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Creamed Corn Cornbread

This moist and tender cornbread is studded with sweet creamed corn that melts into every crumb, offering a delicate sweetness balanced with savory cornmeal. It comes together in under an hour and stays fresh and moist thanks to the creamed corn.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal yellow or white, not polenta
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 can 14.75 oz creamed corn, undrained
  • 1/2 cup whole milk
  • 1/4 cup melted butter
  • 2 large eggs
  • 2 tablespoons honey optional, for extra sweetness

Equipment

  • 8x8-inch cast iron skillet or metal baking pan
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Wooden spoon or rubber spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 400°F and place an 8x8-inch cast iron skillet or metal baking pan inside to heat while you prepare the batter.
  2. In a medium mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
  3. In a small mixing bowl, whisk together creamed corn (undrained), whole milk, melted butter, eggs, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until just combined, leaving a few small lumps.
  5. Carefully remove the hot pan from the oven and add butter, swirling to coat the bottom and sides.
  6. Pour the batter into the prepared pan and spread evenly with a spatula, ensuring the hot pan starts cooking the bottom immediately.
  7. Bake for 22 to 27 minutes at 400°F, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Let the cornbread cool in the pan for at least 5 minutes before slicing or turning out to allow the structure to set.

Notes

Serve the cornbread warm with butter or a drizzle of honey as a side dish or breakfast treat.