• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Recipes @ Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · Leave a Comment

    Creamed Corn Cornbread

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe
    The best creamed corn cornbread recipe pin with 2 images and text divider.

    Once you try this easy creamed corn cornbread recipe you will want to make cornbread without using a cornbread mix from here on out! The canned creamed corn, butter, and a touch of honey give it plenty of sweetness while the bits of corn throughout the fluffy bread add great texture. This creamed corn cornbread is a must-try side dish this summer!

    Easy Creamed Corn Cornbread

    Creamed corn cornbread is a great side dish for any family meal. It’s refreshingly sweet and full of flavor thanks to the creamed sweetcorn, honey, and butter.

    For those who are more into Southwestern-style cornbread, yes, cheese and jalapeños can be added to make something similar to our Jiffy Jalapeno Cheddar Cornbread. Whether you’re into sweet or savory, this is the dish for you!

    Creamed corn cornbread sliced into squares and stacked on tan plate.
    A sweet and tender creamed corn cornbread that is perfect for buttering or dunking in soups and stews!
    Jump to:
    • Easy Creamed Corn Cornbread
    • 🥘 Ingredients
    • 🔪How To Make Creamed Corn Cornbread
    • 💭 Angela's Tips & Recipe Notes
    • Can I Make Creamed Corn Cornbread In A Cast Iron Skillet?
    • Do I Have To Use Creamed Corn To Make This Cornbread?
    • Can I Use Jiffy Cornbread Mix?                 
    • 🌽 More Tasty Corn Recipes!
    • 📋 Recipe

    🥘 Ingredients

    This creamed corn cornbread without cornbread mix is also made without buttermilk. Despite the absence of these common ingredients, it’s an easy winner that is anything but dry!

    Creamed corn cornbread ingredients measured out and ready to assemble and bake.
    A sweet and tender creamed corn cornbread that is perfect for buttering or dunking in soups and stews!
    • Eggs - 3 large eggs at room temperature.
    • Sour Cream - 1 cup at room temperature, full-fat sour cream is best.
    • Butter - ¼ cup.
    • Honey - 2 tablespoons.
    • Sugar - ¼ cup white sugar.
    • Canned Cream Corn - A 14.75-ounce can of creamed corn, not drained.
    • Baking Powder - 2 teaspoons.
    • Salt - ½ teaspoon.
    • Yellow Corn Meal - ¾ cup.
    • All-Purpose Flour - 1 ¼ cups.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪How To Make Creamed Corn Cornbread

    Your after-dinner self will thank you for making this one-dish delight, all you need to do is mix it up, pour it into a pan, and bake! Grab a baking dish, a mixing bowl, and a whisk to get started.

    Process photo 1 add sour cream, honey, butter, and eggs.
    1
    Process photo 2 mix until smooth.
    2
    Process photo 3 add cornmeal.
    3
    Process photo 4 mix then add all-purpose flour.
    4
    1. Prep. First, preheat your oven to 375°F (190°C) and grease an 8x8 or 9x9 baking dish.
    2. Make batter. In a large mixing bowl, combine 3 large eggs, ¼ cup butter melted and cooled, 1cup of sour cream, and 2 tablespoons of honey. Mix until smooth, then add ¼ cup of sugar, a 14.75-ounce can of creamed corn (juices and all), ½ a teaspoon of salt, and 2 teaspoons of baking powder and stir to combine.
    3. Add cornmeal and flour. Next, add ¾ cup yellow cornmeal and mix just enough to combine it with the wet ingredients. Then add 1 ¼ cup flour and mix gently, just until well combined. Be careful not to over-mix.

    Transfer & Bake The Cornbread

    Process photo 5 fully combined creamed corn cornbread batter.
    5
    Process photo 6 transfer into prepared 8x8 baking dish.
    6
    Process photo 7 bake until golden and an inserted toothpick or cake tester comes out clean.
    7
    Process photo 8 slice and serve.
    8
    1. Pour. Transfer the batter to your greased baking dish.
    2. Bake. Put the batter on the center of the middle rack in your oven and bake for 40-45 minutes at 375°F (190°C) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.
    3. Serve. Cool slightly before slicing and serving.

    I love cornbread with a good barbecued meat like these smoked baby back ribs or baked BBQ chicken leg quarters. Serve with some tasty collards or garlic green beans to add some vegetables to add color to the meal (and don’t forget to top the cornbread with some butter and more honey)! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • Bring ingredients to room temperature before mixing. Refrigerated ingredients should be brought to room temperature if at all possible before mixing into a batter. This will lead to more even cooking of your baked goods.
    • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
    • Cover it with foil. Sometimes the top will begin to get dark before the middle is cooked. If this happens, cover the dish with aluminum foil for the remaining cook time to prevent further browning.
    • Storing: Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 5-7 days. Heat it in the microwave for 20-30 seconds or until warmed to your satisfaction.
    Best creamed corn cornbread overhead image of the stacked slices on a plate with baking dish next to them.

    Can I Make Creamed Corn Cornbread In A Cast Iron Skillet?

    Cornbread is fantastic in a cast-iron skillet, and this is no exception. Just make sure to swipe it with vegetable oil and preheat it when you preheat your oven.

    It’s like being at a really great campout without having to haul all of your gear into the woods.

    Do I Have To Use Creamed Corn To Make This Cornbread?

    It’s not hard to create a substitute if you only have regular sweet corn. Simply create a 1:1 mix of coarsely pureed kernels and thoroughly pureed kernels with a bit of water or milk.

    Measure out the originally called for 14.75 ounces and use as instructed.
    Fun fact: Most canned creamed sweet corns don’t actually contain cream!

    Can I Use Jiffy Cornbread Mix?                 

    In short, yes. This recipe is designed to make creamed corn cornbread without a cornbread mix, but to make it easier you can use two boxes of Jiffy (8.5 ounces each). Omit the flour, corn meal, sugar, and baking powder then follow the instructions in the recipe card below. *Note that cornbread mix already contains cornmeal, salt, baking powder, and sometimes sugar.                       

    🌽 More Tasty Corn Recipes!

    • Smoked Corn on the Cob
    • Mexican Cornbread Casserole
    • Corn Fries
    • Mexican Corn Fritters
    • Creamy Baked Corn
    • Milk Butter Corn on the Cob

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Closeup of the creamed corn cornbread sliced into squares and served.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 13 reviews

    Creamed Corn Cornbread

    Once you try this easy creamed corn cornbread recipe you will want to make cornbread without using a cornbread mix from here on out! The canned creamed corn, butter, and a touch of honey give it plenty of sweetness while the bits of corn throughout the fluffy bread add great texture. This creamed corn cornbread is a must-try side dish this summer!
    Author | Angela
    Servings: 12 servings
    Calories: 228kcal
    Prep 10 minutes
    Cooking 45 minutes
    Total Time 55 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 3 large eggs (at room temperature)
    • 1 cup sour cream (at room temperature, full-fat sour cream is best)
    • ¼ cup butter (melted and cooled)
    • 2 tablespoon honey
    • ¼ cup sugar
    • 14.75 oz canned creamed corn (not drained)
    • 2 tsp baking powder
    • ½ teaspoon salt
    • 1 ¼ cup all-purpose flour
    • ¾ cup yellow cornmeal

    Instructions

    • Preheat your oven to 375°F (190°C) and grease an 8x8 or 9x9 baking dish.
    • In a large mixing bowl, combine the eggs, melted and cooled butter, sour cream, and honey. Mix until smooth, then add the sugar, creamed corn, salt, and baking powder and mix to combine.
      3 large eggs, 1 cup sour cream, ¼ cup butter, 2 tablespoon honey, ¼ cup sugar, 14.75 oz canned creamed corn, 2 teaspoon baking powder, ½ teaspoon salt
    • Next, add the yellow cornmeal and mix just enough to combine it with the wet ingredients. Add the flour and mix gently, just until well combined. Be careful not to over-mix.
      1 ¼ cup all-purpose flour, ¾ cup yellow cornmeal
    • Transfer the batter to your prepared baking dish.
    • Bake for 40-45 minutes at 375°F (190°C) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.

    Equipment You May Need

    baking dish
    Mixing Bowl
    Silicone Whisk

    Notes

    • Using room temperature ingredients when you can (like eggs and sour cream) will help your cornbread cook evenly and they are easier to blend with the other ingredients.
    • Total cooking time varies based on your oven and the type of baking dish you use. Check doneness with a toothpick when the top is golden-brown and you suspect it is ready.
    • If the center of your cornbread is not baked but the top is starting to get too dark, just cover it with foil for the remaining time.

    Nutrition

    Calories: 228kcal (11%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg (23%) | Sodium: 243mg (11%) | Potassium: 204mg (6%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 331IU (7%) | Vitamin C: 2mg (2%) | Calcium: 60mg (6%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Bread Recipes, Side Dish
    Cuisine American
    Diet Vegetarian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Gumbo Soup
    Stewed Rhubarb »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin
    • How To Roast Lamb
    • Roasted Leg of Lamb
    • Roasted Lamb Shanks

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love