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 butter, melted (for greasing and brushing)

There’s something irresistibly cozy about this Creamed Corn Cornbread Recipe — it blends the comforting sweetness of creamed corn with the golden, crumbly texture of classic cornbread. It's the kind of dish that feels like a warm hug on your plate, especially fresh from the oven.

The image shows a stack of three thick, square pieces of golden yellow cornbread with a slightly crisp, browned crust. The top piece has a small pat of yellow butter melting slowly in the center, spreading a glossy sheen, with amber syrup drizzled unevenly over it and dripping down the sides. The cornbread texture looks soft and crumbly inside, with the stacked pieces positioned closely together against a white marbled background. 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 made plenty of cornbread over the years, but this Creamed Corn Cornbread Recipe stands out because it’s super moist—not dry or crumbly like some versions—and has just the right touch of sweetness without overpowering your main dishes.

Moist and Tender Texture: The creamed corn adds natural moisture that keeps the cornbread soft long after baking.
Easy to Make: Minimal ingredients and a quick prep time mean you’ll have this on the table in under 40 minutes.
Perfect Balance of Sweetness: Not too sweet, so it complements savory dishes as well as it does standalone.
Versatile Serving Options: Bake it in a skillet for rustic charm or turn it out for a neat presentation—it’s great either way.

A close-up image of a piece of cornbread held by a woman's hand. The cornbread has two main layers: the top layer is golden yellow with a soft, crumbly texture and a small melting pool of light yellow butter in the middle, while the bottom layer is slightly lighter yellow with a moist, dense crumb. In the blurry background, whole pieces of similar cornbread are stacked, showing a warm golden brown crust on top and a soft yellow inside. The image is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamed Corn Cornbread Recipe plays a crucial role. The combo of cornmeal and flour gives a great crumb, while creamed corn brings moisture and subtle sweetness. Here’s what you want to keep in mind when gathering your ingredients:

Flat lay of a small white ceramic bowl filled with medium grind yellow cornmeal, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl holding white granulated sugar, a small white ceramic bowl containing fine white baking powder powder, a tiny pinch of white salt on the side of a white ceramic dish, a small white ceramic bowl with creamy yellow melted butter, two whole uncracked brown eggs with clean shells, a small white ceramic bowl of smooth yellow creamed corn, a small white ceramic bowl of fresh milk, arranged in 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 works best for that authentic cornbread texture without being gritty; if you’re in Australia, look for packets labeled “polenta.”
Flour: Plain (all-purpose) flour balances the cornmeal, giving the bread structure without heaviness.
Baking powder: Gives you that lovely rise and light crumb you expect in good cornbread.
White sugar: Adds just enough sweetness to round out the flavors perfectly without being cloying.
Salt: Enhances all the other flavors, don’t skip it!
Canned creamed corn: The star player here—provides moisture and natural sweetness, so no need for extra liquids or sugar.
Melted unsalted butter: Imparts richness and helps the crust brown beautifully.
Eggs: Bind everything together and contribute to the tender crumb.
Milk: Adds moisture and keeps the batter smooth; whole milk is ideal but whatever you have works.
Extra melted butter: For greasing that skillet so your cornbread doesn’t stick and to brush on top for a golden 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

One of my favorite things about this Creamed Corn Cornbread Recipe is how easy it is to customize. I often tweak the sweetness or add in mix-ins depending on what’s in my pantry or mood I’m in. Feel free to make it your own!

Variation: I like to stir in a handful of sharp cheddar cheese and some chopped jalapeños when I want a spicy, savory kick—that combo is a guaranteed crowd-pleaser at casual get-togethers.
Dairy-Free: Swap the milk for almond or oat milk, and use a plant-based butter to make it vegan-friendly without losing moisture.
Sweet Twist: For a sweeter version, increase the sugar slightly and drizzle honey on top right out of the oven.
Cornbread Muffins: Use the same batter to fill muffin tins for portable, portioned delights perfect for picnics or lunchboxes.

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

Step 1: Preheat Your Skillet and Oven

First things first: place a 10-inch cast iron skillet into your oven and set it to 425°F (220°C). Heating the skillet beforehand is a game-changer—it helps produce that gorgeous crispy crust on the bottom and sides of your cornbread. While the oven and skillet warm up, you can start mixing your batter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until everything’s nicely combined. This method helps the leavening distribute evenly so your cornbread rises perfectly.

Step 3: Combine Wet Ingredients

In another bowl, mix the creamed corn, melted butter, lightly whisked eggs, and milk until smooth. The creamed corn not only adds flavor but also keeps the batter beautifully moist—don’t skip it!

Step 4: Blend Wet and Dry

Pour the wet ingredients into the dry mix and stir gently until combined. Don’t overmix here—stop as soon as you see no dry streaks. Overmixing can make the cornbread tough, and nobody wants that.

Step 5: Grease and Pour Batter into Skillet

Carefully remove the hot skillet from the oven—use oven mitts! Add about a tablespoon of your melted butter and swirl it around to coat the entire base and sides. This ensures your cornbread won’t stick and adds delicious buttery flavor. Then pour in the batter and smooth the top with a spatula.

Step 6: Bake and Cool

Lower the oven temperature to 375°F (190°C) and bake for 25 to 30 minutes. To test doneness, insert a skewer or toothpick into the center—if it comes out clean, you’re good! The top should be a light golden brown and spring back slightly when pressed. Let the cornbread sit in the skillet for 15 minutes to set before slicing or turning it out onto a board.

Top Tip

Having made this Creamed Corn Cornbread Recipe countless times, I’ve learned a few things that’ll save you from hassle and ensure your cornbread shines every time.

Use a Well-Seasoned Cast Iron Skillet: It creates that magical crust and helps evenly distribute heat, making your cornbread golden and crispy.
Don’t Overmix: Stir just until combined—overmixing activates gluten in the flour and can make your bread tough.
Butter the Skillet While Hot: Melted butter in the hot pan creates sizzling edges that are pure perfection.
Let It Rest: Cooling the cornbread in the skillet for 15 minutes keeps it moist and makes it easier to slice without crumbling.

How to Serve Creamed Corn Cornbread Recipe

creamed corn cornbread - Serving Suggestion

Garnishes

I like to keep it simple with a pat of creamy butter melting on top and sometimes a drizzle of honey for a little extra sweetness. Chopped fresh herbs—like chives or parsley—also brighten things up if you want a fresh twist.

Side Dishes

For me, this cornbread is fantastic alongside chili, slow-cooked barbecue, or a hearty pot roast. It soaks up sauces beautifully, making it an ideal side for comfort food classics.

Creative Ways to Present

For holidays or special dinners, I sometimes cut the cornbread into neat squares and serve it with a mini ramekin of honey butter or jalapeño jelly on the side. It turns a humble dish into something a bit fancy without much fuss.

Make Ahead and Storage

Storing Leftovers

Cover leftover cornbread tightly with plastic wrap or store in an airtight container at room temperature for up to two days. If you want to keep it fresh longer, refrigerate it for up to a week—just bring it to room temp before serving.

Freezing

I often freeze slices wrapped individually in plastic wrap and stored in a freezer-safe bag. They thaw quickly and are perfect for a quick snack or adding a touch of warmth to a chilly day.

Reheating

To reheat, pop a slice in the oven at 350°F (175°C) for 10-15 minutes or warm it briefly in the microwave. Brushing a little butter on top before reheating keeps it moist and delicious.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

Yes! You can use fresh corn by blending it with a bit of milk or cream to mimic the consistency of creamed corn. This keeps your cornbread moist and flavorful. Just be sure to measure about 1 cup for your batter.

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

No worries! You can bake this cornbread in a well-greased 9x9-inch baking dish or metal skillet. The crust might not be quite as crispy as with cast iron, but it will still be delicious and moist.

Can I make this recipe gluten-free?

To make this recipe gluten-free, swap the plain flour for a gluten-free all-purpose flour blend that includes xanthan gum. The texture will be slightly different, but it will still be tender and tasty.

How long does this cornbread stay fresh?

Stored properly at room temperature in an airtight container, this cornbread stays fresh for about 2 days. Refrigerating extends its life up to a week, and freezing is great for keeping it for up to 3 months.

Final Thoughts

This Creamed Corn Cornbread Recipe is truly one of those special recipes that become a staple quickly. I love how easy it is and how reliably moist and delicious it turns out—perfect for everything from weeknight dinners to holiday spreads. Honestly, once you try it, you’ll want to keep it on hand for all your cozy meal moments. I hope you enjoy making and sharing it as much as I do!