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Home Breads

Cornbread recipe

By:Nagi
Published:17 Nov '19Updated:7 Oct '22
325 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.

Want the muffin version? Here it is!

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. 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!!

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 92 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
Previous Post
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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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325 Comments

  1. Barbara Hallett Wegner says

    February 13, 2023 at 8:37 am

    5 stars
    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.

    Reply
  2. Rochelle says

    January 1, 2023 at 2:00 am

    5 stars
    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!

    Reply
  3. Deborah March says

    December 5, 2022 at 3:12 am

    5 stars
    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!

    Reply
  4. Doug says

    November 28, 2022 at 3:04 am

    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!!

    Reply
  5. Anne says

    November 24, 2022 at 5:56 pm

    Sounds delicious, but can this be made with fresh or frozen corn instead of creamed corn?

    Reply
  6. Nicole says

    November 21, 2022 at 2:16 am

    5 stars
    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.

    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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