This creamed corn cornbread is the ultimate comfort food that combines two beloved classics into one irresistible side dish. Imagine biting into a slice of golden, buttery cornbread with pockets of creamy corn throughout—it’s pure magic on your plate!
I’ve been making cornbread for years, and I have to say, adding creamed corn to the batter is an absolute game-changer. It keeps the bread incredibly moist, adds natural sweetness, and creates this luxurious texture that regular cornbread just can’t compete with. My family requests this recipe at every holiday gathering, and honestly, I’ve started making it year-round because it’s just that good.
The beauty of this recipe is its simplicity. You don’t need any fancy equipment or hard-to-find ingredients. Everything comes together in one bowl, and within 30 minutes, you’ll have golden, steaming slices of cornbread that are perfect alongside chili, soup, or even as part of a holiday feast. The creamed corn acts as both a flavor enhancer and a moisture booster, ensuring that your cornbread stays tender and delicious even days later.
What I love most about this recipe is how versatile it is. You can serve it warm with butter and honey, crumble it into a salad like our Best Chickpea Salad Recipe, or pair it with creamy dishes like Best Heavy Cream Alfredo Sauce. Some people even use it as a base for cornbread stuffing. The possibilities are endless!
If you’re looking to elevate your side dish game, this creamed corn cornbread is exactly what you need. It’s elegant enough for dinner parties but easy enough for weeknight dinners. Trust me, once you try this recipe, you’ll understand why creamed corn cornbread has become such a beloved staple in so many kitchens. Let’s get baking!
For more inspiration on creamy side dishes, check out this Delicious Heavy Cream Pasta Recipe or this Easy Chicken Alfredo Recipe. And if you’re planning a complete meal, don’t forget our Best Shishito Peppers Recipe for a fresh vegetable side. For more detailed baking techniques, check out Serious Eats’ Cornbread Guide, and for classic variations, see Bon Appétit’s Creamed Corn Ideas.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 can (15 oz) creamed corn
- 1/2 cup fresh or frozen corn kernels (optional, for extra corn)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 2 tablespoons honey (for brushing on top)
- 1 tablespoon butter for greasing the pan
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch round cast iron skillet or 9×13-inch baking dish with 1 tablespoon of butter, making sure to coat the bottom and sides evenly.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and black pepper. Whisk these dry ingredients together until they’re well combined and there are no lumps.
- In a separate medium bowl, whisk together the melted butter, eggs, and whole milk until the mixture is smooth and well incorporated.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently just until the ingredients are combined—don’t overmix, as this can make the cornbread tough. A few small lumps are perfectly fine.
- Fold in the canned creamed corn until it’s evenly distributed throughout the batter. If you’re using fresh or frozen corn kernels, fold those in as well, along with the shredded cheddar cheese if desired.
- Pour the batter into your prepared skillet or baking dish, smoothing the top with a spatula to ensure even baking.
- Place the skillet in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cornbread from the oven and immediately brush the top with honey for a beautiful golden finish and subtle sweetness.
- Allow the cornbread to cool in the pan for 5-10 minutes before turning it out onto a wire rack or cutting it into wedges directly in the skillet.
- Serve warm with additional butter, honey, or your favorite toppings. This cornbread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Pro Tips
o For a more savory version, reduce the sugar to 2 tablespoons and add jalapeños, crispy bacon bits, or fresh herbs like cilantro or chives to the batter.
o Cast iron skillets are ideal for this recipe because they distribute heat evenly and create a beautiful golden crust. However, a regular baking dish works just as well.
o Don’t skip the honey brush on top—it adds moisture and creates a lovely caramelized finish that makes the cornbread irresistible.
o If you’re using a cast iron skillet, you can preheat it in the oven for 5 minutes before adding the batter. This creates an extra crispy exterior.
o For extra richness, you can substitute half the milk with heavy cream, but this is completely optional.
o Leftovers make excellent cornbread crumbs for salads, stuffing, or as a coating for fried chicken. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
o This cornbread pairs beautifully with chili, soup, or stews. It’s also wonderful alongside grilled vegetables or creamy pasta dishes.
o If your oven runs hot or cool, you may need to adjust the baking time accordingly. Start checking at 20 minutes to avoid overbaking.
o For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend and add an extra 1/4 teaspoon of xanthan gum if your flour doesn’t contain it.
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