Creamed Corn Cornbread

Total Time:
35 min
15 min
20 min

8 servings

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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    6 Reviews
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    I didn't have buttermilk but did have lite sour cream so used that. Very easy cornbread and no, it did not fall apart when cutting. Made it while the chili was finishing up on the stovetop.
    I cooked this recipe for the first time, using my new beloved cast iron skillet, and it came out beautifully. Just perfect; like a cornbread cake, so fluffy and moist. And very easy and quick to make! I may try the reviewers' recommendation of honey in the batter next time, but honestly I think this recipe is perfect as-is. Thanks AB!
    Delicious and so easy to make!
    The flavor was on point, but the bread was very dry and crumbly. It was hard to keep it together just taking it out of the pan. I'll try reducing the cooking time to see if that helps next go around. I'm using it as a base for cornbread stuffing, so it'll probably work this time.
    This is a great cornbread! So easy to make. I didn't have creamed corn, so I pureed some frozen corn and it worked just fine.
    This will now be my "go-to" recipe for cornbread! It is the! I can't say enough good things about it...quick, easy, moist, sweet (I may even leave out the 1 T. sugar next time), hearty corn taste, perfect texture, versatile (could add cheese, peppers, veggies, etc.), I did not have buttermilk so used 1 T. white vinegar before adding skim milk. I used an 8-in. cast iron skillet, not having a 10-in., and forgot to bake it 5 minutes longer. Although it tested done, the center was a bit soft. After tasting it, no one complained! In fact, 3 people devoured 3/4 of the bread.
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    This recipe is featured in:

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