This skillet creamed corn cornbread has a crisp, buttery edge and a tender, moist center that stays soft for days. Canned creamed corn goes straight into the batter, so every slice has sweet corn flavor and a pudding like texture without any extra work.
The batter is mixed in two bowls, then poured into a hot cast iron skillet coated with melted butter, which gives the crust its golden color. It is a reliable side for chili, barbecue, and weeknight dinners, and it is ready in about an hour.
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Why This Skillet Creamed Corn Cornbread Recipe Works
Creamed corn adds moisture, sweetness, and a soft corn flavor, so the bread never turns dry or crumbly.
A skillet that is hot before the batter goes in sets the crust right away. That is how you get the crisp, buttery bottom and sides.
Starting the oven at 425 degrees F and then lowering it to 375 degrees F gives the bread a fast rise and a gentle bake, so the center stays moist.
Ingredients for Skillet Creamed Corn Cornbread
- 3/4 cup yellow cornmeal, medium grind
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly whisked
- 3/4 cup milk
- 1 tbsp unsalted butter, melted, for the hot skillet
Cornmeal. Medium grind yellow cornmeal gives a tender crumb with a little texture. Fine grind makes a smoother, more cake like bread.
Creamed corn. Use plain canned creamed corn, not whole kernel. It supplies sweetness and moisture and replaces some of the milk and fat you would otherwise need.
Butter. Melted unsalted butter goes in the batter, and a spoonful more coats the hot skillet for the crisp crust.
Baking powder. One tablespoon lifts the batter. Check the date on the can for the ideal rise.
Sugar. Half a cup adds a light sweetness. Reduce it to 1/4 cup for a more savory bread.
How to Make Skillet Creamed Corn Cornbread
1. Heat the skillet. Place a 10 inch cast iron skillet in the oven and heat the oven to 425 degrees F while you make the batter.
2. Mix the dry ingredients. Whisk the cornmeal, flour, baking powder, sugar, and salt in a large bowl.
3. Mix the wet ingredients. In a second bowl, stir together the creamed corn, melted butter, eggs, and milk.
4. Combine. Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are fine.
5. Butter the skillet. Carefully remove the hot skillet, add 1 tbsp butter, and swirl to coat the bottom and halfway up the sides.
6. Fill the skillet. Pour in the batter and smooth the top.
7. Bake. Lower the oven to 375 degrees F and bake for 25 to 30 minutes, until the top is light golden and a skewer in the center comes out clean.
8. Rest. Let the bread cool in the skillet for 15 minutes before cutting wedges or turning it out onto a board.
How to Serve Skillet Creamed Corn Cornbread
Serve wedges warm with butter and honey. The bread is a classic partner for chili mac, and it soaks up the juices from slow cooker pot roast and one pot jambalaya. It also works beside BBQ pulled chicken sandwiches at a casual cookout.
How to Store and Reheat Skillet Creamed Corn Cornbread
Cool the bread completely, cover, and keep it at room temperature for up to 2 days. Refrigerate for up to 5 days, since the creamed corn and eggs make it moist. Rewarm slices in a hot oven at 350 degrees F for 8 to 10 minutes or in the microwave for 15 to 20 seconds. For longer storage, wrap slices tightly and freeze for up to 3 months.
Tips and Variations for Skillet Creamed Corn Cornbread
Preheat the pan. A hot skillet is the secret to the crust, so do not skip it.
Use the right size. A 10 inch skillet gives the right thickness. A smaller pan needs more baking time.
Do not overmix. Stir only until the flour disappears.
Check doneness. Look for a skewer that comes out clean and edges that pull slightly from the pan.
Add heat. Fold in 1/2 cup diced pickled jalapenos or 1 cup shredded cheddar.
Cut cleanly. Use a thin knife and wipe it between slices for neat wedges.
Serve warm. The crisp edges are ideal in the first hour out of the oven.
Handle eggs safely. The batter contains raw eggs, so do not taste it before baking. For general guidance on handling eggs, see this extension egg fact sheet.
Frequently Asked Questions About Skillet Creamed Corn Cornbread
Why is my skillet creamed corn cornbread dry?
Overbaking or too much flour is the usual cause. Measure the flour by spooning and leveling, and start checking at 25 minutes.
Can I make skillet creamed corn cornbread without cast iron?
Yes. Use an oven safe 10 inch skillet or a 9 inch round cake pan. Skip the preheating if the pan is not heavy, and add a few minutes of baking time.
Can I freeze skillet creamed corn cornbread?
Yes. Cool it, wrap slices tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven.
Can I use fresh corn instead of creamed corn?
Creamed corn is the key to the texture, so stick with canned. You can add 1/2 cup of thawed corn kernels for extra texture.
Is this cornbread sweet?
It is lightly sweet in a Southern style. Cut the sugar to 1/4 cup for a more savory bread.
Skillet Creamed Corn Cornbread
Equipment
- 10 inch cast iron skillet
- Two mixing bowls
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- ¾ cup yellow cornmeal medium grind
- 1 ½ cup all purpose flour
- 1 tbsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- 1 cup canned creamed corn
- ½ cup unsalted butter melted
- 2 large eggs lightly whisked
- ¾ cup milk
- 1 tbsp unsalted butter melted, for the hot skillet
Instructions
Cooking
- Preheat. Put a 10 inch cast iron skillet in the oven and heat it to 425 degrees F. Dry mix. Whisk the cornmeal, flour, baking powder, sugar, and salt.
- Wet mix. Stir the creamed corn, melted butter, eggs, and milk together. Combine. Pour the wet mix into the dry and stir until just combined.
- Coat the pan. Remove the hot skillet, add 1 tbsp butter, and swirl it up the sides.
- Fill. Pour in the batter and level the top.
- Bake. Lower the heat to 375 degrees F and bake 25 to 30 minutes, until golden and a skewer comes out clean.
- Rest. Cool in the skillet for 15 minutes before cutting.
