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!! 😂
Alison says
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!!
Lynda says
Hello, any adjustments for an 8″ cast iron pan instead of 10″?
Thank you
Nagi says
Hi Lynda, the cornbread will be slightly higher but no adjustments necessary – N x
Michelle says
Fabulous cornbread recipe. Perfect amount of sweetness too. Other recipes I’ve tried are always too sweet. Best of all, very simple to make. Thanks, Nagi.
Nagi says
You’re so welcome Michelle! 🙂
Lindi says
I love the sound of melted ouzzie butter and HONEY…. OMGosh can’t wait to try that or maybe Maple syrup and crispy bacon….
Nagi says
YES YES AND YES!!!!
Helen Mary says
Is it possible and easy to make creamed corn? I can’t find it in the stores here where I live.
Nagi says
Hi Helen, yes you can make it, I don’t have a recipe just yet but there are plenty of recipes online – N x
Lorraine says
Just found one on your Mum’s site. Thanks Nagi’s Mum! ☺
Lorraine says
Looks yummy. Nagi, do you have a recipe for Okonomiyaki? I just had some at a sushi kiosk over here in Perth. They were delicious crispy vegetable pancakes.Some had prawns. Thanks and cheers. 😊
Christine says
Is it required to bake in a skillet?
Nagi says
Hi Christine, Any pan will be fine – as long as it can go in the oven 🙂
Cami M says
Love reading your recipes. Have you tried bacon drippings and buttermilk in your cornbread? Cornbread is perfect for sopping up the liquids in greens like collards or as a side to black eye peas. My mother would make a huge tray of cornbread (no sugar) for her side dish of dressing at Thanksgiving. So good!
Nagi says
Sounds divine Cami, I’ll have to give it a go!
Julia says
Wow!! This is the best cornbread I’ve made so far!! It is so good. Thanks!!!
Nagi says
Wahoo!!! That’s great!
Sam says
Goodness, this is just amazing! So fluffy and has that great touch of sweetness that I require in my cornbread. Total hit with the family, too!
Note: I only use a tsp of the baking powder, as the cornmeal I buy here already has a rising agent included in the mix. So be sure to double check for that if you’re using a mix!
Nagi says
I’m so glad you loved it Sam, and thanks for the tip!
Jeanne says
Love your style of scratch cooking! Thank you for sharing your recipes!
Katya says
Hi Nagi, Can you please confirm if it is a TBSP of baking powder or a tsp.
Thanks
Nagi says
Hi Katya, 1 tablespoon as per the recipe ☺️
Phyll is says
This cornbread is the BOMB!!! After trying several recipes which I didn’t care for at all, even with modifications to our Texas style, I tried yours exactly as printed. My husband and I ate over half the 10.25″ skillet of cornbread. Perfect! Wouldn’t change a thing. Highly recommend this cornbread!
Tracy Pilkngton says
I add thawed sweet corn to the creamed corn and it comes out cgreat
Connie says
My first time making cornbread from scratch, this was sooo easy and delicious!!! Making a second batch the family inhaled the first batch and the chilli isn’t even ready!!
Nagi says
Terrific to hear Connie!! Thanks so much for sharing your feedback – N x
Nat says
I’ve never had cornbread that was so light and fluffy. Great recipe and so quick and easy to make. Don’t have a skillet so made it in a springform cake tin.
Nagi says
🙌🏻 N xx
Meghan sorensen says
Amazing cornbread recipe!!! I’m about to make this for the third time this week!! No kidding!
Nagi says
I’m so pleased to hear you enjoyed this Meghan! Thanks for letting me know! N x ❤️
Toyole says
What can I substitute the can of creamed corn with. I can’t find them in any stores here in Dublin, Ireland.
Nagi | RecipeTin says
Hi Toyole! I’m terribly sorry, it’s a key ingredient in this and I can’t think of a suitable substitute unless you make your own creamed corn!
Anne says
? would you convert cups in gramm, please? I can’t find a converter for polenta and canned corn