Sweet Savory Cornbread a Double Dose of Corn Goodness

Sweet Savory Cornbread with Corn A Double Dose

By Chef BakerJuly 30, 2025Updated: July 29, 2025

Table of Contents

Recipe Introduction

Quick Hook: Fancy a Bit of Southern Comfort?

Ever craved something utterly comforting and satisfying? This cornbread with corn recipe is just the ticket! It’s packed with flavour and is perfect for any occasion.

Are you in for the best moist cornbread recipe ?

Brief Overview: A Taste of Americana

Originally a staple in Southern cuisine, cornbread is pure comfort food. This version takes it up a notch. It is easy to make.

The prep time takes about 15 minutes and cook time about 25- 30 minutes , so you'll be tucking in within 45 minutes .

This Sweet Moist Cornbread serves about 8 people .

Main Benefits: More Than Just a Side

The added corn gives you a boost of fiber. That’s good for your gut. Serve this Southern Cornbread with Corn alongside chili, BBQ, or simply enjoy it with butter.

It’s special because of the double dose of corn. We use creamed corn and corn kernels, bringing a satisfying sweetness and texture to the bread!

Recipe Keynotes: What Makes It Tick?

This Moist Cornbread Recipe With Corn isn't just another cornbread gig. Seriously! We're talking about that Buttermilk Cornbread Recipe texture.

And there's the sneaky addition of creamed corn. This makes it next level moist.

Ingredients Are Ready!

Let's move to the stuff that makes the magic happen.

Ingredients & Equipment

Ready to bake some proper Southern cornbread with corn ? Let’s get our ingredients and gear sorted. Trust me, having everything ready makes baking so much easier.

And this moist cornbread recipe with corn is super easy. So, let's start!

Main Players

All-Purpose Flour: 1 cup (125g) . Plain flour works a treat.
Yellow Cornmeal: 1 cup (160g) . Stone ground if you're feeling posh.
Granulated Sugar: 1/4 cup (50g) . Adds a touch of sweetness, like a Sweet Moist Cornbread .
Baking Powder: 1 tablespoon . For that perfect rise, love.
Salt: 1/2 teaspoon . Just a pinch!
Large Egg: 1 . Free range if possible.
Milk: 1 cup (240ml) . Whole or 2% for a richer buttermilk cornbread recipe effect.
Vegetable Oil: 1/4 cup (60ml) . Or melted butter for extra flavour.
Creamed Corn: 1 (15 ounce/425g) can . The secret to creamed corn cornbread .
Corn Kernels: 1 cup (approx. 150g) . Fresh or frozen (thawed, of course). This makes it a cornbread with fresh corn .

For the key ingredients such as cornmeal and corn itself, look for vibrant colours and a fresh smell. Avoid anything that looks or smells stale.

Honestly, fresh ingredients make all the difference when baking the best moist cornbread recipe !

Seasoning Sorted

Our flavour enhancers will elevate your cornbread with corn . No need to be shy.

Spice Combo: A dash of cayenne pepper (optional, for a kick).
Aromatics: A little honey drizzle (adds more moisture)
Substitutions: If you don't have creamed corn, a touch more milk and sugar can kinda do the trick.

Kit You'll Need

Essential: 9 inch cast iron skillet or an 8x8 inch baking pan. A cast iron cornbread recipe always delivers.
Mixing Bowl: Big enough for all that goodness.
Whisk: To mix those ingredients like a pro.
Measuring Cups and Spoons: Precision is key, but don't sweat it too much.

If you haven't got a cast iron skillet, don't panic. Any baking pan will do the job, love. Just keep an eye on the baking time.

Right then, let's bake some moist cornbread recipe with corn ! And remember, every slice is a little piece of happiness! Plus, a moist cornbread recipe is always a win! Let's create this easy cornbread with corn kernels .

Sweet & Savory Cornbread with Corn : A Double Dose of Corn Goodness

Alright, let's talk about the best Moist Cornbread Recipe With Corn ! This isn't your standard, run-of-the-mill cornbread. This is proper Southern Cornbread with Corn , loaded with flavor.

It's sweet, it's savory, and it’s got a double dose of corn! We're talking both creamed and kernels. Honestly? It’s like a hug in a bread form.

I even tried it once with leftover tinned sweetcorn, worked a treat!

Prep Like a Pro: Setting the Stage for Success

First things first: mise en place . Sounds fancy, right? It just means get your ingredients sorted before you start. Measure out your 1 cup (125g) of all-purpose flour, 1 cup (160g) of yellow cornmeal, 1/4 cup (50g) of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

For the wet stuff, you will need 1 large egg, 1 cup (240ml) of milk, 1/4 cup (60ml) of vegetable oil and one 15 ounce (425g) can of creamed corn.

Finally, measure out 1 cup (approximately 150g) of corn kernels. This is essential for a smooth cooking experience. I normally pop everything into little bowls.

From Bowl to Oven: Your Easy Cornbread with Corn Kernels Journey

Right, time to get baking! It isn't rocket science.

Preheat & Prep: Get that oven cranked up to 400° F ( 200° C) . Grease up your 9 inch cast iron skillet. If you don't have one, an 8x8 inch baking pan will do.
Dry Squad Assemble: Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Wet Crew Join the Party: In a separate bowl, whisk the egg, milk, and oil (or melted butter, if you're feeling fancy) together.
Wet Meets Dry: Pour the wet into the dry and gently stir. Don't overmix! A few lumps are perfectly fine. It should be relatively smooth.
Corn tastic Addition: Stir in the creamed corn and corn kernels.
Pour & Bake: Pour that batter into your greased skillet or pan.
Bake Time: Bake for 25- 30 minutes , or until a toothpick comes out clean. Don't open the oven door too much.
Cool & Devour: Let it cool slightly before slicing and serving.

Pro Level Buttermilk Cornbread Recipe Tips and Tricks

Want to take your cornbread with corn to the next level? My grandad always used these tips.

Don't Overmix: Seriously, I can't stress this enough. Overmixing means tough cornbread. No one wants that.
Cast Iron Magic: If you’re using a cast iron skillet, heat it in the oven while it preheats. This gives you that gorgeous crispy crust. Be careful when pouring the batter in; it'll sizzle!
make-ahead Magic: You can mix the dry and wet ingredients separately a few hours ahead of time. Just combine them right before baking.

So, there you have it a Moist Cornbread Recipe that's sure to impress. Whether you’re serving it with chili, BBQ, or just a dollop of honey butter, this Sweet Moist Cornbread is a winner.

Enjoy!

Recipe Notes for Cracking Cornbread

Right, so you're about to bake some cornbread with corn . Ace! Before you get stuck in, let's run through a few helpful hints. I'm like you baking fairy godmother!

Nailing Your Cornbread Presentation

Plating can be simple but ace. Think rustic charm. A big slice of warm Southern Cornbread with Corn straight from the Cast Iron Cornbread Recipe served on a wooden board.

Drizzle some honey on top. Sorted! For sides, how about some proper smoky BBQ ribs or a hearty bowl of chili? Wash it down with some iced tea, or even a nice crisp cider.

Delicious!

Storage Secrets: Making it Last

Okay, so you've baked your Best Moist Cornbread Recipe and got some left over? Just pop it in an airtight container.

It will keep in the fridge for up to 3 days . For freezing, wrap individual slices tightly in cling film and then put them in a freezer bag.

They will last up to 2 months . To reheat, just microwave for a bit or oven bake for 10 minutes at 350° F .

Easy peasy!

Switching Things Up

Want to mix things up a bit? Go gluten-free! Use a gluten-free flour blend for a Moist Cornbread Recipe . Feeling spicy? Add some chopped jalapenos and cheddar cheese for a cheesy kick.

Getting Down to Nutrition

Alright, the science bit . One slice of this cornbread with corn clocks in at roughly 250-300 calories. It's got a decent amount of carbs, some protein, and some fat.

The real win here is the corn. It adds fibre and gives you some added vitamins.

Honestly, baking this cornbread with corn should be a doddle! Follow the recipe, don't overmix, and you will get there. So, get your bake on and have a cracking time!

Frequently Asked Questions

Can I use frozen corn in this cornbread with corn recipe?

Absolutely! Frozen corn works great. Just make sure to thaw it completely and drain any excess water before adding it to the batter. This prevents the cornbread from becoming soggy, which is a bit like a "soggy bottom" on The Great British Bake Off definitely something to avoid!

My cornbread is always dry. How do I make sure this cornbread with corn is moist?

Dry cornbread is a common kitchen drama! The key is not to overbake it. Start checking for doneness a few minutes before the recipe suggests a toothpick inserted into the center should come out clean or with a few moist crumbs.

Also, using full fat milk or even buttermilk can add extra moisture and richness, rather like adding clotted cream to your scones!

What's the best way to store leftover cornbread with corn?

To keep your leftover cornbread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, but it might dry out a bit. You can also freeze it for up to 2 months; just thaw it completely before reheating.

A quick zap in the microwave or a warm oven will bring it back to life, almost like magic!

Can I add other ingredients to this cornbread with corn recipe?

Definitely! Cornbread is a blank canvas for flavor. Consider adding chopped jalapeños and cheddar cheese for a spicy kick, or a drizzle of honey for extra sweetness. You could even throw in some cooked bacon or sausage for a heartier, more savory cornbread. It’s your bake, so go on and have a "go" at it.

Is cornbread with corn healthy?

Cornbread, like many baked goods, is relatively high in carbohydrates and can be high in sugar and fat depending on the recipe. This recipe does contain corn, which is a good source of fiber.

You can make it healthier by using whole wheat flour instead of all-purpose, reducing the amount of sugar, or using a healthier oil like olive oil. Everything in moderation, as they say!