Indulge in a little Southern comfort with this sweet and savory side!
Cornbread is a staple in American cuisine, though it was originally just made with cornmeal and water. Over time, this simple dish has developed into a delicious variety of recipes, including my fave: cornbread with creamed corn. The first time I made cornbread with creamed corn was after I watched the movie Fried Green Tomatoes.
Honestly, I don’t even remember if there was cornbread in the film, but I was really craving it. Well, that, and fried green tomatoes, which I also made! Anyway, the cornbread was an instant hit at my family barbecue. The corn kernels added a delightful creamy bite, and the bread stayed moist and tender, even the next day.
Have you ever tried cornbread with creamed corn? If you haven’t, I think you’re gonna love its delightful combination of sweet and savory. The creamed corn adds a creaminess and a natural sweetness that perfectly complements the slight grittiness of the cornmeal. If baked right, the bread stays nice and moist with a buttery flavor, perfect for chili cookouts and barbecues!
Is Cornbread with Creamed Corn Healthy?
Cornbread provides a bit of fiber and essential nutrients from the corn, but let’s not beat around the bush—this recipe is high in sugar and fat. Like most indulgent recipes, it’s best to enjoy this cornbread in moderation. However, you could also tweak the ingredients, like reducing the sugar or replacing the butter with olive oil.
Don’t over-mix!
It’s just a passing sentence in the recipe instructions, but it’s an important one! An over-mixed batter will leave your bread way too dense. While cornbread is perhaps more dense than, say, a biscuit or dinner roll, it’s not supposed to be tough.
So don’t overdo it! Simply fold the wet ingredients into the dry ingredients until just combined. And as long as you preheat the skillet, your cornbread should come out crispy on the outside and tenderly moist on the inside!
INGREDIENTS
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup creamed corn
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup milk
INSTRUCTIONS
Preheat
Get oven and skillet ready.
Mix
Combine dry ingredients, combine wet ingredients, and pour into skillet.
Bake
Bake until golden and cooked through, then cool slightly before serving.
Devour!
FAQs & Tips
I prefer serving this cornbread fresh out of the oven, but it should be fine made ahead. As long as you wrap it in plastic wrap or aluminum foil and store it in an airtight container, it should stay fresh at room temperature for up to 2 days.
If you need to store the cornbread longer than a couple of days, it should be good in your refrigerator for up to a week, or in the freezer for up to 3 months.
Yes, you can use fresh corn kernels, just keep in mind that the texture and moisture level will be different, so you might need to adjust some of the other ingredients. If you have fresh corn and creamed corn, add both! The creamed corn adds creaminess and richness, while the whole kernels give the dish texture.
Consider this recipe a base to make it your own. Personally, I like to add finely chopped chives and shredded cheese, but you can also add diced jalapeños, bacon bits, cayenne powder, or smoked paprika. You do you!
Serving Suggestions
Cornbread pairs well with a variety of Southern comfort food and barbecue favorites. Serve it alongside a hearty bowl of this Crock-Pot Bean Chili, these Juicy Country-Style Pork Ribs, or even some Brisket Sandwiches. Also, don’t forget to add some more sides like this tangy Mustard Potato Salad and these Air Fryer Fried Pickles!
For more Southern sides, check out our recipes for Cheddar Gluten-Free Biscuits With Buttermilk and this traditional Southern Potato Salad.
Cornbread with Creamed Corn
Ingredients
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup creamed corn
- 1/2 cup unsalted butter melted
- 2 large eggs
- 3/4 cup milk
Instructions
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Preheat oven to 425°F (220°C) with a 10-inch cast iron skillet inside.
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In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
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In another bowl, combine creamed corn, melted butter, eggs, and milk.
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Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
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Carefully remove the hot skillet from the oven. Pour batter into the skillet, smoothing the top.
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Reduce oven temperature to 375°F (190°C) and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
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Allow the cornbread to cool in the skillet for 15 minutes before serving.
Nutrition
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