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Nothing is better than homemade cornbread warm from the oven.
This easy cornbread recipe combines eggs, buttermilk, and butter along with flour and cornmeal to bake up the lightest, most delicious cornbread.
This Homemade Cornbread Is a Must-Make Recipe Because…
- It’s simply perfect.
- This cornbread recipe has a golden brown crust and tender crumb.
- It’s perfect next to almost any main dish (especially chili and ham and beans).
- This cornbread has just the right amount of sweetness without being too sweet.
- This easy homemade cornbread recipe produces tender and fragrant results.
Cornbread Ingredients
- Flour: This recipe uses all-purpose flour.
- Cornmeal: Yellow cornmeal gives cornbread its distinctive color and structure and adds both texture and flavor.
- Sugar: I prefer cornbread that isn’t too sweet so I use just a bit of white sugar in this recipe.
- Buttermilk: Buttermilk gives this bread a tender crumb and helps it to rise. Replace buttermilk with a cup of milk and 1 tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using.
- Butter: Real, full-fat butter delivers the best results and creates a crispy, golden-brown exterior.
Variations: Cornbread can be flavored with seasonings in Step 2 to match the meal! I love a zesty Cajun flavor that matches perfectly with a shrimp boil or go Tex-Mex with an adobo blend and serve with taco soup.
How to Make Cornbread
- Whisk the dry ingredients in a bowl and the wet ingredients in a separate bowl (recipe below).
- Gently combine the wet into the dry ingredients until just moistened.
- Pour the batter into a prepared pan and bake until a wooden pick comes out clean.
Serving Suggestions
Cornbread is the perfect accompaniment to chili and makes a flavorful and rustic cornbread stuffing that’s holiday-perfect. Drench the cornbread in honey butter or use it to soak up your favorite stews or soup.
Storing Cornbread
- Keep leftover cornbread in a sealed container in the refrigerator for up to 4 days.
- Freeze squares on a baking sheet and transfer them to a zippered bag once frozen. They will thaw at room temperature in about 30 minutes.
- Reheat cornbread by wrapping it in foil and placing it in the oven for about 15 minutes at 350°F.
More Savory Quick Breads
Did you enjoy this homemade Cornbread recipe? Leave us a rating and a comment below!
Homemade Cornbread Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk or soured milk, see notes
- ⅓ cup butter melted
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a medium bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the mixture into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center 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.
As a Southerner… I would never put sugar in a cornbread recipe.
Love this recipe. It is every easy to follow. My husband loves it! Thank you, Holly!
Made this to serve with the best rips recipe. Very quick to mix up. I only need to bake for 30 minutes. Very tasty. Just a note that this is not a sweet bread. Perfect for savoury dishes. Thank you.
Wanting to try this with my chili this weekend. Has anyone had luck swapping the sugar with honey? If so, what ratio did you use?
Rather than trying to adjust this recipe (which is excellent as is!), look for a different one that already uses honey. Replacing honey for sugar in baking will effect your results so I suggest googling for explanations. Honey is way sweeter by volume (depending on what kind of honey) and a bit acidic. For the best outcome you’d need to adjust the amount of liquid, leavening, oven temperature and timing.
Probably 30 years ago, I tried to make corn bread from scratch. It was awful compared to the little boxes of Jiffy corn bread mix—so I never attempted it again…until today. I was pleasantly surprised! I think this cornbread recipe could easily be called “Copycat Jiffy Corn Bread” because it’s really, really good! Thank you for sharing a great recipe, Holly!
Thank you so much Lisa, I’m happy to hear you loved it!
I make a lot of cornbread and try different recipes all the time. While all the ingredients are pretty similar, they are not exactly the same. I really like this recipe. It uses double the amount of eggs of most recipes, more baking powder and no baking soda. This must be the reason. I find it very light and not overly sweet.
Thank you for this cornbread recipe. Have not tried it yet. In the past, I used Quaker Yellow Corn Meal. Was a perfect recipe also. But, at sometime, the company ( I think) changed something regarding their meal. It’s not the same! What brand of yellow corn meal do you use? Thank you fora reply.
Sandra M.
Hi Sandra, you should be able to use any brand of cornmeal in this recipe with the same results each time!
I also used Quaker Corn Meal for decades and thought their cornbread recipe was the best. I agree that their cornmeal has changed, and not for the better. I stopped using it several years ago. I order yellow cornmeal from War Eagle Mill in Rogers, AR. They have many wonderful products that they mill themselves.