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Light, tender, and moist, this cornbread with corn has a sweet and fluffy cake-like texture and crisp, buttery edges. It’s delicious alongside fried chicken, pulled pork, chili, and steak!
Table of Contents
If you love cornbread as much as we do, be sure to try these old-fashioned corn sticks, a pan of Jiffy cornbread with creamed corn, Southern skillet cornbread, and this shortcut cornbread with cake mix, too!
Why You’ll Love this Cornbread Recipe with Corn
- Moist and Tender. Unlike a classic, unsweetened Southern cornbread, this recipe is more cake-like. It reminds me of the fluffy, soft cornbread that you often find in restaurants or boxed mixes — but it’s easily made from scratch at home. Thanks to both butter and oil in the batter, the inside stays nice and moist. By using more flour than cornmeal, you get a fluffy, tender texture.
- Crisp Edges. The secret to those delicious crisp and buttery edges is a preheated pan. You can use a cast iron skillet or just a regular baking dish. The key is pouring the batter into a hot dish.
- Easy. There’s no need for a box of Jiffy mix! This made-from-scratch cornbread comes together with about 10 minutes of prep, utilizing basic pantry staples. You don’t even need any buttermilk!
- Corn. The little corn kernels throughout the cornbread give every bite great texture and sweet flavor. I like canned corn (since it’s so tender), but you can also use frozen corn kernels or even fresh corn when it’s available.
A Moist Cornbread Recipe with Corn Kernels
Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. Cornmeal is dried and ground corn, and can be found in the baking aisle of grocery stores. This simple, inexpensive bread originated with the Native Americans, who had been using ground corn (maize) for thousands of years.
European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). Cornbread has been called a “cornerstone” of Southern cuisine, and sweet cornbread — which has far more sugar than a more traditional (often unsweetened) cornbread — is always a family favorite.
This homemade cornbread has a more moist, tender, fluffy, cake-like texture than other old-fashioned cornbread recipes, and reminds me of the baskets of indulgent, sweet bread that you’ll often find in restaurants and bakeries. It’s still slightly crumbly (as all cornbread should be), but it’s definitely not dry. The added bonus? Those sweet corn kernels in every bite!
The Difference Between Northern and Southern Cornbread
There’s a bit of a debate out there about the proper way to make cornbread. If you’re north of the Mason-Dixon line, you probably like your cornbread sweet and cake-like, baked in a pan until it’s light and fluffy (like this one!).
By contrast, Southern cornbread is typically baked in a preheated cast iron skillet, which gives it a really crispy crust (the best part!). The cornbread has a more coarse and crumbly texture than its northern counterparts, and the unsweetened cornbread has a tangy, savory taste (thanks to buttermilk). Sure, we like to drizzle it with honey or spread apple butter on top, but most Southerners do not put sugar in cornbread.
How to Keep Cornbread Moist
Unlike some cornbread that can be crumbly and dry, this sweet cornbread with corn stays nice and moist for a few reasons:
- The combination of both oil and butter provides the best of both worlds: the moisture from the oil paired with the rich flavor from the butter.
- Instead of a more traditional 1:1 ratio of cornmeal to flour, this recipe calls for slightly more all-purpose flour than cornmeal — giving the bread a softer, lighter texture.
- Another trick for moist cornbread? Don’t over-mix the batter. Fold together the ingredients just until everything is combined, and then stop stirring. Over-mixing will yield dry, tough baked goods.
The Best Pan to Use
You can bake this cornbread with corn in a 9-inch cast iron skillet, a 10-inch cast iron skillet, or in a 9-inch square cake pan. Baking cornbread in a preheated pan creates extra-crispy edges, which is why I recommend placing the pan in the oven for about 3-4 minutes before adding the batter. This process also melts the butter, which you use to grease the pan. That buttered pan adds so much flavor to the finished cornbread!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pan of cornbread with corn. As always, specific measurements are included in the printable recipe box at the bottom of the post.
- All-purpose flour: more flour than cornmeal gives the cornbread a lighter texture.
- Fine cornmeal: I prefer finely-ground yellow corn meal, since it yields a softer texture. You can also use fine white cornmeal if that’s what’s available.
- Sugar: this is a sweet, cake-like cornbread. If you prefer your cornbread less sweet, decrease the amount of sugar called for.
- Baking powder: the leavening agent that helps the cornbread rise.
- Salt: to balance the sweetness and enhance the flavors of the other ingredients.
- Milk: for the best texture and the most moisture, use a milk with a decent amount of fat in it (at least 2% or whole milk). You can even use cream! Buttermilk is a nice option if you’ve got it, too.
- Egg: for structure.
- Salted butter: to grease the skillet (or baking dish) and to add rich flavor to the batter.
- Oil: keeps the cornbread super moist. I use vegetable oil, but canola oil, avocado oil, or another unflavored oil will work fine.
- Whole corn kernels: I like canned corn for its soft texture and availability, but frozen corn or fresh corn cut off the cob are also great options.
How to Make Cornbread with Corn
While a classic Southern cornbread is typically not sweet, my family always loves the bakery-style cornbread that you find in restaurants and in a box of Jiffy cornbread mix. That’s why this made-from-scratch version is such a hit. It’s like eating cake with dinner, and it only requires about 10 minutes of prep time!
- Whisk together the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a separate medium bowl.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon just until combined, and then add the corn.
- Transfer the batter to a hot skillet or pan that’s greased with melted butter.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- Cool, slice, and serve!
Serving Suggestions
Cornbread is a staple in our house at just about any meal — breakfast, lunch, or dinner. It’s total comfort food! It even makes a nice snack with a cup of coffee or tea! Spread the warm cornbread with butter or homemade honey butter, add a drizzle of honey, or top with a dollop of homemade blueberry jam, strawberry jam, or apple butter. As a side dish, the cornbread goes well with any of these dinner entrées:
- Chili (like this Slow Cooker Chili, Classic Beef Chili, Slow Cooker White Chicken Chili, White Bean Chicken Chili, Texas Chili, Ground Turkey Chili, or Pumpkin Chili)
- Meat (like a Thanksgiving Turkey, a Christmas Ham, Glazed Ham Steaks, Cast Iron Filet Mignon, Beef Tenderloin, or Roast Chicken)
- Soup (such as Ham and Bean Soup, Beef Barley Soup, Crock Pot Potato Soup, Split Pea Soup with Ham, Chicken Noodle Soup, Pumpkin Soup, Chicken Vegetable Soup, Hamburger Soup, or Creamy Cauliflower Soup)
- Stew (like this Virginia Brunswick Stew, Crock Pot Chicken Stew, Irish Stew, Frogmore Stew, or Dutch Oven Beef Stew)
- Beans (such as Black-Eyed Peas, Homemade Baked Beans with Bacon, Southern Lima Beans with Ham, Ranch Style Beans, or Cowboy Baked Beans)
- Barbecue (like these Crock Pot Beer Pulled Pork with Maple BBQ Sauce, Crock Pot Ribs, Pulled BBQ Chicken, Dutch Oven Beef BBQ, or Pulled Pork)
- Seafood (such as Shrimp and Grits, Crab Cakes, and Shrimp Creole)
- Fried Favorites (such as Fried Chicken, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
Preparation and Storage Tips
- How to Store: Cornbread is best when freshly baked and warm from the oven, but you can bake it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your homemade cornbread, store in an airtight container or wrap with plastic wrap at room temperature for 1-2 days or in the fridge for up to 1 week.
- How to Freeze: Wrapped tightly, you can store cornbread in the freezer for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
- How to Reheat: To reheat leftover cornbread, wrap in foil and warm in a 325°F oven for about 10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
Recipe Variations
- For a less sweet pan of cornbread, decrease the amount of sugar. You can try ⅓ cup, ¼ cup, or even 2 tablespoons.
- For an even more tender texture and a tangy flavor, replace the milk with buttermilk.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar cheese or Pepper Jack cheese, or orange zest and dried cranberries.
- Muffins: Divide the batter between paper-lined muffin cups. Bake in a 350°F oven for about 18 minutes.
Tips for the Best Cornbread Recipe with Corn
- For the best flavor and moist texture, use a milk with some fat in it — at least 2% milk or whole milk. You can also use cream or whole buttermilk if you like.
- Use a finely-ground yellow cornmeal. Coarse or stone-ground cornmeal will give the bread a more grainy (rather than soft) texture.
- If using canned corn, make sure that it’s well-drained before adding it to the batter. If using frozen corn, thaw it first and pat it dry.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
More Cornbread Recipes to Try
Jiffy Cornbread with Creamed Corn
55 minutes mins
Southern Cornbread Recipe
25 minutes mins
Jiffy Corn Casserole
50 minutes mins
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
- For the best flavor and moist texture, use a milk with some fat in it — at least 2% milk or whole milk. You can also use cream or whole buttermilk if you like.
- Use a finely-ground yellow cornmeal. Coarse or stone-ground cornmeal will give the bread a more grainy (rather than soft) texture.
- If using canned corn, make sure that it’s well-drained before adding it to the batter. If using frozen corn, thaw it first and pat it dry.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
