Creamed Corn Cornbread | Morsels of Life

Creamed Corn Cornbread

Morsels of Life - Creamed Corn Cornbread

Cornbread, as you can tell from the name, is a type of bread made from corn, or maize. Maize, like wheat and rye, is actually a grass, and the parts generally consumed by humans is the seed. Each corn kernel is a seed, complete with seed coat, endosperm, and embryo. In fact, it's the composition of the starchy endosperm that differentiates most maize varieties.

The dried corn kernels, once ground into cornflour or cornmeal, can be made into a myriad of tasty eats, ranging from the grits, hoecakes, and hushpuppies typically associated with the American South to polenta, tortillas, and nshima, international foods made from cornflour.

I'd made various types of bread before, so I figured it was about time to make some cornbread. And, whereas I had made cornbread before, I've never used creamed corn, so I wanted to try something with creamed corn. Luckily, Alton Brown's recipe is relatively quick, at 30 minutes total time - raw materials to finished product. Plus, it doesn't require much cleanup - just a cast iron skillet, spatula, and mixing bowl!

So, today, I'm going to share a Southern style cornbread. (Although I did add a honey glaze and sugar to satisfy the more Northern palates of those I shared with.) This cornbread (still not like the Northern style corn cake) goes well with other Southern staples like BBQ and chili, but it's good enough to eat on it's own. In fact, we had some for breakfast!


Creamed Corn Cornbread

(printable version)

A slightly sweet Southern style creamed corn cornbread - perfect alone or paired with BBQ or chili.

Prep time:

10 minutes

Cook time:

20 minutes

Total time:

30 minutes




  • 2 cups

    yellow cornmeal

  • 1 teaspoon


  • 1 tablespoon


  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1 cup


  • 2


  • 1.5 cups

    creamed corn

  • 1 tablespoon


  • 1 tablespoon


  • 1 teaspoon



  • Preheat oven to 425F, and place 10 inch cast iron skillet inside.

  • Combine corneal, salt, sugar, baking soda, and baking powder together, forming the Dry Team.

  • Combine the buttermilk, eggs, and creamed corn, forming the Wet Team.

  • Mix the Wet Team with the Dry Team.

  • Swirl oil around the hot cast iron skillet, and then pour batter into the skillet.

  • Bake until cornbread is golden brown and springs back under slight pressure.

  • Mix honey and water. (optional)

  • Brush honey/water mixture over top of the cornbread. (optional)


This post is linked to: Tasty Tuesday, Tuesdays at the Table


  1. >I've never heard of this but I love creamed corn and cornbread. I'll give it a try.

  2. Morsels of LifeAugust 09, 2011

    >Let me know how it goes! The creamed corn really adds a nice bit of moisture to the bread.

  3. >I concur - this has become our default cornbread recipe. For anyone else that might read it the cast-iron skillet is essential - makes for a nice crunch on the outside edge.

  4. Morsels of LifeSeptember 01, 2011

    >Yes! A cast-iron skillet is an essential part of making cornbread!