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!! 😂
This recipe is exactly what I was looking for. Delicious, and a nice touch serving straight from my cast iron skillet. Perfect with our post-Thanksgiving turkey chili!
Cast iron makes the BEST cornbread! N x
Hi Nagi, love this recipe, I used a normal baking tray. It was sooo soft so much that when I tried to transfer it, it broke in half. Anyone with a breaking corn bread experience?
Hi Nagi, Is it possible to bake this in a baking dish, if so can you please advise size/type? I havent had a chance to give my skillet a whirl yet & dont want to try it out on Thanksgiving night!
Hi Nicole I used a square baking tray 20 by 20 by 5 cm and it came out. The problem is when I was transferring it to a serving dish, it broke in half so not sure if I did the right thing
This recipe is absolutely delightful and was everything I was looking for to pair with a big pot of spicy chili. Just the right amount of sweetness and texture with the cream corn and a perfect hint of crisp on top. I instantly fell in love with the recipe. The reviews and comments played a big favor here. Seriously, it can’t be bad if a lot of people like it. But my heart sank when I got to the part about the cast iron skillet. I’ve wanted one for a long time and have once again reminded my husband that it’s still at the top of my wish list.
I scoured the page to check for “alternate” directions but found none. I will be quite honest, this was frustrating bc there’s nothing in the title or description that alluded to this detail. Anyhow, I understand the concept of a cast iron skillet, but since I don’t own one and I’ve certainly never baked with one, I was unsure what, if any, time and temp adjustments would be needed. So I turned to the comments to see if anyone else was in the same boat as me. I found some, but they lacked specific details.
I’m not one who jumps at taking risks when it comes to baking, but I did it anyhow. So for those of you wanting to use a muffin tin, here’s what worked for me:
I used a regular size muffin tin with muffin liners filled 2/3 full. I baked it for 25 minutes at 375 degrees. The recipe yielded 20 PERFECT sweet, magnificent muffins.
The only change I would make would be to the title. It should be more descriptive about the intended creation. “Cornbread recipe” is a generic title that doesn’t fit. Another thing I look for in comments is how many people make changes. If a lot of people are altering it, then it’s possible the original recipe isn’t all that good. Fortunately I realized the generic title and figured those folks didn’t realize it was “creamed corn” cornbread recipe (which is what I searched for). That pesky little detail appeared in parenthesis under the title and it was no where on the recipe page until the photo showing the ingredients.
The title should also include “cast iron” OR alternate instructions should be included with the recipe. Folks with varying knowledge and skill levels use sites like this. I am no where near the level of an expert cook, so clarity and direction are key for me. I want to feel confident about my ability to execute the recipe so it will result in something edible and not be a complete waste of time and money spent on ingredients. Nagi is clearly an amazing cook and has great recipes, but going the extra mile with clarity will reduce all of those recipe changes (that some will see as a flawed recipe) and help cooks like me get better! Thanks for hearing me out!
I used a stainless steel skillet and it was delicious. I still got a little crispness on the edges. I hope this helps.
Hi Nagi. Could this be made in a pie maker? And is it possible to reduce the quantities as I am sure my corn hating husband won’t try it 🙁
Hi Calli…there’s a sliding scale at the top of the recipe to adjust for smaller quantities but you will need to adjust the bake time if you reduce it. I don’t think it will work in a pie maker though…sorry! N x
I have been looking for a good corn bread recipe!!
Can I bake this recipe instead? I don’t like cream corn, what can I sub it with?
You can substitute anything for the creamed corn! I used cement and the kids loved it
Sorry you can’t make this one without the creamed corn! N x
Can this be done in a normal baking pan?
This cornbread was a fabulous success! I read many of the comments and got ideas for minor changes: Reduced sugar to 1/4 cup (light coloured raw sugar) and added approx 1/8 cup honey. Used buttermilk instead or milk. OMG right balance of sweet and savoury; moist inside but a bit crispy outside. Our american friend said don’t change a thing! Thanks again Nagi, you’ve knocked another one out of the park!
Hi Nagi, if I’m trying to omit the eggs is there a substitution?
Hi…I have not tested it without eggs…sometimes you can sub buttermilk for eggs (1/4 cup for each egg) but I don’t know how it will come out in this recipe…let me know if you try it! N x
First time making skillet corn bread. It came out perfect. I actually used a coated skillet, all I had and vanilla soy milk, all I had too. End result was a moist, sweet corn bread. Lots of butter and honey- yum!
Made this exactly as written and it turned out perfect, thank you for ANOTHER great recipe!
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
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.
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 🙂
Beautiful texture and really moist. Will definitely make again but will leave out the sugar next time.
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 Nadine, I talk about this in the post – it is a sweeter cornbread, the way it’s meant to be 🙂 N x
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.