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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!! 😂
I have never had cornbread before and I am so pleased that I used this recipe as my first try. Loved it so much, thank you xx
My husband made this as stated but with a 9×13” casserole dish for 30 mins. Came out great! Middle is about 1.5” thickness. Will attempt to make as muffins next time!
I’m making this today, can I omit the sugar?
Hi Zoe, unfortunately you’ll change the texture of the bread if you omit it completely. N x
Try drizzling warm maple syrup on it!
It was amazing. I made on Thanksgiving and it was a hit. It was so good, I’m making again tonight. This is a recipe I will make regularly. Thank you so much for sharing!
I’m so glad you loved it CG! N x
I made this for a thanksgiving dinner hosted by Americans in Sydney. “Hands down the best cornbread I’ve ever had” said host. Kudos.
Wahoo!!! Nailed it Elizabeth! N x
Just made this cornbread for my husband and me, to go with our Thanksgiving meal. Well, it came out of the oven about 15 ago, and I couldn’t wait. It was delicious! My husband just walked in and I gave him a piece. He is very picky about cornbread! He came back for another piece, and said it reminded him of eating in Mexico. He loved it! It’s a keeper.
Hi! Planning on making these for Thanksgiving. Would this work for muffins using a muffin/cupcake tray? If so, what would you suggest for the timing and temp? TYIA!
I read in other recipes that if you overmix cornbread it can turn out a bit flat.
I’ve never had this issue Esther, however you just need to mix until the batter is combined here 🙂 N x
Instead of 3/4 c. of milk I used 1/2 c. Of milk and 1/4 c.of sour cream. I also added 1/4 c. Of chopped jalapeños (from a can so it wouldn’t be too hot). Came out very good. Was cooking mexican food this day. Made the corn bread in an iron skillet.
Yum, that sounds great Norma!!! N x
OMG this cornbread is so good. I have never had any cornbread I’ve ever liked, but my son loves it and has been asking for it so I have been looking through recipes. I chose this one because of the creamed corn and am so glad I did. I doubled the recipe and for the sugar used half white and half brown. Fantastic!
I’ve made this a couple time’s now and it’s just delish!
Having lived in the States for a few years, I remember how sweet the cornbread is (practically cake), so the first time I made it I only used a 1/4 cup of sugar but it was still a bit too sweet for our taste. I made it again tonight with only 1/8 cup of sugar and it was perfect.
Thanks for another great recipe, Nagi!
Hi Nagi
Can this be frozen ??
Hi Pat – yes definitely! N
What’s the baking time please for a glass loaf pan? Thanks Nagi!
I haven’t tried sorry Barb, this recipe works better in a wider, flatter cooking vessel, like a slice tin. N x
Thank you so much!! Our search for the perfect cornbread ended.
My son said, mom this one is approved to go to the recipe book, only the best go there 🙂
I made this as a side to pulled pork. It turned out great, though could use less sugar. Most definatly best served as a cake treat warmed with butter and drizzled with honey.
Is there a gluten free option to the flour? Chickpea, tapioca mix work?
Thanks Nagi, loving the easy to follow relaxed recipes.
Will this recipe work with a 12” cast iron skillet?
Hi Annie, yes – it will just be slightly thinner. N x
If you don’t have a skillet, what can you use?
Just made this for the 2nd time. The family descended onto it like a pack of locusts, then it was gone! I halve the recipe (only have a family of 4, and cook it in a small 20cm skillet. It’s ready in 20mins from start to finish). Great for a side at dinner and we just had it for breakfast. Comes together in a jiffy and is divine!
Seriously good…Our US trip got cancelled due to pandemic and I was craving a nice southern style corn bread. This one delivered on the spot. I followed the recipe ex the fact I didn’t have creamed corn so made my own (frozen corn through the food processor + Milk/cream/sugar). At first felt butter was way too much but gosh it tasted divine and didn’t need much on the top. A keeper !
If making own creamed corn does it have to be cold before cooking the cornbread. Advice please as creamed corn not available/would prefer to make myself
Hi Sarah – it doesn’t have to be cold – but cool it to room temp. N x
Thanks so much! It came out really well