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!! 😂
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
Can this be made with a cake pan? I don’t have a cast iron skillet.
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 !
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.
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. 🙂
Is there something i can use instead of creamed corn, as it’s not possible to buy in Denmark
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.
Thank you 🙂
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.
Thank you, sounds delish.
Beautiful texture and really moist. Will definitely make again but will leave out the sugar next time.
Hi Nadine, I talk about this in the post – it is a sweeter cornbread, the way it’s meant to be 🙂 N x
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.
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
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”
You can as well as it’s deep enough Becca. N x
Delicious! I made it in the pie maker as individual muffins.
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
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 🙂
YUM!! N x
Hi, do you use the oven on fan forced or convection please?
Thanks
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
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!
Looks wonderful. What size of creamed corn do I use? x
Ignore me… 1 cup! Silly me.
Totally delicious even using a non stick cake tin not having a cast iron skillet – didn’t even need any extra butter.
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!
Have made a couple of times now. Perfect every time, and always amazed at how quick and easy it is to make.
Nagi, your recipes always come through! thank you and keep up the great work.
You’re so welcome!! 🥰. N x
Nagi, this is so yummy. I took photos and sent it to all my family. It was yummy. Love all your recipes.
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?
I’d love to know if it works Kara, I imagine the texture may be slightly different. N x