This cornbread with corn is soft, moist, and slightly sweet, with tender corn kernels baked into every bite. It’s an easy homemade side dish that comes together with simple pantry staples and pairs perfectly with everything from chili to barbecue.
More Easy Cornbread Recipes:
Before You Get Started
- Use finely ground cornmeal for the softest, fluffiest texture.
- Drain canned corn well or thaw and pat dry frozen corn before adding it to the batter.
- Preheating the buttered pan creates the crisp, golden edges that make this cornbread so good.
Fresh, Frozen, or Canned Corn: Which Is Best?
All three work well in this cornbread with corn recipe. I usually reach for canned corn because it’s tender, convenient, and available year-round. Frozen corn is another great option when thawed and drained, while fresh corn cut from the cob is especially delicious during peak summer months.
How to Make Cornbread with Corn
This homemade cornbread comes together in about 10 minutes of prep time and bakes up beautifully every time. Here’s how we do it:
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and oil.
Step 3: Combine the Batter
Pour the wet ingredients into the dry ingredients and stir just until combined.
⇢ Avoid over-mixing. A few lumps are perfectly fine and help keep the cornbread light and tender.
Fold in the corn kernels.
Step 4: Prepare the Pan
Place a tablespoon of butter in a cast iron skillet or baking dish and transfer it to the oven until the butter melts.
Carefully swirl the butter around the pan to coat the bottom and sides.
⇢ A hot, buttered pan is the secret to those crisp, golden edges.
Step 5: Bake
Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
Step 6: Cool and Serve
Allow the cornbread to cool for a few minutes before slicing.
Serve warm with butter, honey, jam, or alongside your favorite comfort food meal.
Serve it Alongside:
Storage and Make-Ahead Tips
Make Ahead: You can bake the cornbread up to 8 hours in advance and keep it covered at room temperature until serving.
Store: Store leftovers tightly wrapped at room temperature for 1-2 days or refrigerate for up to 1 week.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Reheat: Wrap in foil and warm in a 325°F oven for about 10 minutes, or microwave individual slices for 20-30 seconds.
This turned out so moist and delicious!!
– Katherine
Frequently Asked Questions
What does adding corn to cornbread do?
The corn kernels add sweetness, moisture, and texture while making the bread even more flavorful.
Can I use canned or frozen corn instead of fresh?
Absolutely. Just drain canned corn well before folding it into the batter. Thaw frozen corn and pat it dry to remove excess moisture.
Why is my cornbread dry?
Dry cornbread is usually caused by over-mixing the batter or over-baking the bread.
Is this Southern cornbread?
Not exactly. Traditional Southern cornbread is usually savory and less sweet. This version is softer, sweeter, and more cake-like while still featuring the crisp edges that Southerners love.
More Recipes with Corn
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cornbread with Corn
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup fine cornmeal
- ½ cup sugar (or use less sugar for a less-sweet cornbread)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (or buttermilk), at room temperature
- 1 large egg
- ¼ cup salted butter, melted and slightly cooled, plus extra for greasing the dish
- ¼ cup vegetable oil
- 1 cup corn kernels (fresh, frozen and thawed, or canned and well drained)
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and oil.
- Pour the wet ingredients into the dry ingredients; stir just until combined.
- Fold in the corn.
- Place 1 tablespoon of additional butter in a 9-inch or 10-inch cast iron skillet or in a 9-inch square baking dish. Put the skillet or dish in the oven for about 3-4 minutes, until the butter melts. Use a pastry brush to coat the bottom and sides of the pan with the melted butter.
- Transfer the batter to the buttered pan.
- Bake until the cornbread is golden brown on top and the center is cooked through, about 20 minutes.
- Allow to cool slightly before slicing and serving.
Notes
- Finely ground cornmeal yields the softest texture.
- Drain canned corn thoroughly before adding to the batter.
- Thaw and pat dry frozen corn to prevent excess moisture.
- Fresh corn cut from the cob is delicious in summer.
- Whole milk or buttermilk creates the most tender crumb.
- Do not over-mix the batter or the cornbread can become dense.
- Let the batter rest for 5-10 minutes before baking if time allows.
- For a less sweet cornbread, reduce the sugar to ⅓ cup or ¼ cup.
- Add shredded cheddar cheese or diced jalapeños for extra flavor.
- Bake as muffins by dividing the batter among lined muffin cups and baking for about 18 minutes.
Nutrition
Originally published in March, 2024, this post was updated in July, 2026.
This turned out so moist and delicious!!
Thanks, Katherine!
Hi. What is your altitude? I am at 8000 feet. Thanks.
fs6zfq
This is the BEST cornbread I have ever tasted. Making it for meals on wheels. They will love it!!!
Wonderful! Thank you, Pat!