Skillet Creamed Corn Cornbread
Whether serving up a bowl of chili or your favorite BBQ, this Skillet Creamed Corn Cornbread is the perfect compliment to your meal. Our cornbread with creamed corn recipe is not only great for regular family dinner, it’s perfect for cookouts, a church potluck, and even your next holiday meal.
This homemade cornbread would be absolutely delicious served with 7 Can Soup, Ham and Bean Soup, and Ground Beef Stew.
Why Make Creamed Corn Cornbread
Leaving the great Southern debate of ‘sugar or no sugar’ in cornbread aside, this recipe uses honey. (I know that’s just a sticky sugar.)
So for now we’re going to leave the battle between northern cornbread and southern cornbread to others and just enjoy this delicious cornbread recipe.
This cornbread is not only delicious but the creamed corn adds a wonderful texture to the overall cornbread recipe.
It is dense, a little sweeter (more due to the creamed corn than the honey), and a whole lot heartier. And because of the creamed corn, you end up with a moist cornbread, not dry and brittle like some recipes. Basically the creamed corn makes this an amazing recipe.
Is creamed corn cornbread sweet?
Sort of.
The majority of the sweetness comes from the canned creamed corn versus the honey.
It’s not dessert- or cake-like sweet cornbread, like my Cast Iron Sweet Cornbread, but it isn’t wholly savory either. If I was to put it on a scale, it’s 60/40, with 60 being savory.
Although, I’m not above slathering this skillet creamed corn cornbread in butter, drenching it in honey and eating it for dessert either. But that’s just me.
What is creamed corn?
In the most succinct way possible, creamed corn is the combination of whole sweet corn kernels and puréed sweet corn.
When the sweet corn is pureed, the natural juices and corn solids create a milky, soupy, mashy, `creamy’ mixture.
You know when you’ve bitten into fresh corn on the cob and it squirts all over the place? It’s that liquid from the kernels that becomes the creamy base for creamed corn.
Does canned creamed corn have dairy?
What is creamed corn?
In the most succinct way possible, creamed corn is the combination of whole sweet corn kernels and puréed sweet corn.
When the sweet corn is puréed, the natural juices and corn solids create a milky, soupy, mashy, `creamy’ mixture.
You know when you’ve bitten into fresh corn on the cob and it squirts all over the place? It’s that liquid that becomes the creamy base for creamed corn.
No, there is no dairy in canned creamed corn. Usually.
The word creamed in creamed corn is verb vs an adjective. For example when baking cookies, the first step is to cream the softened butter and sugar together. Same thing for corn, it is the blending, mixing, or creaming of corn kernels and that milky pureed sweet corn.
However, a lot of homemade creamed corn recipes do have dairy of some kind, either cream/milk or butter, or both.
Fun fact:
Did you know that you could eat corn straight from the cob raw? It’s good for you, crunchy, and sweet. Just make sure you’ve given it a thorough washing first.
Recipe Ingredients
- Cornmeal — fine grain yellow cornmeal is best for this recipe.
- Flour — we used all purpose flour.
- Creamed corn — a can of creamed or cream style corn found on the canned vegetable aisle.
- Milk — we used 2% but whole milk would be great too.
- Butter — we used salted but you can use salted or unsalted butter.
- Eggs — this recipe calls for large eggs, medium or jumbo (extra large work.)
- Honey — to add a touch of sweetness.
- Baking Powder — added to the cornbread mixture to give it its light and fluffy texture.
- Salt — a bit of salt to brighten the flavor.
How to make skillet creamed corn cornbread
Step 1 — Use 1 tablespoon soften butter to coat the skillet. Once coated, put it into the oven and preheat oven to 425°F.
Step 2 — Sift the flour, corn meal, baking powder, and salt into a large mixing bowl.
Step 3 — Looking at the mixture in the bowl, if it doesn’t look equally mixed, do another sifting.
Step 4 — In a medium bowl SOFTLY whisk the eggs until they’re broken. Don’t beat them or let them get frothy. Add the creamed corn, milk, honey, and 3 tbsp melted butter to the eggs; mix to combine.
Step 5 — Add the wet ingredients into the dry.
Step 6 — Stir until you have a nice smooth yet lumpy batter. The lumps should only be the corn.
Step 7 — With care, remove the now hot skillet from the oven and pour in the batter. Smooth it out to make it even, return it to the oven and back for 22-26 minutes.
Step 8 — After 22 minutes, use a toothpick to check for doneness. You want a nice, slightly browned top. Once it’s done, pull it out of the oven and let the corn bread sit for a minute to slightly cool down before serving with your favorite meal and toppings like butter, honey, or honey butter.
Why do baking times vary?
I’ve made this a few times and each time, it’s baked for a different amount of time. (How many times can I say time in one sentence?)
The difference in baking times is due to the following and could be a combination of more than one:
- different brands, sizes, and or shapes of the skillet or using a glass or tin baking dish instead of a cast iron skillet.
- different brands of cornmeal. Despite being labeled ‘fine grain,’ each brand’s definition of fine grain seems to be slightly different. This difference results in some cornmeal being nearly powdered and soft like all purpose flour and others can be more coarse (but not as coarse for making grits or polenta.)
- the oven. We may set the dial at a certain temp, but ovens can vary from one to another.
Tips for making cream style cornbread
- Use fine grain yellow cornmeal instead of white cornmeal to get that yellow hued cornbread. However, white cornmeal is the southern way to go.
- Medium grain (coarse) cornmeal is acceptable to use but will result in even more texture in this recipe. We suggest fine grain due to the texture creamed corn adds.
- Bring the milk, eggs, and butter to room temperature before starting the recipe.
- If you notice the cornbread browning quickly when there is still a decent amount of baking time left, cover the top with foil to slow the browning process down. We want a top that is golden brown, not dark brown.
- Let the cornbread batter sit for at least 10 minutes in the bowl before adding to the skillet and baking. This will relax the cornmeal netting a even more tender cornbread.
- Use buttermilk in place of the milk for a bolder flavor.
Recipe FAQs
Sifting the dry ingredients together helps them become evenly distributed.
You can use vegetable oil or other mild cooking oils, cooking spray, shortening, lard, or bacon grease.
No, that is an entirely different recipe and is served as a side dish instead of the bread course.
You could omit the flour, cornmeal, salt, and baking powder from our recipe and use the Jiffy corn muffin mix or Jiffy cornbread mix.
Yes. Line the muffin pan with paper cups. Start with the same amount of baking time and test for doneness. The cornbread muffins should cook in 20-22 minutes, but in the loaf or bread pan may take longer.
Creamed corn cornbread should be stored in an airtight container. It can remain at room temperature for up to two days or up to a week in the refrigerator.
Use approximately a cup of either thawed frozen corn or canned corn fully drained and mix it with a couple of tablespoons of sour cream, plain Greek yogurt, or even softened cream cheese to mimic the same texture you would get with by used cream style sweet corn.
Our favorite tools to make Skillet Creamed Corn Cornbread!
Lodge 10.25″ Cast Iron Pre-Seasoned Skillet
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BuzzyWaxx Original Blend – Cast Iron and Carbon Steel Seasoning
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Skillet Creamed Corn Cornbread
Equipment
- 10-inch cast iron skillet
Ingredients
- 4 tbsp butter divided, melted, coating
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 2 tsp salt
- 14 oz canned creamed corn (14-15 oz)
- 2 large eggs
- 1 cup 2% milk
- 3 tbsp honey
Instructions
- Using 1 tbsp soften butter, coat the skillet.
- Preheat oven to 425°F and put the coated skillet in to preheat.
- Sift the flour, cornmeal, baking powder, and salt into a large bowl.
- In a medium bowl, lightly beat the eggs to break them apart.
- Add the creamed corn, milk, honey, and 3 tbsp melted butter to the eggs; mix to combine.
- Stir the wet ingredients into the dry, until thoroughly combined.
- Remove the now heated skillet from the oven and pour the batter in, smoothing to even.
- Bake for 22-26 minutes, or until a toothpick comes out clean and the top is softly golden.
- Slice and serve with your favorite meal.
Notes
Tips for making cream style cornbread
- Use fine grain yellow cornmeal instead of white cornmeal to get that yellow hued cornbread. However, white cornmeal is the southern way to go.
- Medium grain (coarse) cornmeal is acceptable to use but will result in even more texture in this recipe. We suggest fine grain due to the texture creamed corn adds.
- Bring the milk, eggs, and butter to room temperature before starting the recipe.
- If you notice the cornbread browning quickly when there is still a decent amount of baking time left, cover the top with foil to slow the browning process down.
- Let the cornbread batter sit for at least 10 minutes in the bowl before adding to the skillet and baking. This will relax the cornmeal netting a even more tender cornbread.
- Use buttermilk in place of the milk for a bolder flavor.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Looks great!
Yum! I love creamed corn, so I can only imagine how much I’ll love this creamed corn conbread. Thanks for the recipe, I can’t wait to try it out!
Lol, your intro to this post was perfect.
I agree on the 60/40 ratio on sweet to savory! It’s really just a nice and balanced flavor, and the texture is awesome. Thanks for the recipe!
the cornbread recipe was fantastic! I am making it again!
This is such a great take on a classic! I love how moist the creamed corn makes the cornbread.
Oh I am totally drooling! This reminds me I haven’t had cornbread in years. I have everything I need to make this recipe and I’m trying it on the weekend!
This looks so good! I’m southern born and raised so I love a good cornbread, but this is definitely nothing like I’ve ever seen! I love the creativity of it and can’t wait to have my family try it1
Absolutely dynamite! Loved everything about this recipe. Served it with chili and it was a hit.
This is the best cornbread I’ve ever tried! It was the perfect accompaniment to my chili last night!
You have to have good cornbread with a bowl of chili. It’s a must and this is perfect!
Your Skillet Cornbread post is an absolute game-changer! The recipe is expertly crafted and the cornbread turned out perfectly crusty on the outside, soft on the inside.
This was the absolute perfect, moist cornbread! We served it up with some chili and it was totally delicious!
This corn bread is the ultimate comfort food! Soft, buttery, and a perfect sidekick to chili or BBQ. We loved it!
The creamed corn makes it so moist, and the cast iron makes the edges super crispy!
I agree, adding cream corn to cornbread is the best!! That’s what I usually do for a cornbread mix but I’m looking forward to trying your from scratch recipe! Looks great!
I had never had cornbread before, but when I saw this I knew I had to try it. It was really easy to make and delicious.
I’m usually not a huge cornbread fan, but my husband loves it so I decided to give your recipe a try. I was really pleased with the results. The flavor had a nice sweetness without being overpowering and the crispy bottom from cooing it in the cast iron gave it the perfect texture. We will be making this again!
This cornbread was amazing! Adding this to my rotation
Great recipe! Will be making again!
This cornbread is so delicious! The perfect addition to almost any meal!
This Corn bread is delicious, We thoroughly enjoyed it.
I have to say, this is by far the best cornbread I’ve made, and it’s not just my opinion. I served it with bean chili over the weekend for the family, and they all agreed it was head and shoulders above any other recipe I’d made before. It’s the first time I made it as well! Thanks again for the recipe – it’s definitely a keeper!
wow, this is my first go with cornbread, it turned out so good. We liked making this one.
Loved this cornbread – especially the whole bits of corn in it. We made it to go with chili and it was the perfect complement!
This amazing cornbread looks so moist and delicious! I can’t wait to taste it. Yum!
This cornbread was so good and easy to make! Love that I can do it on my skillet. Thanks for the great recipe!
I made this cornbread with our chili last night and it was fantastic! Our new favorite cornbread recipe!
This corn bread recipe could not have been more perfect. I made it for the first time and it was a hit. The perfect blend between sweet and savory. Thanks for sharing it!
I’m from the South, so I love both cornbread and creamed corn. I was excited to try them together. Man, was this good! The texture was awesome!
I love making corn bread in cast iron, this is a really great version – thanks!