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!

Homemade Cornbread with square of butter

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!

  1. Whisk dry ingredients in a bowl. Mix wet ingredients in a separate bowl.
  2. Combine the two just until moistened.
  3. 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.

Pile of Homemade Cornbread in a basket

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!

pile of Homemade Cornbread

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

Pile of Homemade Cornbread in a basket
4.78 from 67 votes↑ Click stars to rate now!
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Homemade Cornbread Recipe

This simple cornbread recipe is light, fluffy, and delicious!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 9 servings


  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • cup butter melted


  • 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.


Optional: Add 1 cup corn kernels to the batter before baking.
4.78 from 67 votes

Nutrition Information

Calories: 232 | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Calcium: 117mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish
Cuisine American

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Recipe adapted from Chile Cheddar Cornbread.

Cornbread with melted butter and a title


Cornbread with a title
Cornbread cut in half with melted butter and a title
Cornbread before and after melting butter on top with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. HI! Do you have a recipe for “Glorious Morning Muffins” I have been trying to find how to make them for years. I am going to try making your CORNBREAD. sounds yummy!

  2. It certainly was easy but not worth this minimal effort. I followed the recipe exactly and got a moist but tasteless result. I used Goya cornmeal, with which I’ve had good results before.

    The cornbread was neither sweet nor corn-flavored, and I think it could also have used more salt.

    Next time I might try mixing in some coarse cornmeal, upping the salt and adding in some frozen corn. Or maybe just another recipe.2 stars

    1. Sorry to hear that you didn’t enjoy this cornbread as much as we do David. It’s been a big hit at home and with readers. Thank you for trying the recipe.

  3. I’m going to put a southern spin on this recipe the next time we have chili! will melt bacon grease in my cast iron skillet, and also add it in place of the butter, like my Grandma used to do.

  4. Thanks for sharing this amazing cornbread recipe and i found this recipe really easy to make and very delicious in taste. I love this recipe. 5 stars

  5. This was an interesting cornbread. Followed the recipe to a T and it was “meh.” It was dense yet fluffy, moist yet crumbly, and it was absolutely tasteless. I wouldn’t make this again.3 stars

  6. Made exactly according to the recipe and love it! Not too sweet at all. Well balanced. Moist and delicious. Perfect with beans for a hearty fall meal.5 stars

  7. Excellent recipe cornbread very tasty and light.

    I didn’t use as much sugar.

    The only problem I have it was really crumbly not sure what I will do next time to make it more moist but very very good I will make it again.

  8. Tripled and baked for 35 minutes in my #14 cast iron skillet. Came out beautifully, but tasteless. Not sure how to fix the lack of flavor. But it really was lovely.3 stars

  9. I noticed this recipe calls for Buttermilk? If you have Buttermilk Corn Meal, can you just use Milk with this recipe? I am going to do it for my Labor Day Cookout with my family.

    1. Hi Stephen, we have only made this recipe as listed but other readers have use buttermilk substitutes with great results so I think it should work fine.

  10. We really enjoyed this! I followed instructions to make my own “buttermilk”. I used 1 C of evaporated milk and 1 tbsp of vinegar. I also added 1 C of fresh Maryland Eastern Shore sweet corn kernels. Heated the 8” cast iron skillet with 1 tbsp butter in oven then poured in the batter. Excellent! We served it with a Cuban Imperial Rice casserole and enjoyed a fantastic meal! Thank you!5 stars