To-die-for Cornbread! Crispy edges, it’s soft on the inside, savoury with a touch of sweet and so moist, you don’t need butter to scoff it down (but who in their right mind would skip butter…??) This is quick cornbread recipe that will be on your table in 30 minutes.
Serve it as a side dish, dunk into stews, take it to gatherings or have it as a snack!
Cornbread recipe
I don’t want to brag, but I am known for my cornbread.
OK, it sounds like I’m totally bragging – but let me have just this one. Tarely do I say my recipes are the BEST version in the world! (Because who is to say one’s Chocolate Cake or one’s Meatloaf or Chili is the BEST in the world??).
This cornbread regularly makes an appearance all year round for a variety of purposes. As a side dish for a meal (especially Southern themed, like alongside Pulled Pork). As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls. Dunked into slow cooked stews.
And also to take to gatherings when I’m told “not to bring anything” or where I’m not specifically told what to bring, what others are bringing or if there’s a theme. Because cornbread is a generic all-round crowd pleaser that has a place at any meal – and it’s super quick to make!!
What you need for cornbread
Here’s what you need.
A note on a few of the items:
- Canned creamed corn is the key ingredient here. Ordinary canned corn kernels won’t work
- Cornmeal – ground from dried maize, these yellow grains add flavour and a hint of the signature tiny “crunch” to cornbread. Cornmeal is sold incorrectly labelled as “polenta” in most stores in Australia! Polenta is actually an Italian side dish which is made using cornmeal.
How to make cornbread
And here’s how to make it. It’s as simple as:
- Heat skillet until piping hot
- Mix wet, mix dry, then mix them together
- Dollop butter into hot skillet, then once it melts, pour batter in then bake until golden!
You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside!
How to serve cornbread
Cut it into pieces – large or small – and serve it warm if you can so the butter melts and oozes into the bread.
To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends.
It’s right at home as a side for Thanksgiving, Christmas, Easter, Sunday Supper, casual lunches and BBQ’s. Dunk it into Chili, serve it with Pulled Pork smothered in an incredible homemade BBQ Sauce….
Ugh, my knees are going weak at the mere though!!! – Nagi x
Watch how to make it
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Cornbread recipe (creamed corn)
Ingredients
Dry Ingredients
- 3/4 cup yellow cornmeal , medium grind (Note 1)
- 1 1/2 cups flour (plain / all purpose)
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- 1/2 cup / 125g melted butter , unsalted
- 2 eggs , lightly whisked
- 3/4 cups milk
Baking
- 1 - 2 tbsp butter , melted (for greasing & brushing)
Instructions
- Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
- Place the Dry Ingredients in a bowl and mix.
- Place Wet ingredients in a separate bowl and mix until combined.
- Pour Wet into the Dry ingredients, mix until combined.
- Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
- Pour the batter in, smooth surface.
- Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
- Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
- Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!
Recipe Notes:
Nutrition Information:
Originally published December 2014, updated November 2019 with fresh new photos, new video and Dozer in his adorable outfit that he hates so much!
Life of Dozer
Winnie the Pooh was always my favourite growing up… so I couldn’t resist this outfit!! 😂
Thank you so much!! Our search for the perfect cornbread ended.
My son said, mom this one is approved to go to the recipe book, only the best go there 🙂
I made this as a side to pulled pork. It turned out great, though could use less sugar. Most definatly best served as a cake treat warmed with butter and drizzled with honey.
Is there a gluten free option to the flour? Chickpea, tapioca mix work?
Thanks Nagi, loving the easy to follow relaxed recipes.
Will this recipe work with a 12” cast iron skillet?
Hi Annie, yes – it will just be slightly thinner. N x
Just made this for the 2nd time. The family descended onto it like a pack of locusts, then it was gone! I halve the recipe (only have a family of 4, and cook it in a small 20cm skillet. It’s ready in 20mins from start to finish). Great for a side at dinner and we just had it for breakfast. Comes together in a jiffy and is divine!
Seriously good…Our US trip got cancelled due to pandemic and I was craving a nice southern style corn bread. This one delivered on the spot. I followed the recipe ex the fact I didn’t have creamed corn so made my own (frozen corn through the food processor + Milk/cream/sugar). At first felt butter was way too much but gosh it tasted divine and didn’t need much on the top. A keeper !
If making own creamed corn does it have to be cold before cooking the cornbread. Advice please as creamed corn not available/would prefer to make myself
Hi Sarah – it doesn’t have to be cold – but cool it to room temp. N x
Thanks so much! It came out really well
what can i use if i don’t have a skillet?
Hi Cam, I mention this in the recipe notes 🙂 N x
I just tried making 1 for the first time….but I’ve no idea why, but it it didn’t turn out like how it was supposed to…it didn’t rise, it doesn’t even look like the one in yr video…n it’s less sweet…
It’s Saturday night & hubby has whipped up a batch of your Southern style beans and I’ve thrown together this cornbread.
Mmm mmm we’re in for a treat tonight!
Love, love love your recipes Nagi. Mwah 😘
That’s great to hear Paula! N
Can I use buttermilk instead of milk?
Hi Abby, you sure can! N x
I have never had cornbread before but I have always been curious.
This was super-quick to whip up and it tastes ridiculously good for how little effort it takes.
I didn’t even bother waiting for it to cool down, I cut a hunk off while it was still in the skillet and smothered it in butter. Divine!
I was worried that it would stick to my skillet, so I lined it with baking paper and it turned out perfectly.
Wow! I couldn’t believe how good this tasted, I whipped it up so fast. It was soft on the inside yet crunchy on the outside and very tasty. I ate 2 big pieces immediately! This is my go to cornbread now.
Thanks for sharing Nagi.