Dinner

Creamed Corn Cornbread Recipe

ByNoah Steele April 17, 2026April 17, 2026

Introduction

This classic creamed corn cornbread offers a moist and tender crumb with a subtle sweetness that’s perfect for any meal. Using creamed corn adds a delightful texture and flavor that elevates this simple comfort food.

A close-up view of three square pieces of golden yellow cornbread stacked together, with the top piece showing a soft crumb texture and a light brown crust. On top of the top piece, there is a small dollop of melting butter covered with a drizzle of shiny golden syrup that is softly pooling and running down the sides. The background surface shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup yellow cornmeal (medium grind, also sold as “polenta”)
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 (125g) unsalted butter, melted
2 eggs, lightly whisked
3/4 cup milk

1-2 tbsp butter, melted (for greasing and brushing)

Instructions

Step 1: Preheat your oven to 220°C (425°F) and place a 26cm (10″) cast iron skillet inside to heat while you prepare the batter.
Step 2: In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt.

Step 3: In a separate bowl, combine the creamed corn, melted butter, eggs, and milk until well blended.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5: Carefully remove the hot skillet from the oven. Add 1 tablespoon of the melted butter and swirl it around to coat the bottom and halfway up the sides.

Step 6: Pour the batter into the prepared skillet and smooth the surface with a spatula.
Step 7: Reduce the oven temperature to 190°C (375°F) and bake the cornbread for 25 to 30 minutes. It’s done when the top is light golden brown and a skewer inserted in the center comes out clean, or when the top springs back when touched.
Step 8: Let the cornbread cool in the skillet for about 15 minutes before turning it out onto a serving platter or cutting board.

Step 9: Serve warm, either in the skillet or turned out. For an extra treat, serve with butter and honey.

Tips & Variations

For a richer flavor, substitute whole milk with buttermilk or cream.
Add a handful of shredded cheddar or chopped jalapeños to the batter for a savory twist.

If you don’t have a cast iron skillet, use a well-greased baking dish instead, but the skillet helps create a crispier crust.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the oven or microwave to maintain moisture.

How to Serve

A close-up view of two stacked pieces of golden brown cornbread with a soft, crumbly texture. The top piece has a small dollop of melted butter that is slowly melting and spreading, with shiny amber syrup drizzling down the sides. Both pieces rest on a white marbled surface, highlighting the warm yellow and light brown hues of the cornbread. The background is softly blurred, emphasizing the moist and inviting texture of the cornbread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned creamed corn?

Yes, you can substitute fresh corn blended with a little cream or milk to mimic the texture of creamed corn. Keep the moisture level similar for best results.

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

Any oven-safe baking dish will work, but a cast iron skillet helps achieve a nice crust. Be sure to grease the dish well and monitor baking time as it might vary slightly.