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.
Want the muffin version? Here it is!
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. Rarely 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!! 😂
This was the 1st thing that I ever made myself and it came out perfect. It was the start that gave me the confidence to make an entire Christmas dinner. I took these to Thanksgiving this year and I got loads of compliments. My daughter asked for the recipe and she loved how easy it was and how delicious. She ended up giving the recipe to a friend because they loved it. Thank you Nagi!!
Went to make corn bread.. bam no corn flour haha. Substituted instead for semolina and left a quarter cup of sugar out. Everything else was the same.
Amazing! Was scared to make it but came out perfect.
Wanted to try this recipe, from an Australian, for American cornbread recipe. Very sweet, though many versions of cornbread in the US are sweet–almost like dessert cake. This was that type. I prefer mine to be more savory. Tried recipe a second time with these revisions: Switched volumes of cornmeal and flour 1 1/2C cornmeal and 3/4 C flour. Reduced sugar to 2 T; used whole kernel corn instead of creamed corn. I cup of milk, allowing the cornmeal to sit in the milk for about 1/2 hour to soften before putting all ingredient together. Baking as indicted, but I use a anodized aluminum pan, which I preheat, add in the butter and then the batter. Bakes up with nice crispy edges. Another addition that is really nice is a can of dried fire roasted chiles–4 ounces for this recipe. Adds a nice bit of heat. Lovely with butter and honey. Great recipe for jumping off…I appreciate that.
Can I reduce the amount of sugar? I found it a bit too sweet.
Delicious and super easy! I baked it in a 22cm round cake tin for 30 minutes and used a can of non-creamed corn because that’s what I had on hand, and it came out great.
Hi,
If I bake this in a 9 inch square cake pan, would the baking temp and time stay the same?
The first time I made this I used a cake tin and didn’t cook it long enough so it was a bit of a disaster. This time I used a pre-heated skillet and it was amazing! Crunchy edges and it fell out of the pan easily.
This is a really great and easy recipe! I just reduced sugar to 1/4 cup. It still is sweet and really goes so well with chilli type stews. Everyone loved it!!!
So keen to try this it looks absolutely delicious! I wondered though could I cook it in an enamel cast iron pan please? Or would I be better off using a cake pan? Thanks so much ☺️
I just used a round ceramic casserole dish as I didn’t have a cast iron skillet that could go in oven. I was worried that it wouldn’t crisp up on edges but it still turned out great. I think enamel coated cast iron would be fine.
Family loved it… Even though I forget to turn the oven down to 375 to bake it! It was actually perfectly cooked at 25 minutes in a 425 oven, oddly enough. 😁
Hi Nagi,
Keen to try this looks delicious. Wondering if I could I use an enamel coated cast iron pan for this please?
Thank you!
Hi Nagi.
Tested out this recipe for a coelic friend (i.e. make recipe strictly gluten free and see if my family notice).
I using gluten free plain flour, 1 goose egg (freshly laid on the driveway, a perk of rural living; 150g wet weight), omitted the creamed corn.
Baked in skillet and it turned out beautiful. I’ll try again with a standard chicken egg and see if I can replicate the same result.
We have made this many
times and my lady always
asked me to use your info.
This is the SHIZ! SO good. I halved the sugar as someone else commented and it was plenty sweet enough for me. I made it to go with the pulled pork.
great cornbread
Could I use corn flour instead of regular flour to make it gluten free?
Thank you Nagi! Best corn bread ever!