Name: Cornbread recipe (creamed corn)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 1 cup canned creamed corn; 1/2 cup melted butter (, unsalted); 2 eggs (, lightly whisked); 3/4 cups (185ml) milk; 1 - 2 tbsp butter (, melted (for greasing & brushing))

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