This golden yellow corn bread is a little sweet, moist and DELICIOUS! It’s a perfect side dish to chili, ham, BBQ meats and much more. It’s vegetarian.
I just can’t make my beloved homemade slow cooker chili or slow cooker beef and chorizo chili without making this yummy cornbread to go with it.
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Mixing some basic ingredients is all you need to make it and it’s ready in 30 minutes! It’s a great beginner cook recipe because it’s so easy.
I felt I must share this recipe with my readers because it wouldn’t be fair not to. Cornbread is comfort food worth sharing.
Cornbread with Whole Kernel Corn
Cornbread not only goes with BBQ- ribs, chicken and brisket, it also goes with ham, chili of course, and hot dogs. Put some butter on it and it makes it even better.
It’s a yummy snack too.
I love that this cornbread recipe has whole kernel corn in it. It gives it some texture and flavor.
It’s a little sweet and NOT DRY! Although, it is a bit moister on day two.
So, what basic ingredients do you need to make this recipe?
Cornbread Ingredients
*The full printable recipe is in the recipe card below where you can adjust the servings.
- corn meal
- flour
- sugar
- baking powder
- salt
- milk
- eggs
- oil
- whole kernel corn (optional)
Just mix all the ingredients together, oil spray an 8″x8″x3″ baking pan (or you can use a muffin tin and cook for 15 minutes) and bake at 400F for 20-25 minutes.
That’s it! It’s ready in 30 minutes.
NOTE: This recipe tastes more moist on day two. If you can plan it, make it a day ahead.
If you don’t have cornmeal but, have a box of Jiffy mix instead, make this cornbread recipe.
Substitutions
- You can use 2/3 cup of half and half instead of milk
- Add two tablespoons of green chilies if you’d like.
- Omit the whole kernel corn, if desired.
- Use frozen corn if that’s what you have but, let it thaw and drain the excess moisture before mixing it in the cornmeal batter.
Make this easy and delicious cornbread recipe! I know you’re family will love it.
You may also like:
Corn Spoonbread with Jiffy Cornbread Mix
Cornbread with Whole Kernel Corn
Ingredients
- 1 cup corn meal
- 1 cup flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 2/3 cup milk
- 2 eggs
- 1/2 cup oil
- 8 oz whole kernel corn, drained
Instructions
- First, preheat oven to 400F.
- Next, in a mixing bowl, add all ingredients. Mix until well combined.
- Next, stir in whole kernel corn into the cornmeal batter.
- Then, oil spray an 8"x8"x3" baking pan.
- Next, add the cornmeal batter to the greased baking pan and bake for 20-25 at 400F.
Notes
Substitutions
- You can use 2/3 cup of half and half instead of milk
- Add two tablespoons of green chilies if you’d like.
- Omit the whole kernel corn, if desired.
- Use frozen corn if that’s what you have but, let it thaw and drain the excess moisture before mixing it in the cornmeal batter.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Made this recipe twice. Each time I needed to bake 30 minutes for it to brown and set up. I used fresh sweet corn instead of canned. I didn’t like the texture of whole kernel corn and I would have pulsed it a few times in a food processor if I were to make it again(I won’t).
Hi Natalie. I’m glad you both liked it. Thanks for the 5-star rating!
Me and my husband loved this recipe, we will for sure be making it again!
Hi Nina. I’m glad you liked it. Honey is great to put on top! Thanks for the 5-star rating.
I really like this recipe. i used 3 tbs sugar instead of 8. I like to put honey and butter on the corn bread. The corn bread was moist and delicious.
I will try adding Chiles next time.
thank you.
Hi Shannon. That’s great that you found my recipe and thanks for the 5-star rating!
10/10 recipe !! I am from Texas and I am living in Australia at the moment…I was missing some southern comfort foods and they don’t have cornbread mixes in the grocery stores here I made this and was VERY HAPPY with the results!! Will be using this recipe again and again ☺️
I have never tried that but, if I was to do that, I’d reduce the oil to 1/4 cup and omit the milk altogether. I’m just not sure how that would turn out. If you do it, please come back and let me know.
Could you reduce the liquid and use creamed corn and would it be MORE moist?
Hi Katherin. If you’re making a double batch in a 13x9x3” pan then you’ll need more time. Try checking if it’s done at 40 min. Same for two smaller pans on same oven rack.
I doubled the recipe still only bake for 20-25min?
Hi Oretsina. Are you referring to the 1/2 cup oil or the 1/2 cup sugar in this recipe?
Suggest 1/4 cup instead of 1/2 cup, so some of the corn flavors emerge.
Thanks for the five-star rating Kathy. I’m glad you enjoyed and found my recipe.
OMG – I am a cornbread lover, and this recipe reminds me why ! Made exactly as, with the corn (frozen and thawed), but made 6 large muffins – amazing!!
Thank you for sharing, a keeper recipe.
I’ve never made this recipe without sugar or used a sugar substitute but, you can try it. If you do, please come back and let me know.
Can you leave out the sugar?
Hi Krystin. That’s great! Thanks for the 5-star rating.
My husband is a picky eater, and he loved the cornbread. I followed the recipe other than I put the mix in muffin pan and cooked for 14 mins. My husband said “that sh$$ was amazing!” I’m saving this recipe