Pioneer Woman Cornbread With Creamed Corn Recipe

The Pioneer Woman Cornbread with Creamed Corn is a Southern classic made even more moist and flavorful with the addition of creamy corn. This easy homemade recipe creates golden, tender cornbread that’s slightly sweet with delicious pops of corn throughout. It’s the perfect companion to chili, soups, or BBQ dishes — or simply served warm with a pat of butter and honey.

A Quick Glimpse at Pioneer Woman Cornbread with Creamed Corn

Cornbread is a beloved dish in Southern American cuisine, known for its rustic charm and versatility. The Pioneer Woman’s take adds creamed corn and buttermilk to keep it moist while maintaining that classic crumbly texture. Baked until golden and crisp around the edges, it’s comforting, easy to make, and always a crowd-pleaser.

Other Popular Pioneer Woman Recipes

• Pioneer Woman Pecan Pie Bars
• Pioneer Woman Pumpkin Cinnamon Rolls
• Pioneer Woman Pumpkin Zucchini Muffins

Why This Recipe is Worth Trying

• Extra moist texture – thanks to creamed corn and buttermilk.
• Perfectly balanced flavor – slightly sweet, buttery, and rich.
• Quick to make – ready in less than an hour.
• Versatile pairing – goes with chili, soups, or grilled meats.
• Foolproof recipe – no mixer or fancy tools needed.

Essential Ingredients for This Recipe

Dry Ingredients:

• Cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Sugar – ¼ cup (optional for sweetness)
• Salt – ½ tsp

Wet Ingredients:

• Buttermilk – 1 cup
• Eggs – 2 large
• Melted butter – ½ cup
• Canned creamed corn – 1 cup
• Whole corn kernels – ½ cup (optional for extra texture)

Useful Equipment

• Mixing bowls
• Whisk
• 9-inch cast-iron skillet or baking pan
• Spatula
• Oven

Directions to Make Pioneer Woman Cornbread with Creamed Corn

Step 1: Preheat and prepare the pan

Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats — this helps create a crispy crust.

Step 2: Mix the dry ingredients

In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together to evenly distribute all ingredients.

Step 3: Combine the wet ingredients

In another bowl, whisk together eggs, buttermilk, melted butter, and creamed corn until smooth and well mixed.

Step 4: Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender. If using whole corn kernels, fold them in now.

Step 5: Bake the cornbread

Grease the hot skillet with a little butter or oil, pour in the batter, and smooth the top. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Let the cornbread cool for about 10 minutes before slicing. Serve warm with butter, honey, or a drizzle of maple syrup.

What I Got Wrong (And How I Fixed It)

• Dry texture – added creamed corn and more butter for extra moisture.
• Bland flavor – included a touch of sugar and salt balance.
• Too dense – avoided overmixing the batter.
• Uneven browning – preheated the skillet for an even crust.

Healthier Ways to Make Pioneer Woman Cornbread with Creamed Corn

• Use Greek yogurt instead of butter for lower fat.
• Replace sugar with honey for natural sweetness.
• Choose whole-grain cornmeal for added fiber.
• Add diced jalapeños or herbs for more flavor without extra calories.

Ingredient Substitutions for Pioneer Woman Cornbread with Creamed Corn

• Substitute milk plus vinegar for buttermilk (1 cup milk + 1 tbsp vinegar).
• Use olive oil instead of butter for a lighter option.
• Swap gluten-free flour for a gluten-free version.
• Try frozen corn in place of canned kernels.

Unexpected Ways to Enjoy Pioneer Woman Cornbread with Creamed Corn

• Cornbread breakfast sandwich – layer with eggs and bacon.
• Topped with chili – a classic Southern pairing.
• Cornbread stuffing – cube and use in holiday recipes.
• Sweet dessert version – drizzle with honey or serve with whipped cream.
• Cornbread croutons – cube, bake, and add to salads.

Best Tips for Pioneer Woman Cornbread with Creamed Corn Success

• Preheat the skillet for a crispy, golden crust.
• Don’t overmix – a few lumps are fine for tender results.
• Use room temperature ingredients for even baking.
• Test doneness with a toothpick – it should come out clean.
• Serve warm – enhances flavor and texture.

Tasty Twists on Pioneer Woman Cornbread with Creamed Corn

• Jalapeño cheddar cornbread – add shredded cheese and chopped jalapeños.
• Honey cornbread – mix in 2 tbsp of honey for a sweet twist.
• Bacon corn cornbread – fold in crispy bacon bits.
• Herbed cornbread – add rosemary or thyme for a savory touch.
• Mexican-style cornbread – mix in diced green chilies and pepper jack cheese.

Best Ways to Store Your Pioneer Woman Cornbread with Creamed Corn

• Room temperature: up to 2 days, wrapped tightly.
• Refrigerator: keeps for 5 days in an airtight container.
• Freezer: store slices in zip-lock bags for up to 2 months.

Ways to Warm It Up Again

• Microwave: heat a slice for 10–15 seconds.
• Oven: reheat at 325°F for 8–10 minutes until warmed through.
• Air fryer: warm at 300°F for 3–4 minutes for a crisp edge.

Nutritional Breakdown (per serving)

• Calories: ~230
• Protein: 6g
• Carbohydrates: 29g
• Fat: 10g
• Fiber: 2g
• Sugar: 6g
• Sodium: 220mg

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FAQs

Where did cornbread with creamed corn originate?

Cornbread with creamed corn originated in the Southern United States, where cornmeal-based breads have been a staple for generations. The addition of creamed corn became popular as a way to make the traditional cornbread moister, sweeter, and richer, especially in home kitchens and country-style cooking.

How do I make cornbread moist and not dry?

To keep cornbread moist, use creamed corn and buttermilk, as both add moisture and richness to the batter. Avoid overbaking, and don’t overmix the batter — stir only until the ingredients are combined to prevent a tough texture.

Can I use canned corn instead of creamed corn in this recipe?

Yes, you can use canned corn instead of creamed corn. Simply drain the canned corn and add ½ cup of it to the batter. For extra creaminess, mash a small portion of the corn with a fork or blend lightly before mixing it in.

Why does my cornbread crumble too much?

Cornbread crumbles when there’s not enough fat or moisture. Make sure to use melted butter or oil in the batter, and include buttermilk or creamed corn to help bind the ingredients together for a soft, tender crumb.

Wrapping It Up

The Pioneer Woman Cornbread with Creamed Corn delivers everything you love about traditional cornbread — buttery, tender, and slightly sweet, but even more moist thanks to creamed corn.