If you’ve never tried cream-filled cornbread, get ready for a dessert-style twist on a classic comfort food. These golden cornbread bars have a soft, slightly sweet crumb on the outside and a rich, creamy center that tastes like vanilla custard. The edges bake up buttery and tender, while the middle stays smooth and melt-in-your-mouth—exactly like the photo: a neat square with a creamy core wrapped in a cornmeal crust.
This recipe is perfect when you want something easy but different. It works as a sweet snack, a unique brunch treat, or a simple dessert you can slice and serve for guests. And because it’s baked in a pan and cut into tidy squares, it’s great for potlucks, holidays, and family gatherings.
Why You’ll Love This Cream-Filled Cornbread
- Soft cornbread outside + creamy custard inside
- Simple ingredients you likely already have
- Easy baked dessert bars with clean slices
- Great warm or chilled, depending on your preference
- Perfect for make-ahead and serving a crowd
What This Recipe Tastes Like
Think of this as a mashup between:
- sweet cornbread,
- vanilla pudding,
- and a light custard pie.
It’s not overly sweet, so it pairs beautifully with coffee or tea. You can also make it more dessert-like with extra sugar, cinnamon, or a honey drizzle.
Ingredients You’ll Need
For the cornbread layer
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract (optional, but recommended)
For the cream filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk or heavy cream (for a smoother custard-like center)
Optional topping
- 1–2 tablespoons melted butter brushed on top
- Cinnamon sugar (light sprinkle)
- Honey drizzle after baking
How to Make Cream-Filled Cornbread Bars (Step-by-Step)
1) Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 baking pan and line with parchment paper for easy lifting and clean slices.
2) Mix the cornbread batter
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Pour wet into dry and stir just until combined. The batter should be thick but spreadable.
3) Make the cream filling
In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and mix. Add egg and vanilla, then slowly mix in milk (or cream) until the filling becomes creamy and pourable but still thick.
4) Layer the batter and filling
Spread about two-thirds of the cornbread batter into the prepared pan, smoothing it into an even layer. Carefully spoon or pour the cream filling over the batter, leaving a small border around the edges if possible.
Now dollop the remaining cornbread batter on top and gently spread it. It’s okay if some filling peeks through—this creates a pretty marbled top and keeps the center creamy.
5) Bake until set
Bake for 35–45 minutes. The top should be golden, and the center should be mostly set (it will still have a slight jiggle because it’s custard-like). If the top browns too fast, loosely cover with foil for the last 10 minutes.
6) Cool for clean slices
Cool in the pan for at least 30 minutes. For the cleanest cuts, chill for 1–2 hours before slicing into squares. Use a sharp knife and wipe between cuts.
Tips for a Perfect Creamy Center
- Softened cream cheese is key for a smooth filling—no lumps.
- Don’t overbake or the creamy center can become dry and lose that custardy texture.
- Let it cool completely before cutting if you want a neat cream layer like the photo.
- Use parchment paper so you can lift the entire slab out of the pan.
- Milk vs heavy cream: milk keeps it lighter; cream makes it richer and more dessert-like.
Easy Flavor Variations
This recipe is fun to customize depending on your mood.
Honey Butter Cream Cornbread
Add 2 tablespoons honey to the cornbread batter and brush honey-butter on top after baking.
Cinnamon Sugar Cream Cornbread
Sprinkle cinnamon sugar on top before baking for a churro-style finish.
Lemon Cream Cornbread Bars
Add 1 tablespoon lemon zest to the filling and a splash of lemon juice for brightness.
Jalapeño “Sweet Heat” Version
Add finely diced jalapeño to the cornbread batter and keep the filling sweet—sweet and spicy fans love this.
Berry Cream Cornbread
Fold a small handful of blueberries into the cornbread batter for a fruity twist.
How to Serve Cream-Filled Cornbread
These bars can be served in different ways depending on the vibe you want:
- Warm and cozy: slightly warm squares with honey drizzle
- Dessert style: chilled squares with whipped cream
- Brunch: served alongside fruit and coffee
- Snack: plain squares, perfect for lunchboxes
Storage and Make-Ahead
Because of the cream cheese layer, this recipe stores best in the fridge.
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm slices gently in the microwave for 10–15 seconds if you prefer them soft.
- Make ahead: Bake the day before and chill overnight for the neatest slices.
- Freezing: You can freeze squares, but the custard texture may change slightly when thawed. For best results, refrigerate instead.
Frequently Asked Questions
Is this a dessert or a side dish?
It’s more dessert-like because of the cream filling and sweetness, but you can reduce sugar if you want it closer to traditional cornbread.
Can I use boxed cornbread mix?
Yes. Prepare the mix batter, then layer with the cream filling and bake. Keep the mix slightly thicker so it holds the filling well.
Why is my center too runny?
It likely needed more bake time or more cooling time. Custard firms up as it cools—chilling makes it slice cleanly.
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