Name: Creamed Corn Cornbread 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

There’s something irresistibly cozy about a warm, buttery slice of cornbread fresh from the oven, especially when it’s packed with the sweet creaminess of corn. This Creamed Corn Cornbread Recipe turns the humble classic into a tender, moist delight that’s perfect for any meal or snack.

The image shows several square pieces of golden brown cornbread stacked closely together. The top layer is a piece of cornbread with a light, fluffy texture, topped with a small dollop of melting butter in the center that is slowly spreading, with syrup dripping down the sides, giving a shiny appearance. The cornbread has a slightly crumbly surface with a soft interior visible on the edges. The background is a white marbled texture that contrasts with the warm tones of the cornbread. 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 Corn Cornbread Recipe
Top Tip
How to Serve Creamed Corn Cornbread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamed Corn Cornbread Recipe

Why You'll Love This Recipe

Honestly, this isn’t just any cornbread. When I first tried a creamed corn version, it completely changed how I see this Southern staple. It’s fluffy, moist, and has this natural sweetness from the corn that makes every bite a little celebration. Plus, it’s ridiculously simple to whip up — even on a busy weeknight.

Super Moist Texture: Thanks to the creamed corn, this cornbread isn’t dry or crumbly — it’s tender and just right.
Perfect Balance of Sweetness: Just enough sugar to highlight the corn’s flavor without overpowering it.
Easy One-Skillet Method: Baking in a hot cast iron skillet gives a crispy edge and buttery base that’s hard to beat.
Versatile Side Dish: Pairs beautifully with everything from chili to roasted veggies — or enjoy as a sweet treat with honey.

A woman's hand is holding a piece of yellow cornbread with a soft, crumbly texture and a golden brown crust on the outside. The top of the cornbread piece has a smooth layer of melted butter, shiny and creamy, adding contrast to the crumbly interior. In the background, there are more square pieces of cornbread with the same golden color and crust, placed on a white marbled surface. The close-up view highlights the warmth and moistness of the cornbread. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamed corn cornbread plays a special role. The creamed corn adds moistness and subtle sweetness, the cornmeal gives that classic texture, and the butter brings richness. Here’s what you need and why I like these choices, plus a few tips before you shop.

Flat lay of medium grind yellow cornmeal in a small mound, plain all-purpose flour in a small pile, a small white bowl of baking powder, a small white bowl with white granulated sugar, a small white bowl with fine salt, a small white bowl filled with creamy textured canned creamed corn, a small white bowl with melted unsalted butter, two whole uncracked brown eggs, a small white bowl containing fresh milk placed evenly spaced in a balanced and symmetrical arrangement on a clean white ceramic surface, placed 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: The medium grind offers that perfect balance between coarse and fine for great texture; if you see “polenta” on the label, that’s often the same thing.
All-Purpose Flour: Keeps the crumb light; you can’t replace this with self-rising flour because of how the leavening is measured.
Baking Powder: Essential for rising — fresh is key here, so check your expiry date for the best fluff.
White Sugar: Just enough sweetness to brighten the flavor without making it a dessert.
Salt: Balances the sweetness and enhances all the flavors — don’t skip it!
Canned Creamed Corn: The star of the show; it adds moisture and that classic corn flavor with a creamy texture. Make sure it’s creamed corn, not whole kernel.
Unsalted Butter: Melted for the batter and a little more for greasing the skillet; it adds richness and helps create a golden crust.
Eggs: Lightly whisked to bind everything together and give a tender crumb.
Milk: Provides moisture and helps loosen the batter for a smooth pour.

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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

I love playing around with this recipe depending on what’s in the fridge or my mood. Creamed corn cornbread is forgiving, which means you can tweak it to suit your taste, whether you like it sweeter, more buttery, or even a little spicy.

Cheesy Variation: Adding a cup of sharp cheddar into the batter turns it into a savory sensation — my family goes crazy for it!
Jalapeño Kick: Finely chop some jalapeños and fold them in for a spicy twist that balances the sweetness nicely.
Dairy-Free Option: Substitute the milk and butter with non-dairy alternatives like almond milk and coconut oil; just expect a slightly different texture but still delicious.
Muffin Style: Pour batter into a greased muffin tin and bake for about 20 minutes for easy, portable servings.

Step-by-Step: How I Make Creamed Corn Cornbread Recipe

Step 1: Preheat and Prep Your Skillet

First things first — pop your 10-inch cast iron skillet into the oven and crank it up to 220°C (425°F). This makes sure your skillet is super hot so your cornbread bakes with beautifully crisp edges and a golden crust. While the oven’s heating, get started on your batter to save time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your yellow cornmeal, all-purpose flour, baking powder, sugar, and salt. I like to sift them together to make sure everything’s evenly distributed — it’s a small step that makes a big difference in texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the creamed corn, melted butter, whisked eggs, and milk until everything’s smooth and just combined. No need to overmix — a few lumps are totally fine here.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients bowl. Use a spatula or wooden spoon to gently fold the batter just until combined. The batter will be thick but pourable — don’t worry about a few lumps, you don’t want to overwork it.

Step 5: Butter Up That Hot Skillet

Pull your hot skillet from the oven — be careful, it’s hot! Drop about a tablespoon of butter into it and quickly swirl or brush it around the base and sides. This step locks in the butter flavor and helps develop those crispy edges everyone loves.

Step 6: Bake to Golden Perfection

Pour your batter into the skillet and smooth the top gently with a spatula. Turn the oven down to 190°C (375°F) and bake for 25 to 30 minutes — you’re looking for a light golden top and a toothpick or skewer coming out clean. If you poke the top, it should spring back slightly.

Step 7: Let It Rest Before Serving

Once out of the oven, let the cornbread cool in the skillet for about 15 minutes. This rest time helps it set so when you cut or serve it, it holds together beautifully. I like to slather each slice with butter and a drizzle of honey — total comfort food heaven.

Top Tip

Through many batches of this creamed corn cornbread, I picked up a few tricks that really help nail the perfect texture and flavor every time. Trust me, these small details make a world of difference.

Preheat the Skillet: This can’t be stressed enough — bubbling hot cast iron is what gives you those irresistible crunchy edges.
Don’t Overmix: Stir until combined but leave some lumps. Overmixing means dense cornbread, and that’s no fun.
Use Creamed Corn, Not Whole Kernel: The creamy texture is key to moistness; whole kernels won’t give you the same tender crumb.
Rest Before Serving: Cool the bread in the skillet for at least 15 minutes to help it finish cooking and stay moist when sliced.

How to Serve Creamed Corn Cornbread Recipe

Garnishes

My go-to garnish is a simple pat of butter melting on a warm slice, and if I’m feeling indulgent, a drizzle of honey for that sweet contrast. Freshly chopped chives or a sprinkle of cracked black pepper also adds a little zing, especially if you add cheese or jalapeños.

Side Dishes

I love pairing this cornbread with hearty chili on a chilly night, or alongside a tangy coleslaw and roasted chicken for a summer meal. It’s fantastic at barbecues or with a smoky bean stew — basically anything you’d want soft, buttery bread to sop up juices or sauces.

Creative Ways to Present

For a special occasion, I’ve served this cornbread straight in the skillet on the table — rustic and charming. You can also cut it into squares and serve as mini cornbread bites with flavored honey or compound butter dollops for brunch or parties. Adding a sprinkle of edible flowers or fresh herbs on top brings an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps it moist and soft. If it starts to dry out, reheating in the oven with a little foil does wonders to refresh it.

Freezing

I’ve frozen this cornbread before with good results, wrapping slices individually in plastic wrap then placing them in a freezer bag. They freeze well for up to 3 months, making it easy to enjoy late-night snacks or quick sides anytime.

Reheating

For reheating, I prefer the oven method: wrap leftover slices in foil and warm them at 175°C (350°F) for 10-15 minutes. This keeps the crust crisp while warming the inside thoroughly. A quick zap in the microwave works, too, if you’re in a hurry, but might make it a bit softer.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

Fresh corn won’t have quite the same creamy texture as canned creamed corn, but you can blend fresh corn kernels with a bit of cream or milk to mimic it. Just make sure to pureé the mixture so it adds moisture without changing the batter consistency too much.

What size skillet should I use for this recipe?

A 10-inch (26 cm) cast iron skillet is ideal because it allows the cornbread to bake evenly with a nice crust. If you don’t have one, a similar-sized ovenproof pan will work, but cast iron gives the best results for texture.

Why is my cornbread too dry?

Dry cornbread usually means the batter was overmixed or the oven temperature was too high. Also, fresh baking powder is important as old leavening won’t rise well. Making sure to include the creamed corn and not skimping on the butter helps keep it moist too.

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just ensure your baking powder is gluten-free as well. The texture might vary slightly, but it still tastes delicious.

Final Thoughts

This Creamed Corn Cornbread Recipe really holds a special place in my kitchen. It’s the kind of dish I come back to again and again because it’s simple, comforting, and so reliably delicious. Whether you’re a cornbread veteran or new to baking it, I hope this recipe brings a little warmth and joy to your table, just like it does to mine. Give it a try and let me know how yours turns out — it’s one of those recipes you’ll want to share with friends and family.