Cornbread with Corn

This cornbread recipe with corn is sweet, fluffy, and cake-like!

Course Side Dish

Cuisine American

Keyword cornbread recipe with corn, cornbread with corn

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Calories 290kcal

Author Blair Lonergan

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)

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.

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.