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Home Breads

Cornbread recipe

By:Nagi
Published:17 Nov '19Updated:13 Nov '20
284 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

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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
4.97 from 76 votes
Servings10 - 12
Tap or hover to scale
Print
  • 120
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

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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!

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284 Comments

  1. Laura says

    August 7, 2022 at 6:40 pm

    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.

    Reply
  2. Marloes says

    May 19, 2022 at 11:14 pm

    Here in the Dutch country we don’s haven creamed corn. Is it oke if I use normal can corn???

    Reply
  3. Dawn Marie says

    May 17, 2022 at 10:14 am

    Can you bake this in the oven in a cake pan?

    Reply
    • Nagi says

      May 17, 2022 at 2:16 pm

      Yes Dawn Marie you can… see Note 3 under the recipe! N x

      Reply
  4. Robyn says

    May 8, 2022 at 5:52 pm

    5 stars
    This is the BEST cornbread I have ever eaten…. And my husband was a chef at a Mexican restaurant Cactus Jack’s…

    Reply
    • Nagi says

      May 9, 2022 at 4:26 pm

      That’s some high praise Robyn! Thanks!! N x

      Reply
  5. Robyn says

    May 8, 2022 at 5:50 pm

    5 stars
    This is the BEST cornbread I have ever eaten…. And my husband was a chef at a Mexican rest Cactus Jack’s…

    Reply
  6. Andrea says

    May 4, 2022 at 1:04 pm

    Can I freeze left over corn bread muffins?

    Reply
    • Nagi says

      May 4, 2022 at 3:24 pm

      Absolutely yes Andrea!! They freeze beautifully! N x

      Reply
  7. Venessa says

    April 7, 2022 at 1:33 am

    Hi. I recently tried Roast Pumpkin cornbread which is the only time I have ever eaten cornbread. Delicious. Can this recipe be modified to include roast pumpkin?

    Reply
  8. Gayla Hyder says

    April 4, 2022 at 11:14 pm

    I don’t have polenta. Can I use yellow cornmeal?

    Reply
    • Nagi says

      April 5, 2022 at 5:21 pm

      Yes you can Gayla! N x

      Reply
  9. Marlene says

    March 27, 2022 at 5:54 pm

    Just made this, tastes great but it did break up when I turned it out. I used a stainless steel skillet and buttered it well before putting the batter in it, left it mor3 than 15 minutes before turning out, but the middle of the cornbread stuck to the pan and caused the breakup. I do want to make it again; any hints to prevent this happening again? Many thanks for your great recipes.

    Reply
    • Nagi says

      March 28, 2022 at 4:10 pm

      I would suggest trying cast iron instead of stainless steel to prevent sticking! N x

      Reply
  10. ss says

    March 13, 2022 at 5:10 pm

    5 stars
    Omg, this is what I call a good time, me home alone with a skillet of this cornbread, some bougie salted butter and I’m happy as. Will be dipping it into chilli con carne this evening for dinner and I already can’t wait. I halved the sugar and find it perfectly sweet and next time I’d add a touch more salt. I’ll be buying 400 cans of creamed corn to make this for eternity. Where has it been all my life????

    Reply
    • Laura says

      August 7, 2022 at 6:36 pm

      I am SO glad I saw your comment just before I started mixing my ingredients. I halved my sugar as you did and it was plenty sweet enough for my taste as well.

      Reply
  11. Brooke says

    March 12, 2022 at 1:56 pm

    5 stars
    This is my new favourite thing to eat. We can’t get enough of it in my house! It’s easy and quick to make, and so delicious. I’ve made it with broccoli soup, cauliflower soup, chilli con carne – you name it, I’ve served this cornbread with it. I even like it in the morning warmed up with my coffee 🤤

    Reply
  12. Erin says

    March 10, 2022 at 7:40 pm

    Made this tonight in mini muffins to go with the slow cooked beef chilli- yum btw. But when they were cooling on the rack, hubby tried to sneak one and my 8yo yelled ‘no don’t eat it! They’ve got placenta in them!’ Completely shocked, it took a while for hubby to work out that our son had heard me say they have polenta in them, mixing it up with his anatomy book…. 😬

    Reply
    • Nagi says

      March 14, 2022 at 12:39 am

      That one is GOLD!!! N x

      Reply
  13. Maureen says

    March 6, 2022 at 2:18 am

    This is the best cornbread recipe, I’ve made it numerous times & I get lots of compliments. I did add some chilli flakes as we like spice.

    Reply
  14. Mari Hill says

    March 4, 2022 at 11:08 pm

    Hello, the recipe calls for one cup of corn but in the video you use a “can” of corn. Which one is correct? Or does it matter.

    Reply
    • Nagi says

      March 5, 2022 at 11:06 pm

      Hi Mari – always use the quantity in the written recipe – in this case, 1 cup of creamed corn. N x

      Reply
  15. Amel says

    March 3, 2022 at 7:09 pm

    5 stars
    This is a hit every time! I have some buttermilk (after churning my own butter)… would you recommend making this recipe with buttermilk?

    Reply
    • Nagi says

      March 4, 2022 at 1:29 pm

      Absolutely!! N x

      Reply
  16. Jo says

    March 2, 2022 at 7:19 pm

    5 stars
    Loved this now I make it nearly everytime I make chilli. Today I’m making it to go with my brisket for a family outing.

    Reply
  17. Pam C says

    February 26, 2022 at 12:23 pm

    5 stars
    Made the cornbread for company…gone in a heartbeat…everyone loved it.

    Reply
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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

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Join my free email list to receive THREE free cookbooks!

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