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!! 😂
Calli says
Hi Nagi. Could this be made in a pie maker? And is it possible to reduce the quantities as I am sure my corn hating husband won’t try it 🙁
Nagi says
Hi Calli…there’s a sliding scale at the top of the recipe to adjust for smaller quantities but you will need to adjust the bake time if you reduce it. I don’t think it will work in a pie maker though…sorry! N x
Skaiz says
I have been looking for a good corn bread recipe!!
Can I bake this recipe instead? I don’t like cream corn, what can I sub it with?
Sam says
You can substitute anything for the creamed corn! I used cement and the kids loved it
Nagi says
Sorry you can’t make this one without the creamed corn! N x
Adriana says
Can this be done in a normal baking pan?
Sarah M says
This cornbread was a fabulous success! I read many of the comments and got ideas for minor changes: Reduced sugar to 1/4 cup (light coloured raw sugar) and added approx 1/8 cup honey. Used buttermilk instead or milk. OMG right balance of sweet and savoury; moist inside but a bit crispy outside. Our american friend said don’t change a thing! Thanks again Nagi, you’ve knocked another one out of the park!
Meleana Mohamed says
Hi Nagi, if I’m trying to omit the eggs is there a substitution?
Nagi says
Hi…I have not tested it without eggs…sometimes you can sub buttermilk for eggs (1/4 cup for each egg) but I don’t know how it will come out in this recipe…let me know if you try it! N x
Ricky M. says
First time making skillet corn bread. It came out perfect. I actually used a coated skillet, all I had and vanilla soy milk, all I had too. End result was a moist, sweet corn bread. Lots of butter and honey- yum!
Mandi says
Made this exactly as written and it turned out perfect, thank you for ANOTHER great recipe!
Di says
Hi
The cornbread ingredients lists 1tbsp baking powder, this is clearly incorrect suggest either using sr flour or 1tsp baking powder
I would also suggest using corn sliced off the cob as a fresher corn flavour
Tracy Fuhs says
Can this be made with a cake pan? I don’t have a cast iron skillet.
Alejandra Florendo says
I just made one today.Taste great
By the way do you have an easy recipe for chili ? Chili will goes well with cornbread. I’ll appreciate your response.Have a day !
Lorne Barichello says
I just made this recipe and tasted a piece that broke off while taking it out of the pan. Love it. I’m going back for a bigger piece with butter and golden syrup. Thank you
P.S. My wife and I love the smashed potatoes.
Dani says
Hi, I’m in the process of making this at the moment, and it’s looking good 🙂 . Just wanted to let anyone know if they are having trouble finding Cornmeal (Aust). it’s very easy to make at home with Corn kernels (mine are from a produce store, but you could use “pop” corn. (I haven’t tried fresh, but will next time I have some) Just blitz it in a processor until desired result. 🙂
Nina says
Is there something i can use instead of creamed corn, as it’s not possible to buy in Denmark
Jolie says
Don’t chop up corn kernels. You can make creamed corn by yourself. Here is a recipe I use that makes amazing cream corn every time. It’s so good, you’ll probably eat the whole pot before making this recipe
1) 2 (10 ounce) packages frozen corn kernels, thawed or you can use canned sweet corn, just drain and rinse well before you use
2) 1 cup heavy cream
3) 1 teaspoon salt
4) 2 tablespoons granulated sugar
5) ¼ teaspoon freshly ground black pepper
6) 2 tablespoons butter
7) 1 cup milk
8) 2 tablespoons all-purpose flour
9) ¼ cup freshly grated Parmesan cheese – optional
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour in a separate bowl and then stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese ( if you’re adding it in) until melted. Serve hot.
Nina Kjær says
Thank you, sounds delish.
Phanes says
It seems like you’d be able to put regular whole-kernel corn in a food processor and whirl until the kernels are broken up.
Nina says
Thank you 🙂
Nadine says
Beautiful texture and really moist. Will definitely make again but will leave out the sugar next time.
Phanes says
This recipe is very similar to how I make cornbread from a basic level. From this point, I have always left out the sugar and I add diced onions, diced jalapenos, Mexican cheese crumbles, and crumbled crispy-fried bacon. It won’t be crispy after the cornbread is cooked, but the flavor will definitely be there.
Nagi says
Hi Nadine, I talk about this in the post – it is a sweeter cornbread, the way it’s meant to be 🙂 N x
Phe Affleck says
Hi Nagi
I’ve been cooking your recipes for ages
First time I have ever posted on any recipe
Loved the cornbread and so easy’ except I had to make my own sweet corn !as my supermarket didn’t stock due to lockdown they said 🙂
Thank you so much for all your hard work
Becca says
Hi Nagi, first of all, I Love Love Love your recipes! I’ve tried many and I’ve never been disappointed! Ok,is it possible that I can use an 8” skillet as I don’t have a 10”
Nagi says
You can as well as it’s deep enough Becca. N x
Belinda says
Delicious! I made it in the pie maker as individual muffins.
Cara Reil says
Love this version of cornbread. I made them in muffin tins which all worked well. I like my cornbread with a bit of spice so I added some chopped jalapenos
Lee says
This is a brilliant recipe! I slightly tweaked it by chucking in a handful of grated cheddar and a crushed arbol chili. Perfection. Nagi, you are a genius. And your notes are always so helpful. Love your work 🙂
Nagi says
YUM!! N x
Liliane says
Hi, do you use the oven on fan forced or convection please?
Thanks
Nagi says
Hi Liliane, I specify the temperature for both in my recipes. Where I list the one temperature, it means it will be the same for all oven types. N x
Tom says
Thanksgiving dinner this year has a decidedly southern-twist to it so out goes the Parker house rolls I was going to “MASTER” this year and creamed corn corn bread is up!