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 (125 g) unsalted butter, melted; 2 eggs, lightly whisked; 3/4 cup milk; 1 - 2 tbsp butter, melted

There’s something incredibly comforting about this old-school, moist, and slightly sweet bread. This Creamed Corn Cornbread Recipe promises soft, tender crumbs with every bite, flavored with the rich creaminess of creamed corn—a perfect side that feels like a warm hug for your tastebuds.

The image shows several thick, square pieces of golden yellow cornbread stacked on top of each other. The top piece is topped with a small square of melting butter and a drizzle of shiny honey or syrup. The cornbread has a soft, crumbly texture inside with a slightly crisp, browned crust on the top and edges. The background is a white marbled texture. 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

This recipe is everything I want in cornbread: it's moist without being gummy, tender but with a little crumb, and the creamed corn gives it that next-level flavor you won’t find in plain cornmeal-only versions. I’ve made this Cornbread dozens of times, and no matter the occasion, it disappears fast!

Perfect Moisture: Creamed corn naturally adds moisture, so you get a soft crumb without needing too many liquids.
Quick & Easy: No fancy ingredients or special tools—just mix, bake in a hot skillet, and enjoy.
Versatile Flavor: Slight sweetness balanced with savory notes makes it ideal for chili, BBQ, or breakfast.
Beautiful Presentation: Baking in a cast-iron skillet gives a golden crust and rustic charm right from your oven.

A close-up of a woman's hand holding a piece of corn bread with two visible layers: the bottom crust is golden brown and firm, and the top layer is bright yellow, soft, and crumbled with melted butter shining on the surface. In the blurry background, more pieces of the same corn bread are stacked. The texture looks crumbly and moist with a warm color palette. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamed Corn Cornbread Recipe brings something special to the table—maintaining moisture, lightness, and flavor. Here's the lowdown so you can shop smart and bake with confidence.

Flat lay of a small mound of medium grind yellow cornmeal, a neat pile of plain all-purpose flour, a small white ceramic bowl filled with white sugar granules, a smaller white bowl with fine baking powder powder, a pinch of white salt crystals arranged beside them, a small white bowl containing creamy pale yellow creamed corn, a small white bowl holding melted golden butter, two whole uncracked brown eggs with clean shells, and a small white bowl filled with fresh whole milk, all arranged in perfect symmetry 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 medium grind cornmeal for just the right texture—too fine and it gets mushy; too coarse and the crumbs feel gritty.
Flour: Plain/all-purpose flour balances the cornmeal, helping create a tender crumb that holds together without crumbling apart.
Baking powder: This is your lift agent to keep the cornbread light and fluffy—don’t skip it!
White sugar: Adds just enough sweetness without overpowering the natural corn flavor.
Salt: Essential to bring out all the flavors, even in a mildly sweet bread.
Canned creamed corn: The star that makes this recipe moist and rich—if you find fresh creamed corn, it’s a great swap!
Unsalted butter: Melted butter both enriches the batter and seasons the skillet for that irresistible crust.
Eggs: Help bind everything together and give the bread structure.
Milk: Adds moisture and blends the ingredients smoothly; whole milk works best for richness.
Additional melted butter: For greasing the skillet and brushing on top to add a golden touch and buttery finish.

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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 often switch up this recipe depending on what’s in the pantry or my mood. You can easily add your favorite mix-ins or tweaked flavors to make it truly yours.

Variation: I’ve added diced jalapeños and sharp cheddar cheese for a spicy, cheesy twist that’s a huge hit at potlucks.
Dairy-Free Option: Swap the milk and butter for almond or oat milk and coconut oil—just as tasty and dairy-free.
Sweet Touch: Drizzle with honey or maple syrup at serving time if you like a sweeter finish.
Muffin Versions: Pour the batter into a muffin tin for portable, snack-friendly portions perfect for lunchboxes.

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

Step 1: Preheat your skillet and oven

I start by placing my 10-inch cast iron skillet in the oven and preheating the whole thing to 220°C (425°F). This step is crucial—the hot skillet sears the batter immediately, creating that beautiful crust we all love. I recommend an actual cast iron if you have one, but a heavy oven-safe pan will work.

Step 2: Mix dry ingredients

While the oven’s warming up, I whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt in a bowl. Mixing these first helps ensure even distribution so your cornbread rises evenly.

Step 3: Combine wet ingredients

In a separate bowl, I gently mix creamed corn, melted butter, eggs, and milk until just combined. The wet ingredients blend smoothly and you’ll notice there’s no need for extra oil or shortening—the creamed corn and butter do that work for you.

Step 4: Bring it all together

Pour the wet mixture into the dry ingredients and fold gently until just combined—be careful not to overmix, or your bread might get tough. The batter should be smoothly thick but pourable.

Step 5: Butter the skillet and bake

Take the scorching-hot skillet out (use oven mitts!), add 1 tablespoon of butter, and swirl to coat the base and sides. Next, pour in the batter and smooth the top. Immediately reduce oven temp to 190°C (375°F) and bake for 25 to 30 minutes, or until the top is golden and springs back when touched. A toothpick test works, too—a clean toothpick means it’s done.

Step 6: Cool, then enjoy warm

Let the cornbread cool in the skillet for 15 minutes before cutting or turning out. I love serving it right from the pan with an extra brush of melted butter and a drizzle of honey on top to make those flavors sing.

Top Tip

Over the years, I’ve learned a few simple tricks that make this Creamed Corn Cornbread Recipe truly shine every time, whether you’re a beginner or seasoned baker.

Hot Skillet Magic: Don’t skip preheating your skillet—the sizzle as the batter hits the hot pan creates that coveted crispy edge.
Don’t Overmix: Stir the batter just until combined. Over-mixing activates the gluten in the flour and can make your cornbread dense.
Check Early: Ovens vary! I start checking at 25 minutes so it doesn’t dry out, especially if using a convection oven.
Butter Brushing: Brushing melted butter on warm cornbread after baking adds flavor and keeps the crust tender.

How to Serve Creamed Corn Cornbread Recipe

Creamed Corn Cornbread - Serving Suggestion

Garnishes

I’m all about keeping it simple here—freshly melted butter with a drizzle of honey is my favorite. But to switch things up for weekend brunch, I sometimes serve dices of avocado or a sprinkle of chopped chives or crispy bacon for a savory kick.

Side Dishes

This cornbread pairs beautifully with spicy chili, slow-cooked pulled pork, collard greens, or even a fried chicken dinner. I love it with a hearty stew or beside a bowl of soup on a chilly day—comfort food at its best.

Creative Ways to Present

For holiday gatherings, I’ve cut this cornbread into small squares and served it on a platter with little pats of herb butter and small bowls of berry preserves. It makes for an elegant yet homey appetizer or side that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover cornbread tightly wrapped in foil or in an airtight container at room temperature for up to two days. If my kitchen’s warm, I pop it in the fridge to keep it from drying out.

Freezing

This cornbread freezes beautifully—just wrap individual slices or the whole loaf in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and warm gently in the oven or toaster oven. It tastes almost as fresh as the day you baked it!

Reheating

I like reheating slices in a 350°F (175°C) oven for about 10 minutes, wrapped loosely in foil to maintain moisture. You can also microwave a slice for 20-30 seconds if you’re in a hurry, but the oven method keeps the texture better.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

Absolutely! Fresh creamed corn works beautifully if you blend fresh corn kernels until creamy or use a food processor to puree a portion of your corn. It may make a slight difference in moisture, so keep an eye on your batter consistency.

Why do you preheat the cast iron skillet?

Preheating the skillet creates a hot surface that immediately starts cooking the batter’s edges, leading to a crispy, golden crust. Skipping this step can result in a less textured, softer crust.

Can I make this recipe gluten-free?

You can swap the all-purpose flour for a gluten-free blend, but results may vary slightly in texture. I recommend using a blend that includes xanthan gum for better structure. Expect the crumb to be a bit more delicate.

What’s the best way to store leftover cornbread?

Wrap leftover cornbread tightly in foil or store in an airtight container at room temperature for up to two days. For longer storage, refrigeration or freezing is recommended to keep it fresh and moist.

Final Thoughts

This Creamed Corn Cornbread Recipe is one of those dishes I always circle back to—it’s simple but packs so much comforting flavor and moisture that it never gets boring. Whether you’re feeding a crowd or just craving something warm from the oven, I think you’ll enjoy this as much as I do. Give it a go—grab your skillet, and let’s make cornbread that feels like a celebration in every bite.