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Home Breads

Cornbread recipe

By Nagi Maehashi
399 Comments
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Published17 Nov '19 Updated17 Jun '25
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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!

Close up of a piece of Cornbread with butter and honey

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!!

Overhead photo of Cornbread in a black skillet, fresh out of the oven

What you need for cornbread

Here’s what you need.

What goes in cornbread

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!

How to make cornbread

You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside!

Hand holding piece of Cornbread, showing the inside of Cornbread
Honey being drizzled on a piece of Cornbread

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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Close up of slice of cornbread

Cornbread recipe (creamed corn)

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Bread, Side
American, Southern, Western
4.97 from 143 votes
Servings10 – 12
Tap or hover to scale
Print
  • 120
Recipe video above. This cornbread is super moist, not too sweet and not crumbly! It's a Northern style corn bread that's super quick and easy to make. Also see Cornbread Muffins!

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)
Prevent screen from sleeping

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:

1. Cornmeal –  Sold in packets labelled as “Polenta” in Australia like the Marco Polo and Il Molino brands (both sold at Woolworths), it’s a yellow finely ground grain. Do not get instant polenta.
2. Skillet –  I used a 26cm/10″ cast iron skillet. You can use a similar size cake tin or loaf pan.
3. Make head – This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in skillet overnight – it will take on a metallic flavour.

Nutrition Information:

Calories: 277cal (14%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 58mg (19%)Sodium: 234mg (10%)Potassium: 250mg (7%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 380IU (8%)Vitamin C: 1.2mg (1%)Calcium: 83mg (8%)Iron: 1.6mg (9%)
Keywords: cornbread, creamed corn cornbread, easy cornbread
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!! 😂

Dozer the golden retriever dog in a Winnie the Pooh outfit from Harujuku in Tokyo
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399 Comments

  1. Diane says

    March 14, 2021 at 12:13 pm

    5 stars
    This corn bread was so easy to make and the whole family loved them. They were not to dry and they liked them without the butter or honey didn’t need a thing.

    Reply
  2. Irene says

    March 3, 2021 at 9:54 pm

    5 stars
    This is actually very delicious. Multiplied the recipe for 15 servings, but was enough for 20 slices. Baked it in the oven in a rectangular tray for about 30 min and once it was done I let it cool slightly before cutting it up. I then threw on some bits of diced butter I had cut up and put it back in the warm oven to melt. It was warm, sweet and very satisfying. I will make this again, for sure! Thanks for a great recipe xx

    Reply
  3. Audrey says

    March 2, 2021 at 6:52 pm

    Has anyone made a gluten free version with success??

    Reply
    • Nagi says

      March 3, 2021 at 12:40 pm

      I haven’t tried sorry Audrey, would love to know if you give it a go! N x

      Reply
  4. Jason says

    March 1, 2021 at 11:54 am

    5 stars
    With an American wife, I’ve eaten quite a lot of ‘packet’ corn bread from the US, was never a big fan.
    Make it from scratch like this and wow. My boys said it was awesome.
    Very good with Slow Cooker Shredded Beef Chili which I make regularly.

    Thanks Nagi

    Reply
  5. jaime hutchinson says

    February 24, 2021 at 8:18 am

    5 stars
    i live in the uk and cornbread isnt really a thing so was worried i wouldnt be able to get the ingredients but i did and gave it a go and it is incredible!! had it with the slow cooked beef ribs that are also on this site and they were the best i have done so far! bookmarked both recipes! thanks

    Reply
  6. Jana says

    February 15, 2021 at 5:17 pm

    I made this tonight Nagi and it was really good, but while it was warm I couldn’t make it hold together when I cut it. Once it sat a while it firmed up. It was delicious, even in chunks with my turkey chili. Yummy!! I poured honey over the top of course!!

    Reply
    • Jana says

      February 15, 2021 at 5:19 pm

      5 stars
      I just realized I forgot to add the milk to it as well!! Yet it still came out perfect! Maybe that’s why it crumbled when warm? It was great anyway.

      Reply
  7. Dee says

    February 6, 2021 at 10:25 am

    5 stars
    Delicious! Thanks for sharing thus recipe. My whole family loved it!

    Reply
  8. Beth says

    February 3, 2021 at 5:37 pm

    What milk would you recommend if not cows milk? Would unsweetened oat milk work? Thanks!

    Reply
    • Nagi says

      February 4, 2021 at 7:47 pm

      Oat would work perfectly! N x

      Reply
  9. Christine says

    February 1, 2021 at 3:33 pm

    5 stars
    First cornbread I’ve ever made and it’s a keeper! My husband can’t stop raving about it. Your recipes are always spot on!
    I don’t have a skillet, so I just used an ordinary round 8” (20cm) cake tin. Heated it for 5 mins at 200°C in an Air Fryer, greased the tin with a little butter and then poured in the batter, and baked in Air Fryer at 190°C for 20 mins, then 170°C for 5 mins. Perfect!

    Reply
  10. Alison says

    January 25, 2021 at 3:10 pm

    5 stars
    Best cornbread recipe I’ve tried! Not too sweet and perfect balance of savory; sweet, and perfectly moist. I made this with chili and instead of being the “side”, it became the “star” of the meal.

    Reply
  11. Sara S says

    January 19, 2021 at 8:00 am

    5 stars
    Made this with gluten free flour, and it was amazing! I actually used the whole can of creamed corn, because gluten free flour tends to absorb moisture. I used King Arthur brand, and the extra liquid was perfect.

    Reply
  12. Lee Gates says

    January 11, 2021 at 6:40 am

    5 stars
    I Love it, just Love it the only thing i did different was add jalapenos for spice

    Reply
  13. LeeAnne says

    January 10, 2021 at 12:27 pm

    5 stars
    I never leave comments but I had to! By far the best cornbread recipe I’ve ever tried! I used a 9×9 casserole dish and it baked for about a half hour. I followed the recipe to a T (beside the pan) and it was perfection 🙂 Thank you so much for sharing!

    Reply
  14. Saima kamal says

    January 7, 2021 at 11:33 am

    This recipe is fantastic! It’s become a family favorite 👌👌

    Reply
  15. Melissa says

    December 28, 2020 at 2:31 pm

    Made this again last night and I cut down on the sugar and added some honey – yum was really nice.

    Reply
  16. Lulu says

    December 24, 2020 at 4:42 pm

    5 stars
    I just made it and the kids loved it! Thank you! Merry Christmas to you all!!

    Reply
  17. Swati says

    December 22, 2020 at 12:05 pm

    Hey Nagi!

    I plan to make this recipe for Christmas eve. My cast iron skillet bottom measures 8 inches. Do you think it would work?
    I also have an aluminum cake pan which is 9 inches. Not sure if the aluminum cake pan would be a good option to use since your recipe requires an initial temperature of 425 degrees which seems somewhat high for aluminum. Please let me know what you think. Thank you. 🙂

    Reply
    • Nagi says

      December 23, 2020 at 3:25 pm

      Hi Swati, the 8″ skillet will work fine! N x

      Reply
      • Merlyn Jacob says

        January 22, 2021 at 8:14 am

        5 stars
        Best corn bread recipe ever! Family favourite and between 2 adults and 2 toddlers (of which one is less than 2 years old!) we finish the whole tray in one sitting! I’m soo glad I bumped into your blog and I just blindly follow your instructions for all recipes. I just love all your recipes. Thank you so much x

        Reply
  18. Kate says

    December 17, 2020 at 8:29 am

    I’ll try it but still not the one I made many years ago using cream of corn AND chopped up green onions. (Cream of corn is the secret)
    Can’t find recipe anywhere.
    Hope this one will be the keeper… 🙂

    Reply
  19. Jan Brady says

    December 15, 2020 at 9:12 am

    Really good…thank you…

    Reply
  20. Evelyn says

    December 9, 2020 at 10:20 am

    5 stars
    Hello Nagi,
    I’m a fan of your recipes. Today, I made your cornbread recipe and it was delicious 😋 about a month ago, I made cornbread, it was somebody else’s recipe and it didn’t have cream corn like yours does. So, going forward,..I will be making your cornbread recipe.
    Thank you for sharing your recipes. Keep them coming. 😊

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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