Skillet Creamed Corn Cornbread

Jump to:

• Why Make Creamed Corn Cornbread
• Is creamed corn cornbread sweet?
• What is creamed corn?
• Does canned creamed corn have dairy?
• What is creamed corn?
• Recipe Ingredients
• How to make skillet creamed corn cornbread
• Tips for making cream style cornbread
• Recipe FAQs
• Our favorite tools to make Skillet Creamed Corn Cornbread!
• Other Side Dish Recipes
• Get the Recipe
• Tips for making cream style cornbread

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 tablespoon 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

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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