Homemade Cornbread is tender and fluffy with just a hint of sweetness and it’s easy to make from scratch.
It’s the perfect bread to serve alongside your favorite hearty soups, stews, and chilis! Light, tender and moist, this recipe is perfect for dipping, dunking, or slathering with butter. Making cornbread from scratch is so easy I know you’re going to love it!
How to Make Cornbread
As much as I love a good Cheddar Cornbread, there are few things like a simple classic to dip into a bowl of Crock Pot Chili!
- Whisk dry ingredients in a bowl. Mix wet ingredients in a separate bowl.
- Combine the two just until moistened.
- Bake until fluffy.
BAKING TIP: This recipe uses buttermilk for a rich flavor as well as to get a great rise. No buttermilk? No problem!
Make your own buttermilk substitute by placing 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill with milk and let sit 5 minutes.
This cornbread recipe make a super moist and tender cornbread with just a hint of sweetness. I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted).
Like most quick bread recipes (such as Banana Bread) be sure to mix the batter just until moistened. Overmixing can cause a dry, tough cornbread.
What Goes with Cornbread?
Of course we serve cornbread with soups and stews and our favorite chili recipe. It’s great with beans, greens, or even to replace some of the bread in our favorite Stuffing Recipe.
Cornbread is great topped with plain butter (or honey butter) but you can also top it with jam or jellies!
How to Store Cornbread
Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).
To Freeze
You can definitely freeze cornbread. Simply cut it into squares and place in a sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Thaw by letting it sit at room temperature for about 30 minutes.
If you’d like to reheat it, wrap in in foil and reheat in the oven for about 15 minutes at 350°F.
More Corn Recipes You’ll Love
- Corn Casserole – Holiday favorite!
- Homemade Creamed Corn
- Slow Cooker Corn Chowder – Easy!
- Frito Corn Salad
- Mexican Corn Dip – Great appetizer!
- Ham and Corn Chowder – Comfort food!
- Cornbread Casserole
Homemade Cornbread Recipe
Equipment
Ingredients
- 1 cup flour
- 1 cup cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ⅓ cup butter melted
Instructions
- Preheat oven to 350°F.
- Whisk together flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl, whisk together egg, buttermilk and melted butter.
- Combine the wet and dry ingredients just until mixed.
- Spread into a greased 8x8 pan and bake 30-35 minutes or until a toothpick comes out clean.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish
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Recipe adapted from Chile Cheddar Cornbread.
This recipe for cornbread was super. Will never use the box mix again. Followed recipe as written
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I followed everything to a T but it came out dry and bland. Any idea what could have happened? Thanks
Oh no, that is disappointing. I can’t say for sure what happened but did you use this method for measuring the flour? We use an 8×8 pan, if you used the same maybe check it a little earlier next time as your oven could run a little hotter. Hope that helps.
Perfect recipe! Turns out delicious every time..not too sweet either. This is my ‘go to’ cornbread recipe!
Seems delicious but the one I made had cream of corn and green onions. It was soooo good but I can’t find recipe. :(
Hi Kate, that does sound very delicious! I hope you are able to find it.
Can’t wait to make this!!
Why are there no measurements with the recipe ?
Hi Carol, if you scroll to the bottom of the page or use the jump to recipe button at the top you will find the full recipe with measurements and instructions.
EXCELLENT recipe! Perfect texture and taste. I followed the directions to a tee and it’s hands down the BEST cornbread I’ve ever made!
It was delicious, but after 40 min. the center was still not fully cooked and and hadn’t begun to brown. My oven runs hot, so this was surprising. I will use this again because the edges were delicious.
Thanks a million Holly,great cornbread even a man can make OMG it’s the best.
You’re welcome Sam! So glad you love this cornbread recipe!
I give it a four star because it didn’t say to put honey and butter on top of the corn bread. But it’s really good! I’m going to keep this recipe
Can you use creamed corn in the cornbread recipe?
We haven’t tried adding creamed corn to this recipe Angel. But you could try the Corn Casserole or Corn Pudding, both of which have creamed corn. Enjoy!
I printed this recipe. I used to use cornbread mix. Easy. I want to use blue corn meal that is readily available in New Mexico, organic. I like atole` and tsaquehue` and blue corn blueberry pinon pancakes (YUM!) all made using blue corn meal. I will bookmark this site and let you know how it goes…thank you for letting me print this recipe!
That sounds great Rick! You’re welcome.
This corn bread is a little too bland for my taste, but with a little butter it should be fine.