Moist and Easy Cornbread (with Creamed Corn)
This is not your average dry, crumbly cornbread. Thanks to the secret ingredient—canned creamed corn—this recipe delivers an incredibly moist and tender crumb with a delightful sweetness. It’s a classic Northern-style cornbread that’s surprisingly quick to whip up and perfect as a side dish for anything from chili to barbecue. The texture is what truly sets it apart—it’s never dry!
| Cuisine | American |
| Category | Bread |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Rising Time | 15 minutes |
| Total Time | 55 minutes |
| Servings | 12 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Place a 10-inch (26cm) cast-iron skillet in the oven and preheat the oven to 220°C / 425°F while you prepare the batter.
- 2
In a medium bowl, combine all the dry ingredients: cornmeal, flour, baking powder, sugar, and salt. Whisk to mix well.
- 3
In a separate bowl, mix the wet ingredients together until fully combined: creamed corn, melted butter, whisked eggs, and milk.
- 4
Pour the wet ingredient mixture into the dry ingredients. Stir just until everything is combined. Avoid overmixing.
- 5
Carefully remove the hot skillet from the oven. Add 1 tablespoon of melted butter and swirl it around to coat the bottom and halfway up the sides. You can also use a pastry brush for this step.
- 6
Pour the batter into the hot skillet and smooth the top.
- 7
Return the skillet to the oven, immediately reduce the temperature to 190°C / 375°F, and bake for 25 to 30 minutes. It’s done when the top is a light golden brown and a skewer inserted into the center comes out clean. The top will also spring back when gently pressed.
- 8
Allow the cornbread to cool for at least 15 minutes in the skillet before inverting it onto a serving plate or cutting board.
- 9
This cornbread is best served warm. You can serve it directly from the skillet or turn it out. For an extra treat, serve with additional butter and a drizzle of honey.
Nutrition Information
| Calories | 277 |
| Protein | 5g |
| Carbohydrates | 39g |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 58mg |
| Sodium | 234mg |
| Potassium | 250mg |
| Fiber | 1g |
| Sugar | 12g |
| Vitamin A | 380IU |
| Vitamin C | 1mg |
| Calcium | 83mg |
| Iron | 1mg |
Recipe Notes
Cornmeal: In Australia, cornmeal is typically sold in packets labeled as "Polenta," such as the Marco Polo and Il Molino brands. Be sure to use a medium grind and do not buy "instant polenta," which is precooked and will not work for this recipe.
Skillet: A 10-inch (26cm) cast-iron skillet works perfectly, but you can also use a similar-sized cake tin or even a loaf pan if you prefer. Just be sure to preheat the pan as instructed for the best results.
Make-Ahead: This cornbread can be baked ahead of time and stored. To reheat, place it in an oven at 180°C / 350°F for about 10 minutes, or warm it briefly in the microwave. Do not leave the cornbread in the skillet overnight, as it may take on a metallic flavor from the pan.
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