Cornbread with Creamed Corn

Cornbread is one of those southern sides that turns anything it’s served with into comfort food. Our recipe for cornbread with creamed corn is wonderfully moist inside, golden on top and flavored with buttermilk and sugar for extra goodness.

This recipe is made mostly from scratch (except the can of creamed corn, of course!), and takes just 25 minutes to bake. It just may become your new signature holiday side dish.

Ingredients for Cornbread with Creamed Corn

• Yellow cornmeal: Cornmeal is a key ingredient in cornbread; it gives the bread its flavor and color.
• All-purpose flour: Flour helps the cornbread stay together.
• Sugar: Sugar adds a touch of sweetness to the cornbread, but there’s not enough here to make it taste like a dessert.
• Baking powder: Baking powder, a leavening agent, makes the cornbread fluffier by creating small bubbles in the batter.
• Buttermilk: Buttermilk adds a little tangy flavor and partners up with the baking powder to help it rise.
• Cream-style corn: This type of corn makes the cornbread sweeter and more moist than it would be without it. The corn kernels also add a succulent texture.
• Butter: Melted butter adds a little flavor and helps the cornbread retain moisture. It also helps it keep a tender crumb.
• Eggs: The eggs help bind all the ingredients together.

Directions

Step 1: Whisk together the dry ingredients

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Preheat the oven to 375°F. In a small bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.

Step 2: Make the batter

In a separate bowl, whisk together the cream-style corn, buttermilk, melted butter and eggs. Add the wet mixture to the cornmeal mixture; stirring until they’re just combined.

Editor’s Tip: Use room-temperature eggs for best results—they’ll help the ingredients combine more readily and will help your cornbread achieve a better rise as it bakes.

Step 3: Bake the cornbread

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Transfer the batter to a greased 9-inch square cake pan and bake the cornbread for 25 to 30 minutes or until it’s just set (read: not overbaked) and a toothpick inserted into the center comes clean. Let it cool slightly, then serve it up.

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Cornbread with Creamed Corn Variations

• Get spicy: Add finely chopped jalapenos or another type of pepper to the cornbread batter to give it a kick.
• Adjust the sugar: If you like your cornbread a little less sweet, eliminate some or most of the sugar.
• Cheese, please: Add a little shredded or grated cheddar cheese to the batter to make a slightly cheesy cornbread. Another option: Sprinkle the shredded cheese on top, just before baking.
• Add honey: Add a small amount of honey in place of some of the sugar for a slight honey flavor that’s marvelous.

How to Store Cornbread with Creamed Corn

Once the cornbread cools, store it in a zippered food storage bag or an airtight container. It’ll keep on the counter for about two days, or three to four days in the refrigerator.

Can you freeze cornbread with creamed corn?

Sure! Wrap the cooled cornbread in foil, then place it in the freezer where it’ll keep for about three months.

Tips for Cornbread with Creamed Corn

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Can I use plain canned corn instead of cream-style corn?

Sure! Some versions of cream-style sweet corn contain no cream and are a bit different than a homemade creamed corn. Many times, the canned cream-style corn is just sweet corn with a few extra ingredients like sugar, water and cornstarch. Using canned sweet corn instead of cream-style sweet corn still creates a moist cornbread (you’ll just want to drain it first). Fresh corn kernels may also be used.

Can I make this in a cast-iron skillet?

Sure! In fact, we have skillet cornbread recipe you can follow to take any guesswork out of modifying this one.

Could I add bacon?

Absolutely! Adding small bits of crumbled cooked bacon gives the cornbread a lovely bacon flavor in every slice.