Cornbread With Fresh or Frozen Sweet Corn

Cornbread Recipe
The Spruce
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 9 servings
Nutritional Guidelines (per serving)
248 Calories
11g Fat
33g Carbs
5g Protein
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Nutrition Facts
Servings: 9 servings
Amount per serving
Calories 248
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 69mg 23%
Sodium 489mg 21%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Protein 5g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the easiest ways to jazz up a basic cornbread is by adding sweet corn—whether it's canned, frozen or cut straight off the cob.

Fresh corn is best if it's in season, but frozen is nearly as good. Just let the corn thaw and then drain thoroughly. Canned corn also works in a pinch—again, drain it thoroughly before mixing it into the batter.


Click Play to See This Cornbread Recipe Come Together


  • 1 cup all-purpose flour (sifted)
  • 1 cup yellow cornmeal
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs (beaten)
  • 1 cup half and half
  • 1/4 cup butter (or shortening, melted), plus extra for greasing the dish
  • 1/2 cup sugar (optional if you prefer unsweetened cornbread)
  • 1 cup sweet corn (fresh, thawed, or canned; drained well)

Steps to Make It

  1. Gather the ingredients.

    Cornbread Recipe ingredients
    The Spruce 
  2. Preheat oven to 400 F. Thoroughly grease a 9x9 baking dish.

    A buttered loaf dish.
    The Spruce 
  3. Sift together the flour, cornmeal, baking powder, and salt.

    A bowl with corn meal.
     The Spruce
  4. Combine the half and half, eggs, butter (or shortening) and sugar.

    Whisk butter and eggs.
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  5. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.

    Mix corn into the batter.
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  6. Pour the batter into your prepared pan and bake the cornbread immediately.

    Pour corn bread batter into loaf pan.
     The Spruce
  7. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.

    Cornbread Recipe
     The Spruce
  8. Serve and enjoy.


  • You can mix up the dry ingredients and the liquid ingredients and hold them separately for a few hours. But once you've combined the dry with the wet it's best to pan and bake as soon as possible.
  • When greasing your baking pan, don't do it too early, or the shortening can melt and pool at the bottom of the pan. Moreover, you don't need to flour your baking pan: butter, shortening or plain cooking spray is sufficient.

Recipe Variations

  • To add a bit of zest to your cornbread, stir in 1 or 2 finely diced fresh green chiles (such as Anaheim or poblano) or about 1/4 cup of canned diced green chiles.
  • You can also use malted bacon fat in place of some or all of the butter. But make sure you're starting with pure white bacon fat, not the brown or black burnt residue from your bacon skillet. For that matter, crumbled bacon would also be a welcome addition to this recipe.
  • If you want to make muffins instead of a square cornbread, they'll cook more quickly, so start checking them after 18 minutes or so. When the edges pull away and a toothpick comes out dry, they're done.