Cornbread Without Cornmeal (Creamed Corn Muffins)

1 from 1 vote

This cornbread doesn't use any cornmeal. Not a spoonful. The corn flavor comes from a can of creamed corn instead, which means these muffins bake up soft and tender instead of crumbly and gritty.

If you grew up on skillet cornbread with a crisp golden crust, this isn't that recipe, and I'd rather tell you now than have you find out at dinner. These are sweeter and softer, closer to a corn muffin than traditional Southern cornbread.

Bake this a day early and use half of it for dressing. Both are in my Thanksgiving side dishes roundup.

Sweet cornbread muffins stacked on vintage plate.

How These Are Different From Traditional Cornbread

Texture: Soft and tender, almost like a muffin. No grit, no crumble.
Sweetness: Sweeter than Southern-style cornbread, thanks to the honey and creamed corn.
Crust: Soft all the way around. You won't get the crisp edge that cast iron gives you.
Corn flavor: It comes from real corn instead of ground cornmeal, so it tastes milder and sweeter.

If that sounds good to you, you'll love these. If you're after the traditional kind, this one won't scratch that itch.

Why You'll Love This Recipe

I consider this a ‘happy accident” recipe because when I made a big ole pot of ham and beans for my family, I went to grab a box of Jiffy mix to make a side of cornbread and realized I didn’t have any.

But… I DID have a can of creamed corn, so I got to experimenting, and now, this is the cornbread recipe I make instead of using a box mix.

No cornmeal required - handy when the pantry's bare, or you just don't keep cornmeal on hand.
Makes 24 muffins - great for feeding a crowd or freezing for later.
Sweet and tender - the honey and creamed corn give it amazing flavor and moisture.
Perfect for any meal - enjoy them with soups, stews, ham and beans, or turn them into cornbread dressing for the holidays.
Pairs with everything - serve them alongside corn casserole and the rest of the holiday spread.
Quick and easy - only a few steps and one bowl for dry ingredients, one for wet!

Ingredients (with Notes)

Creamed corn: Adds moisture and sweetness. Don't drain it - that creamy texture makes these muffins irresistible.
Eggs: Help the muffins rise and hold their shape.
Milk: Regular or 2% works, but whole milk adds extra richness.
Butter: Melted unsalted butter gives that perfect buttery flavor in every bite.
Honey: Adds natural sweetness and a soft crumb - you can adjust slightly to taste.
All-purpose flour: The base that keeps these tender instead of grainy.
Baking powder: Gives the muffins a nice lift.
Salt: Balances the sweetness and brings out the buttery flavor.

Instructions

Preheat the oven to 400°F and grease two 12-cavity muffin pans (this recipe makes 24 muffins).
In a medium bowl, whisk together the eggs, honey, milk, and melted butter until smooth.
Stir in the creamed corn.

Creamed corn, egg, honey, and milk in a glass mixing bowl.

In a large bowl, whisk together the flour, baking powder, and salt.

Flour, baking powder and salt in mixing bowl.

Pour the wet mixture into the dry ingredients and stir gently with a spoon until just combined - don't overmix.

Wet corn mixture combined with flour dry mixture.

Fill muffin cups about halfway or two-thirds full.

Bake for 13-14 minutes, or until a toothpick inserted in the center comes out clean.

Cool slightly before removing from the pan and serve warm with butter or honey.

Tips & Notes

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5.
Freezing: Wrap tightly and freeze up to 3 months. Reheat in the oven or microwave until warm.
Add-ins: For variety, stir in diced jalapeños, shredded cheese, or a pinch of cinnamon for a fun twist!
Pan swap: Bake this in a greased 9×13 pan instead. Bump the time to 25 to 30 minutes and check the center with a toothpick.
Less sweet: Cut the honey to ⅓ cup if you'd rather serve these with chili than with butter and jam.

Cornbread muffin sliced in half with butter spread on tops.

FAQs

Can you make cornbread without cornmeal?

Yes. Flour takes the place of the cornmeal and canned creamed corn brings the corn flavor. The result is softer and more cake-like than traditional cornbread, without any of the grit.

Can I use canned corn instead of creamed corn to make cornbread?

You can, but drain it first and expect a drier, less sweet muffin. The creamed corn is doing double duty here as both flavor and moisture, so it's worth using.

Can I bake this in a 9×13 pan or a skillet?

A greased 9×13 works well at 400°F for 25 to 30 minutes. Check the middle with a toothpick before pulling it out. Cast iron works too, though you won't get the crisp crust a cornmeal batter gives you.

Why is my cornbread cake-like instead of crumbly?

That's how this one is supposed to turn out. There's no cornmeal in the batter, so there's nothing in there to create that classic crumbly texture.

Can I make cornbread ahead for the holidays?

Definitely. Bake a day or two early, let them cool, and store covered. If you're making dressing, leave them uncovered overnight so they dry out and soak up the broth better.

Serving Suggestions

These sweet cornbread muffins are amazing served warm with butter and honey, or alongside:

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