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. Sold in packets labelled as “Polenta” in Australia like the Marco Polo and Il Molino brands (both sold at Woolworths). Do not get instant polenta.
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 (Sold in packets labelled "polenta" in Australia, 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!! 😂
Can I reduce the amount of sugar? I found it a bit too sweet.
You can reduce the sugar as much as you’d like without asking permission from anyone! I cut it back to two heaping tablespoons because I knew 1/2 cup would make it sweeter than I like it. The creamed corn adds a lot of sweetness already and if you’re going to serve it with honey, that’s a triple whammy on the sugars and it’s a bit much unless you like your cornbread super extra sweet, almost like cake.
Delicious and super easy! I baked it in a 22cm round cake tin for 30 minutes and used a can of non-creamed corn because that’s what I had on hand, and it came out great.
Hi,
If I bake this in a 9 inch square cake pan, would the baking temp and time stay the same?
Yes a similiar cake pan/tin size will be fine
The first time I made this I used a cake tin and didn’t cook it long enough so it was a bit of a disaster. This time I used a pre-heated skillet and it was amazing! Crunchy edges and it fell out of the pan easily.
This is a really great and easy recipe! I just reduced sugar to 1/4 cup. It still is sweet and really goes so well with chilli type stews. Everyone loved it!!!
So keen to try this it looks absolutely delicious! I wondered though could I cook it in an enamel cast iron pan please? Or would I be better off using a cake pan? Thanks so much ☺️
I just used a round ceramic casserole dish as I didn’t have a cast iron skillet that could go in oven. I was worried that it wouldn’t crisp up on edges but it still turned out great. I think enamel coated cast iron would be fine.
Family loved it… Even though I forget to turn the oven down to 375 to bake it! It was actually perfectly cooked at 25 minutes in a 425 oven, oddly enough. 😁
Hi Nagi,
Keen to try this looks delicious. Wondering if I could I use an enamel coated cast iron pan for this please?
Thank you!
One of the comments above said they used an enamel coated pan and the recipe turned out great!
Hi Nagi.
Tested out this recipe for a coelic friend (i.e. make recipe strictly gluten free and see if my family notice).
I using gluten free plain flour, 1 goose egg (freshly laid on the driveway, a perk of rural living; 150g wet weight), omitted the creamed corn.
Baked in skillet and it turned out beautiful. I’ll try again with a standard chicken egg and see if I can replicate the same result.
Hi Erin! did you use a 1:1 ratio when substituting with GF flour?
Hi. From memory, I did but found I needed to add 1/4 cup or so more of GF flour but this could have been due to the goose egg as it is a lot more wet ingredient than 2 chicken eggs.
We have made this many
times and my lady always
asked me to use your info.
This is the SHIZ! SO good. I halved the sugar as someone else commented and it was plenty sweet enough for me. I made it to go with the pulled pork.
great cornbread
Could I use corn flour instead of regular flour to make it gluten free?
Thank you Nagi! Best corn bread ever!
I just made this. It was soooo delicious, that it didn’t even make a picture debut on my phone :). Thanks Nagi
Nagi, I want to know if I can bake your corn bread in a 6 segmented Lodge cast iron pan. I’m guessing it won’t hold the entire amount of batter but I want to bake it in cast iron and I don’t have a regular skillet. Thank you, I can’t WAIT to taste this recipe based on people’s comments.
I can not begin to tell you how many cornbread recipes I have tried that said it is moist but they all came out dry and crumbly. Your recipe is exactly what I have been wanting. I only wanted to make one little change when I first made it. Living in Meixo for the last 20 years I wanted a little Mexican touch. I fire roasted 2, on the large size, California chilis, sweated them., peeled and de-seeded them. Diced them up leaning on a small dice. The problem I had, I forgot to add them to the mixture. I will use them tomorrow when I make the cornbread to go along with your chili con carne recipe. If that turns out as good as it sounds I will be in heaven. Thank you for sharing your ideas.
Can not tell you how long I have searched for a good recipe for a moist cornbread. I am so glad I found yours. Not only did I love so did my wife…she has doubts about recipes from the internet. I have been living in Mexico for the last 20 years so I wanted to put a little Mexican influence to this. I fire roasted 2 good sized california chilis, sweated and took off the skin, removed the seeds and diced them up. Only problem I had is I forgot to add them to the mixture. Still in the fridge so tomorrow I will try again. Thank you for your super good recipe.
Here in the Dutch country we don’s haven creamed corn. Is it oke if I use normal can corn???
you really need to use creamed corn which can be made with 1 can of corn in a skilled with 1 tbsp butter and 1tbsp flour to make a rue, then add in corn and 1 1/4 cup of whole milk or split between half/half and whole milk. let it all simmer, thicken and hit it with an immersion blender to get it less chunky till it looks yummy. Then use that for this recipe.
Yes, you can use whole kernel canned corn. Drain off and set aside half the liquid in the can. Then use a stick blender to buzz up the corn kernels until they are all broken down, but not yet smooth. Add back in a little of the water if needed to make a soupy slurry, about the consistency of freshly made pudding, before it’s refrigerated. Then measure and use in the recipe.
You can purée some regular corn, then you will be good to go.
I’d buy the regular corn and mush it up. Creamed corn is kind of smashed up and a little thicker. As long as you don’t have big chunks of corn and it’s not too watery, you should be ok
Can you bake this in the oven in a cake pan?
Yes Dawn Marie you can… see Note 3 under the recipe! N x