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 as usual Nagi! I used half the amount of sugar (as I don’t like sweet bread) and it was perfect. Had it with your slow cooked BBQ Beef Ribs which were melt in your mouth gorgeous. Totally yum. Am now polishing off the remainder of the reheated cornbread with butter and homey for breakfast!! Will definitely make again and again and will add some jalapeno & cheddar or other add ins too!
I lOVE this recipe. It’s my go-to for corn bread. I often add in a few extras, like jalapeño and cheddar, making it that much more fabulous. I’m curious if you can use buttermilk instead of milk with this recipe?
Thanks for sharing! Super delish.
This is my go-to recipe and LOVE it! in fact, everyone raves about it. I’ve taken to adding in cheddar cheese and diced jalapeño and it’s fabulous!
Question: can I substitute GF flour for regular flour? Will it turn out the same? I have friends that can’t do gluten and would like to make it for them. Thanks!
Hi, I’ve got Coeliac disease and this is my go to corn bread recipe. I’ve done a straigh swap for GF plain flour and it works really well. Even with supermarket brand GF plain flour. Delicious!
Waiting for this to come out of oven now, it is the favorite in our house as everyone loves the addition of the creamed corn.
I am a big fan of all of Nagi’s recipes, it’s the first place I look for all! Never disappointed! Thank you, fr Bathurst NB, Canada!
easy and tasty! I made the cream corn with sour cream since only had canned corn available and it worked fine, I loved the texture with the corn and cast iron skillet baking. Thank you!
How did you do this please? I only have sour cream… and can corn also.
Thanks!
My family LOVED this cornbread last night. We all agreed that it was, in fact, the BEST cornbread we’ve ever had. Saving this recipe for sure. Thank you.
I made this for our BBQ business but we changed it up to be unique, as well to add additional flavor. We used Blue medium grind corn meal and substitute buttermilk for the milk. We only had canned sweet corn so we used one can for a double sized recipe in a rectangle 9 x 16 1 inch deep pan with parchment paper under the mix. It came out 5 star good. If we could add another star, we would!
I’d like to try substituting the milk for buttermilk. Does it significantly change the flavour?
I go back to this recipe every time! I like to use an entire can of creamed corn (who else hates a 1/4 can of something in their fridge 😅). And it still comes out so delicious!!
Made this on a whim a few weeks ago as a side with Sticky Baked Chicken Thighs. It came out absolutely perfect. My boyfriend is not usually big on cornbread when I’ve made it, but he loved it so much I’m making this again today. I wouldn’t go back to making corn bread without creamed corn, far less dry this way.
Hi ewan, thank you for your reply, but it’s a little further for me as I am in Sydney.
Funny you should say Adelaide though as I’m originally from Adelaide, but 45 years ago through a works transfer.
I’m an avid user of Nagi site, I also have her book and can’t wait till October for her 2nd book to be released as I use a LOT of her recipes. Good luck with your cornbread.
Made this corn bread during the week and it’s the best I’ve had. We did it in a 9×9 cast iron oven dish and it was great.
I want to try it again and add some jalapenos and a little cheddar on top for a different twist!
Hi Nagi, I’ve made so many of your recipes over the time and enjoyed them all every time. This time I have a question.
Do I have to use the “Polenta” in this cornbread, I know it’s a “cornbread”, but being an Aussie like you we’re not so familiar with the gritting feel in the bread as it’s still made with “creamed corn”.
I’ve not tried cornbread before even though we’ve travelled to all states of America many times and didn’t like “grits” just hoping this isn’t similar.
I’ve got your first book and used it MANY times, now waiting for your second book to arrive, can’t wait.
Keep them coming. Love to Dozer as well, I love his Pooh Bear outfit to. X X
You can get Corn Masa – corn flour as opposed to cornflour- in some Coles, foodland IGA etc: as well as quite a few deli’s. I get mine from Chilli Mojo in Adelaide, where they sell white, yellow and blue versions. My only connection with chilli mojo is as a satisfied customer, and they do mail order, which is good as it’s a long trip to Adelaide for me.
This is my favorite cornbread recipe. (Sorry, Granma!) I just make one minor adjustment: 1/2 cup of sugar is a bit sweet for my taste, so I cut it down to three tablespoons.
Hi Kathy! I just wanted to thank you for your comment, because I loved this bread recipe, except it was way too sweet for my taste too. I wanted to see if anyone else had modified the sugar, so I will try your 3 tablespoons!! Thank you 😊
I forgot to put the sugar in and it was still delicious! Had it with shredded beef chill then afterwards with butter and a drizzle of honey… didn’t miss the sugar at all.
I saw these comments and also worried about sweetness since I dislike foods that are too sweet. I halved the sugar to 1/4 cup sugar (4tbsp) and it was yummy. I could have increased it a bit to 1/3 cup myself, I think
Used self raising flour, admitted baking powder. Polenta as I couldn’t find corn meal. Added a little more salt, some fresh ground pepper and some finely chopped leek. Turned out amazing! Great recipe to go off 🙂
First time making cornbread, made exactly as written, amazing! Will definitely keep using this recipe, thank you!
This is by far THE BEST corn bread I have ever tasted!!! And I’ve tried a few. Thank you for this amazing and incredibly easy recipe! It’s going to my home recipe book.
Hi Nagi, what style polenta do you use for this? I used traditional and it’s got a slightly crunchy nature. Delicious, moist,and easy but I’m sure a different polenta would make it next level.
I didn’t have a cast iron skillet, so I used a silicone pan. I served it with a good chili and I have to admit, this cornbread was A+ in my books. The men loved it.
Amazing cornbread. Very moist and delicious. I will definitely be making this again. Recipetineats is “my go to” when looking for new recipes to try. Never disappointed.
Waiting for this cornbread to come out of the oven … smells delicious! Wondering whether it should be stored in the refrigerator after cooling? Thanks!