Cream of the Crop Cornbread

Cream of the Crop Cornbread

Although there are few things I love more than sitting down naked in a dark closet with a big spoon and an entire batch of creamed corn, occasionally I make extra specifically to use in this bread, which is pretty much the best skillet cornbread I’ve ever made.

Cream of the Crop Cornbread

  • 12 ounces stone-ground cornmeal*
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 ounces low-fat buttermilk
  • 2 large eggs
  • 8 ounces creamed corn (homemade strongly recommended)
  • 2 tablespoons corn or vegetable oil
  1. Heat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the middle right in the middle of the center rack.
  2. Whisk the dry stuff together in a small mixing bowl.
  3. Whisk all the wet stuff together in a larger bowl, using only 1 cup of the buttermilk. (And no the oil doesn’t count because although it’s a liquid, it isn’t actually wet.)
  4. Add the wet to the dry and whisk to combine. If the batter seems a little dry, add a bit more of the buttermilk.
  5. Pour the oil into the hot skillet and swirl (carefully) to coat. Pour in the batter and jiggle the pan to evenly distribute. Bake for 20 minutes or until the bread is golden brown and springs back when touched, about 20 minutes. (An instant-read thermometer should read read the center at 200 to 205 degrees F.)
  6. Remove from the oven and let cool for several minutes. Place an inverted dinner place on top of the bread and flip it out of the skillet.
  7. Serve with butter.

*This isn’t me just being all foodie and stuff. “Stone-ground” means slowly ground and that means low heat and that means preserved flavor. “Stone-ground” also means coarse, and that supplies a toothsome texture to this bread, which is satisfying enough to serve as a main course … that’s right, bread as a main course. (Drops Nobel, walks out…)

Click on the image below for my Creamed Corn recipe

Alton Brown's Creamed Corn Recipe


Add yours
  1. 1
    Joey Duplantis

    There is nothing more polar opposite in life than canned cream corn to putting corn and cream in a pot and allowing to slightly thicken.

  2. 2
    Tom Cornell

    I had cans of creamed corn on hand so I used them. Since they are 14.75 ounces (by MASS, not volume, according to the label) and not the 8 ounces called for in the recipe I had to multiply the ingredients by 1.8 to match. This gave me roughly a bazillion gallons of the wet ingredients to mix with the paltry dry ingredients. I’m glad the recipe calls for mixing wet and dry separately because I only poured about 1/3 of the wet mix into the dry before I realized I would have wayyyyyy too much if I had continued.

    The cornbread was a disaster. It looked and smelled great going into the hot oiled skillet, but was only about 1/4 inch thick and still on the mushy side after 20 minutes of baking at 425 degrees F. It was also wayyy too salty so maybe the creamed corn added too much salt? The can says 300mg sodium per 125g serving.

    Where did I go wrong?

    • 3
      Nathan Bruce

      You went wrong when you tried to deviate from the recipe. You can multiply a recipe when it’s a soup or whatever, but baking is a different game.

      Try it again and stick to the recipe!

    • 5
      Tom Cornell

      Eh, some people just don’t appreciate the simple pleasures of life. But there’s always thyme to try.

      Now I have a use for all these cans of creamed corn that somebody mistakenly bought. If that doesn’t work out so well I can make the homemade creamed corn recipe. Either way it should be good and I’ll have lots of cornbread to enjoy. And it’s about the only practical use for this gigantic original Wagner Ware (Sidney, O.) cast iron skillet that is too big for any burner on my stove.

  3. 9
    Sophia Carney-Bray

    Creamed Corn has plenty of “Sweetness”…so NIX the Sugar as a True Southerner does. A Great “Stone” Ground course corn meal is House Autry. There is also Spring Mill in Mitchell, Indiana that is on Federal Land that produces Course ground cornmeal that uses the water/stone wheel method. I am sure you can order it. Our Hoosier relatives mail bags to us in Florida!

  4. 10
    Sophia Carney-Bray

    Instead of Regular Flour, I used Rice Flour. You can use Plain Kefir instead of commercial buttermilk. I use half & half with tablespoon or two of Lemon juice to help curdle the milk. I also use a smoked seasalt instead of regular…helps bring out the bacon fat flavor.

  5. 11

    I added bacon, roasted hatch chili’s, cream cheese (in chunks) and some grated extra sharp cheddar. And I used bacon grease instead of corn oil in my cast iron skillet. Green salad on the side. Now that’s what I’m talking about!

  6. 12

    The small bit of sugar in this recipe will not yield a sweet ‘Yankee corn cake’. It’s just enough to compensate for the store-bought cornmeal and enhances the corn flavor.

  7. 16
    Michelle Anson

    I got a recipe very similar to this years ago from a coworker with a Southern grandma. Grandma said, “Cornbread ain’t cornbread if creamed corn ain’t in it!” and boy was she right!!! But, the creamed corn that I’ve used is, of course, the gluey, sticky, glop from a can. I’ve never made my own, but you’ve made me want to try…and then make cornbread!!!

  8. 19

    Just made a batch-and-a-half of this to eat for New Year’s (along with some Hoppin’ John and cabbage) — and this is by far the BEST gluten-free cornbread I have ever tasted. I and my celiac digestive system thank you, Thyme Lord.

    Though, we used butter instead of oil for the pan. Still, quite excellent.

  9. 20

    Yum. Just made it for dinner with some Taco Soup. All I have to say is thankyou Thyme Lord. I finally nailed cornbread, after so many attempts with other recipes. I finally have a go to. I had to resist eating half of it myself! Good thing I went running this morning!! Keep to the recipe and it’ll turn out!

    • 24

      My 6 inch and 10 inch skillets were delivered last week. My gift to myself. Cornbread will be the first recipe. Can’t wait.

    • 26

      My guess for mixing the wet separately would be because you’re whisking the wet ingredients together (which I would venture makes the bread fluffier).

    • 27

      You mix the wet and the dry separately because baking powder reacts with water to make bread rise, and baking soda reacts with the acids in buttermilk the same way. Gluten has nothing to do with it — it’s a matter of not starting the reaction way earlier than you need and having flat, dense bread,

  10. 28

    Stone ground really does make a difference – if you can find it “unbolted”, it’s even better! (Unbolted means the whole kernel, hull and all, makes it into the final product).

    There’s a water-powered stone mill near where I live that still operates. The cornmeal they produce makes some fine corn bread.

  11. 30

    Cook up some diced bacon and use their drippings instead of the recommended oils (of course adding the bacon bits to the recipe) and you have my immediate attention, sir 🙂

  12. 31

    Just last week I had a huge craving for corn bread so I went online and found your recipe. Delicious. I enjoyed it fresh and with chili. I find it hilarious that a week later you post it for all.

    Stay awesome and keep my kitchen (and wife) happy with all your antics and recipes.

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