This cornbread is moist on the inside with a golden, slightly crisp crust on the outside. It’s incredibly easy to make with pantry staples and can be customized to suit your taste. Whether you like it sweet or savory, this cornbread pairs beautifully with everything from soups to smoked meats. It’s perfect for everyday meals or festive gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar (optional, for a sweeter version)
Eggs
Buttermilk or milk
Butter (melted) or oil
Directions
Preheat the oven to 400°F (200°C). Grease a cast iron skillet or baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
In a separate bowl, whisk the eggs, buttermilk, and melted butter or oil.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
Pour the batter into the prepared skillet or baking dish and smooth the top.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving.
Servings and timing
This recipe yields 8 servings. It takes about 10 minutes to prepare and 20–25 minutes to bake, for a total time of approximately 30–35 minutes.
Variations
Add shredded cheddar cheese and diced jalapeños for a spicy, cheesy cornbread.
Stir in corn kernels for extra texture and sweetness.
Use honey instead of sugar for a natural sweetener.
Replace buttermilk with plain yogurt for a tangy twist.
For a southern-style version, reduce or omit the sugar and use all cornmeal for a denser texture.
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 300°F (150°C) oven for about 10 minutes, or microwave individual slices for 20–30 seconds. Cornbread can also be frozen for up to 2 months; thaw and reheat before serving.
FAQs
What kind of cornmeal should I use?
Use medium or fine-ground yellow cornmeal for the best texture and flavor. Avoid coarse cornmeal unless you prefer a grittier bite.
Can I make cornbread without buttermilk?
Yes, you can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar to mimic the acidity.
How do I keep cornbread from being dry?
Don’t overmix the batter, and avoid overbaking. Adding a bit of oil or extra butter can also help keep it moist.
Is cornbread supposed to be sweet?
It depends on regional preference. Northern-style cornbread tends to be sweeter, while Southern-style is typically savory.
Can I make cornbread in a muffin tin?
Yes, divide the batter into a greased muffin tin and bake at the same temperature for 15–18 minutes.
Can I make it gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure your cornmeal is also certified gluten-free.
What’s the best pan for baking cornbread?
A cast iron skillet is ideal for a crispy crust, but a baking dish or even a cake pan works well too.
Can I use oil instead of butter?
Yes, vegetable oil or melted coconut oil can be used in place of butter for a dairy-free version.
How long does cornbread last?
It will last 2 days at room temperature, 5 days in the fridge, or up to 2 months in the freezer.
What should I serve cornbread with?
Cornbread pairs perfectly with chili, soups, stews, barbecue, or even as a breakfast item with honey or jam.
Conclusion
Cornbread is a simple yet satisfying side that brings warmth and flavor to any meal. Whether you like it sweet, savory, or somewhere in between, this homemade cornbread recipe is easy to customize and always delicious. Perfect for holidays, potlucks, or weeknight dinners, it’s a timeless favorite that’s sure to please.
Cornbread is a classic quick bread made from cornmeal, offering a moist, crumbly texture and a golden crust. Slightly sweet or savory, it’s the perfect side for chili, barbecue, and comforting Southern meals.
Ingredients
1 cup yellow cornmeal (medium or fine-ground)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2–3 tablespoons sugar (optional, to taste)
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
1/4 cup melted butter or oil
Instructions
Preheat oven to 400°F (200°C). Grease a cast iron skillet or baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
In a separate bowl, whisk eggs, buttermilk, and melted butter or oil until combined.
Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Add chopped jalapeños and cheddar for a spicy twist.
Use honey instead of sugar for natural sweetness.
Stir in corn kernels for added texture and moisture.
To make gluten-free, use a 1:1 gluten-free flour blend and ensure your cornmeal is certified gluten-free.
Cast iron skillets create the best crispy crust but any baking dish will work.
