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

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