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.
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!
You can find our morning glory muffins here.
I love your recipes
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.
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.
Do you have a recipe for Jiffy Mix cornbread Pancakes?
I don’t have cornbread pancakes but it does sound delicious!
Yum
Great recipe.
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.
I followed the recipe to a T and it was WONDERFUL!!!
So glad you loved this recipe Rebecca!
Great recipe
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.
Best cornbread recipe I’ve tried. Wonderful in a cast iron skillet! Thank you.
Thank you for this comment! I was wondering if i could use my skillet instead!
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.
the flavor was good but the texture was grainy. Would not make them again
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.
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.
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.
What could be used as a substitute for eggs in this recipe?
I have only tried it as written so I can’t say for sure. Here are some common egg substitutions however, I can’t say for sure how they would work as I haven’t tried them in this recipe.
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.
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.
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!
Yes! Yes! Yes! This is another great recipe … thanks!
So glad you loved it Shannon! :)