Side Dishes
This Bob's Red Mill cornbread recipe with creamed corn delivers the ultimate Southern comfort pairing that's crispy on the outside and tender inside. The secret lies in using fine-ground cornmeal for that signature texture, while the creamed corn adds a velvety sweetness that balances the cornbread's slight tang.
I developed this recipe after years of perfecting the art of Southern sides—every bite feels like a warm hug from a Sunday dinner table.
The beauty of this dish is its simplicity: just 12 ingredients for the cornbread and 8 for the creamed corn, with minimal prep time. The cornbread bakes in under 25 minutes, while the creamed corn simmers in 15, making this the perfect make-ahead side for holiday gatherings or weeknight meals.
What makes it truly special is how the two components complement each other—the cornbread's crumb absorbs the creamed corn's richness, creating a harmonious bite every time.
By the time you're done, you'll have golden-brown cornbread with a slightly crispy crust and moist crumb, paired with creamed corn that's smooth, slightly sweet, and just thick enough to coat a spoon.
The combination is rich yet balanced, with the cornbread's subtle sweetness and the creamed corn's creamy texture creating a match made in Southern heaven. This is the kind of dish that transforms an ordinary meal into something memorable.
Serve this pairing alongside grilled chicken, fried catfish, or even as a hearty vegetarian main. The cornbread's versatility means it works equally well for breakfast, lunch, or dinner, while the creamed corn adds that extra touch of Southern charm.
Let's get started on creating this perfect side dish that will have everyone asking for seconds.
Ingredients for bob's red mill cornbread recipe with creamed corn
Twelve simple ingredients transform into golden cornbread and creamy corn that taste like Sunday dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill Fine-Ground Cornmeal 🌽 | 1 ½ cups | Not instant cornmeal for texture |
| All-Purpose Flour 🌾 | ½ cup | For structure and binding |
| Granulated Sugar 🍚 | ¼ cup | Balances cornbread's tang |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free for best rise |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Whole Milk 🥛 | ¾ cup | For moisture and tenderness |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for warmth |
| Sweet Corn Kernels 🌽 | 2 cups | Fresh or frozen, cut off cob |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Butter 🧈 | 4 tbsp | Cold cubes for creaming |
| Granulated Sugar 🍚 | ¼ cup | For creamed corn sweetness |
| Salt 🧂 | ½ tsp | Enhances corn flavor |
Bob's Red Mill's fine-ground cornmeal is a game-changer here—don't substitute instant. Bob's Red Mill or King Arthur are the only brands that give that signature Southern crumb. For the creamed corn, fresh corn is ideal but frozen works in a pinch (just thaw first). If you're using canned corn, drain and rinse it well—the liquid makes it watery. The heavy cream needs to be full-fat for that velvety texture, so don't skimp on the good stuff. I always grab mine from Trader Joe's since it's cheaper there.
No fresh corn? Sweet corn kernels from a can work, but they're less flavorful. Want to make it vegan? Coconut cream replaces heavy cream, but the texture will be slightly lighter. Short on butter? Olive oil works for the cornbread, but it'll taste different. The cornbread's sugar can be swapped for honey or maple syrup—just reduce by 1 tbsp since they're sweeter. For the creamed corn, if you're watching sugar, cut it to 2 tbsp and add a pinch of vanilla extract for depth. The pepper in the cornbread is non-negotiable—it balances the sweetness perfectly.
Cornbread keeps best in an airtight container at room temperature for 3 days—it reheats beautifully in a 350°F oven for 10 minutes. The creamed corn reheats well too, but add a splash of milk or cream to restore its silky texture. Both components freeze perfectly—cornbread for 3 months, creamed corn for 2 months. I like to make a double batch of cornbread and freeze half so I always have a quick side ready. The creamed corn? Double it and freeze in ice cube trays for easy portions.
Why You'll Love This Recipe
- I’ll be real: this recipe’s my go-to when I’m pinching pennies. Bob’s Red Mill cornmeal and flour last forever, and a little sugar goes a long way. The baking powder’s the only “fancy” ingredient, but it’s worth it for that lift. Plus, the creamed corn adds richness without breaking the bank—it’s the kind of dish that makes you feel like you’re treating yourself, even when you’re not.
- No-Measurement Math: I swear by this recipe because it’s the only cornbread that doesn’t make me second-guess ratios. That fine-ground Bob’s Red Mill cornmeal? It blends seamlessly with the flour—no gritty surprises—so the texture’s just right: tender crumb with that signature crispy crust. Honestly, the sugar and baking powder do all the heavy lifting, so even if I’m distracted, the result’s foolproof.
- Sweet-Savory Magic: Here’s what sold me—the creamed corn swirl. It’s not just a side; it’s the star. That sweet, buttery corn folds into the batter, giving every bite a little surprise. The sugar in the recipe caramelizes just enough to balance the corn’s natural sweetness, so it’s never cloying, just ridiculously good. (Yes, even on a Tuesday night.)
- Leftovers? No Problem: This cornbread reheats like a dream—crispy edges stay intact, and the creamed corn stays creamy. I make a double batch on Sundays, wrap it in foil, and it’s breakfast or a snack all week. Between us, it’s also my secret weapon for potlucks: everyone grabs seconds, and I get compliments without the stress of decorating.
Step-by-step instructions for bob's Red Mill cornbread with creamed corn
Here's how to make this Southern classic—crispy cornbread meets velvety creamed corn, every bite perfect.
👨🍳 Step 1: Prepare the Cornbread Batter
Preheat your oven to 400°F and grease a 9-inch cast-iron skillet with 1 tablespoon of the unsalted butter, rubbing it all over the bottom and sides. In a large bowl, whisk together the 1.5 cups Bob's Red Mill Fine-Ground Cornmeal, 0.5 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tablespoon Baking Powder, 0.5 teaspoon Salt, and 0.25 teaspoon Freshly Ground Black Pepper. This dry mix is your foundation—make sure it's evenly combined with no flour pockets.
In a separate bowl, melt the remaining 0.4 cup Unsalted Butter (you've already used 1 tablespoon for greasing) and let it cool slightly. Add the 1 whole Large Eggs and 0.75 cup Whole Milk to the melted butter, whisking until smooth. Here's the thing—room temperature ingredients mix better, so if your egg feels cold, let it sit for 5 minutes first. Pour the wet ingredients into the dry mix and stir just until combined, about 15 strokes. Overmixing develops gluten and makes the cornbread tough.
🍳 Step 2: Bake the Cornbread to Golden Perfection
Pour the batter into your prepared cast-iron skillet and smooth the top with a spatula. The beauty of cast iron is how it creates that perfect crust—just don't overcrowd it. Bake for 20-25 minutes until the edges are deep golden brown and a toothpick inserted in the center comes out clean. You'll know it's ready when the top looks slightly cracked and the sides pull away from the pan easily. If it browns too quickly, tent the skillet with foil to prevent burning.
Let the cornbread rest in the skillet for 5 minutes before transferring to a wire rack. This resting period keeps it from falling apart when you cut it. I like to serve it warm, straight from the oven, with a pat of that remaining 1 tablespoon Unsalted Butter melted on top—pure Southern indulgence.
🥘 Step 3: Make the Creamed Corn Side
While the cornbread bakes, melt the 4 tablespoons Butter in a large skillet over medium heat. Add the 2 cups Sweet Corn Kernels and cook for 3-4 minutes, stirring occasionally, until the corn is heated through and slightly tender. You want to see the kernels glisten with the butter—this is where the flavor develops.
Pour in the 0.5 cup Heavy Cream and 0.25 cup Granulated Sugar, then add the 0.5 teaspoon Salt. Stir well and let the mixture simmer gently for 5-7 minutes until it thickens to a creamy consistency. You're looking for a sauce that coats the back of a spoon—thick enough to cling to the corn but still smooth. If it thickens too quickly, add 1-2 tablespoons of water to loosen it.
🍽️ Step 4: Combine and Serve Together
Once your cornbread is baked and the creamed corn is ready, slice the cornbread into wedges and serve it alongside the creamed corn. The contrast of the slightly sweet, crispy cornbread with the rich, velvety creamed corn is what makes this dish so special. For an extra touch, sprinkle the creamed corn with a pinch more Freshly Ground Black Pepper right before serving—it adds a little kick that balances the sweetness.
This Southern duo is perfect for a weekend brunch, as a side for fried chicken, or even as a hearty breakfast on its own. The key to success is keeping everything warm until serving—both components should be piping hot when they hit the table. Enjoy this comforting, homemade meal that tastes like a warm hug on a plate!
Pro Tips For Making Bob'S Red Mill Cornbread Recipe With Creamed Corn
- Mix Dry Ingredients First: I learned this the hard way—cornmeal and flour don’t blend evenly when tossed in with wet ingredients. Whisk them together thoroughly in a separate bowl before adding anything else. The fine-ground Bob’s Red Mill stuff will clump if you’re not careful, and you’ll end up with a dense, gummy loaf instead of that perfect crumb.
- Use Buttermilk, Not Milk: This isn’t just a Southern myth—it’s chemistry. The acid in buttermilk reacts with the baking powder to create lift, while regular milk makes for a flatter, heavier cornbread. Skip the substitution unless you’re okay with a denser texture. (And yes, even if you’re impatient like me, let the batter sit for 10 minutes before baking—it makes a real difference.)
- Grease the Pan Properly: Cornbread sticks like glue to cast iron or metal pans if you’re lazy with the oil. Use about 2 tablespoons—enough to coat the bottom and the sides—then sprinkle in a handful of fine-ground cornmeal. Tap out the excess, but leave a thin layer. This isn’t the prettiest method, but it’s the only way to get that golden crust without tearing the loaf apart when you pull it out.
- Bake Until the Edge Sounds Hollow: The recipe might call for a certain time, but don’t trust it blindly. The center will keep cooking as it cools, but the edges should be firm to the touch and sound hollow when tapped. If you pull it out too soon, the creamed corn topping will turn soggy. (Pro move: Tent loosely with foil the last 5 minutes if the top browns too fast—your future self will thank you.)
Make-ahead tips for leftovers
Cornbread Prep Ahead
Mix the cornbread batter up to 24 hours ahead and store it in an airtight container in the refrigerator. The flavors meld beautifully overnight, and you won't have to worry about last-minute prep.
When ready to bake, let the batter sit at room temperature for 30 minutes before pouring into your greased skillet. This simple step ensures even baking and that perfect golden crust. 🌽
Creamed Corn Make-Ahead
Prepare the creamed corn up to 3 days in advance and store it in a sealed container in the fridge. The texture holds up well, though you may need to add a splash of milk or cream when reheating to restore its velvety consistency.
For best results, reheat gently on the stovetop over low heat with a lid on to prevent drying out.
Freezer-Friendly Cornbread
Bake an extra cornbread and freeze it for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag.
When ready to serve, thaw at room temperature for 1 hour or reheat directly from frozen in a 350°F oven for 10-12 minutes until warmed through. The texture remains moist and delicious, perfect for quick meals.
Creamed Corn Freezing
Freeze creamed corn in ice cube trays for portion control—each cube is perfect for a single serving. Once frozen, transfer the cubes to a freezer bag.
To reheat, drop a cube into a small saucepan with 1 tablespoon of milk or cream, heat over medium-low heat until melted, then stir until smooth. This method keeps the texture creamy and prevents clumping.
Double Batch Strategy
Make a double batch of cornbread and freeze half for future use. This way, you always have a fresh loaf on hand for quick breakfasts or sides. For the creamed corn, double the recipe and freeze half in a separate container.
Having both components prepped and ready means you can assemble a full Southern meal in minutes, even on busy weeknights. 💡
Reheating Both Together
Reheat both components simultaneously for a cohesive meal experience. Place the cornbread in a 350°F oven for 10 minutes while warming the creamed corn on the stovetop. This ensures they're both piping hot and ready to serve together, maintaining that perfect balance of textures and flavors you love.
The cornbread's warmth enhances the creamed corn's richness, making every bite feel like a home-cooked meal.
Nutrition facts
Frequently asked questions
Why does Bob's Red Mill fine-ground cornmeal make a difference in this cornbread?
The fine grind creates that signature Southern crumb texture—coarser cornmeal makes a denser, less tender loaf. Bob's Red Mill's version also absorbs moisture better, ensuring a moist crumb while still achieving that perfect crispy crust. It's worth the slight price difference for the authentic texture.
Can I make this cornbread without cast iron? What's the best alternative?
Use a 9-inch oven-safe skillet or even a ceramic baking dish. For best results, preheat it in the oven for 5 minutes before adding the batter. Just don't overcrowd it—cast iron's heat retention creates that ideal crust, but other materials still work well. A stainless steel skillet works too, though it may need an extra minute or two of baking time.
How do I fix creamed corn that's too thick or too thin?
If it's too thick, stir in 1 tablespoon of milk or cream at a time until smooth. For thin creamed corn, simmer uncovered for 2-3 extra minutes—the moisture will evaporate naturally. Never rush this step; the corn needs time to absorb the cream properly. The texture should coat the back of a spoon like a thick sauce.
What's the best way to serve this pairing beyond fried chicken?
This duo works beautifully with grilled salmon or blackened catfish for a seafood twist. For vegetarian meals, serve with buttery mashed potatoes—the creamed corn adds a sweet contrast. The cornbread also makes a fantastic breakfast with scrambled eggs and crispy bacon. The key is balancing rich proteins with the sweet-savory flavors.
Can I make this gluten-free? What substitutions work best?
Yes! Replace the all-purpose flour with 0.5 cup gluten-free 1:1 baking flour and use Bob's Red Mill's gluten-free cornmeal blend. For the creamed corn, the recipe is naturally gluten-free. Just ensure all your other ingredients (like baking powder) are certified gluten-free. The texture will be slightly different but still delicious.