Preheat the Dutch oven to 350 degrees F (180 degrees C). Make the round baking paper liner for the Dutch oven.
In the preheated Dutch oven, line the baking paper round. Add the creamed corn to cover the bottom. Pour the cornbread mix on the top and spread evenly.
Open the corn kernels and let the lid fall in. Use this to drain the water onto the cornbread mix, spreading it evenly across the top. Using a fork, gently run through the top of the cornbread mix combining the corn liquid until no more powder is visible. Sprinkle the reserved corn kernels evenly over the top.
Place the Dutch oven lid on the top and set the Dutch oven to 350 degrees F (180 degrees C) then cook until done; about 25 minutes. Serve immediately.