Made with 3 cups of fresh corn, this homemade Cornbread recipe is hearty, moist, and flavor-packed. Serve squares of from-scratch cornbread with soup or chili, or as a side dish for any holiday dinner.
Instead of cornmeal, this from-scratch recipe is loaded with fresh corn (3 cups!) for a unique twist on traditional cornbread. Featuring warm cinnamon and a combination of milks, this is a sweet cornbread everyone will love!
Why You’ll Love this Sweet Cornbread Recipe:
- HOMEMADE: No boxed cornbread mix here! This bread is made completely from scratch with fresh corn and basic baking ingredients.
- MAKE AHEAD: This is wonderful make-ahead recipe! Store cornbread at room temperature for a couple days or in the refrigerator for up to a week.
- VERSATILE: Serve cornbread in place of dinner rolls for just about any meal! It’s also delicious with soup or chili, with a sheet pan dinner, or on the holiday dinner table.
If you’ve never made homemade cornbread before, give this recipe a try. You’ll love it!
How to Make Cornbread
Be sure to see the recipe card below for full ingredients & instructions!
- Blend the corn and evaporated milk together.
- Cream the butter. Add the eggs, condensed milk, and vanilla.
- Pour in the corn mixture.
- Add the dry ingredients.
- Bake and serve.
For best results, bake this recipe in a 9×13-inch pan. To bake cornbread in an 8 or 9-inch pan, divide a full batch into 2 pans or halve the recipe and bake it in one pan. Keep an eye on the bread as it bakes – it may need a little longer in the oven. If you use a slightly larger pan, the bread may need less time as it will yield a thinner cornbread. For something different, try baking cornbread in a greased cast iron skillet!
Yes! This cornbread is a delicious addition to any Thanksgiving or Christmas stuffing.
For quick breads, I like to use all-purpose flour. You can use bread flour, but bread flour has a higher protein content than all-purpose flour, which can lead to a dense, heavy cornbread.
While delicious on it’s own, top cornbread with butter, jam, or a drizzle of pure maple syrup.
This cornbread is a great side dish for almost any meal, and especially delicious with chili, soups, and stews. Try it with:
I can’t think of anything more comforting than a big bowl of chili and a square of cornbread on a cold day.
- Try not to over mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
- Keep an eye on the cornbread while it bakes. It takes about 40 minutes at 350°F, but it’s ready when the edges are slightly browned and an inserted toothpick comes out clean.
- Cornbread freezes beautifully! Wrap squares of cornbread in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw before serving.
One bite of homemade cornbread and you’ll really taste the difference!
Can I use canned corn?
Absolutely. Instead of fresh corn, use the same amount of canned corn. Be sure to drain the corn before adding to the blender.
Can I make this cornbread without a blender?
Because this recipe uses whole corn kernels, you need something to break down the corn. A blender is ideal, but a food processor also works.
Can I add jalapeños to this cornbread recipe?
Yes! For jalapeño cornbread, add 1-2 diced jalapeños into the batter and place sliced jalapeños on top before baking.
This cornbread is moist, easy to make, and feeds a crowd. It’s the only cornbread recipe you need!
More Classic Recipes to Try
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!