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Skillet Creamed Corn Cornbread

Creamed Corn Cornbread still in the skillet ready to be served.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

Branded image of creamed corn cornbread in a square cast iron skillet with honey and butter in the background.

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?

A slice of cornbread to show the texture from using creamed corn.

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?

3 pieces of cornbread on a white plate with a bowl of chili and the skillet in the background.

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.

A piece of creamed corn cornbread on a white plate raised to show texture.

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

Ingredients to make the recipe: creamed corn, milk, cornmeal, flour, eggs, butter, salt, honey, and baking powder.
  • 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

Collage of four images depicting the first four steps in making the recipe.

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.

Collage of 4 images depicting the last 4 steps of the recipe.

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.

A piece of cornbread on a white plate with the remaining left in the skillet.

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.
Fresh from the oven creamed corn cornbread still in the skillet with butter and honey in the background.

Recipe FAQs

Why do I have to sift my dry ingredients?

Sifting the dry ingredients together helps them become evenly distributed.

What can I use to grease the skillet besides butter?

You can use vegetable oil or other mild cooking oils, cooking spray, shortening, lard, or bacon grease.

Is this recipe the same as corn casserole?

No, that is an entirely different recipe and is served as a side dish instead of the bread course.

Can I use Jiffy mix?

You could omit the flour, cornmeal, salt, and baking powder from our recipe and use the Jiffy corn muffin mix or Jiffy cornbread mix.

Can I make this in a loaf pan or muffin tins?

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.

How long will leftovers last?

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.

Can I use frozen whole kernel corn or canned corn instead of creamed corn?

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.

Branded image of skillet creamed corn cornbread; a slice on a white plate near honey, and the remaining in the skillet in the background.
3 pieces of cornbread on a white plate with a bowl of chili and the skillet in the background.
Print Recipe
5 from 29 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread
Cuisine: American
Keyword: Creamed Corn Cornbread
Servings: 7
Calories: 314kcal
Author: Ned Adams

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

Calories: 314kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 233mg | Fiber: 3g | Sugar: 11g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg

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.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
31 replies
  1. Farah
    Farah says:

    5 stars
    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!

    Reply
  2. Dana
    Dana says:

    5 stars
    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!

    Reply
  3. Wanda
    Wanda says:

    5 stars
    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!

    Reply
  4. Kerri
    Kerri says:

    5 stars
    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

    Reply
  5. Tavo
    Tavo says:

    5 stars
    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.

    Reply
  6. Anjali
    Anjali says:

    5 stars
    This was the absolute perfect, moist cornbread! We served it up with some chili and it was totally delicious!

    Reply
  7. Ava M
    Ava M says:

    5 stars
    This corn bread is the ultimate comfort food! Soft, buttery, and a perfect sidekick to chili or BBQ. We loved it!

    Reply
  8. Sharon
    Sharon says:

    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!

    Reply
  9. Holly
    Holly says:

    5 stars
    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!

    Reply
  10. Ieva
    Ieva says:

    5 stars
    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!

    Reply
  11. Rosemary
    Rosemary says:

    5 stars
    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!

    Reply
  12. Ben
    Ben says:

    5 stars
    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!

    Reply

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