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Home / Recipes / Breads

Easy Cornbread with Corn Kernels

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Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow cornbread with delicious browned edges and rich with corn kernels throughout each piece, it is a perfect side dish served on its own with butter or as a base for pinto beans, chili, or soup.

Sliced cornbread in a round cast iron skillet and piece of cornbread on a plate
Easy Cornbread with Canned Corn

I absolutely love Pinto Beans over Cornbread, and I love this cornbread with whole corn recipe to use with a bowl of tender pinto beans topped with chopped onions and shredded cheddar cheese.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions/variations
  • Cornbread add ins
  • Cast iron care and storage
  • Recipe

Ingredients

cast iron skillet and ingredients for cornbread with corn kernels
Ingredients for Easy Cornbread with Corn Kernels
  • yellow cornmeal
  • all-purpose flour
  • white sugar
  • baking powder
  • salt
  • vegetable oil
  • milk
  • large egg
  • drained canned corn

See recipe card for quantities.

Instructions

Hint: The key to the crispy, golden brown cornbread sliding easily out of the cast iron skillet is preheating the oil in the skillet before adding the batter.

Preheat the oven to 425ยบF. Put half of the vegetable oil in the cast iron skillet. When the oven is preheated, but the skillet with oil into the oven until the oil is hot but not burning.

Tip: You can test the oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.

cast iron skillet with oil and ingredients for cornbread with corn kernels
Vegetable oil in cast iron skillet surrounded by ingredients for cornbread with canned corn

While the skillet with oil preheats, mix the remaining ingredients together in a large bowl. Stir until well-mixed, but do not over mix.

Bowl with ingredients for cornbread with corn kernels
Mix the remaining ingredients for cornbread batter

Pour the cornbread batter into the cast iron skillet.

Cornbread batter in a cast iron skillet
Batter for cornbread with whole corn in a preheated cast iron skillet

Bake the cornbread for 20-25 minutes at 425ยบF or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).

Substitutions/variations

  • Use frozen corn - One cup of thawed and drained frozen corn may be substituted for the canned corn
  • Make hoecakes - This cornbread recipe can also be made as hoecakes (also called johnny cakes), which are similar to pancakes but made with cornmeal. Cook about โ…“ cup of this cornbread batter per hoecake on the stovetop in a greased skillet the same way you would cook a pancake. Carefully flip halfway through cooking.
  • Make cornbread muffins or sticks - Use a cast iron muffin or corn stick pan to make individual cornbread muffins or cornbread sticks

Cornbread add ins

Try these cornbread add ins for variety:

  • Jalapeรฑo and cheddar - add chopped, fresh jalapeรฑos and grated cheddar cheese for Mexican cornbread
  • Green chilies - add a can of drained diced green chilies for some kick
  • Green onions - add 2-3 chopped green onions for flavor

Cast iron care and storage

Cast iron is the preferable pan type for cooking cornbread.

Point of interest - If you have access to older seasoned cast iron pans, you may notice that they are a smoother finish than pans produced more recently. Although both types good for cooking, the older pans were sold unseasoned and were seasoned by the cook at home. The pebbly finish on newer cast iron pans is due to changes in the manufacturing process that were required to allow preseasoning before sale.

This Preseasoned 9" Cast Iron Skillet is ideal for making cornbread.

Although commonly given as advice, it is untrue that cast iron pans should not be washed with soap. A properly seasoned pan cannot have the seasoning washed off by surfectants because it is a polymerized oil. This is the same reason that it is fine to use metal utensils in cast iron pans without fear of scraping off the layer of seasoning.

Cast iron is still iron, however, and as such it can rust. It is a best practice to not soak cast iron in water, and to dry it immediately after washing. Dishwashers are not recommended.

Cornbread can be stored at room temperature in an airtight container for up to three days depending on the heat and humidity in the environment. In hot, humid rooms, cornbread will last longer in the refrigerator.

Well-packaged cornbread can be stored in the freezer for up to three months.

Recipe

Sliced cornbread in a round cast iron skillet and piece of cornbread on a plate

Easy Cornbread with Canned Corn

4.40 from 33 votes
Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.
AuthorAuthor: Mary Ann
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Print
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Bread
Cuisine American, Southern
Servings 8 slices
Calories 286

Equipment

  • 9" Cast Iron Skillet

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ยผ cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1ยฝ tablespoons vegetable oil, to coat pan
  • 1ยฝ tablespoons vegetable oil, for batter
  • 1 cup milk
  • 1 large egg
  • 15.25 ounces canned corn, drained
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Instructions

  • Preheat oven to 425ยฐF.
  • Put 1ยฝ tablespoons vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
  • While oil is heating in skillet, mix 1 cup yellow cornmeal, 1 cup all-purpose flour, ยผ cup sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1ยฝ tablespoons vegetable oil, 1 cup milk, 1 large egg, and 15.25 ounces canned corn (drained) in a bowl.
  • Remove preheated cast iron skillet from oven carefully.
  • Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).

Notes

One cup of thawed and drained frozen corn may be substituted for the canned corn.

Nutrition per serving

Serving: 1 sliceCalories: 286 calCarbohydrates: 42 gProtein: 6 gFat: 10 gSodium: 402 mgFiber: 2 gSugar: 8 gNet Carbohydrates: 40 g
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Cornbread in a cast iron skillet with text Easy Cornbread with Whole Corn
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Posted by Mary Ann; Updated on November 14, 2023Filed Under: Breads

Reader Interactions

Comments

  1. Marcia D. Maltese

    January 25, 2024 at 1:14 pm

    I do not have a cast iron skillet.
    Could I use a metal baking pan or glass pyrex pan?
    If yes, do I oil the the pan,but skip the 425 degrees warm up and substitute warm oil?

    Reply
    • Mary Ann

      January 25, 2024 at 2:27 pm

      You can use metal or glass, but don't preheat. I would just use all of the oil in the mix (if the pan is not a non-stick pan, I'd spray it with non-stick cooking spray or lightly oil it). You don't have to use warm oil if not preheating it in a cast iron skillet.

      Reply
  2. Gracie Black

    January 20, 2024 at 4:09 pm

    can the corn be mashed a bit

    Reply
    • Mary Ann

      January 21, 2024 at 9:56 am

      Sure, or you could try about 2/3 cup of creamed corn instead of corn kernels (it will be sweeter).

      Reply
  3. Leticia

    February 22, 2023 at 6:35 pm

    5 stars
    I loved it! Made half recipe (muffin - 6 total) and left for 17 minutes. I still used one entire egg (so hard to divide an egg in two lol!) and it came out moist and delicious. Will save recipe. O added onions and cheese as well.

    Reply
    • Mary Ann

      February 23, 2023 at 9:02 am

      That sounds delicious! I'm so glad you liked it.

      Reply
    • Priscilla

      November 23, 2023 at 4:13 pm

      2 stars
      The texture was fine but the taste itself was nasty, add.more sugar

      Reply
  4. Sofiya

    December 01, 2022 at 9:27 pm

    5 stars
    This recipe is so simple and tasty, I've made it three times since finding it last Thursday (Thanksgiving Day). I made two non-major tweaks - I made buttermilk for a different recipe and had enough left over to use it here, and cut the oil in half using butter in the pan because the taste of a buttery crust cannot be beat. I love this with and without corn kernels. Thank you for giving a simple to make and absolutely mouth-watering recipe!

    Reply
    • Mary Ann

      December 02, 2022 at 10:09 am

      I'm so glad you liked itโ€”I love the crispiness of the buttery crust. I bet it was yummy with the buttermilk!

      Reply
  5. Stanley Weinberg

    November 04, 2022 at 7:37 pm

    5 stars
    I used some Greek yogurt and milk. This is the best. Moist, studded with corn, and the crusty pieces are delicious. The problem? It's hard to stop eating this stuff!

    Reply
    • Mary Ann

      November 05, 2022 at 10:43 am

      I'm so glad you liked it! Thanks for sharing your substitution.

      Reply
      • Nicky

        January 19, 2024 at 7:40 am

        5 stars
        Fantastic recipe! I don't have an iron skillet, so I used a regular baking pan and put the oil into the mix with everything- tastes great and it's so easy- gotta love a one bowl recipe!

        Reply
        • Mary Ann

          January 19, 2024 at 9:57 am

          I'm so glad you liked it!

          Reply
4.40 from 33 votes (28 ratings without comment)

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Cornbread in a cast iron skillet with text Easy Cornbread with Whole Corn

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