If there’s one thing The Pioneer Woman (Ree Drummond) knows best, it’s how to turn humble ingredients into something downright irresistible. This cornbread with creamed corn is inspired by her hearty, down-home cooking style—rich, buttery, and moist with little bursts of sweet corn in every bite.
It’s the kind of recipe you make once for Sunday dinner… and then keep making for every pot of chili, soup, and holiday meal that follows.
Cornbread is a staple in Southern and Midwest kitchens for good reason—it’s quick to make, feeds a crowd, and pairs with just about anything.
But this version goes one step further by adding creamed corn and sour cream to create a texture that’s soft and tender without crumbling. It’s comforting, simple, and absolutely delicious.
Why You’ll Love This Recipe
This isn’t your dry, crumbly cafeteria cornbread. This version is moist, slightly sweet, and full of real corn flavor thanks to creamed corn and whole kernel corn. It bakes up with a golden top and a buttery aroma that fills your kitchen like a warm hug.
You’ll also love how easy it is to make. No mixer needed—just a bowl, a whisk, and a cast iron skillet or baking dish.
Whether you’re serving it with chili, fried chicken, or as a holiday side, this Pioneer Woman-style cornbread always earns a spot on the table (and rave reviews).
What You’ll Need
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar (optional, or adjust to taste)
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 (15 oz) can creamed corn
- ½ cup canned whole kernel corn, drained
- Optional: 1–2 jalapeños, finely chopped (for heat)
- Optional: ½ cup shredded cheddar cheese (for cheesy version)
Pro Tips
- Preheat your skillet—pouring the batter into a hot skillet gives the cornbread a crisp, golden crust.
- Don’t overmix—just stir until combined to keep it tender.
- Add-ins like cheese or jalapeños can be folded in right before baking for extra flavor.
- Use real butter—it gives the cornbread richness and that irresistible homemade taste.
- Let it rest after baking—just 10 minutes helps set the crumb and makes slicing easier.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- 10-inch cast iron skillet or 8×8-inch baking dish
- Rubber spatula or wooden spoon
- Oven mitts and cooling rack
Substitutions and Variations
- No sour cream? Use plain Greek yogurt or buttermilk.
- Make it spicy: Add cayenne or red pepper flakes along with jalapeños.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Cheesy version: Fold in shredded cheddar or pepper jack before baking.
- Sweeter style: Increase sugar to ¼ cup if you prefer sweet-style cornbread.
Make Ahead Tips
- Mix the dry ingredients a day ahead and store covered at room temp.
- Bake the cornbread up to 1 day in advance and reheat in a 300°F oven for 10–15 minutes.
- Freeze slices tightly wrapped in foil for up to 2 months—reheat from frozen in the oven or toaster oven.
How to Make Pioneer Woman-Inspired Cornbread with Creamed Corn
Step 1: Preheat Oven and Skillet
Preheat your oven to 400°F. Place a cast iron skillet in the oven while it preheats to get it hot.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Step 3: Add Wet Ingredients
Whisk in eggs, sour cream, and melted butter. Stir until just combined, then fold in creamed corn and whole kernel corn. Add cheese or jalapeños if using.
Step 4: Pour Batter into Hot Skillet
Carefully remove hot skillet from oven. Grease lightly if needed. Pour batter into skillet and smooth the top.
Step 5: Bake
Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 6: Rest and Serve
Let cool in the skillet for 10 minutes before slicing. Serve warm with butter or honey.
Leftovers and Storage
- Fridge: Store slices in an airtight container up to 4 days.
- Reheat: Warm in a toaster oven or wrapped in foil in a 300°F oven.
- Freeze: Wrap individual slices and freeze up to 2 months. Reheat from frozen.
Recipe FAQs
1. What does creamed corn do in cornbread?
It adds moisture, a subtle sweetness, and a rich texture that makes the bread tender and flavorful.
2. Can I use fresh or frozen corn instead of canned?
Yes! About ½ cup of cooked, cooled corn can replace the whole kernel corn.
3. Can I make muffins with this batter?
Absolutely—just scoop into a greased muffin tin and bake at 375°F for 18–22 minutes.
4. How do I know when it’s done?
The top should be golden and firm, and a toothpick inserted in the center should come out clean.
Why You’ll Keep Coming Back to This Cornbread
This Pioneer Woman-inspired cornbread with creamed corn is the ultimate comfort food: moist, golden, and full of farmhouse flavor. It’s the perfect side for everything from chili to holiday roasts, and it’s so easy to make that you’ll want to keep it in your regular rotation.
Give it a try, and be sure to let me know how you served it—extra cheese? A drizzle of honey? Leave a comment below and share your cornbread twist!
