• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Breads

    Easy Cornbread with Corn Kernels

    Jump to Recipe
    Easy Cornbread with Whole Corn

    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 425ºF. 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 425ºF 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 ⅓ 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:

    • Jalapeño and cheddar - add chopped, fresh jalapeños 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.

    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.

    preseasoned cast iron skillet
    Preseasoned 9" Cast Iron Skillet
    (amazon affiliate link)

    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

    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.
    4.46 from 22 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Bread
    Cuisine American, Southern
    Servings 8 slices
    Calories 286

    Equipment

    preseasoned cast iron skillet
    9" Cast Iron Skillet

    Ingredients
      

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • ¼ cup sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 large egg
    • 15.25 ounces canned corn, drained
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425°F.
    • Put half of the 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 all remaining ingredients 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
    Pin Recipe Share

    Easy Cornbread with Whole Corn
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on February 21, 2022Filed Under: Breads

    Reader Interactions

    Comments

    1. 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
    2. 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 it—I love the crispiness of the buttery crust. I bet it was yummy with the buttermilk!

        Reply
    3. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Add Salt & Serve!

    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.