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!! 😂
Literally the best cornbread ever! Everyone always loves it. I serve it with some honey butter on the side — to die for!
I loved this recipe! My son is allergic to eggs so I used an extra 1/4 cup of creamed corn as an egg substitute!
Hello, I would like to make this recipe, but the imperial and metric measurements are different. 3/4 cup cornmeal is 90g, yet the recipe says to use 140g. Also, 1.5 cups of flour is 180g, yet the recipe says to use 225g. If I make this recipe using metric weights, how many grams of cornmeal and all-purpose flour should I be using? Thanks!
Hi Rema, I make this often using imperial measures. There’s a batch in the oven as a matter of fact. I just scooped out the cornmeal and flour using my measuring cups and weighed them on my kg/lb kitchen scale. Here’s what they weighed in grams: 3/4 C old fashioned stone ground yellow cornmeal is 98 grams, and 1 1/2 C King Arthur all-purpose flour is 225 grams. Hope that helps!
Thank you so much!
I just made this cornbread. Added nuts and raisins and used Evo instead of butter and cream instead of milk. Absolutely delicious
Hi can i use monkfruit or allulose in place of the sugar?
The best corn bread I’ve ever had. I don’t care for corn bread, but this really is thee best corn bread. My family loves it. Thanks for making me look good at the pot luck
Absolutely delicious and worked perfectly according to the recipe… was even easier than I expected.
Could I freeze this.
Delicious goodness in every bite.
Results are as advertised… Super moist, not too sweet and a crowdpleaser!
Delicious and easy to make. I served it with the Homemade baked bean (swapped bacon for smoked paprika)
Made a different recipe for cornbread yesterday using only cornmeal ,which was quite good, but thought i’d try a recipe today that included the creamed corn and your recipe is much better! Much moister and a bit sweeter. I made mine in the oven in a baking dish as opposed to a cast iron skillet so don’t know if that affects the taste at all. Thanks for the recipe!!
Delicious as usual Nagi! I used half the amount of sugar (as I don’t like sweet bread) and it was perfect. Had it with your slow cooked BBQ Beef Ribs which were melt in your mouth gorgeous. Totally yum. Am now polishing off the remainder of the reheated cornbread with butter and homey for breakfast!! Will definitely make again and again and will add some jalapeno & cheddar or other add ins too!
I lOVE this recipe. It’s my go-to for corn bread. I often add in a few extras, like jalapeño and cheddar, making it that much more fabulous. I’m curious if you can use buttermilk instead of milk with this recipe?
Thanks for sharing! Super delish.
Beautiful and so easy to follow. I have. Big family so I double the recipe and it’s perfect. I just wanted to know if the oven temperature is fan forced which I did use bit for there it may be handy to put it in the notes. Thank you – great recipes.
This is my go-to recipe and LOVE it! in fact, everyone raves about it. I’ve taken to adding in cheddar cheese and diced jalapeño and it’s fabulous!
Question: can I substitute GF flour for regular flour? Will it turn out the same? I have friends that can’t do gluten and would like to make it for them. Thanks!
Hi, I’ve got Coeliac disease and this is my go to corn bread recipe. I’ve done a straigh swap for GF plain flour and it works really well. Even with supermarket brand GF plain flour. Delicious!
Waiting for this to come out of oven now, it is the favorite in our house as everyone loves the addition of the creamed corn.
I am a big fan of all of Nagi’s recipes, it’s the first place I look for all! Never disappointed! Thank you, fr Bathurst NB, Canada!
easy and tasty! I made the cream corn with sour cream since only had canned corn available and it worked fine, I loved the texture with the corn and cast iron skillet baking. Thank you!
How did you do this please? I only have sour cream… and can corn also.
Thanks!
My family LOVED this cornbread last night. We all agreed that it was, in fact, the BEST cornbread we’ve ever had. Saving this recipe for sure. Thank you.
I made this for our BBQ business but we changed it up to be unique, as well to add additional flavor. We used Blue medium grind corn meal and substitute buttermilk for the milk. We only had canned sweet corn so we used one can for a double sized recipe in a rectangle 9 x 16 1 inch deep pan with parchment paper under the mix. It came out 5 star good. If we could add another star, we would!
I’d like to try substituting the milk for buttermilk. Does it significantly change the flavour?