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.
Corbs says
I’ve made this a few times now and just tried it today with 4 chopped serrano peppers; incredible!!! I’ve also been using 3/4cup buttermilk instead of sour cream since i already had whole milk and lemon in the fridge. Thanks for the recipe!
Maggie says
Wow, these are delicious, and I love how they are not crumbly! They have a nice subtle sweetness. I followed recipe as written, but made muffins using liners, which I sprayed with nonstick spray as suggested. It made 17 muffins (I filled cups nearly to the top), and I baked for 32-35 min (the full muffin pan needed a few minutes longer). Thank you for this great scratch recipe!
Sarah says
Thank you for posting this!! I want to try them as muffins for a party and was wondering how many it would make!
Lara says
Thank you I wanted to do as muffins and was looking for the this info.
Judy says
This is one of the best corned breads I've ever tasted.
It's great the way it is but....im going to try a small can of creamed corn with a small can of green chilis to have the same volume. ;0)
Katherine Grimm says
Best cornbread EVER! So moist and full of flavor. Also a snap to make. Thanks for a great recipe.
Kathy says
Love this recipe. Can it be made in a cast-iron skillet? If so, at what temperature, and how long should it bake?
Angela @ BakeItWithLove.com says
Yes, it can definitely be baked in a cast iron skillet as well. Since there are many sizes (8, 9, 10-inch, etc) it's hard to say an exact baking time. However, it should be very close to the baking time here for an 8x8 or 9x9 baking dish. One thing I prefer to do when baking with my cast iron skillet is to heat the skillet with a tablespoon of butter. Once heated and the butter is melted, pour your batter into the hot skillet (carefully, of course). Bake form there, watching the cornbread starting at 30 minutes of cooking time.
Tracy says
This was DELISH and sooooo easy to make. I'll never ever EVER again use a box mix for cornbread. Thanks for the post!
Susan says
This is the best cornbread that I have ever had. I was getting so tired of making cornbread that was very dry. I decided to give this a try and I’m so glad I did. It was so moist and delicious! This is going to be my go to recipe for cornbread. Thank you!
Mary Pricce says
I served this to the gang, on game day with chili. I used a 9X9 pan and cut them 3 inch square.
Everyone, without exception, raved that this was the best cornbread they'd ever had. I think so, too.
Now, I wonder why I've never gotten these in a restaurant. Usually, cornbread is crumbly and too tender to butter without it falling apart. These treats were more substantial than most "breads" like banana or zucchini. If I'd added crushed bacon, I think I could have skipped the chili and made them the main course. (Just kidding)
Gisele says
Delicious and moist. Also liked the web design of ingredients included in directions so to not have to scroll up and down on phone to follow recipe.
Jody Ann Steinke says
Love this corn bread, a few family members who are not crazy about corn bread LOVE this one! I too appreciate the way you set up the directions. So easy to follow and so yummy!!!
Vicki says
Angela
Your recipe was Amazing!! I searched for days until I found yours. I haven’t ever made cornbread from scratch.
Huge Christmas fin hit !!!! Which is saying a lot I live in Mississippi
Thank you!!!!!!!
Annie says
Best cornbread ever!
Miriam says
Super easy and absolutely DELICIOUS!
Julia says
This was very good and I will be making it again. I was out of sour cream though and substituted 1c of “soured” cream.
Kevin D says
Very moist and delicious. Nice corn flavor and the texture with the cream corn is nice. Easy to make.
Angela @ BakeItWithLove.com says
Thanks Kevin! It is a personal favorite (I LOVE cornbread)!
Katrina says
Hi! I want to make this for a potluck, but wondering if I can put these into muffin liners? What would you recommend for feeding a crowd of twenty-forty? thank you! 🙂
Angela @ BakeItWithLove.com says
Hello Katrina! Each batch of this recipe should yield approximately 12 cornbread muffins, so multiply by 2-4 times as needed. Make sure to spray your cupcake liners with non-stick spray so that they peel easily too. Enjoy!!
Julie says
Great recipe and one I’ll repeatedly use! I did make a minor change. Substituted Sucanat for white granulated sugar. Got that idea from Mary’s Nest and have been using that in baked goods ever since. Love the honey in this recipe.
Meg says
Can the sour cream be replaced with something else?
Angela @ BakeItWithLove.com says
The sour cream makes your cornbread nice and moist (along with the canned creamed corn) but you can see all of my best sour cream substitutes here.
Heather Garcia says
I use plain Greek yogurt 1:1 and it turns out exactly the same!
Tina says
Amazing recipe!
Kathy says
Fantastic recipe, thank you for sharing.
Bethy says
Is this cornbread overly sweet? If so can I reduce honey or sugar and/or replace with something..just wondering. I love this recipe but some people think the ingredients make it sound sweet.
Angela @ BakeItWithLove.com says
This cornbread recipe is not super sweet, and it's perfect for topping with more honey to your liking. Enjoy!
Daphne says
I love this, the best cornbread ever!