The Best Cornbread Recipe

The best cornbread recipe that is sweet, fluffy, and perfect every time – a recipe that I’ve had for years using no special ingredients.

The other day on Instagram a fellow blogger friend asked if anyone had a good cornbread recipe and I replied quickly that I had the BEST cornbread recipe. She asked me for a link to the recipe and I laughed because I didn’t have one to give her. I have been making this recipes for year – years! And I haven’t shared it with you. I’m here to remedy that problem and share with you the cornbread recipe that I make over and over again and that turns out great, every single time.

What I love about this recipe is that it doesn’t have any special ingredients. You don’t need to have buttermilk on hand or creamed corn and you can make it in whatever pan you have. You can make it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan.

I have made this recipe no less than 1,000 times, and I love it. It’s sweet but not too sweet, soft without being cakey, and crumbly without being a mess. Just an all around tried-and-true cornbread recipe that you are going to print off, make a million times, and pass it down to your grandchildren one day.

Last plug for this recipe – it only takes 5 minutes to stir together and another 20 minutes to bake. That means in less than a half hour you can have a hot bread side dish on the table. It’s so quick and easy! I love to have cornbread ready when I make things like soups and chilis. It rounds out the meal and it’s a good option for kids who don’t love what you made (tell me I’m not the only one who has a kid who doesn’t love chili as much as you do!?).

Tips and Tricks to Making the Best Cornbread Recipe

• You can make it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
• Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
• This recipe is great with a drizzle of honey, butter, honey butter, or just as it is. I like to serve it with lentil chili, vegetarian chili (made in the Instant Pot!), or next to simple baked chicken legs with some roasted veggies or a salad on the side. It goes well with lots of things.
• How fun is it cooked in the cast iron pan? I just grease it and cook it in cast iron like you would any other pan. I think you need one.
• I have made this recipe gluten free by simple swapping out the all purpose flour for a gluten free baking blend and it worked perfectly.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

The Best Cornbread Recipe

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★★★★★

4.9 from 35 reviews

• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 minutes
• Yield: Serves 8-10 1x

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Description

The best cornbread recipe that is sweet, fluffy, and perfect every time – a recipe that I’ve had for years, using no special ingredients.

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Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk

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Instructions

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

Notes

• You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
• Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.

• Category: Baking
• Method: Oven
• Cuisine: American

Keywords: best cornbread recipe, easy cornbread recipe, skillet cornbread, thanksgiving side dish, sweet cornbread

Seriously, your next bowl of chili needs this cornbread recipe.  Your family will cheer your name.

If you love this easy cornbread recipe, you might also like these:

• Pumpkin Cornbread Muffins
• Cornbread Waffles with Chili: 15 Minute Dinner
• Whole Grain Cornbread
• Easy Turkey Pumpkin Chili
• Instant Pot Vegetarian Chili

Enjoy from my kitchen to yours, Friends; it’s a good one.