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.
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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!
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.
Can you use self rising cornmeal and just leave the baking soda out??? IT already has baking soda in it.
We have only made the recipe as written, Mimi. I’m not sure if it’s advisable unless you know the ratio is the same as the recipe.
Wait.. the recipe says baking powder… was that an error? Mine is in the oven hopefully it’s supposed to be powder!
The recipe is correct as written Francine. Hope you enjoyed it!
hi holly ,i love your recipes .they are so easy and fun to make and they are very addicting. i sat at the computer for 4 hours looking at so many awesome recipes. thank you so much.
Can’t wait for you to try them Prema! You’ll have to let us know which ones are your favorite. :)
I’d like to say BOMB! So simple and I added maybe a half cup corn. My new cornbread recipe yaay. Thanks again .
So glad you love this recipe, Stephanie!
Hi Holly, this is the best corn bread ever. A ? for you, if I wanted to double it up in 9 x 13 pan, how long would I bake it for please.
Thank you so much.
Hi Ferryal, we have not tried doubling this recipe but I would bake it for 30-35 minutes inserting a toothpick into the center to check for doneness and increasing the cooking time as necessary.
Thank you
Fantastic corn bread. I am lactose intolerant, so made my own buttermilk. Adding 1 tablespoon of white vinegar to a one cup measuring cup and added enough lactaid 2% milk to make it 1 cup. Also, per suggestion added 1 cup of drained sweet canned corn. The results, absolutely the BEST CORN BREAD I’VE EVER HAD.
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 ⅓ 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.