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

There’s something wonderfully comforting about the warmth and texture of a freshly baked cornbread, especially one that’s wonderfully moist and tender. This Creamed Cornbread Recipe is my go-to when I want a slightly sweet, not-too-dense bread with a soft crumb that pairs perfectly with just about any meal.

The image shows several square pieces of golden cornbread stacked closely together, each piece having a soft, crumbly texture with a slightly crispy top layer. On the topmost piece, there is a small dollop of melting pale yellow butter that glistens with shiny amber syrup drizzled over it, creating a sticky, smooth surface that contrasts with the rough, porous texture of the cornbread. The background consists of a white marbled surface, enhancing the warm, inviting colors of the bread. 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 Cornbread Recipe
Top Tip
How to Serve Creamed Cornbread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamed Cornbread Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Creamed Cornbread Recipe because it nails that perfect balance between spongy and moist—thanks largely to the creamed corn. Over the years, it’s become a dinner table staple that never fails to impress guests or bring comfort on a chilly evening.

Super moist texture: The creamed corn adds natural moisture, making it tender without being soggy.
Easy to whip up: With simple pantry ingredients and one bowl for wet, one for dry, you'll be mixing in no time.
Slightly sweet with a golden crust: It’s not overwhelming but just enough sweetness that makes it versatile for savory or slightly sweet pairings.
Bakes beautifully in a cast-iron skillet: That hot skillet trick gives you a crust that’s crisp at the edges and soft inside, just how I like it.

A close-up of a woman's hand holding a small square piece of golden yellow cornbread with a crumbly texture. The cornbread piece has a slightly shiny, melted butter layer on top that glistens. In the blurred background, several larger pieces of cornbread are visible, showing a golden brown crust and soft yellow inside. The photo is set against a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a part in this Creamed Cornbread Recipe creating that perfect balance of texture and flavor. Using medium grind cornmeal (sometimes labeled as polenta) adds just enough grit without being gritty, while the creamed corn keeps things moist. I always recommend using unsalted butter so you can control the salt level.

Flat lay of a small mound of medium grind yellow cornmeal, a small pile of plain all purpose flour, a tablespoon of white granulated sugar, a teaspoon of baking powder powder, a pinch of salt crystals, a small white ceramic bowl filled with smooth creamed corn, a small white ceramic bowl with melted golden butter, two whole brown eggs with clean shells, a small white ceramic bowl of fresh milk, and a small white ceramic bowl with a dollop of melted butter, all arranged symmetrically and balanced 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

Cornmeal (medium grind): Adds that classic corn flavor and a subtle texture; avoid fine cornmeal to keep some body in the bread.
Flour (all-purpose/plain): Provides structure to balance the cornmeal’s grittiness, leading to a tender crumb.
Baking powder: The leavening agent that helps the bread rise and keeps it light.
White sugar: Just enough to lightly sweeten without overpowering the corny taste.
Salt: Enhances all the flavors; a little goes a long way here.
Canned creamed corn: The secret ingredient to moist, tender cornbread—the creaminess delivers a subtle sweetness and texture.
Unsalted melted butter: Adds richness and helps create a crispy crust when you melt some in the skillet.
Eggs: Bind the ingredients together and add to the rise and texture.
Milk: Provides moisture while keeping the batter smooth and pourable.
Extra melted butter for greasing: Ensures the bread doesn’t stick and adds flavor to the crust edges.

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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 best parts about this Creamed Cornbread Recipe is how easy it is to adapt. I like to toss in some chopped jalapeños or shredded cheddar on occasion to kick up the flavor, but you can also keep it classic or even swap milk for buttermilk for a tangier note.

Variation: Adding a handful of corn kernels or chopped green onions works great if you want a bit more texture and savory depth—I've tried this when serving it alongside chili, and it was a hit!
Dairy-free option: Use a plant-based milk and vegan butter substitute—just be sure the consistency matches so the bread stays moist.
Sweet twist: Try drizzling honey or maple syrup over a warm slice—it takes this already comforting bread over the top.

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

Step 1: Preheat Your Skillet and Oven

I always start by placing my 10-inch cast-iron skillet in the oven and heating it to 220°C (425°F). This preheating step is a game changer for the crispy, golden crust you want on your cornbread. While that’s warming up, you can prepare the batter without rushing.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your cornmeal, flour, baking powder, sugar, and salt. Mixing these first ensures that the leavening is evenly distributed, helping you get a uniform rise.

Step 3: Combine Wet Ingredients

In a separate bowl, stir together the creamed corn, melted butter, lightly whisked eggs, and milk until everything is well blended. The creamed corn blends right in and adds that special moistness you’ll love.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix — a few little lumps are okay and help keep the cornbread tender rather than tough.

Step 5: Butter That Hot Skillet

Pull the hot skillet from the oven—be careful, it’s seriously hot! Quickly add about 1 tablespoon of melted butter and swirl it around so the base and sides get nicely coated. This prevents sticking and adds flavor to those crispy edges everyone loves.

Step 6: Bake the Cornbread

Pour your batter into the buttery skillet and smooth the top. Then reduce the oven to 190°C (375°F) and bake for 25 to 30 minutes. You’re looking for a light golden brown top and that satisfying spring-back when you gently poke the surface — or a clean skewer when inserted in the center.

Step 7: Cool Before Serving

Let the cornbread cool in the skillet for about 15 minutes — this steady cool-down helps the crust set and makes it easier to slice or turn out. Serve it warm, with butter and maybe a drizzle of honey to elevate this humble cornbread to something truly special.

Top Tip

I’ve made this Creamed Cornbread Recipe dozens of times, and a few little tricks make a big difference — they’ll save you from common pitfalls and guarantee great results every time.

Hot Skillet Baking: Always preheat your cast-iron skillet fully before adding batter to ensure that golden crust I rave about — it’s worth the careful handling.
Don’t Overmix: A few lumps in the batter are fine; overmixing can make the bread dense and chewy instead of soft and tender.
Use Creamed Corn: It’s the secret to moist cornbread that doesn’t crumble—don’t substitute with regular corn kernels or you’ll miss that lovely texture.
Check Oven Temperature: Oven temps vary, so start checking a few minutes before the timer ends to avoid drying out your bread.

How to Serve Creamed Cornbread Recipe

Garnishes

I love serving this cornbread with a pat of butter melting slowly on top, sprinkled with a little flaky sea salt to enhance the sweet-savory combo. Sometimes I add a drizzle of honey or a swipe of jalapeño jelly for a sweet-spicy kick—that contrast is fantastic!

Side Dishes

This Creamed Cornbread pairs beautifully with hearty chili, smoky pulled pork, or even just a big bowl of homemade soup for a cozy meal. It’s also a perfect companion to barbecue dishes or a fresh green salad when you want a lighter dinner.

Creative Ways to Present

For special occasions, I like to serve this cornbread straight in the skillet at the table—there’s something charming about that rustic presentation. You can also cut it into bite-sized squares and serve with flavored butters or dips for a fun appetizer twist that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftover Creamed Cornbread tightly in plastic wrap or put it in an airtight container. Stored at room temperature, it stays fresh for about 2 days; in the fridge, it can last up to 4 days, though I always prefer to warm it back up to regain that fresh-baked feel.

Freezing

I’ve frozen slices of this cornbread successfully by wrapping each piece in foil and placing them in a freezer-safe bag. When thawed, reheating gently in the oven revives the texture nicely. Freezing is perfect if you want to bake a big batch and enjoy it over time.

Reheating

To reheat, I usually wrap the piece in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes until heated through. This keeps the crust from getting tough and maintains that moist interior we all love.

Frequently Asked Questions:

What is the difference between creamed cornbread and regular cornbread?

Creamed cornbread includes canned creamed corn which adds moisture and a slightly sweet, creamy texture, making it more tender and less crumbly than regular cornbread, which uses only cornmeal and dry ingredients.

Can I use fresh corn instead of canned creamed corn?

Fresh corn kernels won’t provide the same creamy texture as canned creamed corn because the latter contains corn with a creamy sauce. If using fresh corn, consider pureeing part of it with milk or cream to mimic the moisture creamed corn provides.

Is it necessary to preheat the cast-iron skillet?

Yes! Preheating the cast-iron skillet ensures that when you pour in the batter, it starts to cook immediately, resulting in a crispy and golden crust, which is a highlight of this recipe.

Can I make this Creamed Cornbread Recipe gluten-free?

To make this cornbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind that texture might slightly vary, so adding a little xanthan gum may help maintain structure.

Final Thoughts

This Creamed Cornbread Recipe has become a warm favorite in my kitchen because it’s reliably moist, delightfully tender, and just the right amount of sweet. I love sharing it as comfort food that feels special yet effortless. I really encourage you to try it soon—you’ll appreciate how simple ingredients and a little kitchen patience create something truly memorable.