What’s in This Cornbread Recipe?
Cornbread has always been one of my favorite side dishes for hearty meals like chili & BBQ, so I made and re-made this recipe until I got just the right texture and flavor.
Corn: This cornbread is easy to make with canned corn, but you can use fresh corn or frozen corn instead (if using frozen, thaw it first). Milk: Sweetened condensed milk and evaporated milk sweeten this cornbread and make it super moist! Vanilla: A little bit of pure vanilla extract enhances the sweetness of this cornbread. Butter: Unsalted butter adds richness and moisture to the bread. Eggs: Help bind the cornbread. Flour: Gives the bread structure. Cornmeal: Adds texture and enhances the corn flavor. Baking Powder: Helps this bread rise up light and fluffy.
Variations on Homemade Cornbread
There are so many easy ways to customize this cornbread recipe. To make it less sweet, I omit the vanilla and add a pinch or two of extra salt. For a spicy version, I fold in 1-2 sliced or diced jalapeños. I love to add shredded cheese (cheddar, pepper jack, or another favorite) and/or bacon crumbles to enhance the savory flavor. For a gluten-free cornbread, you can use a gluten-free 1:1 flour in place of the all-purpose flour (I love Bob’s Red Mill).
How to Store
Store fresh cornbread in an airtight container at room temperature for up to 3 days.
How to Freeze
To freeze, wrap squares of homemade cornbread in plastic wrap, place into a resealable freezer bag, and freeze for up to 3 months. Let it thaw on the countertop before serving.
Serving Suggestions
This easy cornbread is delicious served alongside Southern favorites, like buttermilk fried chicken, mac and cheese casserole, black eyed peas, and chicken fried steak. It’s also the perfect side dish for bowls of chili, BBQ favorites like pulled pork, or potlucks.
Notes from the Test Kitchen
It’s so easy to make cornbread from scratch with this recipe. You only need a few pantry staples, like canned corn, cornmeal, and sweetened milk. Dense but still fluffy and deliciously moist, this cornbread has the ideal texture. If you’re a fan of Southern comfort food, you’ll want to make this recipe to go with all of your favorite meals.
How to Make Cornbread Step by Step
Prep: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside. We recommend measuring out all of the ingredients ahead of time so they’re ready to use. Blend the Corn: In a blender, blend 15 ounces (1 can) of drained corn kernels, 14 ounces (1 can) of sweetened condensed milk, 12 ounces (1 can) of evaporated milk, and 1 teaspoon of vanilla extract together until smooth. Mix the Wet Ingredients: In a large bowl, use a hand mixer to cream 14 tablespoons of room-temperature unsalted butter until soft and fluffy. Add in 2 eggs and mix, then add in the blended corn mixture you made in the previous step, and mix everything until smooth. Add the Dry Ingredients: Add 2 cups of flour, 1 cup of cornmeal, 2 teaspoons of baking powder, and ½ teaspoon of salt into the batter, and stir with a spatula until just combined. Don’t over-mix! Bake the Cornbread: Pour the cornbread batter into the prepared baking pan, and bake in the oven for 40-45 minutes, or until the edges are a bit golden and a toothpick inserted into the center comes out clean. Serve the Cornbread: Let the cornbread cool, then cut it into squares and serve with honey, butter, or this delicious honey butter (the best of both worlds!).
More Bread Recipes To Try
Dutch Oven Bread Garlic Croutons Glazed Lemon Cranberry Bread Garlic Butter Hawaiian Rolls Texas Toast Garlic Bread
