Creamed Corn Cornbread (Cast Iron Skillet Recipe)

Name: Creamed Corn Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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If you’ve never made Creamed Corn Cornbread, you’re in for a serious upgrade. Adding a can of creamed corn to the batter turns ordinary cornbread into something richer, softer, and almost impossible to dry out. Instead of crumbly slices, you get a moist, tender cornbread with just the right amount of sweetness and texture.

This homemade cornbread would be absolutely delicious served with 7 Can Soup for an easy weeknight meal.

Creamed corn cornbread in a square cast iron skillet on a table.

Quick Look at the Recipe

✅ Recipe Name: Creamed Corn Cornbread
🕒 Ready In: 35 minutes - just 10 minutes to prep!
👪 Serves: 6-8 servings
🥣 Main Ingredients: Cornmeal, flour, creamed corn, milk, eggs, butter, honey, baking powder
📖 Dietary Info: Vegetarian
⭐ Why You'll Love It: Moist, tender creamed corn cornbread with crispy golden edges from the cast iron skillet — easy to make and perfect with chili, BBQ, soups, or holiday meals.

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The real secret to this creamed corn cornbread recipe is what happens underneath the batter. Baking it in a preheated cast iron skillet gives the cornbread that signature golden crust you just can’t get from a regular baking pan.

After years of cooking in cast iron, this skillet cornbread with creamed corn is still one of the recipes readers tell me they make over and over again. It’s simple, reliable, and always a hit. I bring it to BBQs, potlucks, and serve it alongside chili on cold nights, and somehow the pan always comes back empty.

The sweetness is also right in the middle, where most people like it. Most of the sweetness comes from the creamed corn itself rather than the honey. So it’s not dessert-sweet or cake-like like my sweet cornbread recipe, but it isn’t strictly savory either. If I had to put it on a scale, it lands around 60/40 — leaning savory with just enough sweetness to balance it out.

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Quick Look at the Recipe
Why This Recipe Works
Recipe Ingredients
Variations
How to Make Creamed Corn Cornbread
Expert Tips
Creamed Corn Cornbread Recipe FAQs
Serving Suggestions
More Bread and Cornbread Recipes
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Why This Recipe Works

Skillet cornbread isn’t just tradition — there’s real kitchen science behind it. A hot skillet changes the way the batter cooks from the very first second it hits the pan.

The hot skillet creates the crust. The buttered cast iron skillet goes into the oven while it preheats so that by the time the batter is poured in, the pan is fully hot. When the batter hits that surface, it immediately sizzles. The bottom starts setting right away while the butter helps create that thin, golden, slightly crackly crust around the edges.
It prevents sticking naturally. That instant sear also keeps the batter from soaking into the pan the way it can in glass or aluminum bakeware.
Cast iron holds heat better. Unlike thinner pans, cast iron retains heat extremely well. Once hot, it stays hot, helping the cornbread bake more evenly from edge to center.
You get the best texture. The result is exactly what you want in great cornbread — crispy golden edges and a soft, moist interior, with the creamed corn adding even more tenderness.

Recipe Ingredients

Ingredients to make cornbread with creamed corn in bowls on a table.

Cornmeal: Fine-grain yellow cornmeal is best for this recipe. Medium grain (coarse) cornmeal is acceptable to use but results in a cornbread with even more texture.
Creamed corn: Canned creamed corn adds moisture, texture, and natural sweetness to the cornbread. The creamy liquid keeps the crumb tender, while the whole kernels add little bursts of corn in every bite.
Butter: You can use salted or unsalted butter to make this cornbread with creamed corn.
Honey: Adds a touch of sweetness to the cornbread. You can also use agave syrup or maple syrup though they each taste slightly different.

See the recipe card for the full list of ingredients with quantities.

Variations

Jiffy Cornbread Mix Method: If you want to save a little time, you can swap the dry ingredients (cornmeal, flour, baking powder, and salt) for one box of Jiffy corn muffin mix. Since Jiffy already contains sugar, reduce the honey or leave it out entirely. Everything else stays the same — including the creamed corn and the hot cast iron skillet. The finished cornbread will be slightly sweeter and a bit more tender than the from-scratch version, but still much moister than using Jiffy on its own.
Spicy Jalapeno: Stir 1–2 seeded, finely diced jalapeños into the wet ingredients before mixing the batter. Leave some seeds for extra heat or use canned diced green chiles for a milder version. This version is great with chili and BBQ, like my brisket with beans.
Cheddar Cornbread: Fold ¾–1 cup shredded sharp cheddar into the batter before pouring it into the skillet. The cheese melts as it bakes, adding a savory, slightly sharp contrast to the sweetness of the corn.
Creamed Corn Corn Muffins: Pour the same batter into a well-greased cast iron muffin pan instead of a skillet. Bake at the same temperature for 14–16 minutes. The smaller portions create more crispy edges in every bite.
Buttermilk: Replace the milk with buttermilk for a slightly tangier flavor and even more tender crumb. No other changes are needed.

How to Make Creamed Corn Cornbread

A cast iron skillet greased with butter and ready to preheat in the oven.

Step 1: Grease the Skillet. Use 1 tablespoon of softened butter to coat the skillet. Place it in the oven and preheat the oven to 425°F.

Sifting the dry ingredients into a mixing bowl.

Step 2: Sift the Ingredients. Sift the flour, cornmeal, baking powder, and salt into a large mixing bowl. This process should mix the ingredients, but if it doesn't look equally mixed, sift again.

Step 3: Combine the Wet Ingredients. 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 tablespoons of melted butter to the egg mixture, and mix again.

Dry ingredients added to the wet and mixed together.

Step 4: Combine. Add the wet ingredients into the dry and stir until you have a nice smooth yet lumpy batter. The lumps should only be the corn.

Batter poured into the cast iron skillet.

Step 5: Transfer to Skillet. Carefully 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 bake for 22-26 minutes.

Creamed corn cornbread in a square skillet after baking.

Step 6: Finish and Serve. At the 22-minute mark, 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. This goes with so many dishes but I love it with a bowl of Dutch oven white chicken chili!

Expert Tips

Use room-temperature ingredients. Bring the milk, eggs, and melted butter to room temperature before mixing the batter. This helps everything combine smoothly and bake more evenly.
Let the batter rest. Allow the cornbread batter to sit for about 10 minutes before baking. This gives the cornmeal time to hydrate, resulting in a more tender crumb.
Cover if it browns too quickly. If the top is getting dark before the center is finished baking, loosely tent the skillet with foil. This slows the browning so the top stays golden, not dark brown.

A slice of creamed corn cornbread on a plate with the dish of more in the background.

Creamed Corn Cornbread Recipe FAQs

What's the best way to store and reheat leftover cornbread with creamed corn?

Store leftover cornbread covered at room temperature for 1–2 days or in the refrigerator for up to 5-7 days. Reheat slices in a 300°F oven for about 8–10 minutes to restore the texture, or warm them briefly in the microwave if you’re in a hurry.

Can I use frozen whole kernel corn or canned corn instead of creamed corn in this cornbread recipe?

Not directly. Creamed corn provides both the liquid and the sweetness that help keep this cornbread moist and tender. If you only add whole kernel corn, the batter will be too dry. If you need a substitute, you can pulse 1 cup of corn with about ⅓ cup milk in a blender to mimic the texture and moisture of creamed corn, then stir in a small handful of whole kernels if you want more texture.

Can I make this cornbread without a cast iron skillet?

Yes. An 8×8 or 9×9 baking dish works too. Grease it well and don’t preheat the pan. The cornbread will still be moist thanks to the creamed corn, but you won’t get the same crispy bottom crust that a hot cast iron skillet creates. Baking time is about the same.

Can I freeze creamed corn cornbread?

Yes. Let the cornbread cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Reheat slices in a 300°F oven wrapped in foil for about 10 minutes, or microwave for 30–45 seconds.

What size cast iron skillet should I use for this recipe?

A 10-inch cast iron skillet is ideal. You can use a 12-inch skillet, but the cornbread will bake thinner and may cook slightly faster.

Serving Suggestions

This lightly sweet cornbread is the kind of side dish that works with just about any comfort food meal. The slightly savory flavor and moist texture make it perfect for soaking up sauces, broths, and BBQ juices.

With chili: A warm slice alongside Dutch oven chili is a classic pairing. The cornbread is perfect for dipping and balancing the spice.
Hearty soups and stews: Serve it with ham and bean soup or ground beef stew for a cozy, filling meal.
BBQ plates: Creamed corn cornbread fits right in with smoked ribs, pulled pork, brisket, or grilled chicken.
Holiday meals: It’s also a great addition to a Thanksgiving spread, especially alongside roasted herb butter turkey and my simple turkey gravy, adding a comforting Southern-style side to the table.