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.
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cornbread recipe (creamed corn)
Ingredients
Dry Ingredients
- 3/4 cup yellow cornmeal , medium grind (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!! 😂
Can I make this in a breadmaker/machine?
Best way to freeze leftovers?
I’ve made cornbread before and was very disappointed, but my husband wanted cornbread, soooo… This was delicious! I was amazed at how much it rose. My husband spent some of his youth in the Southern U.S. and proclaimed it was better than his Auntie’s. Your recipes always make me look good. Thank you.
Perfectly light, moist, and sweet with a crunchy crust. This is some of the best cornbread I’ve ever had and my mom said the same. There were only two of us for dinner and half the pan is gone already! The only change I made is to replace 1/4 cup of the milk with heavy cream. So good! I will make this again and use it as my go to cornbread recipe from now on.
Would this work for the topping like your chilli and cornbread topped pie thingy? I notice that they use slightly different flours (but more baking powder, so I wondering whether it’s essentially the same…)
Wonderful recipe! This has become my “go to” cornbread, and it is quite flexible with the ingredients: proportions of flour & cornmeal, sweetness, additions like cheese, green chili, heat, etc. Altogether brava!
I made this recipe a couple weeks ago and I didn’t change a thing and I won’t change a thing. It is so freaking cold in Nebraska right now. It’s going to be a good night for chili and cornbread. And I can’t wait!
Does this freeze well?
Best cornbread I’ve ever had! First time making homemade cornbread and it was perfect. Not sure if the measurements are US or AU but I followed the recipe as if it was US measurements. I did use a little less sugar and used half and half cause I was out of milk. Will definitely use this recipe when I’m feeling cornbready.
Fantastic! I made this with black-eyed peas and collard greens for New Year’s Eve dinner. I don’t own a cast iron skillet, so I baked it in a 10′ pie dish at 375F for 35 min.
Tried this recipe once as is, but didn’t like the grittiness of the polenta and it was too sweet. Made it again without the polenta, half the sugar and a full can of sweetcorn. Delicious, and much more like a savoury South African mielie bread to serve at a braai (barbeque). Also cooked it at a higher temp as I was in a rush and it came out perfectly. So it seems this recipe can manage a fair bit of tampering!
How did you make cornbread without cornmeal (or polenta, as it is called in other places than the US)? Sounds like you made something completely different. What a weird review.
Wow, this kind of rude comment is really not in the spirit of Nagi’s website. There are several comments on this page, even one from Nagi, that indicate that the cornbread can be made successfully without polenta.
I made this for Christmas dinner and it was a big hit! So moist and delicious! I used slightly less than 1/2 cup of sugar and it was perfect! Thank you!
The best cornbread I ever tasted! I cut back the sugar a few tablespoons, because of a personal preference, but otherwise followed the recipe to a T. It’s tasty, super moist and crunchy-edged. Absolute perfection!
This a delicious cornbread recipe. I added jalapeno & cheese to the batter. Cooking it in the skillet was an absolute revelation & took it next level, with that crispy exterior.
What a recipe!! I can’t believe how good this was. My go-to from now on. Thank you, Nagi.
Wow! Whenever I visit the US I try cornbread and don’t really like it but decided to make it since we are having a US theme BBQ. I’m so glad I did! So delish!
This recipe is delicious, but I would agree, this isn’t like the cornbread I’ve ever had here in the US. Being from the Midwest, I do like a sweeter cornbread and I would say the sweetness level is to my likeness. As you travel more south in the US, it tends to become more savory with regional flavors like the additions of jalapenos, cheese, and spices. Also found this recipe to be more “cakey” with the higher flour amount than dense and crumbly that is served at my local bbq restaurants, again still delicious just different.
This was the best cornbread I think I have ever made. I will use this recipe in the future.
I added a bit of honey to the batter, which gave it a more complex sweetness. I had an 8 inch cast iron pan, so I used a mini loaf pan for the extra batter. It worked out very well! I’m planning to use the leftover creamed corn in a chicken/corn/potato chowder.
Very, very good, but a bit sweet.
Second attempt I halved the sugar and doubled the salt. Better as an accompaniment to roast.
As for a skillet, I substituted it with a square (and quite heavy) cake tin. Worked perfectly well.
Hi, should leftovers be kept in refrigerator or in a container on counter?