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.
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.
- yellow cornmeal
- all-purpose flour
- white sugar
- baking powder
- vegetable oil
- large egg
- drained canned corn
See recipe card for quantities.
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.
While the skillet with oil preheats, mix the remaining ingredients together in a large bowl. Stir until well-mixed, but do not over mix.
Pour the cornbread batter into the 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).
- 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 9" Cast Iron Skillet
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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.
Easy Cornbread with Canned Corn
- 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
- 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).
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.
That sounds delicious! I'm so glad you liked it.
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!
I'm so glad you liked it—I love the crispiness of the buttery crust. I bet it was yummy with the buttermilk!
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!
I'm so glad you liked it! Thanks for sharing your substitution.