Cornbread with Creamed Corn Recipe | Moist Southern Style Cornbread

You know that perfect cornbread that tastes like home—golden edges, soft middle, and just the right sweetness? This version brings the comfort of Southern kitchens straight to your table. Creamed corn adds moisture and sweet pops of corn in every bite, while a hot skillet gives it that irresistible crust. It’s the cornbread you make once and never stop craving.

I keep this recipe on repeat for weeknight chili, holiday tables, and lazy Sunday breakfasts. It mixes up in minutes, bakes up beautifully, and never dries out. If you’ve struggled with crumbly cornbread before, this one fixes it. Let’s make a pan you’ll be proud to serve.

Why This Creamed Corn Cornbread Turns Out So Moist

This recipe nails the Southern style you want: hearty, tender, and deeply corn-forward. Here’s what makes it work every time:

• Creamed corn = moisture booster: It adds natural sweetness and keeps the crumb soft.
• Buttermilk for tang and tenderness: The acidity lightens the batter and balances sweetness.
• Melted butter and a bit of oil: Butter brings flavor; oil ensures consistent moisture.
• Hot cast-iron skillet: Preheating creates a crisp, golden crust that contrasts the soft center.
• Just enough sugar: We use a light touch to enhance the corn without turning it into cake.

Ingredients

Dry ingredients

• Yellow cornmeal – classic Southern texture and flavor
• All-purpose flour – a little flour keeps the crumb tender
• Granulated sugar – optional, but a small amount rounds the flavor
• Baking powder – for lift
• Baking soda – reacts with buttermilk for extra rise
• Kosher salt – don’t skip it; it makes the corn sing

Wet ingredients

• Creamed corn – the star ingredient for moisture and corn flavor
• Buttermilk – full-flavored and tangy
• Large eggs – bind the batter
• Unsalted butter, melted – rich flavor and tender crumb
• Neutral oil (canola or vegetable) – helps prevent dryness

For the pan

• Bacon drippings or butter – for that signature crackling crust in a hot skillet

How to Make Moist Southern Cornbread with Creamed Corn

Before you start

• Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside to heat for at least 10 minutes.
• Warm your buttermilk slightly so it doesn’t seize the melted butter.

Mix the batter

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In a second bowl, whisk buttermilk, eggs, melted butter, and oil until smooth. Stir in the creamed corn.
3. Pour the wet mixture into the dry. Stir just until combined—a few lumps keep it tender.

Heat the skillet

1. Carefully remove the hot skillet from the oven. Add bacon drippings or a knob of butter and swirl to coat. It should sizzle.
2. Pour the batter into the hot pan. You’ll see the edges set immediately—that’s your crust forming.

Bake

1. Bake 18–24 minutes, until the top turns deep golden and a toothpick comes out with a few moist crumbs.
2. Cool 10 minutes in the skillet to set the crumb. Slice and serve warm with butter and honey if you like.

Pro tips

• Don’t overmix. Stop as soon as no dry streaks remain.
• Use room-temp eggs so the batter blends smoothly.
• Check early. Ovens vary; start peeking at 18 minutes.

How to Store Leftover Cornbread

• Room temperature: Wrap tightly or store in an airtight container for up to 2 days.
• Refrigerator: Keeps 4–5 days. Warm slices in a 300°F oven or skillet to revive the crumb.
• Freezer: Wrap individual pieces and freeze up to 2 months. Thaw at room temp, then reheat.
• Reheating tip: Brush with a little melted butter or honey butter before warming for a fresh-baked feel.

Benefits of Making Cornbread with Creamed Corn

• Foolproof moisture: Creamed corn guards against dryness.
• Big corn flavor: Real corn in the batter means sweet, juicy bites.
• Crust and crumb contrast: Hot skillet for crunch; tender interior for comfort.
• Pairs with everything: Chili, barbecue, fried chicken, collards, or brunch plates.
• One-bowl ease: Minimal dishes, quick prep, reliable results.

What to Avoid for Best Results

• Don’t skip preheating the skillet. You’ll lose that signature crust.
• Don’t overmix the batter. It toughens the crumb.
• Don’t overbake. Pull it when the center springs back and edges are bronzed.
• Don’t swap buttermilk for regular milk without adjusting. If you must, add a teaspoon of vinegar or lemon juice per cup of milk.
• Don’t cut it immediately. Resting 10 minutes sets the interior.

Variations You Can Try

• Jalapeño cheddar: Fold in diced jalapeños and shredded sharp cheddar for heat and richness.
• Honey butter glaze: Brush the top with warm honey butter right out of the oven.
• Skillet cracklin’ cornbread: Stir in crisp bacon bits and use bacon drippings in the pan.
• Maple corn: Swap the sugar for maple syrup and reduce buttermilk slightly.
• Sweet corn boost: Add a handful of thawed frozen corn kernels for extra texture.
• Gluten-friendly: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• No buttermilk?: Make a quick version with milk plus vinegar, or use full-fat plain yogurt thinned with milk.

FAQ

Can I bake this without a cast-iron skillet?

Yes. Use a 9-inch square metal pan or a 9-inch round cake pan. Grease it well and preheat the pan for a few minutes to mimic the skillet crust.

How sweet is this cornbread?

Lightly sweet. You taste corn first, not sugar. Adjust to taste by adding or reducing a tablespoon of sugar.

Can I use self-rising cornmeal?

You can, but reduce or omit added leavening and salt accordingly. Taste the batter’s salt level and adjust.

Why did my cornbread turn crumbly?

Overbaking or too much cornmeal can dry the crumb. The creamed corn helps, but you still need proper bake time and a balanced flour-to-cornmeal ratio.

How do I get taller slices?

Use fresh baking powder, don’t overmix, and bake in a slightly smaller pan for more height.

Can I make muffins instead?

Absolutely. Portion into a greased muffin tin and bake at 400°F for 12–15 minutes.

Conclusion

This creamed corn cornbread delivers everything you love about Southern baking: a crisp, buttery crust and a moist, tender middle that stays that way even the next day. Keep a can of creamed corn in the pantry and you’re always a few steps from a crowd-pleasing side. Serve it warm with butter, honey, or beside your favorite chili, and watch it disappear.

Cornbread with Creamed Corn Recipe | Moist Southern Style Cornbread

Print Recipe Pin Recipe

Ingredients

  

Ingredients

Instructions

 

Instructions

• Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside to heat for at least 10 minutes.
• Warm your buttermilk slightly so it doesn’t seize the melted butter.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a second bowl, whisk buttermilk, eggs, melted butter, and oil until smooth. Stir in the creamed corn.
• Pour the wet mixture into the dry. Stir just until combined—a few lumps keep it tender.
• Carefully remove the hot skillet from the oven. Add bacon drippings or a knob of butter and swirl to coat. It should sizzle.
• Pour the batter into the hot pan. You’ll see the edges set immediately—that’s your crust forming.
• Bake 18–24 minutes, until the top turns deep golden and a toothpick comes out with a few moist crumbs.
• Cool 10 minutes in the skillet to set the crumb. Slice and serve warm with butter and honey if you like.
• Don’t overmix. Stop as soon as no dry streaks remain.
• Use room-temp eggs so the batter blends smoothly.
• Check early. Ovens vary; start peeking at 18 minutes.