Pioneer Woman Cornbread With Creamed Corn

Pioneer Woman Cornbread With Creamed Corn is rich, moist, and perfectly golden—thanks to a mix of yellow cornmeal, tangy buttermilk, and sweet creamed corn. Baked in a hot cast iron skillet, this quick side dish delivers crispy edges and tender bites every time. It’s everything you love about cornbread—only better.

Why You’ll Love This Cornbread Recipe

• Moist & tender texture: Creamed corn adds natural sweetness and moisture without making it soggy.
• Easy to make: No mixer needed—just mix, pour, and bake.
• Sweet and savory balance: Just the right amount of sugar for flavor without overpowering your main dish.
• Crispy, golden crust: Thanks to that hot skillet magic!

Ingredients :

• 2 cups yellow cornmeal
• 1 tsp kosher salt
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 cup buttermilk (plus extra if needed)
• 2 eggs
• 1 cup creamed corn
• 2 tbsp canola oil (for skillet)

How to Make Pioneer Woman Cornbread With Creamed Corn

1. Cool & serve: Let cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite chili.
2. Preheat the oven: Set to 425°F. Place a 10-inch cast iron skillet inside to heat.
3. Mix dry ingredients: In a medium bowl, combine cornmeal, salt, sugar, baking powder, and baking soda.
4. Mix wet ingredients: In a large bowl, whisk together buttermilk, eggs, and creamed corn.
5. Combine: Add the dry mix to the wet. Stir gently until just combined. Add a splash more buttermilk if the batter feels too thick.
6. Prep the skillet: Carefully remove hot skillet from the oven. Swirl in the canola oil to coat the bottom and sides.
7. Bake: Pour batter into the skillet. Bake for 20–22 minutes, or until the top is golden and springs back when gently touched.

Expert Tips for Cornbread Success

• Use a hot skillet: It ensures an instantly crisp bottom and helps the cornbread bake evenly.
• Room-temp ingredients: They blend better and help create a smoother batter.
• Don’t overmix: Stir until just combined to keep the texture light.
• Add-ins welcome: Fold in cheese, jalapeños, or crumbled bacon for extra flavor.

Delicious Variations

• Cheddar Jalapeño Cornbread: Add ½ cup shredded sharp cheddar and 1 minced jalapeño.
• Honey Butter Cornbread: Increase sugar slightly and serve with whipped honey butter.
• Southwest Cornbread: Stir in chopped green chiles and a dash of cumin.
• Bacon Cornbread: Mix in ½ cup cooked, crumbled bacon before baking.
• Cornbread Muffins: Pour batter into muffin tins and bake 12–15 minutes.

What to Serve With Cornbread

Pair this skillet cornbread with:

• Chili or beef stew
• Pulled pork or BBQ chicken
• Grilled vegetables
• Tomato soup or hearty chowders
• A fresh green salad for contrast

Storage Instructions

• In the Fridge: Store cooled cornbread in an airtight container for up to 3 days.
• In the Freezer: Wrap slices tightly in plastic wrap and foil. Freeze for up to 3 months.

Reheating Instructions

• Air Fryer: Reheat at 350°F for 3–5 minutes for a crisp edge.
• Oven: Wrap in foil and reheat at 350°F for 5–7 minutes.
• Microwave: Warm on high for 30–60 seconds.

FREQUENTLY ASKED QUESTIONS

• Can I make mini muffins instead of skillet bread?
  Yes! Use a greased mini muffin pan and bake for 12–15 minutes.
• What if I don’t have buttermilk?
  Substitute with regular milk plus 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes before using.
• Can I make it sweeter?
  Absolutely—just add 1–2 more tablespoons of sugar to the batter.
• Can I prep this ahead of time?
  Yes, bake a day ahead and reheat before serving. Or freeze and thaw when ready to enjoy.
• Can I add mix-ins like cheese or jalapeños?
  Totally! Add-ins like cheese, green onions, or diced peppers are delicious upgrades.

More Pioneer Woman Recipe:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman Deviled Eggs With Cream Cheese
• Pioneer Woman Fruitcake Cookies

Nutrition Fact:

• Calories: 228
• Total Fat: 15g
• Saturated Fat: 7.7g
• Carbs: 21g
• Fiber: 1.9g
• Sugar: 6.2g
• Protein: 3.7g
• Sodium: 334mg
• Cholesterol: 63mg