The Best Homemade Cornbread Recipe

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 have some cornmeal sitting in your pantry, cornbread is comfort food just waiting to happen.

If you’re wondering how to make cornbread, this simple cornbread 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! You can make it in a skillet or any baking dish, too.

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 Suggestions

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:

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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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About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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If this is too dry and crumbly, do I need to add more egg?

I tried this and it tastes fantastic, but it didn’t really rise, is this normal? Tastes amazing with my chilli x

The review are all on point. This cornbread is easy to make moist and simply delicious. I varied it by adding 1/2 cup of cream corn and using 2/3 milk. Came out great. Thanks for share this recipe

We have made this cornbread a couple of times and it is a definite winner in our house! Moist and delicious. Thank you!

I have read some of the comments about it being crumbly was wondering if they used small or regular eggs? I use farm eggs from my chickens and I know i have to put two together then separate it to make one large egg. The eggs is what helps with the moisture, something to think about when baking.

Mine turned out great and my Husband Loved it.
Thank you for this recipe!

I made it as instructed, but it came out very crumbly have I overcook it

Can I bake using a 8×8 baking pan and what is the baking time needed? Thank you.

Delicious, sweet and delicious. I made it exactly as written and baked it in a buttered glass pie dish. Might try it with a little less sugar next time. Or add jalapeños and cheese. Thank you, can’t wait to make it again.

Last edited 2 months ago by Sonia

Thank you for this recipe! I was determined to find a recipe everyone in my house would eat, and I found it! I followed it exactly as written, and it was delicious!

I really love this recipe. I subbed with tapioca flour, flax seed egg and almond milk and it all came together perfectly – light and airy, not-too-sweet and because I used my cast-iron skillet it had a lovely crust to it too. It’s my most enjoyed cornbread for sure. Next time I’ll reduce the sugar just a bit but otherwise this recipe is a keeper!

Made this tonight, exactly as the recipe is written. It turned out amazing! Thanks!

Thanks for sharing this recipe, my family and I loved it. Will definitely be making again.

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.