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!! 😂
Love this version of cornbread. I made them in muffin tins which all worked well. I like my cornbread with a bit of spice so I added some chopped jalapenos
This is a brilliant recipe! I slightly tweaked it by chucking in a handful of grated cheddar and a crushed arbol chili. Perfection. Nagi, you are a genius. And your notes are always so helpful. Love your work 🙂
YUM!! N x
Hi, do you use the oven on fan forced or convection please?
Thanks
Hi Liliane, I specify the temperature for both in my recipes. Where I list the one temperature, it means it will be the same for all oven types. N x
Thanksgiving dinner this year has a decidedly southern-twist to it so out goes the Parker house rolls I was going to “MASTER” this year and creamed corn corn bread is up!
Looks wonderful. What size of creamed corn do I use? x
Ignore me… 1 cup! Silly me.
Totally delicious even using a non stick cake tin not having a cast iron skillet – didn’t even need any extra butter.
I hesitate to think what this would be like if MORE butter is added! It tasted buttery just ‘dry’. Turned out great and came out of the fry pan easily! Colour me surprised about that! I expected to have to serve it in it!
Have made a couple of times now. Perfect every time, and always amazed at how quick and easy it is to make.
Nagi, your recipes always come through! thank you and keep up the great work.
You’re so welcome!! 🥰. N x
Nagi, this is so yummy. I took photos and sent it to all my family. It was yummy. Love all your recipes.
I have to be dairy free currently as I’m breastfeeding my son who has suspected cows milk protein intolerance. Has anyone tried this with dairy subs ie. Nuttelex and dairy free milk?
I’d love to know if it works Kara, I imagine the texture may be slightly different. N x
Lovely Nagi! This is about the 50th recipe I’ve tried of yours, and as always, this turned out beautiful!
I used my grill cast-iron skillet and it turned out divine! <3
That’s fantastic to hear Darcy! N x
I made it! and I had to do the cream corn from froze, per your shortcut. The dudes in my house flipped out and it was gone in one meal. Meatloaf, btw… Delish!
My new favorite corn bread recipe! Absolutely loved it, so moist and flavourful with just a hint of sweetness from the creamed corn. Paired perfectly with a bowl of chili. Thank you for sharing this recipe!
I made this today for my husband and 4 kids they all loved it, it didn’t last long
I only made cornbread for the first time last year. I have used a few different recipes, this one twice now. We made it for our thanksgiving dinner and yesterday to serve along side your bbq pork slow cook ribs.
I made this first in the afternoon whilst waiting for the ribs to defrost and because it doesn’t take long to whip together. I messed up though with the cooking part, I realised 18 mins into it being in the oven that I hadn’t reduced the oven temp and it had been cooking at 220c the whole time. I took it out immediately and it was fine. Slightly more crumbly and browner on top, but still delicious.
I was so hungry when I took it out the oven I had to have a little piece, my partner then came out from having a shower looking for it, saying he could smell it when he was in there.
We love cornbread, it’s one of our new fave things ❤️
Very good!
I added 3/4 cup of frozen corn. It did not change the recipe.
Cooked perfectly.
This was moist and great flavor. Unfortunately it was doughy in the middle. I baked it 30 min. Maybe the skillet was too small.
Hi Nagi,
Thanks for sharing this! I seldom bake but wanted to give this recipe a shot as I love cornbread and your other recipes! I tried this but only issue I have was that it tasted a bit doughy despite baking for 30 mins, not sure where I went wrong. I rebaked for another
10 mins and it didn’t really help. I did realise my corn meal may not have been medium grain though, is that the issue? If you could kindly advise, that’d be super helpful!! Thank you!
A quick question – if I only have a 12” cast iron skillet, will I need to increase the amount or shorten the cooking time?
Hi Nick, you can increase the amount or cook as is and have a thinner cornbread – it may take 5 minutes less in the oven. N x