you want to go gluten-free, try using a cup of all-cornmeal or a mix of gluten-free flour blends; the texture will be slightly different but still moist.
Sweetness Level: Feel free to reduce the sugar if you prefer a less sweet cornbread or add a tablespoon of honey to the batter for a natural sweetness boost.

Step-by-Step: How I Make Creamed Corncornbread Recipe

Step 1: Preheat Your Skillet and Oven

This step is key. Slide your clean 10-inch cast iron skillet into the oven and crank the heat to 220°C (425°F). The hot skillet helps develop that crisp, golden crust when the batter hits it—trust me, it makes all the difference and feels fancy even though it’s so simple.

Step 2: Mix Dry Ingredients

Grab a bowl and whisk together your cornmeal, flour, baking powder, sugar, and salt. Making sure these are evenly combined upfront helps your batter come together smoothly with no clumps or uneven pockets of leavening.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the creamed corn, melted butter, lightly whisked eggs, and milk. Mixing the wet ingredients thoroughly ensures a consistent batter without overworking it.

Step 4: Blend Wet into Dry

Pour your wet mixture into the dry ingredients and gently mix until just combined. Don’t overmix here; a few small lumps are okay. Overmixing can lead to tougher cornbread, and we want tender and light.

Step 5: Butter the Hot Skillet and Add Batter

Carefully pull the hot skillet from the oven and quickly add about a tablespoon of butter. Swirl it around so the base and sides are coated (watch out for the heat!). Then pour the batter in and smooth the top with a spatula.

Step 6: Bake and Cool

Turn the oven down to 190°C (375°F) and bake the cornbread for 25 to 30 minutes. You want the top to turn a light golden brown, and a toothpick inserted should come out clean. When you press lightly, the surface should spring back. Let it cool for about 15 minutes in the skillet before serving or turning out.

Top Tip

From my experience, the trick to making your Creamed Corncornbread Recipe shine is mastering the skillet heat and not overmixing that batter. Those seem like little steps, but they push this from good to absolute showstopper.

Get that Skillet Smoking Hot: Don’t skip preheating your cast iron—it gives you a crust with so much flavor and a slight caramelization that baking on a plain pan just can’t replicate.
Handle the Batter Gently: Stir until combined but don’t overdo it, or your cornbread will be dense rather than tender and fluffy.
Butter and Swirl Quickly: The butter melts instantly on a hot skillet—swirl it fast to coat well and prevent sticking.
Watch the Bake Time: Ovens vary, so start checking around 25 minutes to avoid dryness, and rely on the toothpick test plus springiness to know it’s done.

How to Serve Creamed Corncornbread Recipe

creamed corn cornbread - Serving Suggestion

Garnishes

I often top mine with a pat of melting butter and, if I’m feeling indulgent, a drizzle of honey. A sprinkle of fresh herbs like thyme or chives adds a lovely fresh contrast, especially when serving alongside savory dishes.

Side Dishes

This cornbread pairs perfectly with chili, pulled pork, or a hearty bowl of soup. I also love it alongside classic Southern favorites like baked beans and collard greens for a comforting, soul-warming meal.

Creative Ways to Present

For special occasions, I’ve baked this cornbread in individual cast iron mini skillets, turning each into a charming personal bread bowl. It’s also fun to serve squares stacked on a wooden platter with small bowls of honey butter and jam for guests to help themselves.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cornbread tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. If your kitchen is warm, the fridge helps keep it fresh, but be prepared to warm it up before serving to restore that freshly-baked softness.

Freezing

This recipe freezes beautifully—just wrap slices or the whole loaf tightly in foil or plastic wrap, then pop into a freezer bag. It keeps well for up to 3 months. When you want some, thaw overnight in the fridge and reheat gently.

Reheating

I reheat slices in a 350°F (175°C) oven for 10–15 minutes wrapped loosely in foil, or pop them in a skillet with a little butter to revive that crispy edge and warm the inside. Microwave works in a pinch but can make the texture a bit dense.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

You can, but fresh corn won’t have the same creamy liquid component as canned creamed corn. To mimic that, cook down fresh corn kernels with a little cream or milk until it softens and becomes creamy, then use that in the recipe. Otherwise, texture and moisture levels might differ.

What if I don’t have a cast iron skillet?

While the cast iron skillet ensures the signature crust and even baking, you can use any oven-safe baking dish or metal pan. Just melt butter in the pan and preheat it before adding batter, if possible, to try and replicate that effect. Baking times might vary slightly, so keep an eye on it.

Can I make this cornbread vegan?

Yes! Use flax eggs or other egg replacements, substitute milk with plant-based alternatives, and swap the butter for vegan margarine or coconut oil. The creamed corn is usually dairy-free, but check labels just in case. Texture will be close, though slightly different from the original.

Why is my cornbread dense or dry?

Overmixing the batter can cause dense cornbread, so mix just until ingredients combine. Also, baking at too low a temperature or for too long can dry it out—make sure your oven is preheated properly and check doneness a bit early. Finally, not enough fat or creamed corn can make it less moist, so follow the recipe ratios.

Final Thoughts

This Creamed Corncornbread Recipe holds a special place in my kitchen repertoire—it’s one of those simple comfort foods that feels like a warm hug after a busy day. With its tender crumb and buttery crust, it’s a recipe I happily share with friends, knowing they’ll keep it close and make it their go-to. I can’t wait for you to try it and discover how effortless and satisfying homemade cornbread can be!