Homemade Cornbread Recipe

What You’ll Love About This Simple Cornbread Recipe

There are some staple recipes you just always need to have in your back pocket. This easy cornbread recipe is one of them! I make this recipe anytime we have a potluck dinner with friends (they always ask me to bring the cornbread!), a hearty dinner that needs a side dish, or whenever I’m making a bowl of cozy Black Eyed Peas.

No matter what the occasion, I’m convinced that this one-bowl 30-minute recipe is the BEST method for making delicious cornbread and getting perfect results every single time!

Here’s what you’ll love about this homemade cornbread:

• Light and Fluffy – Cornbread isn’t supposed to be heavy and dense but all too often it is. After lots of testing, I’ve finally made a cornbread recipe that’s light, fluffy, and moist.
• Stays Together – The worst part about cornbread is when it’s too crumbly and falls apart every time you try to take a bite. That’s not the case here! It cuts easily and stays in a nice slice without being dense or dry.
• Balanced Sweetness – Not too sweet, but still a little sweet, this cornbread will please every cornbread eater in your house! Serve it with butter and honey for those who like things on the sweeter side.
• Quick + Easy – This cornbread recipe only takes 10 minutes to get ready, and 15 minutes to bake which means that it is perfect for both a busy weeknight or slow weekend meal.

Homemade Cornbread Recipe Ingredients

• All-Purpose Flour – The best flour for this recipe is regular all-purpose flour. If you want to make this cornbread gluten-free just follow the same recipe and use equal amounts of a 1:1 gluten-free flour blend in place of the all-purpose flour.
• Baking Powder and Salt – The baking powder and salt give lift and flavor making the cornbread perfectly light.
• Yellow Cornmeal – I suggest using medium ground cornmeal. This will give the cornbread a little bit of texture without being too coarse.
• Brown Sugar – I like using dark brown sugar for a more robust flavor but feel free to use either light or dark brown sugar. Whatever you have on hand works!
• Eggs – Set the eggs out so they can come to room temperature before using them. If you don’t have a chance, you can float them in a cup of warm water to bring their temp up a little bit before using them in the cornbread batter.
• Milk – I like whole milk in this cornbread recipe for the richness and the thick texture but any milk will do. You can also use plant-based milk if you prefer.
• Butter – Allow the melted butter to cool a bit before adding it to the batter for a smoother combination.

Want to make it egg-free? Use flax eggs instead with this recipe: How to Make Flax Eggs

How to Make Easy Cornbread

All you’ll need is a baking dish or baking pan and 25 minutes to make this easy homemade cornbread. It’s SO yummy! Here’s how to make it:

1. Whisk together the dry ingredients in one bowl and whisk the wet ingredients in another.
2. Add wet ingredients to dry ingredients and mix until everything has just come together. Do not overmix, even if the batter is lumpy.
3. Pour into a buttered 8×8″ or 9×9″ baking dish and level the batter. Let the batter sit while the oven is preheating.
4. Preheat oven to 425 degrees F.
5. Bake at 425 degrees F for 14-16 minutes.
6. Cut and serve while hot.

Easy Cornbread Tips

• Whisking the dry and wet ingredients separately helps ensure you don’t overmix the batter when it’s all together. Don’t skip that step.
• The brown sugar goes into the wet ingredients. It will dissolve into all of the liquid ingredients which means it mixes in nice and smooth to the batter.
• Use a metal baking dish! If you don’t have one and must use glass, reduce the baking temperature by 25 degrees to 400 degrees F.
• Butter the baking dish to prevent the cornbread from sticking to the inside of the pan.
• Use a toothpick to check for doneness. If the toothpick is not clean when removed, bake for a few more minutes and check again.

How to Serve This Homemade Cornbread Recipe

• Vegetarian Black Bean Chili
• Creamy Protein Soup
• Cheesy Chicken Spaghetti Squash Casserole
• The BEST Vegan Chili Recipe
• Chicken Taco Soup

Easy Cornbread Tips

Store the cornbread in an airtight container and follow these timelines:

• Room-Temperature – Store the cornbread on the countertop for up to 2 days.
• Refrigerator – The cornbread can be stored in the fridge for up to 1 week.
• Freezer – Freeze the cornbread for up to 3 months, thaw at room temperature, and warm in a microwave or 300-degree F oven before serving.

More Comforting Dinners You’ll Love

• Chicken Spinach Artichoke Stuffed Shells
• Pear & Goat Cheese Salad
• The BEST Easy Healthy Lasagna Recipe
• Potato Leek Soup
• Winter Spiced Chickpea Power Bowls
• Homemade Tomato Soup

5 from 8 votes

Print Recipe

Basic Cornbread Recipe

This is hands-down my FAVORITE Cornbread Recipe! I love that it's made with only 8 ingredients and it's ready in under 30 minutes. This cornbread recipe is perfectly balanced—moist but not cake-like, slightly sweet, and with just the right amount of crumble. I've been making it for years and my entire family always loves it! Whether you’re pairing it with chili, soup, or just slathering on some butter and honey, it’s a classic that you'll want to make again and again.

Course: Appetizer, Dinner, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 9 Servings

Calories: 227 kcal

Author: Christine McMichael

Equipment

• 9×9" Baking Pan

Ingredients

Homemade Cornbread

• ▢ 1 cup all-purpose flour
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup yellow cornmeal
• ▢ 1/3 cup brown sugar
• ▢ 2 large eggs (room temperature)
• ▢ 1 cup whole milk
• ▢ 1/4 cup butter (melted)

Whipped Honey Butter (optional)

• ▢ 1/4 cup butter (room temperature)
• ▢ 1 Tablespoon honey

Instructions

Make the Cornbread

• Whisk together the flour, baking powder, salt, and cornmeal.
• In a separate bowl beat eggs with a fork. Add in the brown sugar, milk, and melted butter, and mix again with the fork making sure everything is incorporated.
• Add wet ingredients to dry ingredients and mix until everything has just come together. Do not overmix, even if the batter is lumpy.
• Pour into a buttered 8×8 baking dish and level the batter. Let the batter sit while the oven is preheating.
• Preheat oven to 425 degrees F.
• Bake at 425 degrees F for 14-16 minutes.
• Cut and serve while hot.

Whip the Honey Butter (optional)

• Place the room temperature butter into a small bowl.
• Add the honey.
• Using a hand mixer on medium-high speed, whisk the butter and honey together for 1 minute.
• Serve with the cornbread and enjoy!

Notes

Storing – Store at room-temp for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Tips-

• Be careful not to overmix the batter, this will lead to a dense and tough cornbread.
• I suggest using a metal pan, but if you use a glass pan, drop the cooking temperature down to 400 degrees F.
• Butter the pan before pouring in the batter so the cornbread will come out easily.
• Use a toothpick to check for doneness. It should come out clean.

Nutrition

Serving: 1 Slice | Calories: 227 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 58 mg | Sodium: 446 mg | Potassium: 140 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 262 IU | Calcium: 116 mg | Iron: 2 mg

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