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, 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 melted butter; 2 eggs, lightly whisked; 3/4 cups milk; 1 - 2 tbsp melted butter (for greasing and brushing skillet)

There’s something undeniably comforting about creamy, golden cornbread fresh from the oven, and I’m excited to share my favorite Creamed Cornbread Recipe with you. It’s moist, slightly sweet, and curly with creamed corn that adds just the right tender touch that makes every bite feel like a warm hug.

A close-up image shows several pieces of golden-yellow cornbread stacked on top of each other. The top piece has a small square of melting butter in the center, with amber-colored syrup dripping down its sides, creating a shiny, smooth texture. The cornbread has a slightly crumbly surface with a light brown crust on top and a soft, tender inside. The background is a white marbled texture. 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

Over the years I’ve tried countless cornbread versions, but this Creamed Cornbread Recipe quickly became my go-to. The addition of creamed corn gives it a subtle sweetness and silkiness that you don’t get with traditional recipes, making it so addictive you’ll want to bake it often.

Perfect Moisture Balance: Thanks to the creamed corn and butter, this cornbread is wonderfully moist without being soggy.
Simple Ingredients: No fancy or hard-to-find items, so you can throw it together even on busy weeknights.
Rustic Yet Elegant: Bake it in a cast iron skillet and you get that crispy edge with a tender middle — pure joy.
Versatile Flavor: Just sweet enough to pair with savory dishes but great with butter and honey for breakfast or dessert!

Ingredients & Why They Work

This recipe brings together pantry staples in a way that results in a cornbread that’s moist yet holds its shape beautifully. Each ingredient plays a role in that delicate balance of texture and flavor.

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 with white sugar, a small white ceramic bowl holding fine white baking powder, a small white ceramic bowl with salt, a small white ceramic bowl containing creamy fresh yellow corn kernels, two whole uncracked brown eggs with clean shells, a small white ceramic bowl of melted golden butter, a small white ceramic bowl with fresh white milk, all arranged symmetrically and balanced, 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: I prefer medium grind for that classic cornbread texture without being too gritty or too fine.
All-purpose flour: Adds structure and lightness, balancing out the cornmeal.
Baking powder: Gives it just enough lift so the bread isn’t dense or heavy.
White sugar: A touch of sweetness to enhance the flavor but not overpower it.
Salt: Essential for amplifying all those wonderful flavors.
Canned creamed corn: The secret star—adds moisture and that velvety texture I adore.
Melted unsalted butter: Provides richness and crispy edges when baked in the skillet.
Eggs: Bind everything together and soften the crumb.
Milk: Keeps the batter smooth and juicy without watering it down.
Butter for greasing: Makes sure your cornbread releases easily and adds flavor to the 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 things about this Creamed Cornbread Recipe is how easy it is to tweak based on what you love or have on hand. I often add a bit of shredded cheddar or jalapeños for a spicy kick when I want a heartier side.

Variation: Adding freshly chopped herbs like chives or thyme brings a fresh note that brightens up the whole flavor without needing any other changes.
Dairy-free: Swap the butter and milk for plant-based alternatives—I've had great luck with oat milk and vegan butter, and the texture stays just right.
Muffin version: Pouring the batter into muffin tins is a fun way to make individual portions for parties or lunchboxes.

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

Step 1: Heat the Skillet and Prep Dry Ingredients

First, I always pop my 10-inch cast iron skillet into the oven and preheat it to 220°C (425°F). Preheating the skillet ensures your cornbread gets that lovely crispy crust. While that’s heating, combine your dry ingredients—cornmeal, flour, baking powder, sugar, and salt—in a big bowl and give them a good mix so they’re evenly distributed.

Step 2: Mix Your Wet Ingredients Separately

In another bowl, whisk together your creamed corn, melted butter, lightly beaten eggs, and milk until smooth. This way, when you mix wet and dry, it blends quickly and evenly without overmixing (which can make cornbread tough).

Step 3: Combine and Pour into Hot Skillet

Pour the wet ingredients into the dry and gently stir until just combined. Then, carefully remove your screaming hot skillet from the oven, add 1 tablespoon of butter, and swirl until it melts and coats the pan. This step creates that golden, buttery edge everyone loves. Pour your batter in and smooth the surface with a spatula.

Step 4: Bake and Cool

Lower your oven temperature to 190°C (375°F) and bake for 25 to 30 minutes. You’ll know it’s done when the top turns light golden brown and a skewer inserted in the center comes out clean. Let it cool for about 15 minutes right in the skillet before slicing or turning out—it helps everything set perfectly without falling apart.

Top Tip

Making cornbread in a hot cast iron skillet transforms the texture completely—crispy outside, tender inside. From my experience, don’t skip preheating the pan, and be patient to let it cool a bit before slicing to keep those slices neat.

Preheat the Skillet: Hot skillet means crispy edges and prevents sticking.
Don’t Overmix: Stir just until combined to avoid dense cornbread.
Butter Up Well: Coat the skillet thoroughly for flavor and easy release.
Rest Before Cutting: Cooling 15 minutes preserves moisture and structure.

How to Serve Creamed Cornbread Recipe

Garnishes

I often top warm slices of this cornbread with a pat of butter and a drizzle of honey—simple but magical! If I want something savory, a sprinkle of crumbled feta or some fresh chili flakes adds a nice contrast.

Side Dishes

This cornbread is a dream partner to chili, barbecue ribs, or a hearty stew. I especially love pairing it with slow-cooked pulled pork and tangy slaw for a perfect balance of flavors.

Creative Ways to Present

For a special occasion, I’ve served this creamed cornbread in the cast iron itself at the table, garnished with fresh herbs and a side of flavored butters like chipotle or honey cinnamon. It’s rustic, inviting, and gets everyone eager for the first bite.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cornbread tightly in plastic wrap or foil and keep it in the fridge for up to 3 days. It’s easy to reheat in the oven or microwave, and it maintains its moisture well.

Freezing

I’ve also frozen slices individually wrapped in parchment and foil. Defrost them overnight in the fridge, then warm gently; they taste almost as fresh as when first baked.

Reheating

My favorite way to reheat is in a preheated oven at 180°C (350°F) for about 10-15 minutes—this helps restore that crispy edge and keeps the inside soft. You can also lightly butter the slices before warming for extra indulgence.

Frequently Asked Questions:

Can I use fresh corn instead of canned creamed corn?

You absolutely can, but you’ll want to blend fresh corn kernels with a little cream or milk to mimic the texture of creamed corn. This helps keep the moisture level right and prevents the batter from drying out.

Why is my cornbread crumbly or dry?

Overmixing the batter can cause toughness, and not using enough liquid ingredients like the creamed corn or milk can lead to dry texture. Also, make sure to butter your skillet well and don’t overbake.

Can I make this cornbread gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or similar binders. The texture will be slightly different but still very tasty.

How do I know when the cornbread is fully cooked?

Look for a light golden brown top, and test by inserting a toothpick or skewer in the center—it should come out clean. Also, gently press the top; it should bounce back instead of leaving an indentation.

Final Thoughts

This Creamed Cornbread Recipe is one that I always come back to because it hits that sweet spot of easy, flavorful, and comforting. I hope when you make it, you’ll find it as warming and satisfying as I do, perfect for sharing around the table with family or friends. Seriously, give it a go—you might just discover your new favorite cornbread!