Easy Skillet Cornbread with Canned Corn: A Classic Southern Side Dish

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There’s nothing quite like the comforting aroma of freshly baked cornbread filling your kitchen. This easy recipe for **skillet cornbread with corn kernels** delivers unparalleled flavor and a delightful texture, making it a perfect addition to any meal. Imagine golden-yellow slices, boasting wonderfully browned, crispy edges achieved from baking in a hot cast iron skillet, and generously studded with tender corn kernels throughout each piece. It’s a truly versatile dish that stands beautifully on its own with a smear of butter, or serves as the ideal foundation for hearty pinto beans, a warm bowl of chili, or your favorite soup.

My absolute favorite way to enjoy this delicious bread is with a serving of Pinto Beans over Cornbread. The tender, savory beans, often topped with a sprinkle of chopped onions and a generous amount of shredded cheddar cheese, find their perfect match in this moist and flavorful cornbread recipe. The sweetness of the corn kernels within the cornbread complements the rich, earthy flavors of the beans, creating a harmonious and deeply satisfying Southern-inspired meal. This recipe focuses on simplicity and convenience without sacrificing taste. By using canned corn, we cut down on prep time while still ensuring a burst of sweet corn flavor in every bite. Whether you’re a seasoned baker or new to the kitchen, this guide will walk you through creating a perfectly golden, moist, and utterly delicious cornbread that will become a staple in your home. Get ready to experience the true comfort of homemade cornbread!

Why You’ll Love This Easy Cornbread Recipe

There are countless reasons why this particular cornbread recipe stands out and is sure to become a new family favorite. From its straightforward preparation to its irresistible taste, here’s why you’ll want to make this skillet cornbread again and again:

• Effortless Preparation: This recipe utilizes common pantry ingredients and simple steps, making it incredibly easy to whip up, even on busy weeknights. It’s perfect for those moments when you crave homemade goodness without a lengthy cooking process.
• Perfect Texture Every Time: Thanks to the magical combination of baking in a preheated cast iron skillet, you’ll achieve beautifully crispy, golden-brown edges with a moist, tender crumb on the inside. This contrast of textures is what sets great cornbread apart.
• Bursting with Corn Flavor: The addition of whole corn kernels ensures a delightful sweetness and an extra layer of texture, elevating the classic cornbread experience. Each bite is a savory-sweet celebration of corn.
• Incredibly Versatile: This cornbread isn’t just a side dish; it’s a culinary chameleon! Enjoy it plain with butter, as a robust base for savory stews and chilis, or transform it into various other forms like individual muffins or traditional hoecakes.
• Comfort Food at its Best: There’s a warmth and coziness that comes with a slice of homemade cornbread. It evokes feelings of home and Southern hospitality, perfect for sharing with loved ones or enjoying on a cool evening.
• Quick to Bake: With only 10 minutes of prep and 20-25 minutes in the oven, you can have a warm, fragrant loaf ready in under an hour from start to finish. Ideal for last-minute meal additions or gatherings.
• Pantry-Friendly Ingredients: Most ingredients are likely already in your kitchen, making this a convenient recipe to fall back on whenever the craving strikes.

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Ingredients for Delicious Skillet Cornbread

Creating this flavorful cornbread requires a handful of basic ingredients, most of which you likely already have in your pantry. Each plays a vital role in achieving the perfect balance of texture, sweetness, and that unmistakable cornbread taste. Here’s a closer look at what you’ll need to gather:

• Yellow Cornmeal: This is the foundation of our cornbread! Opt for a fine or medium-ground yellow cornmeal to achieve that classic golden color and delightful slightly gritty yet tender texture characteristic of Southern cornbread.
• All-Purpose Flour: Working in conjunction with the cornmeal, all-purpose flour provides essential structure to the cornbread while contributing to a lighter, more tender crumb. It helps prevent the cornbread from becoming too crumbly.
• White Sugar: A modest amount of white sugar is included to enhance the natural sweetness of the corn and create a perfectly balanced flavor profile that’s neither too sweet nor too savory. You can adjust this amount to your preference.
• Baking Powder: Our primary leavening agent. Fresh baking powder is crucial for a good rise, ensuring your cornbread is light, fluffy, and not overly dense.
• Salt: A pinch of salt is vital in any baking recipe, as it balances and amplifies all the other flavors, making them truly sing.
• Vegetable Oil: This recipe uses vegetable oil in two ways: first, to generously coat the cast iron skillet, which is key to those desired crispy, browned edges; and second, within the batter itself to impart moisture and richness, contributing to a tender interior. You can also experiment with melted butter or even bacon grease for an added layer of flavor.
• Milk: Adds essential moisture to the batter and helps bring all the ingredients together smoothly. Whole milk is generally recommended for the richest flavor and texture, but other milk varieties can be used.
• Large Egg: The egg acts as a crucial binder, providing structure to the cornbread and ensuring it holds its shape beautifully once baked and sliced.
• Drained Canned Corn: The secret to this recipe’s ease and efficiency! Using canned corn kernels means less prep time without sacrificing that wonderful burst of sweet corn flavor. Be sure to drain the can very well to avoid introducing excess moisture into the batter, which could affect the final texture.

For precise measurements and quantities for each ingredient, please refer to the comprehensive recipe card located further down the page.

Step-by-Step Instructions for Perfect Cornbread

Follow these straightforward steps to bake a perfectly golden and flavorful skillet cornbread. The key to success lies in a few crucial techniques that ensure a delightful result every time, from crispy edges to a moist, tender interior.

Hint: The absolute secret to achieving those coveted crispy, golden-brown edges and ensuring your cornbread effortlessly slides out of the cast iron skillet is the proper preheating of the oil directly in the skillet before you introduce the batter. This step creates a sizzling hot surface that instantly crisps the batter upon contact, preventing sticking and forming that desirable crust.

1. Preheat Your Oven and Skillet: Begin by preheating your oven to a robust 425ºF (220ºC). While the oven is heating, place half of the measured vegetable oil (typically 1.5 tablespoons) directly into your cast iron skillet. Once the oven reaches temperature, carefully place the skillet with the oil into the oven. Allow it to heat until the oil is shimmering and visibly hot, but be extremely careful not to let it smoke or burn, as burnt oil can impart an unpleasant taste. This usually takes about 5-10 minutes, depending on the thickness of your skillet and your oven’s efficiency.

Tip: To confidently check if the oil is perfectly heated and ready, drop a tiny pinch of cornmeal or a very small dollop of your mixed batter into it. If it immediately sizzles vigorously upon contact, your skillet and oil are at the ideal temperature for baking.

2. Prepare the Cornbread Batter: While your skillet and oil are getting hot in the oven, take a large mixing bowl. Add the remaining vegetable oil along with all the other dry and wet ingredients according to the recipe card: yellow cornmeal, all-purpose flour, white sugar, baking powder, salt, milk, one large egg, and the well-drained canned corn kernels. Stir everything together with a spoon or spatula just until all the ingredients are combined and no dry streaks of flour remain visible. It’s crucial not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to a tough, dense, and less tender cornbread.

3. Combine Batter and Skillet: Once your skillet is perfectly hot, carefully and with oven mitts, remove the preheated cast iron skillet from the oven. Gently and quickly pour the prepared cornbread batter directly into the hot, oiled skillet. You should hear a satisfying sizzle as the batter makes contact with the hot oil; this is exactly what creates that incredible, crusty bottom and sides.

4. Bake to Golden Perfection: Place the skillet immediately back into the preheated 425ºF (220ºC) oven. Bake for approximately 20-25 minutes. The cornbread is fully cooked when the top is a beautiful golden brown, the edges are beautifully crisp, and a wooden toothpick inserted into the very center comes out clean, with no wet batter attached. A few moist crumbs clinging to the toothpick are perfectly acceptable and indicate a delightfully tender interior. If it looks too pale, give it a few more minutes, keeping a close eye on it.

5. Cool and Serve: Once baked, carefully remove the skillet from the oven. Allow the cornbread to cool in the skillet for a few minutes before slicing and serving. This allows the cornbread to set properly and makes it significantly easier to remove from the pan without crumbling. Serve warm with a dollop of butter, a drizzle of honey, or alongside your favorite hearty Southern dishes like chili, beans, or stew.

Expert Tips for the Best Cornbread

Achieving truly exceptional cornbread is simple, and these additional tips will help you perfect your technique and enjoy the most delicious results every time:

• Avoid Overmixing the Batter: This is a cardinal rule for most quick breads, including cornbread. Overmixing develops the gluten in the all-purpose flour, which can lead to a tough, rubbery, and dense cornbread instead of the desired tender and crumbly texture. Mix just until the dry ingredients are moistened and no streaks of flour remain, a few lumps are fine.
• The Hot Skillet is Your Best Friend: As highlighted in the instructions, preheating your cast iron skillet with oil is absolutely crucial. This step creates that irresistible, crackly, golden-brown crust on the bottom and sides that is the hallmark of truly great skillet cornbread. Don’t skip it!
• Ensure Fresh Leavening Agents: For the best rise and airy texture, ensure your baking powder is fresh and active. You can test its freshness by adding a teaspoon to a small amount of hot water; if it fizzes vigorously, it’s good to go.
• Adjust Sweetness to Taste: The recipe calls for ¼ cup of sugar, which provides a lovely balance between sweet and savory. If you prefer a more traditional, purely savory Southern-style cornbread, feel free to reduce the sugar to 1-2 tablespoons or even omit it entirely. For a sweeter, almost dessert-like cornbread, you can increase it up to ½ cup.
• Know Your Oven’s Quirks: Oven temperatures can vary significantly. It’s always a good idea to monitor your cornbread during the last few minutes of baking. If the top appears to be browning too quickly, you can loosely tent it with aluminum foil to prevent burning while the interior finishes cooking.
• Serve It Warm: Cornbread is undoubtedly at its best when enjoyed warm, ideally straight from the oven. The warmth brings out its full, robust flavor and ensures the texture remains at its tender peak. Reheating slices gently in the microwave or a warm oven can also restore some of this freshness.
• Don’t Be Afraid of Fat: While the recipe specifies vegetable oil, traditionalists often use bacon grease for an unparalleled depth of flavor and even crisper crust. Melted butter also works wonderfully, adding a rich, nutty note.

Substitutions & Exciting Variations

This easy cornbread recipe is wonderfully adaptable, allowing you to customize it to your taste preferences, dietary needs, or simply what ingredients you happen to have on hand. Don’t hesitate to experiment with these delicious substitutions and variations to make it truly your own:

• Alternative Corn Options: While canned corn offers fantastic convenience, you have other choices. One cup of thawed and well-drained frozen corn kernels can be substituted directly for the canned corn. If you prefer fresh corn, simply cut the kernels off one medium-sized ear of corn, which will typically yield about a cup. Ensure any fresh or frozen corn is thoroughly drained to prevent excess moisture in the batter.
• Make Hoecakes (Johnny Cakes): Transform your cornbread batter into delightful individual pancakes! Hoecakes, also famously known as Johnny cakes, are a traditional Southern treat – savory pancakes made with cornmeal. To make them, heat a well-greased skillet or griddle on the stovetop over medium heat. Pour about ⅓ cup of this cornbread batter per hoecake, cooking them just as you would regular pancakes. Cook until bubbles appear on the surface and the edges look set, then carefully flip and cook the other side until golden brown and cooked through. Serve these warm with butter and syrup for a unique breakfast, or as a savory side with dinner.
• Create Cornbread Muffins or Sticks: For convenient individual portions, this versatile batter is perfect for making muffins or corn sticks. Use a cast iron muffin pan or a specialized corn stick pan. For extra crispiness, preheat the pan with a small amount of oil in each cavity, just as you would the skillet. Fill the cavities approximately two-thirds full and bake for a slightly shorter time, typically around 15-20 minutes at 425°F (220°C), or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
• Tangy Buttermilk Cornbread: For a tangier flavor and an even more tender crumb, substitute the regular milk with buttermilk. If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it up to the 1-cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using it in the recipe.
• Sweet vs. Savory Profiles: As mentioned in our tips, the amount of sugar is easily adjustable. For a truly savory cornbread that pairs perfectly with hearty stews, you can reduce the sugar to just 1 or 2 tablespoons, or omit it entirely. If you enjoy a sweeter, almost cake-like cornbread that could even pass for a simple dessert, increase the sugar up to ½ cup.

Exciting Cornbread Add-ins to Try

Elevate your classic cornbread to new flavor heights by incorporating these delicious add-ins. They’re fantastic ways to customize your loaf and introduce exciting new dimensions of taste and texture, turning a simple side dish into a culinary adventure:

• Jalapeño and Cheddar: For a zesty, cheesy kick, stir in about ½ cup of finely chopped jalapeños (fresh or pickled, deseeded for less heat) and 1 cup of grated sharp cheddar cheese into the batter. This combination creates a fantastic “Mexican cornbread” that’s wonderfully spicy and savory, perfect for pairing with chili, tacos, or any Tex-Mex meal. You can also use other cheeses like Monterey Jack or a Mexican blend.
• Diced Green Chilies: If you prefer a milder pepper flavor than jalapeños, a small can (about 4 ounces) of drained diced green chilies (mild or hot, depending on your heat preference) can be stirred into the batter. They add a subtle earthy flavor and a pleasant warmth without being overly spicy, making them a great complement to the corn.
• Chopped Green Onions: For a fresh, mild oniony flavor and a pop of color, add 2-3 finely chopped green onions (scallions) to your cornbread batter. They contribute a delicate onion essence that brightens the overall taste.
• Crispy Bacon Bits: For a smoky, savory, and undeniably irresistible treat, fold in ½ cup of cooked and crumbled bacon bits (or even crispy pancetta) into the batter. The bacon fat renders into the cornbread, adding a depth of flavor that’s hard to resist and makes it incredibly moist.
• Creamed Corn for Extra Moisture: For an even moister and richer cornbread with a slightly different, softer texture, consider adding ½ cup of creamed corn (either in addition to some of the drained kernels or as a partial replacement). This makes for an incredibly tender cornbread.
• Spice it Up with Herbs & Spices: A pinch of cayenne pepper can add a subtle heat throughout the cornbread. A dash of smoked paprika will impart a lovely smoky aroma and color. For an aromatic touch, a teaspoon of garlic powder or onion powder can be mixed in. Fresh herbs like finely chopped chives or cilantro can also be excellent additions, especially if serving with a specific cuisine.
• Cheese Varieties: Beyond cheddar, explore other cheeses! Crumbled feta cheese can add a salty tang, while a blend of Parmesan and Gruyere offers a more sophisticated, nutty flavor.

Cast Iron Care and Cornbread Storage

Using a cast iron skillet is highly recommended for baking cornbread due to its superior heat retention, even heat distribution, and its ability to create that beautifully crisp crust. Proper care of your cast iron will ensure it lasts a lifetime and continues to perform exceptionally well, becoming a cherished heirloom in your kitchen.

Point of interest: If you have the good fortune to encounter older, well-seasoned cast iron pans, you might notice their remarkably smoother finish compared to pans produced more recently. While both types are excellent for cooking and produce delicious results, the older pans were typically sold unseasoned, requiring the cook to gradually build up the seasoning at home over time. The slightly pebbly texture often found on newer cast iron pans is a result of changes in the manufacturing process, specifically to allow for pre-seasoning before they hit the shelves, offering immediate usability. Regardless of finish, a well-cared-for cast iron pan is a joy to cook with.

This Preseasoned 9″ Cast Iron Skillet is an ideal tool for achieving the perfect cornbread results every time, ensuring excellent heat distribution and a wonderful crust.

Cleaning Your Cast Iron Skillet

Contrary to a long-held and widely believed misconception, it is perfectly fine to wash cast iron pans with soap! This myth has been debunked many times. A properly seasoned pan boasts a durable, non-stick layer of polymerized oil, which is a hard surface chemically bonded to the iron. This polymerized layer is not simply loose grease that can be stripped away by surfactants (the cleaning agents in dish soap). This is also precisely why you can safely use metal utensils in your cast iron pans without fear of scraping off the seasoning – the seasoning is a tough, baked-on coating, not a delicate film.

To clean your cast iron skillet after use, simply use a stiff brush or a non-abrasive sponge with a little dish soap and warm water. Scrub away any food residue. For particularly stubborn stuck-on bits, a dedicated cast iron scraper or a sprinkle of coarse salt can be helpful as a gentle abrasive. Rinse thoroughly under warm running water.

Drying and Re-seasoning Your Skillet

Despite the durability of seasoning, cast iron is still, at its core, iron, and as such, it is susceptible to rust if left wet. Therefore, a crucial best practice is to avoid soaking your cast iron pan in water for extended periods. Immediately after washing, thoroughly dry your skillet. You can hand-dry it with a towel, then, for extra measure, place it on the stovetop over low heat for a few minutes to ensure all residual moisture has completely evaporated. Once completely dry, apply a very thin layer of cooking oil (such as vegetable oil, grapeseed oil, or flaxseed oil) to the entire surface of the pan, inside and out, using a paper towel. Wipe off any excess oil until the pan looks dry but feels slick. This simple, quick step helps maintain the seasoning, protects the pan from rust, and builds up a better non-stick surface over time. Dishwashers are never recommended for cast iron, as the harsh detergents and prolonged exposure to water can strip seasoning and promote rust.

Storing Cornbread for Optimal Freshness

To keep your delicious cornbread fresh and enjoyable for as long as possible, follow these practical storage guidelines:

• Room Temperature: Freshly baked cornbread can be stored at room temperature in an airtight container for up to three days. It’s important to ensure the cornbread is completely cooled before storing to prevent condensation from forming inside the container, which can lead to sogginess. The exact duration may vary slightly depending on the heat and humidity levels in your kitchen environment.
• Refrigeration: If you live in a particularly hot or humid climate, or if you simply wish to extend its shelf life further, storing cornbread in the refrigerator is a good option. Wrap individual slices or the entire loaf tightly in plastic wrap or aluminum foil, then place it in an additional airtight container. Refrigerated cornbread will typically last for up to a week. Be aware that refrigeration can sometimes alter the texture slightly, making it a bit drier.
• Freezing for Longer Storage: For the longest storage solution, cornbread freezes beautifully. Once completely cooled, slice the cornbread into individual portions or wrap the whole loaf tightly. First, wrap it thoroughly in plastic wrap, ensuring no air exposure, then add an additional layer of heavy-duty aluminum foil. Place the well-packaged cornbread in a freezer-safe bag or container to protect it from freezer burn. It can be stored in the freezer for up to three months. To enjoy, thaw at room temperature for a few hours, or gently reheat individual portions in the oven (covered with foil) or microwave until warm and soft.

Recipe

Easy Cornbread with Canned Corn

4.40 from 33 votes

Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Bread

Cuisine American, Southern

Servings 8 slices

Calories 286

Equipment

• 9″ Cast Iron Skillet

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1½ tablespoons vegetable oil, to coat pan
• 1½ tablespoons vegetable oil, for batter
• 1 cup milk
• 1 large egg
• 15.25 ounces canned corn, drained

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Instructions

• Preheat oven to 425°F.
• Put 1½ tablespoons vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
• While oil is heating in skillet, mix 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1½ tablespoons vegetable oil, 1 cup milk, 1 large egg, and 15.25 ounces canned corn (drained) in a bowl.
• Remove preheated cast iron skillet from oven carefully.
• Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).

Notes

One cup of thawed and drained frozen corn may be substituted for the canned corn.

Nutrition per serving

Serving: 1 sliceCalories: 286 calCarbohydrates: 42 gProtein: 6 gFat: 10 gSodium: 402 mgFiber: 2 gSugar: 8 gNet Carbohydrates: 40 g

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