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Square close up shot of a slice of cornbread with corn on a white plate.
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5 from 3 votes

Cornbread with Corn

Soft, moist, and slightly sweet, this cornbread with corn is packed with tender kernels and baked with crisp, buttery edges for the perfect side dish.
Course Side Dish
Cuisine American, Southern
Keyword cornbread recipe with corn, cornbread with corn, cornbread with corn recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 slices
Calories 290kcal
Author Blair Lonergan

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.
    Whisking the dry ingredients in a mixing bowl.
  • In a separate bowl, whisk together the milk, egg, melted butter, and oil.
    Whisking the wet ingredients.
  • Pour the wet ingredients into the dry ingredients; stir just until combined.
    Adding the liquid ingredients to the dry ingredients.
  • Fold in the corn.
    Folding corn kernels into the batter.
  • 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.
    The batter in the baking dish before it goes in the oven.
  • Bake until the cornbread is golden brown on top and the center is cooked through, about 20 minutes.
    Baked cornbread with corn in a square pan.
  • Allow to cool slightly before slicing and serving.
    Drizzling honey on a slice of cornbread with corn.

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

Serving: 1slice | Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 266mg | Fiber: 2g | Sugar: 14g | Vitamin A: 223IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 1mg