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!! 😂
Forgot to butter preheated skillet it didn’t seem to matter fell out of skillet perfectly and bottom was nicely browned and crispy delicious with butter and honey
Great recipe for a favourite staple in our house. I cut the sugar and add cheese chopped chilli and chives (or whatever I have in the fridge that’s savoury) and always use buttermilk in sweet or savoury versions. YUMMO! Thank you Nagi xx
Another go to recipe, thank you Nagi. Drizzled with golden syrup is divine! For a savoury version I cut out the sugar, add grated cheese and diced chilli and sprinkle paprika and onion salt over the top yum!
I’ve made both this and the muffin versions multiple times in the last 3 weeks (yes I got invited to many barbecues :D). Amazing each time!
I did the conversion incorrectly the first couple of times I made it. I converted from US cups instead of AU cups and used less flour and less Cornmeal. It still came out amazing and I even think now that I like the results with less flour and cornmeal slightly better than the correct amounts!
Absolutely perfect!!!
I have never made corn bread before and wow loved this recipe as muffins! I put half amount of sugar and still was quite sweet for me if using with soup, perfect as a sweet treat. Staff at work loved them when heated up and spread with butter. 😁
I have made a few from recipes on line with mixed success. This is fool proof and the results are amazing. I put grated cheese on for the last 10 mins and then when free out of the oven I drizzle with honey which adds sweetness and moisure.
Absolutely loved this recipe. I ve made cornbread using several different recipes but this will now be my go to. The crumb and crust were perfect.
Hi Nagi, made this for the first time tonight and it was PERFECT! I forgot to turn the oven back to 375, till there was 10 minutes left. I thought it was ruined, but I turned the oven off and left it to bake. Nice crust just like your photos.
Love all of your recipes. You are my go to for everything. My cookbook arrived today. Special thanks for getting it printed in Canada!
Love from Brampton, Ontario, Canada 🤗🇨🇦
For the last 6 months this has become my go to recipe when I want to make cornbread. I make exactly as per the recipe, The only thing that bugs me is the leftover cream corn.
Hi Marianne, the leftover creamed corn was bugging me too! It’s been staring at me every time I open the fridge, then I threw it!
Thanks Sue for your reply, I will now freeze leftover for future use.
Marianne I love it too, and remember, creamed corn can be frozen. In fact I put it in the freezer in the tin! Tins have come a long way and these days most are plastic lined.
Just made this SO GOOD it has a good crust on the outer and moist on the inside. I only put 2 Tablespoons of sugar because I made honey butter to put on it. if not for the sweet butter I would add more sugar.
I made this recipe about a year and a half ago it is my family’s favourite. My baby sister has just come out if hospital and this was the only food she requested lol my kids like it a bit more savoury do I reduce the sugar by half and add chopped chillies and cheese cubes. Its delicious.
Happy New Year Nagi!
I have made your cornbread recipe a few times and it never fails to impress. Thank you for the sharing your passion in making delicious food. May you never ran out of inspiration and wishing you a bountiful 2023!
Another FABULOUS recipe! Whenever I want to try something new, I automatically come here. 🙂 As others have said, I reduced the sugar as well, and actually added a little sage, oregano and thyme, as I needed a savoury side to pair with a Thai Butternut Squash Soup. I baked in preheated tin muffin cups (for easier transport). Beautiful crisp edges, soft, delectable insides. Another WINNER Nagi, thanks so much!
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!!
Sounds delicious, but can this be made with fresh or frozen corn instead of creamed corn?
I baked this last year for Thansgiving and it was delicious! As you said, it is best served warm as I noticed that it, oddly, does not taste good cool or cold, considering how good it is warm. This year I will use a bread warmer to keep it warm at the table.
I tried this recipe and it’s really good.
I made this recipe using metric measurements and cast iron. It rose pretty high in the middle. I found the crumb a bit too delicate and hard to pick up and eat. Should I add a little bit more flour or less milk next time?
Probably the best cornbread I’ve ever made 😋 I halved the butter and added avocado oil and WOW…