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!! 😂
Delicious! Thanks for sharing thus recipe. My whole family loved it!
What milk would you recommend if not cows milk? Would unsweetened oat milk work? Thanks!
Oat would work perfectly! N x
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!
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.
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.
I Love it, just Love it the only thing i did different was add jalapenos for spice
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!
This recipe is fantastic! It’s become a family favorite 👌👌
Made this again last night and I cut down on the sugar and added some honey – yum was really nice.
I just made it and the kids loved it! Thank you! Merry Christmas to you all!!
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. 🙂
Hi Swati, the 8″ skillet will work fine! N x
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
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… 🙂
Really good…thank you…
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. 😊
I have never had cornbread before and I am so pleased that I used this recipe as my first try. Loved it so much, thank you xx
My husband made this as stated but with a 9×13” casserole dish for 30 mins. Came out great! Middle is about 1.5” thickness. Will attempt to make as muffins next time!
I’m making this today, can I omit the sugar?
Hi Zoe, unfortunately you’ll change the texture of the bread if you omit it completely. N x
Try drizzling warm maple syrup on it!
It was amazing. I made on Thanksgiving and it was a hit. It was so good, I’m making again tonight. This is a recipe I will make regularly. Thank you so much for sharing!
I’m so glad you loved it CG! N x
I made this for a thanksgiving dinner hosted by Americans in Sydney. “Hands down the best cornbread I’ve ever had” said host. Kudos.
Wahoo!!! Nailed it Elizabeth! N x