Cornbread is a southern staple, with fans all over the world. This cornbread recipe is a little different because it uses creamed corn to give it a little extra boost of flavor. The crumb is moist without being crumbly, and the taste is out of this world.
Delight in this delicious cornbread recipe that’s perfect for any meal! Serve it with red beans and rice, gumbo, or any dish you like. It’s the ultimate comfort food. It’s simple with ingredients you probably already have in your pantry.
Best Cornbread Recipe
If you have a cast iron pan, this is the best (and most authentic) way to bake cornbread. Make sure your pan is seasoned, and heat it well before you use it. You can use a brush to coat the hot pan with butter, just make sure that you get the entire bottom and sides.
If you don’t have a cast iron skillet, you can make cornbread in a square baking pan or even in muffin tins. Use these step-by-step directions, and learn how to make this easy cornbread recipe. Prep time takes just 10 minutes and bake time takes 30 minutes. In less than an hour, you can serve this delicious cornbread.
Cornbread Ingredients
- ¾ cup yellow cornmeal
- 1 ½ cups unbleached flour
- 1 tablespoon baking powder
- ¼ cup white sugar
- ¼ teaspoon sea salt
- 1 cup canned creamed corn
- ½ cup melted butter
- 2 eggs
- 2/3 cup milk – I recommend organic whole milk.
- 2 tablespoons honey
Mix the wet ingredients separately from the dry ingredients.
How to Make Cornbread
- Preheat oven to 425 degrees F.
- If you are using a cast iron skillet, place it in the oven to heat while you make the cornbread batter. If you are using muffin tins or a baking pan, grease it well and set it aside.
- In a medium mixing bowl, combine the cornmeal, flour, powder, sugar, and salt.
- In a separate bowl, combine the creamed corn, butter, eggs, milk, and honey.
- Pour the flour mixture into the corn mixture and stir until it is well mixed.
- Remove the skillet from the oven (if you are using one – if not, skip this step). Add a tablespoon of butter and coat the bottom and sides of the pan.
- Place the skillet, tin, or baking pan on a level surface, and pour in the cornbread batter. Gently smooth the top using the bowl of a spoon or a butter knife.
- Put the cornbread in the oven and lower the heat to 375 degrees F. Bake at 375 degrees for about 30 minutes or until the top is a golden brown or until a toothpick inserted in the center comes out clean.
- When done, remove the cornbread from the oven and leave it in the pan to cool for about 15 minutes then either serve directly from the pan or remove from the pan and place on a rack, board, or platter.
When making homemade cornbread, add the dry ingredients to the wet ingredients and mix.
Southern Skillet Cornbread
You don’t have to make cornbread in a skillet, but try it if you have one. A 10-inch cast iron skillet is the best. Yes, you can make cornbread in a glass dish, but the edges and bottom won’t crisp up like they do when you use a cast iron skillet.
When you make southern skillet cornbread, the appearance, taste, and texture is authentic. It tastes and looks better than if you make it in a metal or glass pan — though those will be amazing too!
When using a cast iron skillet, be sure to preheat the skillet in the oven as you are preparing the ingredients. Once the oven is preheated, take it out and add butter, being sure to coat the sides as well. Using butter will help the corn bread not stick to the pan. It will also give the cornbread a crispy crust on the bottom. The inside will be the perfect cornbread consistency as well.
I have a Lodge cast iron skillet that I love. There are many brands, including Le Creuset, Staub, and Smithey. There are lots of baked goodies you can make in a cast iron skillet, including biscuits, cake, quiche, a skillet cookie, and more.
If you make cast iron cornbread, preheat the skillet in the oven. Then add butter to the bottom and sides before pouring in the batter.
Gluten Free Cornbread Recipe
If you want to make gluten free cornbread, simply substitute one-for-one gluten free flour. I love baking with Bob’s Red Mill 1-for-1 Flour. Another great gluten free flour is King Arthur Baking Company Gluten Free Measure for Measure Flour.
Both of these flours are easy to work with because all you have to do is substitute the regular flour in the same quantity as either of these flours. If you use another type of flour that isn’t one-to-one, you will need to adjust the amount.
Cornmeal is naturally gluten free. However, you will want to read for any “may contain” statements if you are on a strict GF diet.
FAQ’s
What does adding an extra egg to cornbread do?
Adding an extra egg to a cornbread recipe will increase the egg flavor.
Is corn pone the same as cornbread?
No, corn pone is different than cornbread. It is thicker and more like a cake than the texture of cornbread.
What is the difference between cornbread and Southern cornbread?
Southern cornbread is usually made in a cast iron skillet with butter for crisp edges. It is also less crumbly and doesn’t contain sugar.
You can make cornbread in a cast iron skillet, in a glass or metal baking pan, or in a muffin tin.
What are the ingredients for cornbread?
The main ingredients in cornbread recipes are corn meal, flour, baking powder, eggs, butter, milk, and salt. Some recipes call for sugar, honey, and creamed corn among other ingredients.
How do you make cornbread not fall apart?
Following any corn bread recipe exactly will help the cornbread not fall apart. It’s important to use the proper ratio of flour to cornmeal and the wet ingredients, including butter, eggs and milk. Changing any of these can lead to the cornbread not having a firm texture.
What happens if you don’t have an egg for cornbread?
Instead of using eggs in a cornbread recipe, you can substitute 1/4 cup applesauce for each egg. To replace two eggs, you would need 1/2 cup of applesauce.
What is the difference between cornmeal and corn flour?
The difference between them is how coarse or fine the corn was ground or milled. Cornmeal is grittier than corn flour. Both cornmeal and corn flour are made from dried whole corn kernels.
You can double this cornbread recipe and make it in a 9 x 12 pan
Making Homemade Cornbread
The best thing about cornbread is it’s a bit of a dessert and a bit of a meal. You can drizzle honey over it and serve it as a snack, or use it to accompany a variety of dishes.
There is no need to buy Jiffy muffin mixes or other boxed or bagged cornbread mixes. Cornbread is so easy to make from scratch. And it takes just a bit longer than using a premade mix. Making this cornbread recipe in a skillet is easier than I thought it would be.
Since learning my son has a palm oil allergy, I have learned to bake everything from scratch. Most premade breads, muffins and desserts in grocery stores contain palm oil ingredients.
The great news is baking from scratch is so much easier than I thought it would be. Having pantry baking staples on hand and keeping them in one place has been a big time saver. This way, I’m not hunting around for baking powder, sugar, flour, etc.
I stock up on creamed corn so I can make this or cornbread muffins whenever the mood strikes. If you don’t have creamed corn, you can substitute canned corn kernels. Add two teaspoons of sugar and a dash of salt. If you mix the cornmeal batter with a hand mixer instead of by hand, there will be less whole kernels in the muffins.
Let me know if you make this easy cornbread recipe. I’d love to hear about it in the Comments. Cheers to baking at home.
Easy Cornbread Recipe
Ingredients
- ¾ cup yellow cornmeal
- 1 ½ cups unbleached flour
- 1 tablespoon baking powder
- ¼ cup white sugar
- ¼ teaspoon sea salt
- 1 cup canned creamed corn
- ½ cup melted butter
- 2 eggs
- ⅔ cup milk
- 2 tablespoons honey
Instructions
- Preheat oven to 425 degrees F. If using a cast iron skillet, place it in the oven to heat while making the cornbread batter. If using muffin tins or a baking pan, grease it well and set it aside.
- In a medium mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, combine creamed corn, butter, eggs, milk, and honey.
- Pour the flour mixture into the corn mixture, and stir until it is well mixed.
- Remove the skillet from the oven (if you are using one – if not, skip this step). Add a tablespoon of butter and coat the bottom and sides of the pan.
- Pour the cornbread batter in the skillet, pan or muffin tins. Gently smooth the top using the bowl of a spoon or butter knife.
- Put the cornbread batter in the oven. Lower the heat to 375 degrees F. Bake at 375 degrees for about 30 minutes or until the top is a golden brown or until a toothpick inserted in the center comes out clean.
- When done, remove the cornbread from the oven, and leave it in the pan to cool for about 15 minutes. Either serve directly from pan or remove from the pan and place on a rack, board, or platter.