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!! 😂
what can i use if i don’t have a skillet?
Hi Cam, I mention this in the recipe notes 🙂 N x
I just tried making 1 for the first time….but I’ve no idea why, but it it didn’t turn out like how it was supposed to…it didn’t rise, it doesn’t even look like the one in yr video…n it’s less sweet…
I read in other recipes that if you overmix cornbread it can turn out a bit flat.
It’s Saturday night & hubby has whipped up a batch of your Southern style beans and I’ve thrown together this cornbread.
Mmm mmm we’re in for a treat tonight!
Love, love love your recipes Nagi. Mwah 😘
That’s great to hear Paula! N
Can I use buttermilk instead of milk?
Hi Abby, you sure can! N x
I have never had cornbread before but I have always been curious.
This was super-quick to whip up and it tastes ridiculously good for how little effort it takes.
I didn’t even bother waiting for it to cool down, I cut a hunk off while it was still in the skillet and smothered it in butter. Divine!
I was worried that it would stick to my skillet, so I lined it with baking paper and it turned out perfectly.
Wow! I couldn’t believe how good this tasted, I whipped it up so fast. It was soft on the inside yet crunchy on the outside and very tasty. I ate 2 big pieces immediately! This is my go to cornbread now.
Thanks for sharing Nagi.
Tasted really good! I don’t know what happed/did wrong but mine turned out a bit crumbly… Definitely would make again though.
Hi Katlyn, sorry you had issues – could be the type of cornmeal used, can you tell me the brand? N x
Can we use self raising corn meal for the same recipe. Couldn’t get the normal corn meal. In that case shd the baking powder not be used
I couldn’t get ordinary corn meal but the self raising corn meal. Is it possible to continue with the same recipe with the exception of baking powder
Hi Judy, I imagine so! N x
I’m not normally a fan of cornbread but this was spectacular. I will make this again and again. Perfect.
I love hearing this Karen – thanks so much for letting me know! N x
Any substitute possible for the eggs? (allergic)
Mary, Not sure how well it would work, but Ive seen some recipes substitute eggs wih Flax seed meal, and other items. Hope it works out for you! If thees anything you normally use in place of eggs when baking, you could experiment with that.
Sorry Mary, I haven’t tried with any egg alternatives so can’t confirm if it works as well! N x
This was to die for!!! Another brilliant recipe. Super easy and it came straight out of the tin (we had no skillet) will be a staple food from now on, especially when we have friends over around the fire 🔥
I made it, it was easy. Looks beautiful with crisp edges and top taste great. I have fun doing this recipe. Thank you for shearing
Will try. I love cornbread, but it never stays together and crumbles before the butter can be spread.
Hi Cecile – this bread definitely isn’t crumbly. I hope you try it and love it! N x
Hi Nagi, Just made it, smell and tast sensational, I m a good cook 😉 , of course not without your recipie. Thank you
Can I use jiffy cornmeal in this recipe?
Hi Jay, Jiffy isn’t just cornmeal and has other products mixed in. It won’t work in this recipe sorry! N x
AMAZING!! I didn’t have baking powder so I substituted with 1/2c buttermilk and 1/2tsp baking soda (after a quick Google search). I had to bake for about 45 mins with the extra wet ingredients but it turned out so moist and flavorful! This is the first time I’ve made cornbread so I was a little nervous it would turn out dry, but I’ll definitely use this recipe with my substitute from now on!
Sounds great Alysa!! N x
Do you think it would be fine if I don’t add any sugar at all? I like the more savoury type than too sweet and I suppose the sweet corn will add a bit of sweetness. Also thinking about just drizzling the honey on top if it doesn’t taste good. Thank you!
If you want traditional southern cornbread. Try the “White Lilly Southern Cornbread” recipe on their website: https://www.whitelily.com/recipes/white-lily-southern-cornbread-4920
(NOT the “Southern Buttermilk”. They have so many it is confusing, this is currently on the last page of cornbread recipes.) I do not use any sugar, and put all of the oil in the black skillet. Place it in the oven when it is preheating to for a really hot pan. Then tilt the pan to make certain the sides are coated, pour all but about one Tbsp. into the mixed cornbread and stir slightly. Pour the mix in the skillet, it should sizzle. Bake per directions. This is the old fashion, non-sweet recipe. The average taste buds now want everything sweet. But true old fashion Southern cornbread did not have flour or sugar. My Mom made this multiple times a week during my childhood.
Hi P, I haven’t tried skipping the sugar at all – it definitely will affect the recipe but I need to test to give you more feedback sorry! N x
Hi, just wanted to ask if the amount of sugar can be reduced or not? Thank you:)
Made this today and it was amazing!! Ticks all my boxes…..quick, easy and delicious! Thanks for the recipe Nagi x
Hi Faz, yes you can reduce it slightly – it is a sweet bread, I talk about this in the recipe post. N x
Made this for the first time for dinner last night! Had it with your mexican pulled pork that I had in the freezer and it was amazing – Will make it over and over again. Thankyou Nagi =)
I’m so glad you loved it Michelle!
I just made this and it was soooo yummy! It was suppose to be a side but turned out to be the star dish! As always with the recipes on this site, it was quick and easy. Thank you Nagi, you’ve done it again!!
That’s awesome Jaz, I’m so glad you loved it! N x