• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Breads

Cornbread recipe

By:Nagi
Published:17 Nov '19Updated:13 Nov '20
165 Comments
Recipe v Video v Dozer v

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!

Close up of a piece of Cornbread with butter and honey

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!!

Overhead photo of Cornbread in a black skillet, fresh out of the oven


What you need for cornbread

Here’s what you need.

What goes in cornbread

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!

How to make cornbread

You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside!

Hand holding piece of Cornbread, showing the inside of Cornbread

Honey being drizzled on a piece of Cornbread

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of slice of cornbread

Cornbread recipe (creamed corn)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Bread, Side
American, Southern, Western
4.98 from 35 votes
Servings10 - 12
Tap or hover to scale
Print
Recipe video above. This cornbread is super moist, not too sweet and not crumbly! It's a Northern style corn bread that's super quick and easy to make. Also see Cornbread Muffins!

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:

1. Cornmeal -  Sold in packets labelled as "Polenta" in Australia.
2. Skillet -  I used a 26cm/10" cast iron skillet. You can use a similar size cake tin or loaf pan.
3. Make head - This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in skillet overnight - it will take on a metallic flavour.

Nutrition Information:

Calories: 277cal (14%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 58mg (19%)Sodium: 234mg (10%)Potassium: 250mg (7%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 380IU (8%)Vitamin C: 1.2mg (1%)Calcium: 83mg (8%)Iron: 1.6mg (9%)
Keywords: cornbread, creamed corn cornbread, easy cornbread
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!! 😂

Dozer the golden retriever dog in a Winnie the Pooh outfit from Harujuku in Tokyo

Previous Post
Blueberry Muffins (ultra moist!)
Next Post
Vermicelli Noodle Salad

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of homemade crumpets with honey and butter

Crumpet recipe

Close up of sandwich bread without yeast

Sandwich Bread WITHOUT yeast

Close up of crispy crust of world's easiest yeast bread

World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread

More Breads

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




165 Comments

  1. Sara S says

    January 19, 2021 at 8:00 am

    5 stars
    Made this with gluten free flour, and it was amazing! I actually used the whole can of creamed corn, because gluten free flour tends to absorb moisture. I used King Arthur brand, and the extra liquid was perfect.

    Reply
  2. Lee Gates says

    January 11, 2021 at 6:40 am

    5 stars
    I Love it, just Love it the only thing i did different was add jalapenos for spice

    Reply
  3. LeeAnne says

    January 10, 2021 at 12:27 pm

    5 stars
    I never leave comments but I had to! By far the best cornbread recipe I’ve ever tried! I used a 9×9 casserole dish and it baked for about a half hour. I followed the recipe to a T (beside the pan) and it was perfection 🙂 Thank you so much for sharing!

    Reply
  4. Saima kamal says

    January 7, 2021 at 11:33 am

    This recipe is fantastic! It’s become a family favorite 👌👌

    Reply
  5. Melissa says

    December 28, 2020 at 2:31 pm

    Made this again last night and I cut down on the sugar and added some honey – yum was really nice.

    Reply
  6. Lulu says

    December 24, 2020 at 4:42 pm

    5 stars
    I just made it and the kids loved it! Thank you! Merry Christmas to you all!!

    Reply
  7. Swati says

    December 22, 2020 at 12:05 pm

    Hey Nagi!

    I plan to make this recipe for Christmas eve. My cast iron skillet bottom measures 8 inches. Do you think it would work?
    I also have an aluminum cake pan which is 9 inches. Not sure if the aluminum cake pan would be a good option to use since your recipe requires an initial temperature of 425 degrees which seems somewhat high for aluminum. Please let me know what you think. Thank you. 🙂

    Reply
    • Nagi says

      December 23, 2020 at 3:25 pm

      Hi Swati, the 8″ skillet will work fine! N x

      Reply
      • Merlyn Jacob says

        January 22, 2021 at 8:14 am

        5 stars
        Best corn bread recipe ever! Family favourite and between 2 adults and 2 toddlers (of which one is less than 2 years old!) we finish the whole tray in one sitting! I’m soo glad I bumped into your blog and I just blindly follow your instructions for all recipes. I just love all your recipes. Thank you so much x

        Reply
  8. Kate says

    December 17, 2020 at 8:29 am

    I’ll try it but still not the one I made many years ago using cream of corn AND chopped up green onions. (Cream of corn is the secret)
    Can’t find recipe anywhere.
    Hope this one will be the keeper… 🙂

    Reply
  9. Jan Brady says

    December 15, 2020 at 9:12 am

    Really good…thank you…

    Reply
  10. Evelyn says

    December 9, 2020 at 10:20 am

    5 stars
    Hello Nagi,
    I’m a fan of your recipes. Today, I made your cornbread recipe and it was delicious 😋 about a month ago, I made cornbread, it was somebody else’s recipe and it didn’t have cream corn like yours does. So, going forward,..I will be making your cornbread recipe.
    Thank you for sharing your recipes. Keep them coming. 😊

    Reply
  11. Melissa says

    December 8, 2020 at 5:27 pm

    I have never had cornbread before and I am so pleased that I used this recipe as my first try. Loved it so much, thank you xx

    Reply
  12. Julie says

    December 7, 2020 at 12:25 pm

    My husband made this as stated but with a 9×13” casserole dish for 30 mins. Came out great! Middle is about 1.5” thickness. Will attempt to make as muffins next time!

    Reply
  13. Zoe says

    December 7, 2020 at 8:10 am

    I’m making this today, can I omit the sugar?

    Reply
    • Nagi says

      December 7, 2020 at 4:54 pm

      Hi Zoe, unfortunately you’ll change the texture of the bread if you omit it completely. N x

      Reply
  14. Margaret Minasian says

    December 5, 2020 at 9:57 am

    Try drizzling warm maple syrup on it!

    Reply
  15. CG says

    December 2, 2020 at 6:25 am

    It was amazing. I made on Thanksgiving and it was a hit. It was so good, I’m making again tonight. This is a recipe I will make regularly. Thank you so much for sharing!

    Reply
    • Nagi says

      December 2, 2020 at 9:51 am

      I’m so glad you loved it CG! N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top