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.
Homemade Cornbread
There’s nothing quite like a warm, buttery piece of homemade cornbread. It’s one of my favorite bread sides – a little sweet, a little savory, and goes with just about anything.
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!
Be sure to try my Loaded Cornbread Casserole and Cornbread Muffins, too.
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.
Serving Suggestions
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.
Tips!
- 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!
Recipe
Cornbread Recipe
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
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.
Instructions
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
In a blender or Vitamix, blend the corn and evaporated milk together.
3 cups fresh yellow corn, 12 ounces Carnation evaporated milk
In a large bowl, use a spatula or hand mixer to cream the butter until it is very soft and fluffy.
14 tablespoons unsalted butter
To the creamed butter, add the eggs, one by one, and mix until combined. Add the condensed milk and vanilla. Mix well.
14 ounces sweetened condensed milk, 5 large eggs, 1 teaspoon pure vanilla extract
Pour the corn mixture into the butter/egg mixture and mix well to combine.
Add the flour, baking powder, and cinnamon. Stir until combined. Try not to overmix.
1 teaspoon baking powder, 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon
Pour the batter into the prepared baking pan and bake for 40 to 45 minutes until the edges are a bit golden and a toothpick inserted into the center comes out clean.
Let the cornbread cool, cut into squares, and serve.
Becky’s tips
Storage: Store cornbread in an airtight container at room temperature for up to 3 days. To freeze, wrap cornbread in plastic wrap, place into an airtight container, and freeze for up to 3 months.
Nutrition Information
Calories: 192kcal (10%) Carbohydrates: 21g (7%) Protein: 5g (10%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 61mg (20%) Sodium: 50mg (2%) Potassium: 187mg (5%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 382IU (8%) Vitamin C: 2mg (2%) Calcium: 101mg (10%) Iron: 1mg (6%)
