Homemade Cornbread Recipe tastes buttery, slightly sweet, and tender with crisp golden edges that make you want to cut “just one more slice.” It works perfectly for busy weeknights or holiday dinners, and you can have it on the table in about 30 minutes from start to finish. I grew up eating cornbread at almost every family gathering, so this recipe feels like a warm hug from my childhood kitchen.
Why You Should Try This Homemade Cornbread Recipe
This Homemade Cornbread Recipe gives you a moist, tender crumb with a lightly crisp crust that holds up to butter, honey, and chili alike. It mixes in one bowl, bakes quickly, and never turns out dry or crumbly if you follow a few simple tricks.
You can serve it with cozy soups, barbecue, or a big pot of beans, so it fits into weeknight meals and holiday spreads. I tested this version many times over the years, and it hits that sweet spot between classic Southern-style and bakery-style cornbread.
“This Homemade Cornbread Recipe tastes like something from a country café, but it comes together in one bowl and disappears in minutes at the table.” ★★★★★
Ingredients You’ll Need
Dry ingredients
- 1 cup yellow cornmeal
- Stone-ground cornmeal gives more texture and flavor.
- Use fine or medium grind for a softer crumb.
- 1 cup all-purpose flour
- I usually grab King Arthur or Gold Medal because they stay consistent.
- 1 tablespoon baking powder
- Use aluminum-free baking powder if you notice metallic flavors.
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup granulated sugar
- For less sweetness, drop to 1/4 cup.
- For a more dessert-style cornbread, bump to 1/2 cup.
Wet ingredients
- 1 cup buttermilk, at room temperature
- 1/3 cup whole milk, at room temperature
- You can use all buttermilk if you prefer extra tang.
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- I like to use a good quality butter like Kerrygold for richer flavor.
- 2 tablespoons neutral oil (canola, vegetable, or avocado)
- Oil keeps the cornbread moist and tender even after reheating.
- 2 tablespoons honey (optional, but highly recommended)
- Honey rounds out the sweetness and adds a subtle floral note.
Optional mix-ins
Use about 1/2 to 3/4 cup total mix-ins so the batter stays balanced.
- 1/2 cup shredded sharp cheddar cheese
- 1 small jalapeño, seeded and finely diced
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 2 tablespoons chopped chives or green onions
Equipment
- 10-inch cast iron skillet, 9-inch square pan, or 9-inch round cake pan
- I prefer a cast iron skillet for the crispiest edges.
- Large mixing bowl
- Medium bowl or large measuring cup
- Whisk and rubber spatula
- Oven mitts
- Cooling rack
- Measuring cups and spoons
Tips & Tricks
- Preheat the skillet in the oven with a tablespoon of butter or oil so the batter hits a hot surface and forms a crisp, golden crust.
- Bring eggs and dairy to room temperature so they mix smoothly and help the cornbread rise evenly.
- Whisk dry ingredients thoroughly before you add wet ingredients to avoid pockets of baking powder or salt.
- Stir the batter gently and stop as soon as no dry streaks remain; overmixing makes the crumb tough.
- Let the melted butter cool for a few minutes so it does not scramble the eggs when you mix everything.
- Use a mix of butter and oil; butter adds flavor, oil keeps the cornbread soft and moist.
- Taste your cornmeal before baking; if it tastes stale or bitter, grab a fresh bag because old cornmeal ruins flavor.
- Grease the pan generously, even if you use a nonstick pan, so slices release cleanly.
- Let the cornbread rest at least 10 minutes before cutting so it sets and slices neatly.
- If you add cheese or jalapeños, fold them in at the very end to keep the batter light.
How to Make Homemade Cornbread
Step 1: Preheat the oven and pan
Set your oven to 400°F (200°C).
Place a 10-inch cast iron skillet or baking pan in the oven while it heats.
Add 1 tablespoon butter or oil to the skillet so it heats with the pan.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
Break up any small lumps so the mixture looks even and light.
Set the bowl aside while you mix the wet ingredients.
Step 3: Mix the wet ingredients
In a medium bowl or large measuring cup, whisk the buttermilk, milk, and eggs until smooth.
Slowly drizzle in the melted, cooled butter and the oil while you whisk.
Whisk in the honey until the mixture looks creamy and fully combined.
Step 4: Combine wet and dry
Pour the wet mixture into the bowl with the dry ingredients.
Use a spatula to fold the batter together gently, scraping the bottom and sides of the bowl.
Stop mixing as soon as you see no dry flour or cornmeal streaks; the batter should look thick but pourable.
Step 5: Add optional mix-ins
If you use cheese, jalapeños, corn, or herbs, sprinkle them over the batter.
Fold them in with a few gentle strokes so they distribute evenly.
Do not overwork the batter or you will lose some tenderness.
Step 6: Pour into the hot pan
Carefully pull the hot skillet or pan from the oven and swirl the melted fat to coat the bottom and sides.
Pour the batter into the hot pan; you should hear a light sizzle around the edges.
Spread the top lightly with a spatula so it sits in an even layer.
Step 7: Bake
Place the pan back in the oven and bake for 18 to 22 minutes.
Check around 18 minutes; the top should look golden and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
If your oven runs hot, start checking at 16 minutes.
Step 8: Cool
Remove the skillet from the oven and place it on a cooling rack.
Let the cornbread rest for 10 to 15 minutes so it sets and slices cleanly.
Cut into wedges or squares, then serve warm with butter, honey, or your favorite spread.
What to Serve with Homemade Cornbread Recipe
This Homemade Cornbread Recipe pairs beautifully with a big bowl of chili, whether you go with classic beef chili or a hearty vegetarian version. I also love it next to soups like chicken noodle, tomato basil, or creamy potato soup. It fits right in with barbecue chicken, pulled pork, baked beans, or a platter of roasted veggies. For breakfast, warm a slice and top it with a fried egg, a drizzle of honey, and some fresh fruit on the side.
Storage Options
- Store leftover cornbread at room temperature in an airtight container for up to 2 days; keep the pieces wrapped so they do not dry out.
- For longer storage, place slices in a sealed container or freezer bag and refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic or parchment, then place them in a freezer bag for up to 2 months.
- Reheat slices in a 300°F oven for 8 to 10 minutes or in a skillet over low heat with a little butter; you can also warm pieces in the microwave for 15 to 20 seconds, but the oven or skillet keeps the edges crisper.
Homemade Cornbread Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, melted butter, egg, and honey (if using).
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for at least 10 minutes before slicing. Serve warm with butter, honey, or your favorite main dish.
Notes
Approximate per 1 square (1/9 of pan): 210 calories; fat 9 g; saturated fat 5 g; carbohydrates 29 g; fiber 1 g; sugars 8 g; protein 4 g; sodium 260 mg. Values will vary based on specific ingredients, brands, and portion size.