Cornbread With Corn
Crispy edges, a tender, moist interior, and a heavenly aroma make this classic comfort food cornbread with corn. The extra deliciousness of whole corn kernels only makes it better. And it’s close to effortless.
Cornbread is so versatile and easy, it’s practically foolproof. Sweet or savory, cornbread is a delectable and rich quick bread that never fails to lift spirits. And because we should always share great things, I’m sharing this amazing recipe.
The first time I made cornbread with corn for a family cookout, it was the first thing to fly off the table! Something about that extra pop of corn as the cornbread melts in your mouth is unmatched! So if you want to know how to make it, I’ve got you covered.
Cast-Iron Skillet or Baking Dish for Cornbread
When making cornbread, people use anything from a cast-iron skillet to a pie dish. But what difference does it make? It’s honestly about your preference and what you have. However, they both will give you slightly different results.
For example, making cornbread in a cast-iron skillet will yield a crispy crust with a soft interior and deeper flavor. But a baking dish produces a more uniform texture and is lighter, so it’s easier to take out of the oven. So it’s all about what you want most because either way works fine.
How to Make Cornbread With Corn
- Make the batter.
- Fold in the corn, pour the batter into a hot cast-iron skillet, optionally sprinkle more corn kernels on top, and bake it.
Recipe Variations
- In some Caribbean countries, cornbread is more of a dessert or an afternoon snack. Sweeten yours with sugar or honey, and add some of your favorite fruits while you’re at it. Berries or peaches are great options.
- You don’t have to stop at corn. Leave out the sugar, and add chopped bell peppers and onions for extra goodness.
- Originally, people made cornbread with all cornmeal and no flour. This will yield a denser and crispier result, but it’s gluten-free.
- Add some diced jalapeños, grated cheddar cheese, fresh herbs, and crumbled bacon for a fabulous cornbread recipe.
- Try different types of cornmeal. For example, stone-ground cornmeal produces a coarser, more rustic cornbread. Fine cornmeal, however, will create a smoother and more delicate cornbread.
- Add an extra egg yolk for a moister batter.
Make-Ahead and Storage Instructions
You can mix the batter’s dry and wet ingredients ahead of time. Store the wet ingredients in an airtight container in the fridge for up to two days. And the dry ingredients store well in a ziplock bag at room temperature.
When ready to bake, mix the ingredients as you normally would and proceed as instructed.
You can store leftovers at room temperature for up to two days, or in the refrigerator for up to five days. If keeping it in the fridge, wrap it tightly so it doesn’t absorb off flavors.
For freezing, wrap it tightly in plastic (or put it in an airtight freezer bag and gently squeeze out excess air). It should stay fresh for 3-4 months.
FAQs
The simple answer is moisture! First, don’t overmix or overbake it. Then add buttermilk, sour cream, an extra egg, or even cheese for moist cornbread.
The temptation to slice right into it fresh out of the oven is strong. However, let it rest for at least 10 minutes for the best flavor and texture experience. Most bread tastes better after it cools a little.
If you have grits, polenta, or even semolina, you can make cornbread. The texture will vary from rustic to smooth, depending on which one you use, but it will still taste great.
What to Serve With Cornbread
Cornbread is a great side dish for white bean chicken chili—a classic favorite. And it’s a must for Southern fried chicken and coleslaw.
Of course, it goes fabulously with smoked turkey wings, mashed potatoes, and brown gravy. Have you ever slathered cornbread with gravy? Yum! And the leftovers (if there are any) make a fantastic cornbread salad for tomorrow’s lunch.
More Delicious Cornbread Recipes To Try
- Mexican Cornbread
- Jiffy Cornbread Recipe
- Southern Cornbread
- Skillet Cornbread
- Sweet Potato Cornbread
Watch How to Make It
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Cornbread With Corn
Ingredients
- 1 cup (120g) all-purpose flour
- 1¼ cup (185g) white cornmeal or yellow cornmeal
- 1½ teaspoons (6g) baking powder
- 3-4 tablespoons (35-45g) sugar (optional)
- 1 teaspoon (6g) salt
- 1 cup (227g) buttermilk
- 2 eggs, lightly beaten
- ⅓ cup (170g) unsalted butter, melted
- 2 tablespoons (28g) bacon drippings for greasing pan (or replace with butter)
- 1 15-ounce can corn, drained (or 1½ cups corn kernels)
- melted butter (to brush the top of the cornbread after it comes out of the oven)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
- In a medium bowl, whisk the flour, cornmeal, baking powder, sugar, and salt.
- Make a well, then add the buttermilk, lightly beaten eggs, and melted butter. Whisk until well combined. Fold in the corn kernels.
- Heat up a cast iron skillet (if you use a 9- or 10-inch baking pan, skip this step) with about two tablespoons of butter or bacon fat until hot, remove from the heat, and carefully pour in the batter.
- Sprinkle some corn kernels on top (optional). The cast iron skillet gives it a crispy bottom and side crust.
- Bake for 20-25 minutes or until golden brown and a skewer inserted in the center comes out clean.
Tips & Notes:
- Adjust the sweetness: Cornbread recipes have varying degrees of sweetness. If you prefer sweeter cornbread, increase the sugar, but be careful not to overdo it overpower the corn flavor.
- As usual, fresh is best. Make sure your cornmeal hasn’t expired for a better experience.
- Allow the cornbread to cool before serving to set and prevent it from crumbling.
- Add an extra egg yolk for a moister batter.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
When do you add the corn? Surely the small amount listed as optional is not all that is required.
Thank you for pointing that out, Gloria. You fold it into the better after combining the wet and dry ingredients. I’ve fixed the recipe.
Just added Mike’s hot honey instead of sugar!
That sounds delicious! Thanks for sharing.
delicious cornbread! i added seasonings such as cajun seasoning + shishito peppers. 🙂 using the fresh, sweet corn makes it irresistible.
That sounds absolutely delish! Thanks for sharing Taylor :)!