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.
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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.
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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
- 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
First step - Measure the flour, cornmeal, sugar, salt, and baking powder in a bowl and stir to mix.
Second step - Measure the eggs, butter, honey, and milk and beat together. Add the dry mixture and mix just until combined.
Third step - Stir in the frozen corn until it's well distributed.
Fourth step - Grease a square nonstick baking pan.
Fifth step - Add the batter to the pan and gently tap on the counter to help distribute it evenly.
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
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.
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.
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.
Other corn recipes you may like
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!
Cornbread Recipe With Corn
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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.
untoldrecipesbynosheen
So glad you liked it Ayesha!
Ayesha
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