Made with 3 cups of fresh corn, this homemade Cornbread recipe is hearty, moist, and flavor-packed. Serve squares of from-scratch cornbread with soup or chili, or as a side dish for any holiday dinner.
Homemade Cornbread
There’s nothing quite like a warm, buttery piece of homemade cornbread. It’s one of my favorite bread sides – a little sweet, a little savory, and goes with just about anything.
Instead of cornmeal, this from-scratch recipe is loaded with fresh corn (3 cups!) for a unique twist on traditional cornbread. Featuring warm cinnamon and a combination of milks, this is a sweet cornbread everyone will love!
Be sure to try my Loaded Cornbread Casserole and Cornbread Muffins, too.
Why You’ll Love this Sweet Cornbread Recipe:
- HOMEMADE: No boxed cornbread mix here! This bread is made completely from scratch with fresh corn and basic baking ingredients.
- MAKE AHEAD: This is a wonderful make-ahead recipe! Store cornbread at room temperature for a couple of days or in the refrigerator for up to a week.
- VERSATILE: Serve cornbread in place of dinner rolls for just about any meal! It’s also delicious with soups, with a sheet pan dinner, or on the holiday dinner table.
If you’ve never made homemade cornbread before, give this recipe a try. You’ll love it! It’s a great dish to bring to a BBQ potluck to share.
How to Make Cornbread
You can jump to the recipe card for full ingredients & instructions!
- Blend the corn and evaporated milk together.
- Cream the butter. Add the eggs, condensed milk, and vanilla.
- Pour in the corn mixture.
- Add the dry ingredients.
- Bake and serve.
For best results, bake this recipe in a 9×13-inch pan. To bake cornbread in an 8- or 9-inch pan, divide a full batch into 2 pans or halve the recipe and bake it in one pan. Keep an eye on the bread as it bakes – it may need a little longer in the oven. If you use a slightly larger pan, the bread may need less time as it will yield a thinner cornbread. For something different, try baking cornbread in a greased cast iron skillet!
Yes! This cornbread is a delicious addition to any Thanksgiving or Christmas stuffing.
For quick breads, I like to use all-purpose flour. You can use bread flour, but bread flour has a higher protein content than all-purpose flour, which can lead to a dense, heavy cornbread.
While delicious on its own, top cornbread with butter, jam, or a drizzle of pure maple syrup.
Serving Suggestions
This cornbread is a great side dish for almost any meal, and is especially delicious with chili, soups, and stews. Try it with:
I can’t think of anything more comforting than a big bowl of chili and a square of cornbread on a cold day.
Tips!
- Try not to over-mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
- Keep an eye on the cornbread while it bakes. It takes about 40 minutes at 350°F, but it’s ready when the edges are slightly browned and an inserted toothpick comes out clean.
- Cornbread freezes beautifully! Wrap squares of cornbread in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw before serving.
One bite of homemade cornbread and you’ll really taste the difference!
Can I use canned corn?
Absolutely. Instead of fresh corn, use the same amount of canned corn. Be sure to drain the corn before adding to the blender.
Can I make this cornbread without a blender?
Because this recipe uses whole corn kernels, you need something to break down the corn. A blender is ideal, but a food processor also works.
Can I add jalapeños to this cornbread recipe?
Yes! For jalapeño cornbread, add 1-2 diced jalapeños into the batter and place sliced jalapeños on top before baking.
More Easy Bread Recipes We Love
This cornbread is moist, easy to make, and feeds a crowd. It’s my favorite thing to bring to a potluck, and it’s a must for chili night. It’s the only cornbread recipe you need!
More Classic Recipes to Try
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Cornbread Recipe
Ingredients
- 3 cups fresh yellow corn kernels 492 grams
- 14 tablespoons unsalted butter 198 grams, room temperature (1¾ stick)
- 14 ounces sweetened condensed milk 396 grams (1 can)
- 12 ounces Carnation evaporated milk 340 grams (1 can)
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon ground cinnamon 3 grams
- 5 large eggs 250 grams, room temperature
- 1 teaspoon baking powder 4 grams
- 1½ cups all-purpose flour 180 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
- In a blender or Vitamix, blend the corn and evaporated milk together.3 cups fresh yellow corn kernels, 12 ounces Carnation evaporated milk
- In a large bowl, use a hand mixer to cream the butter until it is very soft and fluffy.14 tablespoons unsalted butter
- To the creamed butter, add the eggs, one by one, and mix until combined. Add the condensed milk and vanilla. Mix well.14 ounces sweetened condensed milk, 5 large eggs, 1 teaspoon pure vanilla extract
- Pour the corn mixture into the butter/egg mixture and mix well to combine.
- Add the flour, baking powder, and cinnamon. Stir until combined. Try not to overmix.1 teaspoon baking powder, 1½ cups all-purpose flour, 1 teaspoon ground cinnamon
- Pour the batter into the prepared baking pan and bake for 40-45 minutes until the edges are a bit golden and a toothpick inserted into the center comes out clean.
- Let the cornbread cool, cut into squares, and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use an equal amount of canned corn in place of fresh.
- Try not to over-mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
- Keep an eye on the cornbread while it bakes. It takes about 40 minutes at 350°F, but it’s ready when the edges are slightly browned and an inserted toothpick comes out clean.
Nutrition Information
I had to double the bake time. Something is off about this recipe. Too many wet ingredients. It tasted good, but more like corn pudding cake, not corn bread.
I’m sorry to hear you didn’t enjoy this recipe, Leslie! I always recommend using an oven thermometer to ensure your oven is actually reaching the displayed temperature, as ovens can often be up to 25°F off!