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!! 😂
This is the best cornbread recipe, I’ve made it numerous times & I get lots of compliments. I did add some chilli flakes as we like spice.
Hello, the recipe calls for one cup of corn but in the video you use a “can” of corn. Which one is correct? Or does it matter.
Hi Mari – always use the quantity in the written recipe – in this case, 1 cup of creamed corn. N x
This is a hit every time! I have some buttermilk (after churning my own butter)… would you recommend making this recipe with buttermilk?
Absolutely!! N x
Loved this now I make it nearly everytime I make chilli. Today I’m making it to go with my brisket for a family outing.
Made the cornbread for company…gone in a heartbeat…everyone loved it.
Really good! My husband said I should open a bakery, haha. I used buttermilk and slightly less sugar. It was still quite sweet. So those who prefer a less-sweet cornbread should probably go with less than half the sugar.
Delicious! My family loved it! I may not be able to go back to a box mix! lol
First time ever having tried cornbread. This was a little sweeter than we were expecting, but still delicious. I’ll definitely make this again. I’d LOVE a savoury version of this for the kids lunch… please please please please please
This is a very traditional recipe in Brazil, but we call it corn cake. I think Austrália has a different concept of bread and cake than Brazil. I found it interesting.
I’ve just made Nagi’s chilli con carne and cornbread. I made the US version not Mexican, that will be next!
Absolutely delicious! Perfect combination, thank you Nagi. You’re a wonderful cook!!
In Australia, cornbread is almost unheard of but I have always been curious about this American recipe.
I finally gave it a try and it is delicious!! I will definitely be making this again.
just mad for supper and it was perfect. super easy and fast. If you’re looking for a basic cornbread recipe that will not fail you this is it. followed all of Nagi’s directions and came out delicious. will have to find suggestions on leftovers as we have a very small family. thanks Nagi
Thanks for another great recipe Nagi!
I made this in a 9″ cake pan so I didn’t get that nice golden crusty exterior but it was still absolutely delicious. I felt hesitant to use my cast iron because it is a bit too large – 12″. Might try it anyway next time and just go with a thinner cornbread so I get that crisp exterior!
Served with your chilli con carne.
Holly xx
This cornbread is delicious and so light, it’s great as is with a slather of butter and maple syrup, I have a batch in the oven now that I’ve thrown some black pepper, cheddar and diced jarred jalapenos into. Will go along with your pasta salad, bbq ribs and brisket recipe. American night in our Tasmanian household tonight!
The USA does give good BBQ!!! N x
I’ve come by many cornbread recipes from the Deep South to my own. Yours is absolutely the one I’ve been searching for! I suppose choosing one is an individual preference (looking at your comments), but when followed to the “T”, yours is perfect for me!
So delicious! Even my kids went back for seconds.
I made this recently and it was delicious. Didn’t have a cast iron skillet so I used a cake tin and it worked. This will be one of my favourite food to bake….thanks Nagi
What can you replace the eggs with for the cornbread recipe
I made this yesterday and used Orgran “no egg egg replacer” and it turned out perfectly
I find this recipe far too sweet. I might try omitting the sugar next time as I think there’s plenty in the creamed corn.
Also, bake time should be more like 50 mins if you only have a loaf pan.
This recipe was perfect! I even grew my own corn and made my own creamed corn for it! Thank you.
I am impressed!! 🌽 N x