Learn how to make the BEST cornbread from scratch! With a slightly sweet corn flavor and a tender crumb, it’s delicious alongside a warm bowl of soup.
This cornbread recipe has been a staple in my kitchen for years. I hope it’s one of yours too!
If my Midwestern upbringing taught me anything, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread, the kind that is lightly crumbly, perfectly golden, and right on the line between salty and sweet.
This homemade cornbread recipe ticks all the boxes. Even Jack, who usually gives up cornbread, is happy eating slice after slice. I’ll always vote for pairing it with chili, but it’s actually fantastic with any soup or stew. Serve it alongside piping hot bowls of your favorite soup.
If you’re lucky enough to have leftovers, pop them in the freezer for another day or devour them for breakfast with a drizzle of honey, butter or jam.
Let’s bake!
Recipe ingredients
This is my favorite cornbread recipe because it is as simple as it is delicious. You probably already have all the ingredients in your pantry:
- Cornmeal and all-purpose flour – They constitute the base of the batter. I like to make this recipe with medium-ground yellow cornmeal. It adds some texture to the bread, but it’s not too chewy or crunchy.
- Baking powder and baking soda – They make the cornbread nice and fluffy.
- Buttermilk or any milk – For humidity. Buttermilk is fantastic here, but if you don’t have it on hand, feel free to use whole milk, unsweetened almond milk, or oat milk. They all work well!
- an egg – Binds the cornbread and helps it puff up in the oven.
- Melted butter or neutral oil – Either works here! Use butter to add buttery flavor. Opt for a neutral oil, such as vegetable oil or avocado oil, for a milder flavor.
- sugar and honey – For sweetness. Sugar also perfects the moist texture of cornbread, while honey adds a delicious depth of flavor.
- and sea salt – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make cornbread
You can find the full cornbread recipe with measurements at the end of this post. For now, here’s a quick overview of how it works:
First, mix the wet ingredients in one bowl and the dry ingredients in another. Next, add the wet ingredients to the dry ingredients.
Stir until combined; some lumps are fine.
Next, pour the dough into a greased 8×8 inch baking dish.
Finally, bake at 350°F for 25 to 35 minutes. The edges should be golden brown and the top should spring back to the touch. When you insert a toothpick it should also come out clean.
Let the quick bread cool in the pan for at least 20 minutes before slicing and serving. It will be tempting to try a slice right away, but trust me, it’s worth the wait. After it cools, the cornbread will have a moister texture and a richer corn flavor.
Enjoy!
What to serve with cornbread
This homemade cornbread is a delicious accompaniment to all types of soups, stews, and chilis. Try pairing it with any of these recipes:
It also pairs well with hearty salads like my sweet potato salad, kale salad, and broccoli salad.
This homemade cornbread is a great recipe to enjoy for breakfast too. I love slices with jam or honey butter on top!
How to store cornbread
Store leftover cornbread in an airtight container at room temperature for up to 2 days.
It also freezes well. I like to cut it before freezing so I can thaw it into individual slices. Seal the slices in an airtight container or wrap tightly in aluminum foil. Freeze for up to 3 months.
To thaw, let the frozen cornbread sit at room temperature for about an hour. You can also thaw it quickly in the microwave or heat it in a 350°F oven.
More Favorite Baking Recipes
If you love this easy cornbread recipe, try one of these delicious baking recipes below:
Homemade cornbread
serves 8 at 12
My best cornbread recipe! This slightly sweet and moist cornbread is easy to make. It is a delicious garnish for any soup or chili.
- 1 cup all purpose flour, spoon and leveling
- 1 cup cornmeal, spoon and leveling
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup milk or buttermilk
- 1 big egg
- ¼ cup melted unsalted butter or neutral oil, and more for the pan
- ¼ cup sugar
- 2 tablespoons Honey
Prevent your screen from going dark
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Preheat the oven to 350°F and grease an 8×8-inch baking dish.
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In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
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In a medium bowl, whisk together milk, egg, melted butter, sugar, and honey.
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Add the wet ingredients to the dry ingredients and mix until combined. Pour the batter into the prepared pan and smooth the top.
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Bake for 25 to 35 minutes, or until the top comes back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 20 minutes before cutting and serving.
