This is the BEST Cornbread Recipe! Made with cornmeal, creamed corn, and sweet corn – it’s gluten free, perfectly sweet, and PACKED with corn flavor.
The reason I initially wanted to make this cornbread recipe is because I cannot stop making my instant pot chili (which is so good by the way) and it tastes extra delicious with a side of homemade cornbread. It’s fluffy, so moist, a little sweet—but not too sweet—and so good.
I’d been eating the chili “plain” but then decided it just needed a little something extra. And this, my friends, is exactly what I was craving.
This cornbread recipe contains THREE varieties of corn: cornmeal, creamed corn, and sweet corn.
- Butter – adds moisture and adds an amazing buttery flavor that pairs so well with the sweet corn.
- Granulated Sugar – adds the perfect amount of sweetness to compliment the corn. Some cornbread recipes call for sugar, while others don’t. It’s the great sugar divide! You can definitely try to omit the sugar if you fall in the latter camp. (*not tested)
- Eggs – binds everything together.
- Buttermilk – makes the cornbread ultra moist while also providing a nice tangy flavor.
- Yellow Cornmeal – the base for our cornbread. Most recipes will call for equal parts cornmeal and flour, but I really wanted to make the corn flavor and texture shine, so we’re just using cornmeal!
- Cream Style Corn and Sweet Corn – the creamed corn adds moisture and creaminess while the sweet corn adds a nice “pop” in every bite!
- Baking Soda – helps the cornbread achieve a light and fluffy texture.
- Salt – enhances other flavors and cuts the sweetness from the sugar and corn.
How to make
This might just be the easiest cornbread recipe ever. Mix (in ONE bowl), bake, then face-plant into your delicious cornbread!
- Whisk together butter, sugar, eggs, and buttermilk in a large bowl.
- Pour batter into a cast-iron skillet.
- Bake for 40 minutes then serve and enjoy!
Is cornbread gluten-free?
This cornbread is gluten free, because it doesn’t contain any flour! Most cornbread recipes DO contain flour, so this recipe is awesome for our gluten-free folks.
Bonus: the lack of flour makes this cornbread moist, dense, and extra corn-y!
- Make it into muffins. Try my easy cornbread muffins recipe.
- Make it spicy/cheesy. Jalapeño cheddar cornbread to the rescue!
- Add pumpkin. Amp up those Fall flavors with this pumpkin cornbread recipe.
- Add sausage. Give these jalapeño cheddar smoked sausage corn muffins a go!
- Use your leftovers. Thanksgiving leftovers? Mix them in! Try my leftover turkey cornbread casserole recipe!
What to serve with cornbread
As I mentioned above, my instant pot chili is SO GOOD paired with this cornbread recipe. The cornbread is also delicious by itself with a pat of butter and drizzle of honey.
Here are some other recipes that would be delicious alongside a huge slice of cornbread:
How to store
Leftover cornbread will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for 2-3 months.
To reheat, bake or microwave until warmed through.
Equipment for this recipe
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can cream style corn
- 1 (15 oz) can sweet corn drained
- Grease a cast-iron skillet (or similar baking dish) with cooking spray.*
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the butter, sugar, eggs, and buttermilk.
- Using a spatula, fold in the rest of the ingredients.
- Pour batter into prepared pan.
- Bake in preheated oven for about 40 minutes, or until fully cooked.
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 2, 2016 and has been updated to provide more detailed content.