This homemade Cornbread Recipe is a Southern classic that I just love making throughout the year. It’s so easy to make from scratch–no box of mix needed! I find myself wanting to serve these moist and fluffy squares of golden cornbread (slathered in butter) with every holiday feast and comfort meal.
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.
Cornbread Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- High Powered Blender
- Hand Mixer
Ingredients
- 15 ounces corn kernels drained (1 can)
- 14 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 1 teaspoon pure vanilla extract
- 14 tablespoons unsalted butter room temperature (1¾ stick)
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
- In a blender, blend the corn, sweetened condensed milk, evaporated milk, and vanilla together until smooth.15 ounces corn kernels, 14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 teaspoon pure vanilla extract
- In a large bowl, use a hand mixer to cream the butter until soft and fluffy.14 tablespoons unsalted butter
- Add in the eggs and mix. Add in the corn mixture and mix again until smooth.2 large eggs
- Add in the flour, cornmeal, baking powder, and salt and stir with a spatula until just combined.2 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, ½ teaspoon kosher salt
- 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. Then, cut into squares and serve.
Becky’s 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!).
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!
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.
Many cornbread recipes use all-purpose flour, which means it is not gluten-free. However, you can use a gluten-free flour or more cornmeal for this recipe to make it gluten-free.
I use butter to make cornbread because it gives it a sturdy yet fluffy texture that I really love.
Once all ingredients are combined, the batter should be pretty thick–thin enough to pour, but you don’t want it to be runny or soupy.
When cornbread is done baking, the edges will be slightly golden, and a toothpick will come out clean when inserted into the center.
I was planning to make this tonight, but I realized I don’t have baking powder. Can I replace with anything?
Hi Tracy, you can replace the baking powder with 1/4 teaspoon of baking soda and 1/2 teaspoon of lemon juice.
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.
We’re sorry to hear you didn’t enjoy this recipe, Leslie! We 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!