Creamed Corn Cornbread is a moist, slightly sweet, and buttery bread that blends the rustic charm of classic Southern cornbread with the creamy richness of canned creamed corn. Whether served with a hearty bowl of chili, a Sunday roast, or simply enjoyed with a smear of butter, this cornbread brings comfort and flavor to every bite.
A Brief History
Cornbread has long roots in Native American cuisine and Southern U.S. traditions. Early versions were made with stone-ground cornmeal and baked over an open fire. Over time, variations emerged—including the beloved creamed corn version—which adds moisture and sweetness, turning humble cornbread into a soft, golden treat served at gatherings, barbecues, and holidays.
Why You’ll Love It
- Moist & Flavorful: Creamed corn keeps it soft and rich with every bite.
- No Mixer Needed: Just stir, pour, and bake—super simple!
- Crowd Favorite: Great for holidays, potlucks, and cozy family meals.
- Versatile: Works as a side or as the main event with butter and honey.
Recipe (Serves 9)
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar (adjust to taste)
- 2 large eggs
- 1 cup milk or buttermilk
- 1/4 cup melted butter (plus more for greasing)
- 1 (14.75 oz) can creamed corn
Instructions:
- Preheat your oven to 400°F (200°C). Grease a 9-inch square pan or cast-iron skillet with butter.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs, then stir in the milk, melted butter, and creamed corn.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Tips & Variations
- Add a Kick: Toss in chopped jalapeños or green chiles for a spicy twist.
- Cheesy Goodness: Stir in 1 cup of shredded cheddar for added richness.
- Make it Sweeter: Increase sugar if you prefer a more cake-like cornbread.
- Leftover Tip: Crumble into stuffing or toast for a savory breakfast base.
Ingredients
Method
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish with butter.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together creamed corn, milk, eggs, melted butter, and sugar (if using).
- Combine wet and dry ingredients until just mixed. Don’t overmix.
- Pour batter into the greased baking dish. Smooth the top.
- Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing into squares.
Notes
Frequently Asked Questions
Can I use fresh or frozen corn instead of creamed corn?
You can, but the texture and moisture will differ. Creamed corn gives that signature creamy, tender bite.
Can I freeze it?
Absolutely! Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
What’s the best way to store leftovers?
Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I make this gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend.
Final Thoughts
Creamed Corn Cornbread is the ultimate comfort bread—easy, tasty, and irresistibly moist. Whether you’re making it for a weeknight meal, holiday table, or picnic, it delivers every single time. Give it a try and get ready for requests for seconds!