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!! 😂
I was wondering if you had any suggestions on what to use for the rest of the recipe, if a cast iron skillet is unavailable? Thanks so much for this wonderful recipe!
HI! I am dying to make your corn bread recipe BUT I cannot find canned creamed corn! Do you think if I grind up regular can corn would this work? (I am in France).Made several of your recipes, all excelllent & yummy! Kiss to Dozer! Peggy
In your article, you wrote to use baking soda but baking powder may be substituted. In the ingredient list, it reads use 1 tbsp baking powder. Can you please clarify which is the better ingredient? Thanks!
Loved this bread! It was so easy and came out perfectly – crisp edges and moist inside. I also like the slightly chunky texture the creamed corn gives it. Thanks for the recipe!
I’m so happy you enjoyed it Christina!!
Thanks Nagi for your wonderful recipes. I made the cornbread and your pulled beef chilli for a group of friends for lunch and they were delicious!!
Hello, any adjustments for an 8″ cast iron pan instead of 10″?
Thank you
Hi Lynda, the cornbread will be slightly higher but no adjustments necessary – N x
Fabulous cornbread recipe. Perfect amount of sweetness too. Other recipes I’ve tried are always too sweet. Best of all, very simple to make. Thanks, Nagi.
You’re so welcome Michelle! 🙂
I love the sound of melted ouzzie butter and HONEY…. OMGosh can’t wait to try that or maybe Maple syrup and crispy bacon….
YES YES AND YES!!!!
Is it possible and easy to make creamed corn? I can’t find it in the stores here where I live.
Hi Helen, yes you can make it, I don’t have a recipe just yet but there are plenty of recipes online – N x
Just found one on your Mum’s site. Thanks Nagi’s Mum! ☺
Looks yummy. Nagi, do you have a recipe for Okonomiyaki? I just had some at a sushi kiosk over here in Perth. They were delicious crispy vegetable pancakes.Some had prawns. Thanks and cheers. 😊
Is it required to bake in a skillet?
Hi Christine, Any pan will be fine – as long as it can go in the oven 🙂
Love reading your recipes. Have you tried bacon drippings and buttermilk in your cornbread? Cornbread is perfect for sopping up the liquids in greens like collards or as a side to black eye peas. My mother would make a huge tray of cornbread (no sugar) for her side dish of dressing at Thanksgiving. So good!
Sounds divine Cami, I’ll have to give it a go!
Wow!! This is the best cornbread I’ve made so far!! It is so good. Thanks!!!
Wahoo!!! That’s great!
Goodness, this is just amazing! So fluffy and has that great touch of sweetness that I require in my cornbread. Total hit with the family, too!
Note: I only use a tsp of the baking powder, as the cornmeal I buy here already has a rising agent included in the mix. So be sure to double check for that if you’re using a mix!
I’m so glad you loved it Sam, and thanks for the tip!
Love your style of scratch cooking! Thank you for sharing your recipes!
Hi Nagi, Can you please confirm if it is a TBSP of baking powder or a tsp.
Thanks
Hi Katya, 1 tablespoon as per the recipe ☺️
This cornbread is the BOMB!!! After trying several recipes which I didn’t care for at all, even with modifications to our Texas style, I tried yours exactly as printed. My husband and I ate over half the 10.25″ skillet of cornbread. Perfect! Wouldn’t change a thing. Highly recommend this cornbread!
I add thawed sweet corn to the creamed corn and it comes out cgreat
My first time making cornbread from scratch, this was sooo easy and delicious!!! Making a second batch the family inhaled the first batch and the chilli isn’t even ready!!
Terrific to hear Connie!! Thanks so much for sharing your feedback – N x