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Cornbread Recipe | RecipeTin Eats

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Cornbread to die for! Crispy edges, it’s soft insidesalty with a touch of sweet and so wetyou don’t need butter to scoff (but who in their right mind would skip butter…??) This is a quick cornbread recipe that will be on your table in 30 minutes.

Serve it as a side dishdip into stews, bring it to gatherings, or have it as a snack!

Close up of a piece of cornbread with butter and honey

Cornbread Recipe

I don’t mean to brag, but I’m known for my cornbread.

OK, looks like I’m totally bragging – but just leave this one to me. No sooner did I say that my recipes are the BEST version in the world! (Because who says his Chocolate cake or his Meatloaf Where Chili is the BEST in the world??).

This cornbread pops up regularly throughout the year for a variety of purposes. As an accompaniment to a meal (especially on the theme of the South, as with Pulled Pork). As a snack or for afternoon tea – because it has more flavor than just buns. dipped in simmered stews.

And also to go to gatherings when I’m told “not to bring anything” or where I’m not told specifically what to bring, what others are bringing, or if there’s a theme. Because cornbread is a generic dish that appeals to everyone and has its place at any meal – and that’s super quick to make!!

Overhead shot of cornbread in a black skillet, fresh out of the oven


What you need for cornbread

Here is what you need.

What goes into cornbread

A note on a few articles:

  • canned cream But is the key ingredient here. Regular canned corn kernels will not work

  • cornmeal – ground from dried corn, these yellow kernels add flavor and a hint of the characteristic little “crunch” to cornbread. Cornmeal is sold incorrectly labeled as “polenta” in most stores in Australia! Polenta is actually an Italian side dish made with cornmeal.


How to make cornbread

And here’s how to do it. It’s as simple as:

  • Heat the pan until very hot

  • Mix wet, mix dry, then mix them together

  • A spoonful of butter in the hot skillet, then once it melts, pour in the batter and then cook until golden brown!

How to make cornbread

You’ll love the way it comes out with buttery crunchy edges, that beautiful golden brown top and how fluffy it is inside!

Hand holding a piece of cornbread, showing the inside of the cornbread

Honey drizzled over a piece of cornbread

How to Serve Cornbread

Cut it into pieces – large or small – and serve it warm if you can so that the butter melts and oozes into the bread.

To win, add a drizzle of honey, it’s an experience to try at least once! And served like that, it is definitely worth serving on its own – at the book club, as a snack, at afternoon tea with friends.

It’s right at home as a side dish for Thanksgiving, Christmas, Easter, Sunday dinner, casual lunches and barbecues. Dip it in chili, serve it with pulled pork covered in an amazing homemade barbecue sauce….

Ugh, my knees are getting weaker though!!! –Nagi x


Watch how to do it

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Close up of a slice of cornbread

Cornbread Recipe (Corn Cream)

Servingsten – 12

Tap or hover to scale

Video recipe above. This cornbread is super moist, not too sweet and not crumbly! It’s Nordic style cornbread that’s super quick and easy to make. See also cornbread muffins!

Instructions

  • Place a 26cm/10″ cast iron skillet in the oven and preheat to 220°C/425°F while preparing the batter.

  • Put the dry ingredients in a bowl and mix.

  • Place the wet ingredients in a separate bowl and mix until combined.

  • Pour Wet into the dry ingredients, mixing until combined.

  • Take the skillet out of the oven. Add 1 tbsp butter and swirl to coat the base and halfway up the sides (or use a brush to do this)

  • Pour batter, smooth surface.

  • Lower the oven to 190°C/375°F, then bake for 25-30 minutes, or until the top is lightly browned and a knife inserted in the middle comes out clean (or when you prick the top , it bounces) .

  • Leave to cool for 15 minutes in the pan before unmolding onto a serving platter or cutting board.

  • Best served hot! It can be served in the pan or flipped. Serve with butter and honey too, to take away!

Recipe Notes:

1. cornmeal – Sold in packets labeled “Polenta” in Australia.
2. Stove – I used a 26cm cast iron skillet. You can use a similar sized cake pan or loaf pan.
3. Make the head – This can be made ahead and reheated in the oven at 180C/350F for about 10 minutes. Or microwave briefly to reheat. Do not leave in pan overnight – it will take on a metallic flavor.

Nutrition Information:

calories: 277callus (14%)Carbohydrates: 39g (13%)Protein: 5g (ten%)Fat: 11g (17%)Saturated fat: 6g (38%)Cholesterol: 58mg (19%)Sodium: 234mg (ten%)Potassium: 250mg (7%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 380UI (8%)Vitamin C: 1.2mg (1%)Calcium: 83mg (8%)The iron: 1.6mg (9%)

Originally published December 2014, updated November 2019 with fresh new photos, a new video and Dozer in his adorable outfit he hates so much!

The life of the bulldozer

Winnie the Pooh was always my favorite growing up… so I couldn’t resist this outfit!! 😂

Dozer the golden retriever dog in a Tokyo Harujuku Winnie the Pooh outfit

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