Once you try my 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 that is sure to be a new family favorite!
See all of my corn recipes in my recipe collection, or use my guide to make boxed Jiffy cornbread mix more moist.
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Easy Cornbread Using Creamed Corn
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 my Jiffy jalapeno cheddar cornbread. Whether you’re into sweet or savory, this is the dish for you.
🥘 Ingredients
This creamed corn cornbread without cornbread mix is also made without buttermilk.
- 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.
- Cream Corn - A 14.75-ounce can of creamed corn, not drained. You can also use my homemade creamed corn for this recipe with amazing results.
- Baking Powder - 2 teaspoons.
- Salt - ½ teaspoon.
- Yellow Corn Meal - ¾ cup.
- All-Purpose Flour - 1 ¼ cups.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪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.
Prep. First, preheat your oven to 375°F (190°C/Gas Mark 5) and grease an 8x8 or 9x9 baking dish.
Make batter. In a large mixing bowl, combine 3 large eggs, ¼ cup butter melted and cooled, 1 cup 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.
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
Pour. Transfer the batter to your greased baking dish.
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/Gas Mark 5) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.
Serve. Cool slightly before slicing and serving warm.
🥗🥘🍲 Best Served With
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!
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💭 Angela's Pro 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 cooking 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.
❓ Recipe FAQs
Cornbread is fantastic in a cast-iron skillet, and this is no exception. Just make sure to wipe it with vegetable oil and preheat it when you preheat your oven.
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 corn don’t actually contain cream!
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, cornmeal, 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.
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📖 Recipe Card
Creamed Corn Cornbread
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
(Note: 2x or 3x only changes the ingredient list)
Instructions
Preheat & Prepare The Batter
- Preheat your oven to 375°F (190°C/Gas Mark 5) 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.
- 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.
Transfer & Bake
- Transfer the batter to your prepared baking dish.
- Bake for 40-45 minutes at 375°F (190°C/Gas Mark 5) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.
- Remove from the oven when done and allow to cool slightly before serving warm.
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.
Kayla says
Amazing recipe! Super easy to make, the flavor is perfectly balanced between sweet and not too sweet, and the texture is so delicate and moist it melts in your mouth! Would make this again for sure.
Bev says
Quick and easy! This cornbread was moist and delicious. I’m not a fan of bone dry, crumbly cornbread. This recipe is fabulous. You could add chopped green chilis or jalepenos if you like or throw
in a bit of grated cheddar. This is going into my regular rotation . Thank you!
Sara says
I followed the recipe exactly except I added in diced green chilies. It turns out perfectly ever time!
Theresa Capri says
This was very good and probably the most moist cornbread I have made. My husband commented he loved that it didn't have dry crumbs all over. I might be tempted, next time I make it, to add 1/2 tsp baking soda, or a little more baking powder to get slight more rise since mine was quite dense. I used an 8x8 pan and at 45 min the toothpick came out clean, so I didn't cook anymore even though the top looked like it could use a few more minutes.
Thank you for the good recipe!
Angel says
My family loved this!
Rachel says
My family loved this!
Adina says
This worked exactly as written, thanks!
Dalia says
Best corn bread with cream of corn I have ever had. Easy, moist and goes great with Chilli.
Anonymous says
So easy and delicious! Great from scratch recipe.
Akrol says
Can I make these with a gluten free flour?
Angela @ BakeItWithLove.com says
Yes, you can and there aren't any modifications needed. I like Bob's Red Mill and King Arthur brands. Thanks for asking!
Bettina Huber says
This was SO easy and so much better than any mix I've ever tried. I won't go back to mixes again. It also made a larger quantity than the mixes usually do. Same size pan, thicker pieces. Thank you, Angela, so glad I stumbled across this.
Heather Garcia says
Absolutely delicious! I’ve made a dozen times - at least. It’s my go to now! Only change I make is using plain Greek yogurt in place of the sour cream 1:1. It’s like a dessert! Thank you!
Gigi says
Thank you for having the measurements listed again under each direction. Makes it so much easier to follow. I am not a big fan of creamed corn but love it in this recipe. Appreciate it!!!
Anonymous says
Excellent. I couldn’t stop eating it. I did make it in my iron skillet. Melted 1/4 cup butter in the skillet in the oven before adding the batter It was delicious.
Selena says
Such a tasty recipe! We converted this to muffins with jalapeños and cheddar cheese and it turned out amazing! Will definitely be a staple bread in my meals 😊