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

There’s something so comforting and nostalgic about this Creamed Corn Cornbread Recipe. It strikes that perfect balance of moist sweetness and tender crumb, making it a standout side that everyone will rave about—plus, it’s surprisingly easy to whip up!

There is a close-up of a stack of four square pieces of yellow cornbread with a soft, crumbly texture. The top piece has a small pat of melting butter and honey dripping down its light brown edges and moist surface. The cornbread pieces show a slightly golden crust with rough edges, and they are stacked unevenly on a white marbled surface that is just barely visible underneath. The warm tones of the cornbread are contrasted by the smooth shine of the honey on top. 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

I’ve been making this creamed corn cornbread for years, and honestly, it’s one of those recipes that feels special without being fussy. It brings back cozy family dinners and is the perfect way to elevate simple cornbread into something almost dessert-like but still homey.

Perfect Moisture: The creamed corn keeps it super tender and locks in a natural sweetness that’s irresistible.
Simple Ingredients: You probably have everything you need already, no specialty items required.
Cast Iron Magic: Baking it in a hot skillet gives you that golden crust while the inside stays soft and fluffy.
Versatility: It pairs beautifully with everything from chili to barbecue or even just a smear of honey butter for breakfast.

A close-up image of a golden yellow cornbread piece being held by a woman's hand. The cornbread has a soft, crumbly texture with a slightly browned crust at the edges. Melted butter is visible on the top surface, seeping into the cornbread and giving it a shiny, smooth look. In the background, more cornbread pieces are stacked, showing their rich yellow interior with a light brown crust. The overall tone is warm with natural lighting highlighting the moist texture of the cornbread. The background surface has a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a key role in this Creamed Corn Cornbread Recipe. Whether it’s the sturdy cornmeal or the luscious creamed corn, these elements come together perfectly to give texture, flavor, and moisture. Here’s what I recommend keeping in mind when you shop or prep.

Flat lay of medium grind yellow cornmeal in a small white ceramic bowl, plain all purpose flour in a separate small white ceramic bowl, a small white ceramic bowl with fine white sugar, a few whole uncracked brown eggs with clean shells, small white ceramic bowls containing baking powder and salt individually, a small white ceramic bowl filled with creamed corn showing whole corn kernels in creamy texture, a small white ceramic bowl with melted unsalted butter glowing softly, a small white ceramic bowl of fresh milk with creamy white color, arranged symmetrically and balanced, 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: I love using medium grind; it gives a nice little bite without being grainy. In Australia, look for packets labelled “polenta” if you can’t find cornmeal.
Flour: Plain or all-purpose flour helps balance the cornmeal and keep the crumb tender.
Baking Powder: Essential for that lift and fluffy texture.
White Sugar: Just enough sweetness to enhance the corn without overpowering it.
Salt: A tiny pinch to bring out all the flavors.
Canned Creamed Corn: This is the star—adds moisture, a natural creamy texture, and sweetness all in one.
Melted Butter: Unsalted butter gives you control over saltiness and adds richness; plus, using melted butter both in and on the skillet helps create a crisp crust.
Eggs: Lightly whisked eggs bind everything, keeping the cornbread soft but sturdy.
Milk: Brings the batter together with just the right consistency — whole milk or any milk you have on hand works fine.

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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

This is where you can really get creative with the Creamed Corn Cornbread Recipe. I usually stick close to the original, but some days I like to jazz it up just a bit.

Variation: Sometimes I toss in a handful of shredded sharp cheddar or a small diced jalapeño for a spicy, cheesy twist. It’s become a family favorite at potlucks.
Dietary Swaps: You can swap regular flour for a gluten-free blend if you want to keep it gluten-free—just expect slightly different texture.
Extra Sweet: If you like sweeter cornbread, increase the sugar by a couple of tablespoons or drizzle honey on top once it’s out of the oven.
Herb Boost: Fresh thyme or rosemary folded in adds a surprising depth—great if you’re serving this with roasted meats.

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

Step 1: Heat Your Skillet for That Perfect Crust

Start by preheating your oven to 220°C (425°F) with a 26cm (10") cast iron skillet inside. This step is a game-changer: the hot skillet melts the butter instantly and crisps the edges once the batter hits the pan. Trust me, it’s worth the extra warm-up time.

Step 2: Mix Dry Ingredients Separately

In a large bowl, whisk together the yellow cornmeal, flour, baking powder, sugar, and salt. Making sure these are combined evenly before adding the wet ingredients will keep the texture consistent throughout.

Step 3: Combine the Wet Ingredients

In another bowl, mix the creamed corn, melted butter, whisked eggs, and milk until smooth and well blended. This is where the distinctive creaminess comes from!

Step 4: Bring It All Together

Pour the wet ingredients into the dry and stir just until combined—don’t overmix. A few lumps are okay; you want to keep the batter light and airy, so it bakes up with a nice rise.

Step 5: Butter the Hot Skillet and Pour Batter

Carefully pull the skillet from the oven (wear your oven mitts!). Add about a tablespoon of melted butter and swirl it around to coat the bottom and sides. Immediately pour in the batter and smooth the surface with a spatula.

Step 6: Bake and Cool

Reduce your oven temperature to 190°C (375°F) and bake the cornbread for 25 to 30 minutes. You’ll know it’s ready when the top is golden brown and a skewer poked into the center comes out clean. Let it cool for about 15 minutes in the skillet before serving or flipping it out onto a board.

Top Tip

From years of making this, these little tips have helped my Creamed Corn Cornbread Recipe turn out consistently amazing—and I want the same for you!

Preheat That Skillet: Don’t skip warming your cast iron—it’s what creates that addictive crust and slightly toasted flavor.
Don’t Overmix: Stir the batter only until combined; overworking causes a denser crumb that I don’t love.
Use Unsalted Butter: This way you control the salt level perfectly and avoid surprises with seasoning.
Let It Rest: Cooling in the pan for 15 minutes sets the cornbread so it slices cleanly and prevents crumbling when you serve.

How to Serve Creamed Corn Cornbread Recipe

Creamed Corn Cornbread - Serving Suggestion

Garnishes

My go-to garnish is a generous pat of butter melting on top right out of the oven. Sometimes I drizzle honey for added sweetness or sprinkle fresh chives to add a bit of color and a subtle fresh bite. These touches always make it extra special.

Side Dishes

This creamed corn cornbread is fantastic alongside classic southern dishes like chili, collard greens, or pulled pork barbecue. I’ve also served it with a big pot of creamy chicken stew—perfect for soaking up all those rich juices.

Creative Ways to Present

For holiday dinners, I’ve baked this cornbread in smaller cast iron skillets for a cute individual presentation. Sometimes I cut it into wedges topped with a dollop of crème fraîche and smoked paprika for a fun appetizer twist that guests loved.

Make Ahead and Storage

Storing Leftovers

I usually let leftover cornbread cool completely, then wrap it tightly in plastic wrap and store it in the fridge. It keeps well for up to 3 days and stays moist thanks to the creamed corn.

Freezing

Freezing works surprisingly well here! I slice the cornbread ahead of time, wrap each piece in foil, then place them all in a freezer bag. When you want some, just defrost at room temp or warm straight in the oven.

Reheating

To reheat leftovers, I prefer the oven or toaster oven over the microwave. Just wrap the slice in foil and warm at 175°C (350°F) for about 10 minutes—it brings back that fresh-baked texture and melts the butter beautifully.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

While fresh corn kernels are delicious, creamed corn adds moisture and a creamy texture that fresh kernels alone won’t achieve. If you want to use fresh corn, try blending some kernels with a little cream or milk to mimic the consistency of creamed corn.

Is this recipe gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can substitute a gluten-free flour blend in equal amounts for the flour to make it safe for gluten-free diets. Just be aware that texture may vary slightly.

Can I make this cornbread without a cast iron skillet?

Absolutely! While the cast iron skillet helps create a crispy edge and golden crust, you can use a regular baking dish or cake pan. Just make sure to preheat the pan in the oven like you would with cast iron, and butter it well to prevent sticking.

How do I know when the cornbread is done baking?

Look for a light golden brown top and edges pulling slightly from the skillet. Also, inserting a skewer or toothpick in the center should come out clean without wet batter. The top should spring back gently when poked.

Final Thoughts

This Creamed Corn Cornbread Recipe is a keeper and one of those dishes I’m always happy to pull out when I want something a bit nostalgic and purely satisfying. It’s easy enough for a weeknight but special enough for guests. Give it a try—you’ll love how perfectly moist and subtly sweet it bakes up every time, and your family will be asking for seconds before they finish their first slice.