Buttermilk Cornbread With Cream-Style Corn

buttermilk corn bread

The Spruce


Prep: 10 mins
Cook: 24 mins
Total: 34 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
321 Calories
13g Fat
45g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 321
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 28%
Cholesterol 132mg 44%
Sodium 663mg 29%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Protein 9g
Calcium 183mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cream-style corn makes this buttermilk cornbread extra moist and flavorful. The corn also acts as a natural sweetener, though you can add extra sugar if you like especially sweet cornbread.

Serve this cornbread alongside a spicy chili, beans, or greens.


  • 2 cups cornmeal (yellow or white)
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Optional: 1 tablespoon sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 (15-ounce) can cream-style corn
  • 4 tablespoons butter (melted)

Steps to Make It

  1. Gather the ingredients.

    Moist Buttermilk Cornbread With Cream-Style Corn Ingredients
     The Spruce
  2. Preheat oven to 425 F.

  3. Grease a 9-inch square baking pan or iron skillet.

    Sauce pan
    The Spruce
  4. Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.

    The Spruce 
  5. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.

    Buttermilk and corn
    The Spruce
  6. Stir the wet ingredients into the dry ingredients just until blended.

    Moist Buttermilk Cornbread With Cream-Style Corn
     The Spruce
  7. Spoon into the prepared baking pan or iron skillet.

    Moist Buttermilk Cornbread With Cream-Style Corn
    The Spruce
  8. Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

    Moist Buttermilk Cornbread With Cream-Style Corn
    The Spruce
  9. Enjoy!


  • If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Recipe Variations

  • For a bacon and cheese version, fold about 1/4 cup of crumbled bacon into the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
  • For a spicy jalapeno cornbread, add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.