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Untold Recipes by Nosheen » Recipes » Fall

Cornbread Recipe With Corn

Modified: Mar 2, 2025 · Published: Nov 17, 2020 by Nosheen Babar · This post may contain affiliate links · 2 Comments

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This cornbread recipe with corn is sweet and buttery, with a crusty surface and a moist center. A quick and easy recipe with a baking time of 25 minutes, this is the perfect recipe for a busy day.

Freshly baked cornbread with corn is stacked on a dark brown board with butter melting on the top.

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This super easy, sweet, and moist cornbread is the perfect accompaniment for all your fall soups and stews. I love mine with a hot, steaming bowl of sweet potato chili on a cold and rainy Mississippi winter day.

Of course, this bread is always present at my Thanksgiving table, along with a roasted Turkey, fall harvest stuffing, and cranberry sauce.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • How to make this cornbread recipe with corn
  • Expert Tips
  • Recipe FAQS
  • Other corn recipes you may like
  • Cornbread Recipe With Corn

Why you'll love this recipe

  • No special equipment is needed - This recipe comes together in 3 easy steps, and you will need only two medium mixing bowls and a whisk to make the batter.
  • Perfect texture - This cornbread is crusty on the outside and soft and moist on the inside, with a tender crumb.
  • Crowd pleaser - This recipe is always popular every time I make it. I often have to double it up for my family at home. It's perfect for a barbecue, potluck, or any other event you're hosting.
  • There are many ways to enjoy this - you don't need a special occasion or lavish meal to make this cornbread. I love having it with a dab of butter as a snack, for breakfast, or with my afternoon tea.

Ingredient notes

Measured ingredients for a cornbread recipe with corn are spread out on a white kitchen counter.
  • Cornmeal - I like to use medium white stone-ground cornmeal for this recipe. Make sure to use cornmeal, not a cornmeal mix with flour, baking powder, and salt added.
  • Flour - This is very important to this recipe for a sweet cake-like cornbread. It helps make the bread airy and light. Using cornmeal alone will make the bread too crumbly and dense.
  • Milk - The milk helps add moisture to the cornbread.
  • Eggs - The eggs help bind all the ingredients together, and the fat gives this recipe a delicious, rich texture.
  • Butter - Many cornbread recipes use oil, but butter adds a delicious flavor and is my preferred fat for this recipe.
  • Honey and sugar - Honey adds a delicious floral and woodsy flavor to the cornbread. Too much can cause it to overbrown, so I like mixing it with some sugar for a perfect taste, color, and texture.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Try a different baking utensil - If you want crustier cornbread, use a skillet; if you want a cake-like texture, use a dark baking pan.
  • Change the texture - Add 1 ⅓ cups of cornmeal and ⅔ cups of flour to make your cornbread denser.
  • Make muffins - This batter is perfect for cornbread muffins. Divide the batter into a 12-cup muffin tin and bake at 400 degrees Fahrenheit for 18 minutes.
  • To make it more savory - Reduce the sugar to ¼ cup and the honey to ⅛ cup and add some jalapenos for a sweeter and spicy flavor.

How to make this cornbread recipe with corn

Dry ingredients for a cornbread recipe are bein mixed in a white bowl.

First step - Measure the flour, cornmeal, sugar, salt, and baking powder in a bowl and stir to mix.

A stainless steel mixing bowl is full of a cornbread batter.

Second step - Measure the eggs, butter, honey, and milk and beat together. Add the dry mixture and mix just until combined.

corn is being mixed into a batter for a cornbread recipe.

Third step - Stir in the frozen corn until it's well distributed.

A square baking pan is being coated with some oil.

Fourth step - Grease a square nonstick baking pan.

A baking pan is filled with a batter ready to bake a cornbread.

Fifth step - Add the batter to the pan and gently tap on the counter to help distribute it evenly.

A freshly baked cornbread is just out of the oven.

Sixth step - Bake in a preheated oven at 400 degrees Fahrenheit for 25 minutes.

Expert Tips

  • Use fresh cornmeal - Ensure your cornmeal is fresh so your cornbread doesn't smell musty.
  • Mix by hand - Always mix your cornbread batter by hand and just until the ingredients are combined. The final batter will be slightly lumpy,
  • Don't skimp on the fat - The eggs, butter, and full-fat milk are essential to the final taste and texture of the cornbread.

Recipe FAQS

Can I leave out the flour?

Using cornmeal alone will create a crumbly texture and a cornbread without structure. If you want a grainier texture with a predominant corn flavor, use 1 ½ cups of medium cornmeal and ½ cup of flour.

Can I use yellow cornmeal?

Yes. White and yellow cornmeal are interchangeable in this recipe. Yellow cornmeal has a more corn-forward flavor, while white cornmeal has a more delicate taste. You can use one or the other, based on your personal preference.

How do I store and reheat this?

Cornbread can be stored in an airtight container or a Ziploc bag on the counter for up to 2 days, in the refrigerator for up to five days, and in the freezer for up to 6 weeks. To reheat the bread, I microwave it for 15 seconds to a minute, depending on the quantity I'm heating.

A cornbread recipe with corn is stacked on a dark brown wooden board resting on a blue napkin.

Other corn recipes you may like

  • brown board with a white bowl full of corn salad with bue tortilla chips and limes scattered around it.
    Spicy Mexican Street Corn Salad
  • yellow corn, red onion, multi colored bell peppers and green cilantro mixed in a white bowl with lemon wedges.
    Sweet Corn Masala Chaat
  • Pakistani street style air fryer corn on brown paper with lemons and a spice mix.
    Pakistani Street Style Air Fryer Corn
  • A white countertop with a white bowl filled with cooked chicken corn soup being spooned to eat.
    Chicken Corn Soup Recipe (Pakistani)

If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

Freshly baked cornbread with frozen corn is stacked on a brown board resting on a blue napkin, with melted butter on the top.

Cornbread Recipe With Corn

Nosheen Babar
This cornbread recipe with corn, made with white cornmeal, flour, eggs, butter, and a mixture of honey and sugar, is sweet, moist, and fluffy.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 pieces
Calories 214 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup cornmeal (see notes)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup honey
  • ½ cup unsalted butter
  • 2 eggs
  • 1 cup milk
  • 1 cup frozen corn

Instructions
 

  • Preheat Oven to 400 Degrees.
  • Measure all the dry ingredients in a mixing bowl.
  • Mix the wet ingredients in a separate bowl.
  • Mix everything by hand until you have a cohesive mixture. (see notes)
  • Add in the frozen corn and stir.
  • Pour into a greased baking tin.
  • Bake for 25 minutes.

Notes

Cornmeal - For this recipe, use white or yellow stone-ground cornmeal. Use fine cornmeal for a cake-like texture, and medium cornmeal for a grainier texture.
 The batter - The batter is hand-mixed until the wet and dry ingredients are well blended. Expect it to have a lumpy texture.

Nutrition

Serving: 1pieceCalories: 214kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 250mgPotassium: 141mgFiber: 2gSugar: 7gVitamin A: 309IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. untoldrecipesbynosheen

    January 25, 2021 at 12:53 am

    So glad you liked it Ayesha!

    Reply
  2. Ayesha

    January 21, 2021 at 10:21 am

    I usually make corn bread from a box but this holiday season I decided to get adventurous and make corn bread from scratch following the above recipe . It was just as easy and as quick as a boxed version . The texture was so much more authentic with the addition of corn and the honey was a perfect gourmet touch that left us licking the butter off our fingers .***** star

    Reply
5 from 2 votes (2 ratings without comment)

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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