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 plain / 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 deeply comforting about a warm slice of cornbread that’s just out of the oven, especially when it’s made with a rich, creamy touch. This Creamed Corncornbread Recipe brings that lovely balance of moistness and a hint of sweet corn flavor that makes every bite feel like a little celebration of home-cooked goodness.

A close-up of square pieces of golden yellow cornbread stacked on each other on a white marbled surface. The top piece has a small square of melted butter sitting in the center, with honey glistening and dripping down the edges, adding a shiny texture. Each cornbread piece has a slightly rough and crumbly texture with a light brown crust on top. The background remains soft and blurred, focusing attention on 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 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’m honestly pretty obsessed with this Creamed Corncornbread Recipe because it’s the perfect combination of soft, moist, and just a touch sweet without ever feeling heavy or crumbly. It’s one of those recipes I turn to when I want something quick yet impressive, whether for a weeknight dinner or a holiday feast.

Perfectly Moist Texture: The creamed corn adds natural moisture that keeps every slice tender and melts in your mouth.
Quick and Easy to Make: No complicated steps or fancy ingredients—just straightforward mixing and baking in one skillet.
Balanced Sweetness: Just enough sugar to enhance the corn’s natural flavor without overpowering it.
Versatile Serving Options: Delicious served hot from the skillet with butter and honey or alongside your favorite savory dishes.

A close-up of a woman's hand holding a piece of yellow cornbread with a soft, crumbly texture, topped with a melting pat of light yellow butter. The background shows more pieces of similarly textured cornbread stacked, with a golden brown crust and light yellow inside. The surface beneath is a white marbled texture, slightly blurred to focus on the cornbread. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamed Corncornbread Recipe uses simple pantry staples that come together beautifully, with each ingredient playing a starring role. Let’s talk about why each item is important and a few things to watch out for when you shop.

Flat lay of medium grind yellow cornmeal in a small white ceramic bowl, plain all-purpose flour in a small white ceramic bowl, a small white ceramic bowl of white sugar, a small mound of baking powder next to a tiny heap of salt on the white surface, a small white ceramic bowl filled with fresh creamed corn, a small white ceramic bowl with melted unsalted butter, two whole uncracked brown eggs, a small white ceramic bowl of milk placed symmetrically, and an additional small white ceramic bowl with melted butter for greasing, all arranged with perfect symmetry and realistic proportions, 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: Medium grind cornmeal (you might see it labeled as polenta) offers just the right texture—not too gritty, not too fine—for classic cornbread crumb.
All-Purpose Flour: Balances the cornmeal and provides structure without making it too dense.
Baking Powder: Ensures your cornbread rises beautifully, giving you a tender crumb and light height.
White Sugar: Adds a subtle sweetness that complements the corn’s natural flavor.
Salt: Enhances all the flavors and brings balance to the sweet and savory notes.
Canned Creamed Corn: This is the magic ingredient that makes the cornbread moist and creamy, adding a rich corn flavor with a silky texture.
Unsalted Butter: Melted butter adds richness and helps develop that golden crust when baked in a skillet.
Eggs: Bind the ingredients and add moisture for a soft, tender crumb.
Milk: Moisturizes the batter and helps create that perfect, luscious texture we all love.
Extra Butter (for greasing): Coats the skillet, so your cornbread slides out easily with a crispy, buttery crust.

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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 the joys of this Creamed Corncornbread Recipe is how easy it is to put your own spin on it. I love tweaking things based on what I have or what kind of meal I’m aiming for — and you’ll find these little adjustments let the cornbread feel personalized every time.

Variation: Sometimes I swap the milk for buttermilk to add a slight tang and richer crumb—if you like a hint of tanginess, give it a try! It makes the bread a little fluffier too.
Add-Ins: Feel free to stir in some shredded cheddar or chopped jalapeños for a spicy, savory upgrade that’s perfect for game day or casual dinners.
Sweet Kick: If you want to amp up the sweetness, a drizzle of honey on top after baking is my favorite finish.
Gluten-Free Option: Using a gluten-free flour blend in place of all-purpose flour works well if you need to avoid gluten.

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

Step 1: Preheat & Prep Your Skillet

I always start by sliding a 10-inch cast iron skillet into the oven and turning the heat to 425°F (220°C). It’s key to get that skillet super hot since that initial sizzle when the batter hits it creates a golden, crispy crust that’s just heaven. While the oven heats up, I grab a big mixing bowl for my dry ingredients.

Step 2: Mix Dry Ingredients

Into a bowl, I whisk together the cornmeal, flour, baking powder, sugar, and salt until everything looks well combined. This helps make sure the baking powder is evenly distributed so your cornbread rises nicely.

Step 3: Combine Wet Ingredients

In a separate bowl, I blend the creamed corn, melted butter, whisked eggs, and milk. The creamed corn is a bit lumpy and that’s perfect — it adds those creamy pockets of corn flavor throughout the batter.

Step 4: Bring It All Together

Next, pour the wet ingredients into the dry and stir gently until just combined. It’s super important not to overmix here—you want a few lumps; over-mixing can make the bread tough.

Step 5: Butter That Hot Skillet

Carefully take that hot skillet out of the oven, add a tablespoon of butter and swirl it around until it’s melted and coats the bottom and sides. The sizzle when the batter hits the buttered skillet is one of my favorite sounds in the kitchen!

Step 6: Bake and Wait

Pour the batter in, smoothing out the top. I turn the oven down to 375°F (190°C) then pop the skillet back in for 25-30 minutes. You're looking for a light golden top, and when you stick a skewer in, it should come out clean. The smell filling your kitchen at this point is pure comfort.

Step 7: Cool and Serve

Once out of the oven, let it cool right in the skillet for about 15 minutes. This resting time helps it set without drying out. Then, serve warm with an extra pat of butter and a drizzle of honey if you like. Trust me, it elevates the whole experience.

Top Tip

Through making this Creamed Corncornbread Recipe countless times, I’ve learned a few simple tricks that really make a difference. These will help your cornbread come out perfect every time, whether you’re an experienced baker or just starting out.

Hot Skillet Magic: Always preheat your cast iron skillet in the oven; this step gives you that irresistible crispy crust that contrasts the soft interior.
Don’t Overmix: Stir the batter just until combined—those little lumps are okay and lead to tender crumb.
Butter Is Your Friend: Don’t skip buttering the pan generously—it keeps the cornbread from sticking and enhances flavor.
Timing: Check your cornbread a few minutes before the timer’s up to avoid overbaking, which can dry it out.

How to Serve Creamed Corncornbread Recipe

Garnishes

I usually keep it simple—just a dab of softened butter spread over a warm slice and a drizzle of honey to bring out the corn’s natural sweetness. Sometimes, I’ll sprinkle a little chopped fresh chive or parsley on top to add a pop of color and a mild onion note that pairs beautifully with the cornbread.

Side Dishes

This cornbread is fantastic alongside classic Southern sides like collard greens, slow-cooked beans, or a hearty pot of chili. Trust me, pairing it with something savory and a bit smoky really highlights the cornbread’s sweetness and moistness.

Creative Ways to Present

For special occasions, I like to serve the cornbread cut into squares or wedges on a rustic wooden board with small dishes of honey, herb butter, and some spicy jam on the side. It makes for a fun, interactive experience where guests can customize their bites—which always gets compliments!

Make Ahead and Storage

Storing Leftovers

I typically let any leftover Creamed Corncornbread cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for 1-2 days, but I usually pop it in the fridge if I want it to last longer.

Freezing

This cornbread freezes beautifully! I slice it before freezing, wrap individual pieces in foil or plastic wrap, then place them in a freezer safe bag. When I want a quick snack later, I just thaw a piece on the counter or warm it in the microwave.

Reheating

To reheat, I love wrapping leftover slices in foil and warming them in a 350°F oven for about 10–15 minutes to revive that crispy crust. Alternatively, a quick zap in the microwave (about 20 seconds) works too when you’re short on time, but it won’t be quite as crisp.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

You can absolutely use fresh corn, but to keep that creamy texture you’ll want to puree it slightly or add a bit of cream or milk to mimic the creamed corn consistency. Otherwise, raw kernels alone might make the cornbread less moist.

What type of skillet is best for this Creamed Corncornbread Recipe?

A cast iron skillet is ideal because it heats evenly and retains heat well, creating the perfect crust. A 10-inch skillet works great and also looks beautiful to serve your cornbread straight from the oven.

How do I know when the cornbread is fully baked?

Look for a light golden top and test doneness by inserting a skewer into the center—it should come out clean. Also, the cornbread should spring back when gently pressed on top. Baking times can vary slightly depending on the oven and skillet size.

Can I make this Creamed Corncornbread Recipe gluten-free?

Yes! Just substitute the all-purpose flour with a trusted gluten-free flour blend. Make sure your baking powder is gluten-free as well. The texture might be slightly different, but the cornbread will still be moist and delicious.

Final Thoughts

This Creamed Corncornbread Recipe holds a special place in my heart because it’s straightforward, delivers consistent deliciousness, and feels like a warm hug on a plate. Whenever I make it, friends always ask for seconds, and sometimes thirds. I hope you give this recipe a try and discover your own little cornbread ritual that brings joy to your table.