Name: Homemade Cornbread
Prep time: 10 min
Cook time: PT-487081H56M34S
Total time: PT-487081H56M34S
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter (or vegetable oil); 1/4 cup milk (or more if needed)

Why You’ll Love This Recipe

This homemade cornbread is a perfect balance of sweet and savory, with a moist and tender crumb that doesn’t fall apart easily. The combination of cornmeal and flour creates a hearty yet light texture, and the addition of buttermilk makes it extra rich and flavorful. Whether you bake it in a cast-iron skillet for that perfect crispy edge or in a simple baking dish, this cornbread will be the star of your next meal. It’s quick to prepare, comforting, and simply delicious.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup melted butter (or vegetable oil)
1/4 cup milk (or more if needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
- Preheat your oven to 425°F (220°C). Grease a 9×9-inch baking pan or a 10-inch cast-iron skillet with butter or cooking spray.
Mix the Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter (or oil). If you prefer a slightly sweeter cornbread, you can add an extra tablespoon of sugar at this stage.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a denser texture.
Pour and Bake:
- Pour the batter into your prepared baking dish or skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
Serve:
- Once baked, remove the cornbread from the oven and let it cool for a few minutes before cutting into squares or wedges. Serve warm with butter and enjoy!

Servings and timing

Servings: This recipe makes 9-12 servings, depending on how large you cut the pieces.
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes

Variations

Jalapeño Cornbread: Add finely chopped jalapeños to the batter for a spicy kick. You can also mix in shredded cheddar cheese for added flavor.
Cheddar Cornbread: For a cheesy twist, stir in 1 cup of shredded sharp cheddar cheese into the batter.
Vegan Cornbread: Use plant-based milk and replace the butter with vegan margarine or oil. Swap the eggs for a flax egg or an egg substitute.
Sweet Cornbread: If you like your cornbread on the sweeter side, increase the sugar to 1/2 cup and add a bit of honey to the batter for a richer sweetness.

Storage/reheating

Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days.
Reheating: Reheat cornbread in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 20-30 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but buttermilk adds a rich flavor and helps create a fluffier texture. To mimic buttermilk, you can add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5-10 minutes.

Can I make this cornbread without sugar?

Yes, if you prefer a more savory cornbread, you can reduce or omit the sugar entirely. It will still be delicious, though a bit less sweet.

Can I bake cornbread in a muffin tin?

Absolutely! You can pour the batter into a muffin tin and bake for 15-20 minutes, or until a toothpick comes out clean. This will make individual portions that are great for serving guests.

Can I freeze cornbread?

Yes, cornbread freezes well. Allow it to cool completely, then wrap it in plastic wrap and aluminum foil or place it in an airtight container. It will last in the freezer for up to 3 months. To reheat, thaw at room temperature and warm it in the oven or microwave.

Can I use self-rising flour for cornbread?

Yes, you can substitute self-rising flour for the all-purpose flour and baking powder. Just omit the baking powder, as it is already included in the self-rising flour.

Can I use a different type of cornmeal?

You can use stone-ground cornmeal for a more rustic texture, but it may make the cornbread a bit denser. Regular cornmeal works great for a lighter, fluffier cornbread.

Conclusion

Homemade cornbread is the perfect combination of comfort, flavor, and ease. This simple recipe results in a light, buttery, and slightly sweet cornbread that pairs beautifully with a wide variety of dishes. Whether you like it savory or sweet, with cheese or plain, cornbread is a versatile and crowd-pleasing treat that can be enjoyed any time. Whip up a batch today and experience the warm, satisfying flavors of this classic Southern staple.