How to Make Cornbread with Corn


Cornbread is a classic Southern savory dish works wonderfully with chili or ribs, and you can make this traditional favorite using either fresh or frozen corn for an extra taste sensation.

The best cornbread is moist and slightly sweet, and it has boasts a wonderful crumb. Even better? If you follow our recipe today, you’ll end up with a mouthful of fresh corn with every single bite.

All you’ll need is 30 minutes and some simple ingredients with no mixer needed.

Not only does cornbread make the perfect sidekick to chili and ribs, it also works very well with soups and makes a super side for the coming holiday season.

Before we show you how to make cornbread with real corn the easy way, a few words on some recipe substitutes.

Feel free to use either white cornmeal or yellow cornmeal. The only difference in the final result on your plate will be the color of the cornbread.

This recipe calls for all-purpose flour. You can easily make this into a gluten-free cornbread recipe, though. All you’ll need to do is use some all-purpose gluten-free flour. You could also try making cornbread with cake flour or bread flour.

While the recipe suggests using salted butter, feel free to use unsalted butter if you prefer.

The fat content is crucial for this homemade cornbread. While you could get away with using half-and-half or 2% milk, you shouldn’t experiment with other lower-fat milk.

The same applies to the sour cream component. Stick with full-fat here. Alternatively, use some Greek yogurt in place of sour cream.

Both fresh and frozen corn work really well for this recipe.

If you dislike super-sweet cornbread, adjust the amount of granulated sugar, but don’t skip the honey.

I. What You Need to Make Cornbread


The first thing you’ll need is some basic kitchen equipment.


  • Baking pan (9 x 9 inch)
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • Glass batter bowl


Grab the following ingredients:

  • Yellow cornmeal (3/4 cup)
  • All-purpose flour (3/4 cup)
  • Baking powder (2 tsps)
  • Baking soda (1/2 tsp)
  • Extra-fine sea salt (1 tsp)
  • Melted salted butter (1/2 cup)
  • Eggs (2)
  • Whole milk (1 cup)
  • Sour cream (1/4 cup)
  • Granulated sugar (1/4 cup)
  • Honey (1/4 cup)
  • Corn kernels (1 cup, fresh or frozen)

What To Do

  1. Preheat the oven to 400F
  2. Take your 9 x 9 inch baking dish – square-shaped cookware is ideal – and grease it. Set the dish aside. If you’re using a smaller baking dish, you’ll need to increase the baking time slightly
  3. Mix up the baking powder, baking soda, flour, cornmeal, and sea salt in a medium bowl. Set the bowl aside
  4. Mix up the melted butter, honey, and sugar in a large bowl. Add the milk, eggs, and sour cream. Whisk the mixture until it’s smooth
  5. Next, add all your dry ingredients. Stir and whisk the mixture until it’s smooth
  6. At this point, fold in your corn kernels
  7. Pour the mixture into the greased baking dish
  8. Bake your cornbread for 20 to 25 minutes. You should wait until the top is set and colored golden brown. Try inserting a toothpick or a skewer into the bread. If it comes away clean, your cornbread is ready, but if you see any batter on it, it needs a few minutes more in the oven
  9. Allow your cornbread to cool for at least 30 minutes
  10. Serve and enjoy!

II. How to Tweak Cornbread Recipes to Taste

Before we round out today, a trio of simple pointers for fine-tuning this recipe to your requirements:

  • Melted bacon fat makes a worthwhile and effective substitute for butter. Crumbled bacon also works surprisingly well to give your cornbread a novel twist
  • Are you a fan of food with a kick? If so, introduce a couple of finely sliced green chilis to the mix
  • Cornbread recipes can be easily tweaked to make them keto-friendly, too

III. Storing and Freezing Cornbread

If you have any cornbread leftovers, pop them into an airtight container. This will remain good in the refrigerator for up to 5 days.

First, make sure the cornbread cools completely. Slice it up into individual portions and then place it in an airtight container. You can freeze cornbread for up to 2 months, although if you plan on storing it for that length of time, you should use some additional plastic wrap around the cornbread before putting it into the airtight container.

Use your cornbread to make some croutons when you get it out of the fridge or freezer.

IV. Serving Suggestions for Homemade Cornbread


If you’re stuck for serving ideas, cornbread makes the ideal accompaniment to all kinds of chili dishes.

Hearty soups are also enhanced if you have a bowl of cornbread hunks by the side. Veggie and rice-based soups work well with this sweet bread.

Cornbread also make a great holiday side, so consider adding some to your Thanksgiving dinner this year. With fall already upon us, the holiday season is not too far away.

Imagination is your only limitation with homemade cornbread.

V. Conclusion

Learning how to make great cornbread using real corn is not too challenging, and you won’t need a mixer or any special skills in the kitchen either.

Whether you use fresh corn or frozen corn, you’ll add an extra dimension to this staple southern dish, and you’ll be surprised at just how versatile this stuff is. We hope you enjoy some of our recipe suggestions, and if we’ve missed out your favorite corn bread accompaniment, be sure to let us know in the comments below.

Now, take a moment to bookmark Madiba before you head off today, and pop back soon. We update our content daily on all aspects of the home kitchen, grilling, and much, much more. Don’t miss out!

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