by Holly
This easy Homemade Cornbread Recipe is the perfect bread to serve alongside Ham and Bean Soup, a classic chicken noodle soup or even chicken stew!
Light, tender and moist, this cornbread recipe has just a hint of sweetness making it 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! To make cornbread, you’re just going to need a few ingredients you most likely have on hand already! If by chance you don’t have buttermilk, you can use a buttermilk substitute. Everyone has a preference as to how they like it, some like it sweet, some cakey, some with corn kernels and some without.
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) you’ll want to ensure you mix the dry ingredients in one bowl and the wet in another. When you combine the two, mix just until moistened. Overmixing can cause a dry, tough cornbread. Also ensure you don’t overcook the bread. Check it at the lower end of the cook time.
What Goes with Cornbread?
Of course we serve cornbread with soups and stews, it’s great with Butternut Squash Chili but we also love to serve it with Oven Barbecue Ribs, Crock Pot Baked Beans or even replace some of the bread in our favorite Easy Stuffing Recipe.
Cornbread is great topped with plain butter (or even 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).
Can you Freeze Cornbread?
Yes, you can definitely freeze cornbread. We simply cut it into squares and place in a well sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so.
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!
Easy Cornbread Recipe
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup butter melted
- 1 cup buttermilk
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Instructions
- Preheat oven to 350 degrees.
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.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe adapted from Chile Cheddar Cornbread.
Do you have to use buttermilk in your cornbread recipe? Can just use almond milk instead?
Hi John, we have only made this recipe as listed but other readers have use dairy-free milk substitutes with great results so I think it should work fine.
I just tripled this recipe. Will let you all know how it turned out.
I followed the recipe with the exception of the pan; I put it in an iron skillet and cooked it for 30 to 32 minutes. My bread came out with a good taste and texture, although it won’t hold together! What do I need to adjust? I live in South Arkansas; do I need to adjust the time?
Hi Jodi, overmixing can cause a dry, tough cornbread. This can also be caused by overcooking the bread. With a cast-iron pan I would check it frequently towards the end of the cooking time to ensure it doesn’t over cook.
This is the best cornbread I have ever had! It was quick and easy to make too. It calls for a cup of buttermilk, but I put a half cup of lactose free milk. It still came out nice and moist! I’m definitely going to make this again!
I am so glad you were able to make the recipe work with what you had and that you enjoyed it Asma!
Great recipe
Thanks Dawn!
This cornbread is the one I have been looking for, easy, moist, delicious. Just the right amount of sugar.
Thanks so much!
Glad we could help Beverley! Enjoy!
I made this today using GF flour and baked it in a case iron pan. Turned out perfect.
That is awesome Jill, thanks for sharing!
Have you ever doubled this recipe? Was thinking of trying it in a 9×13, or my 12″ cast iron skillet.
Hi Tai, we have not tried doubling this recipe. If you do, please let us know how it turns out!
I tripled the recipe, as I wanted to use it for the base for my dressing/stuffing. Worked beautifully. I did not use sugar and only used regular milk. Again, it turned out perfectly.
Could i use a non dairy milk?
Hi Devan, we have only made this recipe as listed. If you try it, please let us know how it turns out!
I made it for a party full of GF/DF friends. I used oil instead of butter, King Arthur measure for measure GF flour, and used full fat canned coconut milk with a splash of ACV to replace the buttermilk. Everyone raved about it.
I do not like sweet cornbread with my Pinto beans. Can I leave the sugar out of this recipe and it still taste okay? Thanks for your advice!!!
Cynthia, While I have only made this recipe as written, as a general rule of thumb, you can usually reduce the amount of sugar by about 1/3 without throwing off the wet/dry ratio. I hope this helps!
Some of the best cornbread I’ve ever made and I’m from Texas. I have made my mother’s recipe (legendary in my family) as well as my mother’s best friend’s recipe who has won awards. This beat it hands down! Excellent!
Thanks so much Becca!
This recipe worked well with my chili. I am going to give it a rest for 5 minutes before I put it in the oven next time. It worked well baking in a cast iron 9” pan. Thanks!
Just took it out of the oven and it seems to be done. I’ll let it cool and check.
BTW, I used House Autry brand yellow plain corn meal. Their recipe on the bag is similar to yours, but calls for 20-25 minutes at 425°. I used a thermometer to check my oven, and it heats accurately. Just wondering if it might be better for me to bake it on 425°. Thoughts?
I hope it worked out ok for you Bobby, I’ve made this quite a few times and not had a problem with mine setting. You could most certainly try it at a higher temperature and see if that works better for you.
I followed everything to the ‘T’, but after 20 minutes at 350°, it was still mushy in the center. Five more minutes, and still unbaked completely. I’m on my next five minutes.
Recipe says to bake 30-35 min. Baked mine 30 and came out perfect.
Have you ever used half white & half whole-wheat flour?
I haven’t, let us know how it goes if you try it!
What kind of corn meal?
I use yellow cornmeal but white will work fine too.