Cornbread with Creamed Corn
This Cornbread with Creamed Corn recipe is a mouthwatering recipe that can be whipped up in about 10 minutes. It’s a delicious year-round side dish!
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During the late summer months, we always keep fresh corn on the cob around. It’s often on super sale at the grocery store each week, and we love tossing a couple of ears on the grill alongside burgers, hot dogs or whatever else we happen to be grilling.
Occasionally, I’ll slice some of that corn off the cob and use it to make a batch of cornbread. Cornbread is a favorite side dish around our house, and it pairs so well with smoked ribs and pulled pork (summer) or soups, stews and chilis (fall).
Like chocolate chip cookies, there are thousands of variations of cornbread. We recently discovered a version that uses canned creamed corn – and it was delicious! The creamed corn adds a rich, creamy texture. Forget cornbread that is dry and leaves you running for a glass of water to get it down. This cornbread with creamed corn is moist and flavorful!
Cornbread with Creamed Corn
Aside from the texture and flavor, this cornbread with creamed corn recipe is also super easy to make. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Combine together and bake. That’s it! And since this version rely on any special ingredients or equipment, you can easily whip up a batch of cornbread on any night of the week.
When it comes to the sweetness of this cornbread, I did add a bit of sugar and honey. I don’t particularly like sweet cornbread, but you do need a little bit of sugar and/or honey for flavor. If you are partial to sweeter cornbreads, feel free to add more sugar and honey to this recipe.
We also made a batch of this cornbread with creamed corn where I tossed in a handful of diced jalapenos that we grew in our garden. Delicious! (I did seed the jalapenos first, but that’s entirely optional.)
Ingredients for Creamed Corn Cornbread
As noted above, the ingredients for this cornbread recipe are pretty simple:
- Yellow cornmeal and all-purpose flour. The cornmeal brings the classic golden-brown color and grainy texture to cornbread while the flour provides a softer texture. Cornbread with all cornmeal is very, very dry and crumbly.
- Baking powder. Cornbread is traditionally an unleavened bread, but the baking powder helps the cornbread rise and gives it a lighter texture.
- Sugar and honey. These are optional. Some folks swear by no sugar in their cornbread. Other folks want sweet cornbread. My personal preference is somewhere in between. 2 tablespoons of each is a nice balance.
- Salt. Adds deeper flavor to the cornbread.
- Creamed corn. Creates a richer, creamier texture to the cornbread as compared to cornbread made with just flour and cornmeal.
- Unsalted butter. Adds richness and flavor to the cornbread.
- Eggs. Provides structure and keeps the cornbread from becoming too dense.
- Sour cream. Replaces the buttermilk that is used in most cornbread recipes. Sour cream adds extra moisture for a creamier, lighter cornbread. Plain Greek yogurt can be substituted instead.
- Optional Additions. A variety of other ingredients can be added to cornbread. Some of our favorites are: diced jalapenos, crumbled bacon, green onions, shredded cheddar cheese, diced green chiles and/or additional whole corn kernels.
How to Save Leftover Cornbread
Leftover cornbread should be stored in an airtight container at room temperature for up to 2 days. After that, it will begin to lose its texture. (I do highly recommend lightly toasting any leftover pieces of cornbread – it might even taste better toasted than when it’s fresh out of the oven!)
Leftover cornbread can also be frozen, but it loses a bit of its texture. If you’re crumbling it up to use in cornbread stuffing, then it can stored in a freezer bag for up to 3 months. If you’re looking to eat it as cornbread, I recommend just making a fresh batch – it’s super easy to whip up anyways!
If you’re looking for a fantastic and easy side dish for weeknight dinners, then this Cornbread with Creamed Corn recipe is a good one to keep nearby. Happy baking!
Did you make this Cornbread with Creamed Corn at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cornbread with Creamed Corn
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- 1 tsp kosher salt
- 2 Tbsp honey
- 1 cup cream style corn
- ¼ cup unsalted butter melted
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat oven to 375°F.
- Spray a 9” square baking pan with nonstick cooking spray; set pan aside. (Note: This cornbread can be baked in a medium cast-iron skillet.)
- Using a large bowl, add cornmeal, flour, baking powder, sugar and salt; stir until well combined.
- Using a separate bowl, whisk together the honey, creamed corn, melted butter, eggs and sour cream.
- Pour liquid ingredients into bowl with dry ingredients; stir until just combined.
- Transfer mixture into prepared baking dish.
- Bake for 30-35 minutes, or until cornbread is golden brown and a toothpick inserted into center of cornbread comes out mostly dry.
Looking for more tasty cornbread recipes? Check out these other favorites, too:
Cant wait to make this soon for me i never had cornbread with creamed corn before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
This is an easy and delicious cornbread recipe, Ramya! And it truly works as a side dish no matter the time of the year. I hope you enjoy it.
Nice. Cornbread really is the perfect summer bread, isn’t it?!
It absolutely is! Cornbread goes with everything. Thanks, Mimi!
Love adding corn niblets to cornbread but creamed corn will definitely do the trick here! I’ll take some with a side of BBQ ribs! 😉
Cornbread is made for BBQ ribs!! 🙂 But, yes, using a can of creamed corn is an easy way to make cornbread. Thanks, Michelle!
I love some good cornbread (and honestly I haven’t met a person who doesn’t!), but adding corn / creamed corn sounds like a lovely addition. I’m intrigued to give it a try!
There are so many different ways to make cornbread. I love trying new variations, and I have to say that using a can of creamed corn makes this a very easy recipe! Happy baking!
I used to make cornbread and corn muffins with creamed corn but not for years. It is delicious so i must do it again. I like to add jalapeno chillies to this as well.
cheers
sherry
Jalapenos would be a great addition to this recipe, Sherry! You should make it again. 🙂 Warm cornbread would be delicious for your chilly days you’ve got down there this time of year!
David, I’ve never made cornbread or eaten it here in Australia, but would love to give it a try. We love corn muffins etc so I know we would enjoy these.
Wow – I didn’t realize cornbread wasn’t a thing down there in Australia. If you like corn muffins, then you’ll certainly like cornbread – it’s very similar! This one is quite tasty, and it’s easy since it uses a can of creamed corn. I have another cornbread recipe coming up soon that has all sorts of other things mixed in – it’s different but also very, very tasty!
What a delightful recipe! I love the idea of adding creamed corn for that extra moist and creamy texture. I can’t wait to try this with some jalapenos from my own garden for a bit of a kick.
The creamed corn not only leads to a moister cornbread, but it makes the recipe SO easy, too. Definitely add those jalapenos!!