Quick, easy, moist and perfectly golden every time, this Corn Bread with Creamed Corn is the ultimate side dish. Made with corn meal, sour cream and creamed corn, it bakes up tender, flavorful and beautifully bright. It's perfect alongside baked beans, chili or soup - and it's just right for potlucks or barbecues. Serve it warm, sliced and buttered, with a drizzle of syrup for an irresistibly comforting finish.
Why I Love This
- One Bowl Dump: This recipe comes together so quick and all you need is one bowl. You literally dump all your ingredients in, a quick stir and into the skillet!
- Moist and Tender: Filled with sour cream and cream style corn, this corn bread is so delicate and flavorful, it's never dry and always a favorite.
- Year Round Staple: No matter the season, this Corn Bread with Creamed Corn always feels right at home on the table.
Pair this with my quick and easy Baked Beans with Hamburger and Bacon for the perfect duo. Need a different side dish? Try my Skillet Biscuits or my Cheddar Cheese Chive Biscuits.
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Ingredients
- Flour - a bit of all purpose flour keeps this corn bread light and fluffy. A 1-to-1 gluten free flour can also be used.
- Yellow Cornmeal - any brand of cornmeal will do just fine. This is what really turns our bread into corn bread.
- Sour Cream - adds richness, moisture and flavor to the cornbread. You can also use plain Greek yogurt.
- Cream Style Corn - I love the addition of the actual corn and using cream style adds so much flavor and while keeping the corn bread tender and moist.
- Milk - you can use any fat percentage you prefer, or even a dairy-free alternative but the higher the fat, the richer and tastier the corn bread.
- Eggs - are the main binding agent and also help with the rise of the bread.
- Baking Powder and Soda - both are used here to help create the perfect crumb and rise of the corn bread.
See recipe card for quantities.
Instructions
Step 1: In a large bowl, whisk together the dry ingredients until well combined.
Step 2: In a separate medium bowl, whisk together the wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 4: Pour the batter into a lightly oiled (10-inch) cast-iron skillet. Bake at 425°F for 22-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 5: Let cool for 5 minutes before serving. Serve warm with butter and honey or syrup, if desired.
Hint: Remember to consider the size of your skillet when baking this Corn Bread with Creamed Corn. I have used a 10-inch skillet here. I would not recommend using a smaller one but a 12-inch would work well too. Just know your corn bread will be thinner and your baking time slightly less.
Substitutions
- Dairy-Free - this Corn Bread with Creamed Corn can be made using dairy-free alternatives for the sour cream (such as an unsweetened dairy-free yogurt), milk alternative (like soy) and plant based butter or oil. The texture will change slightly but it will still be tasty.
- Gluten-Free - most cornmeal is gluten free and a 1-to-1 flour replacement like Bob's Red Mill can be used in place of the all-purpose flour.
- Low-Fat - using plain Greek yogurt or low fat sour cream and skim milk or a dairy-free milk alternative like almond milk can greatly reduce the calories in this bread. The texture and flavor will change slightly but it will still be tasty.
Variations
- Honey Butter - add 2-3 tablespoons of honey to the batter and then brush the top with melted butter as soon as it comes out of the oven.
- Herbs - stir in 1-2 tablespoons of chopped fresh herbs like basil, thyme, rosemary, parsley and chives for a more savory profile.
- Bacon and Onion - use ½ cup of cooked, chopped bacon bits and 2-3 tablespoons of green onions for a smoky, savory twist.
Try my Moose Burgers for another great addition to your barbecue menu!
Equipment
You don't have to use a skillet - something glass, ceramic or even a tin pan can work. Just pay attention to the bake time as these will affect it differently. The biggest consideration is the size - too big and your corn bread will be thin and dry, too small and your corn bread will be too thick and not cook through.
Storage
The first few days: This Corn Bread with Creamed Corn stores in a cool place, in an airtight container or bag on the counter for up to 2 days. It also stores in the fridge for 4-5 days. If you add bacon or another savory ingredient, do not leave it on the counter.
Freezing: Freezing this corn bread is an excellent way to store it after prepping it ahead of time. Cover in plastic wrap and place in an airtight container or bag and freeze for 2-3 months.
Thawing and Reheating: Thaw on the counter (but not if it has bacon in it) or in the fridge, leaving it in the bag or container. To reheat, you can place it on a microwave safe dish and microwave for 30-60 seconds. Reheating it in the oven tends to dry it out even if covered. (Always follow USDA recommendations for thawing foods.)
Top Tip
Do not over bake. Cornbread can go from perfectly tender to dry very quickly (although this particular recipe is a little forgiving). Check it at the 20-22 minute mark and remove it as soon as a toothpick comes out clean. The Corn Bread with Creamed Corn will continue to set as it cools, especially in cast iron, so take it out as soon as the center is baked to keep it moist and tender.
FAQ
Yes, if you make it a day in advance, you can keep it on the counter, tightly covered with plastic wrap. You can also make it further in advance and freeze it. See storage instructions above.
Absolutely. A 9x9 baking dish is a great alternative, just make sure you check cornbread frequently as baking times will vary.
This is likely due to over baking. The cornbread will continue to set after it is removed from the oven, especially if it is in cast iron. Try removing it from the oven 1-3 minutes sooner next time. Another culprit can be too large of a pan which would cause the cornbread to spread out thin, making it bake quicker and dry out.
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Corn Bread with Creamed Corn
- Total Time: 27-30 minutes
- Yield: 8 servings 1x
Description
Quick, easy, moist and perfectly golden every time, this Corn Bread with Creamed Corn is the ultimate side dish. Made with corn meal, sour cream and creamed corn, it bakes up tender, flavor and beautifully bright. It's perfect alongside baked beans, chili or soup - and it's just right for potlucks or barbecues. Serve it warm, sliced and buttered, with a drizzle of syrup for an irresistibly comforting finish.
Ingredients
1 ¼ cup (195 grams) all-purpose flour
1 cup (170 grams) yellow cornmeal
2 tablespoons (28 grams) granulated sugar
3 ½ teaspoons (15 grams) baking powder
1 teaspoon (6 grams) salt
¼ teaspoon (2 grams) baking soda
½ cup (110 grams) milk
½ cup (130 grams) sour cream
1 can (15 ounces/395 grams) cream style corn
2 eggs
2 tablespoons (1 ounce) melted butter
Instructions
- In a large bowl, whisk together the dry ingredients until well combined.
- In a separate medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into a lightly oiled (10-inch) cast-iron skillet.* Bake at 425°F for 22-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.*
- Let cool for 5 minutes before serving. Serve warm with butter and honey or syrup, if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
4a. A different type of bakeware is fine to use instead of cast iron but ensure you use something similar in size such as a 9x9.
4b. Do not overbake the corn bread. Take it out as soon as the center is baked as it will continue to set after it is removed from the oven.
- Prep Time: 5 minutes
- Cook Time: 22-25 minutes
- Category: Bread, Dinner, Side Dish
- Method: Baking
- Cuisine: American
Leslie Fechter says
Hello! Do you think that I could use buttermilk instead of plain milk? I'm a southern girl and used to using buttermilk.
Love all of your posts!
Jenice says
Hi Leslie! Absolutely you can use buttermilk! That will add extra flavor and depth to the corn bread. I think it would be delicious! Let me know how it turns out!
Jenice Wallace says
I cannot believe how moist and tasty this corn bread is! I love the tender crumb and the extra flavor it gains from the creamed corn. Best of all it comes together with only 5 minutes of prep!