Cornbread
Cornbread is one of those classic comfort foods that never fails to bring warmth to the table. Soft, moist, and full of flavor, it pairs perfectly with chicken, meat, or even on its own. I’ve been making this recipe for years and it’s always a hit with my family—soft, slightly sweet, and packed with a deliciously rich texture. Adding a bit of cheese inside gives it an extra layer of flavor, but it’s just as amazing without it. Whether you’re serving it at a family dinner or just want a cozy side for the week, this cornbread is sure to become a favorite.
Servings 8 People
Ingredients
- 3 eggs
- ½ cup sugar
- ½ cup melted butter
- 1 can cream-style corn 14 oz / 398 ml
- ¾ cup warm water
- 1 tsp salt
- 1 tbsp baking powder
- 2 cups all purpose flour
- 1 cup shredded mozzarella cheese optional, but highly recommended
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the melted butter, cream-style corn, and warm water. Mix until smooth.
- Stir in the baking powder, salt, and flour. Fold gently until just combined—don’t overmix.
- Add the shredded cheese (if using) and mix lightly.
- Brush a baking dish with oil or butter, then pour in the batter.
- Bake for 40–45 minutes. Check at 40 minutes by inserting a toothpick into the center; it should come out clean.
- Remove from the oven and enjoy warm—perfect on its own or alongside your favorite meat or chicken dishes!
Notes
- Egg adjustment: If you only have 2 eggs instead of 3, the cornbread will still turn out well—slightly less rich, but you can add a tablespoon of yogurt or milk to maintain moisture.
- Cheese is optional: Adding cheese gives a savory, melty twist, but it can be omitted if you prefer classic cornbread.
- Corn choice: Use cream-style corn, canned corn, or frozen corn. For best texture, blend half of the corn for creaminess and leave the rest as whole pieces for bite.
- Mix gently: Overmixing the batter can make the cornbread dense, so fold ingredients just until combined.
- Pan preparation: Always brush your baking dish or muffin tins with butter or oil to prevent sticking.
- Serving: Cornbread is best served warm, but leftovers can be reheated in the oven or microwave.
- Storage: Wrap or store in an airtight container at room temperature (up to 2 days), in the fridge (up to 5 days), or in the freezer (up to 2 months).
- Baking times vary: Mini muffins bake faster (18–22 min), loaf or large muffins take 40–45 min, and skillet cornbread at a higher temperature (400°F) will give a crisp crust in 25–30 min.
- Optional add-ins: Try adding jalapeños, honey for extra flavor