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
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 melted butter , unsalted
- 2 eggs , lightly whisked
- 3/4 cups (185ml) 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!! ?
I love cornbread but am usually disappointed when I get it at a restaurant. I went searching for a cornbread recipe with creamed corn because I thought that was the key to success. Turns out that is true. So happy I found your site. This recipe it perfect!! So moist you don’t even need butter but OF COURSE I still put butter on it! The first time I made it I used bacon dripping to grease the skillet. Nice added flavour. Made it again today with butter to grease the skillet and still yum. Made it to go with the soup I made today but ate more cornbread than soup. 😊
Butter is a MUST in my books!! I’m so glad you love it Darlene!! N x
I made this and it came out perfect! My Fiance loved it so much, he told me to save the recipe! Said it was moist, not dry like others! Making some more today!
WOOT! That’s the best Adelaida!! N x
Hi Nagi
What size is your creamed corn can? Mines 420g is that too much?
Hi Danielle – you need to use 1 CUP not 1 can 🙂
Ohhhhh 🤦🏽♀️
I read it so many times my brain refused to see it correctly haha thank you!
Also I made this last night and my husband and toddler LOVE it 😍
I tried the corn bread recipe with the creamed corn. It’s delicious and definitely a keeper.
I’m so happy you enjoyed it Katherine!!
I can’t get creamed corn where I live. What should I add to a regular cup of corn to make it creamed and suitable for the cornbread?
Hi Ryma, there area few recipes for creamed corn online – I haven’t tried any to be honest as I always buy it readymade – N x
What did YOU do to Dozer? Not nice ….. Bread Yum, yummmiiii, Love IT, Love IT
He secretly loves it Vera 😉
So good! My husband wanted waffles so I adapted this recipe to put into my waffle iron… wow! It was a home run! I wished we had jalapeño and cheddar cheese to add to the batter.
I’ll have to try that Jenny, sounds amazing!! N x
This is just the best!
Wahoo!! Thanks Leah! N x
Hi Nagi,
As per your recipe you wrote to use baking soda in the what you need for the cornbread section but In the ingredient list, it reads use 1 tbsp baking powder. Can you please clarify which is the better ingredient? Or should I use both? Please advise?
Best cornbread ever!
Thanks so much Amy!!
Hi Nagi,
Can you please reply to my query below as I want to make the cornbread this weekend?
Thanks,
T
Hi Nagi, I tried this recipe for the first time and it certainly was so, so good. However, I do like my cornbread sweet, without the help of honey. Just curious, any tips, tricks, tweaks or ramifications to up the sweetness IN the cornbread? Just add more sugar, brown sugar, honey? I trust your judgement.
Hi Rochelle, I would add another 1/4 of sugar to the mix – that should sweeten it up for you 🙂
Hi Nagie, I tried this recipe for the first time and it certainly was so, so good. However, I do like my cornbread sweet, without the help of honey. Just curious, any tips, tricks, tweaks or ramifications to up the sweetness IN the cornbread? J
ust add more sugar, brown sugar, honey? I trust your judgement.
This is an amazing recipe. My husband is American and living in Australia craves home comforts. He raves about this bread. The first time I made it it didn’t cook well in the centre so next time I only used 80% of the batter and it was perfect. I used the remaining batter in muffin tins.
Made this cornbread and it is delicious 🥰🥰
Excellent Chantal!
I was wondering if you had any suggestions on what to use for the rest of the recipe, if a cast iron skillet is unavailable? Thanks so much for this wonderful recipe!
HI! I am dying to make your corn bread recipe BUT I cannot find canned creamed corn! Do you think if I grind up regular can corn would this work? (I am in France).Made several of your recipes, all excelllent & yummy! Kiss to Dozer! Peggy
In your article, you wrote to use baking soda but baking powder may be substituted. In the ingredient list, it reads use 1 tbsp baking powder. Can you please clarify which is the better ingredient? Thanks!
Loved this bread! It was so easy and came out perfectly – crisp edges and moist inside. I also like the slightly chunky texture the creamed corn gives it. Thanks for the recipe!
I’m so happy you enjoyed it Christina!!
Thanks Nagi for your wonderful recipes. I made the cornbread and your pulled beef chilli for a group of friends for lunch and they were delicious!!