The Best Homemade Cornbread Recipe

4.74 from 605 votes

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Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades and THOUSANDS of people on the internet have been too. This recipe has over 1000 comments and 600 glowing reviews! Check them out!

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 30 minutes from start to finish! You can make it in a skillet or any baking dish, too.

slice of cornbread on a plate
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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 30 minutes!

What Makes this the Best Cornbread?

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.

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!

I serve this cornbread alongside all my soups, favorite chilis, and along with my favorite barbecue.

Recipe Ingredients

ingredients in cornbread
  • All purpose flour
  • Yellow cornmeal: A must for cornbread! It gives the bread its beautiful golden-brown color and the grainy, delicious consistency.
  • Granulated sugar: This gives the bread sweetness, I LOVE sweet cornbread and this one is sweet, don’t love it, leave it out or reduce it!
  • Salt
  • Baking powder: To help the dough rise and expand as it bakes.
  • Oil
  • Egg: This binds everything together and helps the bread to rise.
  • Milk: For a rich, moist cornbread!

See the recipe card for full information on ingredients and quantities.

Practical Substitutions:

There’s a LOT of room to play with the recipe.

  • Use melted butter OR oil (canola, avocado, vegetable oil)
  • Use fine OR medium ground cornmeal and you can use white OR yellow 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 2 tablespoons.
  • Use cows milk OR alternative milk (like almond or soy)
  • Use an egg OR a flax egg

How to Make Cornbread

dry ingredients for cornbread in bowl
  1. Toss your dry ingredients in a bowl.
cornmeal batter in a bowl

3. Give everything a quick mix. So easy!

wet and dry ingredients in cornbread in bowl

2. Add the wet ingredients.

cornbread before baking

4. Pour it in a greased dish and bake. You’re done putting it together in 5 minutes!

Recipe FAQs

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. NOTE: Do NOT use anything that says Cornmeal Mix of self rising cornmeal, you’ll have too much baking soda and salt in the recipe.

Difference between cornmeal and polenta?

Cornmeal is dried and ground corn. It’s found in the baking aisle of grocery store, you can typically find it in a fine or medium grind. Both will work well for this recipes. Don’t use polenta and grits, they are processed differently and will not work. Corn flour is more finely ground and can also be used though the texture will change.

cornbread in a glass 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
  • Or just as it is
cornbread with butter and honey on a plate

Different baking dishes and cooking times?

baking times for cornbread in different pans

I have tested this recipe a ton!

You can use whatever pan you like or have on hand!

  • 8×8 inch square or round baking dishes: bake 35 minutes
  • 9×9 inch square or round baking dishes: bake 25 minutes
  • Double the batch for a 9×13 inch pan: bake 45-50 minutes
  • 12 muffins in standard muffin tin: bake 15-18 minutes
  • Cast iron skillets are the same coking time based on size

What Should I Serve With Cornbread?

We eat this cornbread about once a week! Here’s what I love to serve it with:

Can I Make This Cornbread Gluten Free?

Yes! It works GREAT! Make this recipe gluten free by simply swapping out the all purpose flour for a gluten free baking blend (often labeled 1:1 gluten free baking blend) and it works perfectly.

This truly is the best cornbread recipe! It can be whatever you need it to be and still come out amazing.

cornbread stacked together

More Great Cornbread Recipes

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

cornbread in a glass pan
4.74 from 605 votes

The Best Homemade Cornbread Recipe

This recipe for homemade cornbread is tried and true and perfect EVERY time! My family has been making this easy cornbread recipe for decades and THOUSANDS of people on the internet LOVE it too! Read the reviews!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 9


  • 1 cup all-purpose flour, not self rising flour
  • 1 cup yellow cornmeal, fine ground, not cornmeal mix
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder, see notes for recent changes
  • 1/3 cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk, or milk substitute like almond milk
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  • Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • 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.
  • Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve hot.


  • NOTE! The original recipe called for 3.5 teaspoons of baking powder and it worked great for many people (me included) but a few people reported it leaving a bitter taste, I take reviews seriously. I did major recipe testing on 6/11/24 and tested the recipe 10 times on one day. I made the decision to change the amount of baking powder to 1.5 teaspoons of baking powder and tested it many times and had my mom test it as well at sea level. I believe this is a great move for everyone and the recipe will work perfectly. You can always use the original amount of baking powder if that’s how you made it before. 
  • You can make this in a 9-inch round cake pan, 9-inch square baking dish, or 9-inch cast iron skillet. You can also bake this in a 8×8 square baking dish for 35 minutes, make it into 12 standard sized muffins baking them 15-18 minute, or double the recipe and toss it in a 9×13-inch baking pan and bake for 45-50 minutes.
  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Don’t use a cornmeal mix or self rising cornmeal so check the package to make sure it doesn’t have added baking soda, baking powder, or salt.
  • To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour. It works very well! You can let the batter rest in the pan for 30 minutes before baking to improve texture.


Serving: 1 of 9 slices, Calories: 274kcal, Carbohydrates: 40g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 24mg, Sodium: 443mg, Potassium: 121mg, Fiber: 2g, Sugar: 16g, Vitamin A: 74IU, Calcium: 131mg, Iron: 1mg
Like this recipe? Rate and comment below!

After you master this recipe (and you will!), I challenge you to learn how to make biscuits and gravy next. Also a staple in this house 🙂

About Melissa

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Recipe Rating


  1. Jessica says:

    5 stars
    Made your recipe quite a while ago and marked it “Very Good”. About an hour ago, my daughter called and we were invited to a BBQ at a home of my grandson’s friends. I was to bring a side dish. I asked about cornbread, and was told “perfect”. Found your recipe. It was in the oven in no time, I use my cast iron skillet and love the presentation, and the ease of preparation, and of course the taste. Thank you!

  2. Chrissi says:

    I have made this recipe at least a dozen times. It is seriously the most delicious cornbread I have ever had, and it’s such a foolproof recipe and is not difficult at all.

    10/10 would recommend