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!! 😂
Ann says
Looks wonderful. What size of creamed corn do I use? x
Ann says
Ignore me… 1 cup! Silly me.
Di says
Totally delicious even using a non stick cake tin not having a cast iron skillet – didn’t even need any extra butter.
Rebekah says
I hesitate to think what this would be like if MORE butter is added! It tasted buttery just ‘dry’. Turned out great and came out of the fry pan easily! Colour me surprised about that! I expected to have to serve it in it!
Robert Lewis says
Have made a couple of times now. Perfect every time, and always amazed at how quick and easy it is to make.
Leanne Molnar says
Nagi, your recipes always come through! thank you and keep up the great work.
Nagi says
You’re so welcome!! 🥰. N x
Joanne says
Nagi, this is so yummy. I took photos and sent it to all my family. It was yummy. Love all your recipes.
Kara says
I have to be dairy free currently as I’m breastfeeding my son who has suspected cows milk protein intolerance. Has anyone tried this with dairy subs ie. Nuttelex and dairy free milk?
Nagi says
I’d love to know if it works Kara, I imagine the texture may be slightly different. N x
Darcy says
Lovely Nagi! This is about the 50th recipe I’ve tried of yours, and as always, this turned out beautiful!
I used my grill cast-iron skillet and it turned out divine! <3
Nagi says
That’s fantastic to hear Darcy! N x
kristee humphrey says
I made it! and I had to do the cream corn from froze, per your shortcut. The dudes in my house flipped out and it was gone in one meal. Meatloaf, btw… Delish!
Patti says
My new favorite corn bread recipe! Absolutely loved it, so moist and flavourful with just a hint of sweetness from the creamed corn. Paired perfectly with a bowl of chili. Thank you for sharing this recipe!
Zabrina Cain says
I made this today for my husband and 4 kids they all loved it, it didn’t last long
Samantha says
I only made cornbread for the first time last year. I have used a few different recipes, this one twice now. We made it for our thanksgiving dinner and yesterday to serve along side your bbq pork slow cook ribs.
I made this first in the afternoon whilst waiting for the ribs to defrost and because it doesn’t take long to whip together. I messed up though with the cooking part, I realised 18 mins into it being in the oven that I hadn’t reduced the oven temp and it had been cooking at 220c the whole time. I took it out immediately and it was fine. Slightly more crumbly and browner on top, but still delicious.
I was so hungry when I took it out the oven I had to have a little piece, my partner then came out from having a shower looking for it, saying he could smell it when he was in there.
We love cornbread, it’s one of our new fave things ❤️
Susan says
Very good!
I added 3/4 cup of frozen corn. It did not change the recipe.
Cooked perfectly.
Suz says
This was moist and great flavor. Unfortunately it was doughy in the middle. I baked it 30 min. Maybe the skillet was too small.
Yiyun says
Hi Nagi,
Thanks for sharing this! I seldom bake but wanted to give this recipe a shot as I love cornbread and your other recipes! I tried this but only issue I have was that it tasted a bit doughy despite baking for 30 mins, not sure where I went wrong. I rebaked for another
10 mins and it didn’t really help. I did realise my corn meal may not have been medium grain though, is that the issue? If you could kindly advise, that’d be super helpful!! Thank you!
Nick says
A quick question – if I only have a 12” cast iron skillet, will I need to increase the amount or shorten the cooking time?
Nagi says
Hi Nick, you can increase the amount or cook as is and have a thinner cornbread – it may take 5 minutes less in the oven. N x
Diane says
This corn bread was so easy to make and the whole family loved them. They were not to dry and they liked them without the butter or honey didn’t need a thing.
Irene says
This is actually very delicious. Multiplied the recipe for 15 servings, but was enough for 20 slices. Baked it in the oven in a rectangular tray for about 30 min and once it was done I let it cool slightly before cutting it up. I then threw on some bits of diced butter I had cut up and put it back in the warm oven to melt. It was warm, sweet and very satisfying. I will make this again, for sure! Thanks for a great recipe xx
Audrey says
Has anyone made a gluten free version with success??
Nagi says
I haven’t tried sorry Audrey, would love to know if you give it a go! N x
Jason says
With an American wife, I’ve eaten quite a lot of ‘packet’ corn bread from the US, was never a big fan.
Make it from scratch like this and wow. My boys said it was awesome.
Very good with Slow Cooker Shredded Beef Chili which I make regularly.
Thanks Nagi