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:
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Canned creamed corn is the key ingredient here. Ordinary canned corn kernels won’t work
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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:
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Heat skillet until piping hot
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Mix wet, mix dry, then mix them together
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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!! 😂
Hi Nagi,
Thanks for sharing this! I seldom bake but wanted to give this recipe a shot as I love cornbread and your other recipes! I tried this but only issue I have was that it tasted a bit doughy despite baking for 30 mins, not sure where I went wrong. I rebaked for another
10 mins and it didn’t really help. I did realise my corn meal may not have been medium grain though, is that the issue? If you could kindly advise, that’d be super helpful!! Thank you!
A quick question – if I only have a 12” cast iron skillet, will I need to increase the amount or shorten the cooking time?
Hi Nick, you can increase the amount or cook as is and have a thinner cornbread – it may take 5 minutes less in the oven. N x
This corn bread was so easy to make and the whole family loved them. They were not to dry and they liked them without the butter or honey didn’t need a thing.
This is actually very delicious. Multiplied the recipe for 15 servings, but was enough for 20 slices. Baked it in the oven in a rectangular tray for about 30 min and once it was done I let it cool slightly before cutting it up. I then threw on some bits of diced butter I had cut up and put it back in the warm oven to melt. It was warm, sweet and very satisfying. I will make this again, for sure! Thanks for a great recipe xx
Has anyone made a gluten free version with success??
I haven’t tried sorry Audrey, would love to know if you give it a go! N x
With an American wife, I’ve eaten quite a lot of ‘packet’ corn bread from the US, was never a big fan.
Make it from scratch like this and wow. My boys said it was awesome.
Very good with Slow Cooker Shredded Beef Chili which I make regularly.
Thanks Nagi
i live in the uk and cornbread isnt really a thing so was worried i wouldnt be able to get the ingredients but i did and gave it a go and it is incredible!! had it with the slow cooked beef ribs that are also on this site and they were the best i have done so far! bookmarked both recipes! thanks