The Best Homemade Cornbread Recipe

5 from 122 reviews

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can’t be beat.

If you’re wondering how to make cornbread, this simple recipe is what you’ve been looking for.  It makes buttery, perfect cornbread – every time. Plus, it only takes 25 minutes from start to finish!

Picture of homemade cornbread

Homemade Cornbread

This cornbread has been a staple for my family for years and years, but I realized a while back that I hadn’t created a post to share it with you! My family absolutely loves this cornbread and I’m sure your loved ones will too.

This cornbread is EASY. No buttermilk. Bake it in any pan. Ready in 25 minutes!

One of the reasons I love this cornbread recipe is that you don’t need anything fancy to make it. Many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan. By comparison, my recipe is one you can make any day, any time, with what you have on hand. You can use any kind of pan and don’t need any special ingredients. With just a few things you probably already have on hand you can make the best cornbread ever!

What Makes this the Best Cornbread?

Well for starters, it tastes DIVINE. It’s sweet but not over the top, soft but not cakey, and crumbly without being a plain mess. I can’t recommend it enough!

Plus, there’s a lot of room to play with the recipe. Use melted butter OR oil, use fine OR medium ground cornmeal, use all-purpose flour OR a white whole wheat flour. Don’t like a sweet cornbread? Feel free to reduce the sugar to as little as 1/4 cup. It’s perfect, the ingredients are simple, AND you can make it your own.

slice of cornbread with butter and honey on top with pan of cornbread behind it

Cornbread Ingredients:

  • All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread.
  • Yellow cornmeal: A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency.
  • Granulated sugar: This gives the bread a touch of sweetness it needs to balance out the corn and bread flavors.
  • Salt: Just a pinch to bring out the complexity of flavors.
  • Baking powder: To help the dough rise and expand as it bakes.
  • Butter: This is a must — it gives the bread a moist, flaky, rich flavor that is heavenly.
  • Egg: This binds everything together and helps the bread to rise.
  • Milk: For a rich, moist cornbread!

How to Make Cornbread

Okay, now let’s get to the subject of this post: how to make homemade cornbread! You may be surprised to discover that baking a perfect pan of cornbread only requires a few easy steps:

  1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F.
  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.

See! It’s that easy. I love a side that comes together in a snap and is on the table in about 30 minutes.

aerial view of a sliced pan of cornbread with one slice out on a plate next to the rest of the pan

Topping Ideas for Cornbread

Did you know that you can add fun toppings to cornbread that make it even more delicious to eat? Here are some of my favorite topping ideas for homemade cornbread:

  • A drizzle of honey
  • Butter
  • Honey butter
  • Jelly or jam
  • Ham and cheese
  • If you live someplace where you can get your hands on maple cream, that’s amazing on cornbread too!
  • Or just as it is

Serving Ideas for Cornbread

I like to serve cornbread with beans or chili. It goes well with lots of things. My favorite thing is crumbling the cornbread into my chili, mixing it in, then sprinkling cheddar cheese on top. So good!

slice of cornbread on plate with honey and butter on top

Homemade Cornbread FAQs

What kind of baking dish should I use?

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.

What is the best kind of cornmeal to use for cornbread?

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.

What is Cornmeal?

A lot of readers ask about cornmeal. What is cornmeal? What about polenta? It can be confusing. Cornmeal is dried and ground corn. It’s found in the baking aisle of grocery store. Cornmeal is just dried and then ground field corn and you can typically find it in a fine or medium grind. Both will work well for this recipes. Polenta and grits will also work in this recipe. Corn flour is more finely ground and can also be used.

What Can I Substitute for Vegetable Oil in Cornbread?

Another great thing about this particular tried-and-true cornbread recipe is you don’t NEED to use vegetable oil. You can use any mild oil you prefer, like peanut, or even melted butter!

Why is My Cornbread Crumbly?

Ugh, isn’t overly crumbly and dry cornbread just the worst? If you’re experiencing just a little bit of crumble, that’s normal. It shouldn’t be true quick bread consistency, but it also shouldn’t be totally dry and feel like wet sand. Using too much cornmeal is one way to dry it out, so don’t skip out on the equal portion of flour.

What Should I Serve With Cornbread?

A lot of people love to pair cornbread with chili… for the obvious reasons (it’s amazing). But I love cornbread with so many other meals, too! It’s great with all kinds of barbecue or grilled meats. Its subtle sweetness makes it a great accent for spicy and meaty foods.

What is the ideal cornbread texture?

This recipe is perfect because it makes a delectable texture: spongy, moist, and soft, and just crumbly enough to sprinkle crumbs over chili. It’s buttery and rich with just the right amount of sweetness.

Can I Make This Cornbread Gluten Free?

Yes! I have made this recipe gluten free by simple swapping out the all purpose flour for a gluten free baking blend (often labeled 1:1 gluten free baking blend) and it worked perfectly. This truly is the best cornbread recipe! It can be whatever you need it to be and still come out amazing.

This is seriously the BEST cornbread recipe! Sweet & fluffy cornbread that comes out perfect every time. Great dinner side for soups, chilis, stews & more! #cornbread #corn #chili #baking #easy

Watch my video showing you how to make this easy cornbread recipe here:

Print

The Best Homemade Cornbread Recipe


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

Description

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can’t be beat.


Scale

Ingredients

  • 1 cup all-purpose 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

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.
  • To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour.
  • Category: Baking
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 10 SERVING SIZE: 1 Slice
Amount Per Serving: Calories: 172.7 Fat: 1.1g Cholesterol: 19.1mg Sodium: 516.8mg Carbohydrates: 37g Sugars: 15.1g Protein: 4g Vitamin A: 10.1µg Vitamin C: 0mg

Keywords: best cornbread, easy cornbread, skillet cornbread, gluten free cornbread, sweet cornbread, thanksgiving cornbread, how to make cornbread, southern cornbread, homemade cornbread

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Miki
Miki

This has good structure to it but it is way too sweet!

Dave
Dave

Very good cornbread! I added a rounded 1/4 cup of real sweetcorn I had in the freezer to the batter as it went into the oven. It was tasty; next time I’ll add some diced jalapeño to give it a bit of heat when served with homemade charro beans.

John
John

How can I make is less crumbly?

The Blogpreneur
The Blogpreneur

I made this recipe and it was delicious! Frist, instead of flour, I used Almond flour and it turned out to be as delicious as this recipe! I love it!

Kathy Hedrick
Kathy Hedrick

Can someone tell me how many muffins would make? Just want to know for how much batter in each muffin tin? Thank you – and stay safe everyone!

Kim
Kim

I made a double batch and it made 24 muffins. I filled the tins about 3/4 full.

Nina
Nina

I went through the comments to see how everyone’s recipes turned out. I just made this cornbread and followed the exact measurements and ingredients. I did in fact use baking POWDER – not baking soda, however, the taste was way too overpowering. I have to throw it out now. I recommend using 1 tsp instead of 3 & 1/2. If using salted butter, omit salt from the recipe.

Stacey
Stacey

So good. Definitely saving to make again. Used a cast iron skillet and turned out beautifully.

Sam
Sam

Do you find a difference in taste when you use oil vs butter?

christine forsberg
christine forsberg

Absolutely The Best😊 Cornbread so Awesome and Delicious my kids and grandkids love it and so do i. Thank you for making us all Smile😀

Joan
Joan

I would have given this 5⭐ but it was too sweet for my liking. I made a double batch and next time I’d cut the sugar on half. However that’s merely my personal preference, it’s still a damn good recipe.

Clara
Clara

Can you omite the sugar?

Leslie
Leslie

First time making cornbread. Super easy and high on the yum scale. An extra 5-star review from my cat, who scarfed down a piece I accidentally dropped on the floor and then licked the crumbs off my plate.

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.