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.
So many variables can change how your batch comes out. If it’s crumbly but moist initially, it will hold together after a while as the cornmeal absorbs more moisture. Although the recipe doesn’t specify, use salted butter and regular table salt. Ovens work differently, as do pan choices, so trust the toothpick test instead of the timer, no matter how long it takes. Position the pan in the center of the oven. Check progress & start testing early!
Thank you for sharing your tips, Lynn!
I continually try new recipes and as far as cornbread, consider this one of the best yet. Don’t care for a touch of sweet? Leave out the sugar and it’s still incredible. A very rich, buttery flavor makes this one a favorite.
a great go to recipe when you are making soups stews, or chili’s. it’s moist tasty and great to eat all on it’s own. I reduced the salt for our own personal taste
To much salt as a family that threw out the salt shakers long ago try skipping the salt altogether salt belongs on the road melting ice. You’ll be happy at how all food tastes without it after awhile.
You can certainly leave the salt out if you prefer!
Love all of these recipes! Haven’t tried but a few but I will try more! Yummy!
Thank you Lorraine! So glad to hear!
I use a cast iron skillet and put the grease in the pan and put it in the oven while a mix the ingredients together. I love the crunchy edge on the cornbread.
What if you want to use Self-Rising Yellow Cornmeal instead? What should I omit from this recipe?
We have only made the recipe as written so I can’t say for sure Stephanie. I’m not sure if it’s advisable to omit the leavening agent unless you know the ratio is the same as the recipe.
This recipe for cornbread was super. Will never use the box mix again. Followed recipe as written
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I followed everything to a T but it came out dry and bland. Any idea what could have happened? Thanks
Oh no, that is disappointing. I can’t say for sure what happened but did you use this method for measuring the flour? We use an 8×8 pan, if you used the same maybe check it a little earlier next time as your oven could run a little hotter. Hope that helps.
Perfect recipe! Turns out delicious every time..not too sweet either. This is my ‘go to’ cornbread recipe!
Seems delicious but the one I made had cream of corn and green onions. It was soooo good but I can’t find recipe. :(
Hi Kate, that does sound very delicious! I hope you are able to find it.
Can’t wait to make this!!
Why are there no measurements with the recipe ?
Hi Carol, if you scroll to the bottom of the page or use the jump to recipe button at the top you will find the full recipe with measurements and instructions.
EXCELLENT recipe! Perfect texture and taste. I followed the directions to a tee and it’s hands down the BEST cornbread I’ve ever made!
It was delicious, but after 40 min. the center was still not fully cooked and and hadn’t begun to brown. My oven runs hot, so this was surprising. I will use this again because the edges were delicious.
If you take tinfoil before you put it in the oven, lay it so that there is about 1″ over top of the batter around the edges of the pan Don’t let it touch batter though. prevents the sides from cooking earlier than the middle. half way thru, take the tinfoil off and the edges will cook
Thanks a million Holly,great cornbread even a man can make OMG it’s the best.
You’re welcome Sam! So glad you love this cornbread recipe!
I give it a four star because it didn’t say to put honey and butter on top of the corn bread. But it’s really good! I’m going to keep this recipe
Can you use creamed corn in the cornbread recipe?
We haven’t tried adding creamed corn to this recipe Angel. But you could try the Corn Casserole or Corn Pudding, both of which have creamed corn. Enjoy!
I printed this recipe. I used to use cornbread mix. Easy. I want to use blue corn meal that is readily available in New Mexico, organic. I like atole` and tsaquehue` and blue corn blueberry pinon pancakes (YUM!) all made using blue corn meal. I will bookmark this site and let you know how it goes…thank you for letting me print this recipe!
That sounds great Rick! You’re welcome.
This corn bread is a little too bland for my taste, but with a little butter it should be fine.