Basic Cornbread Recipe

Slice of Cornbread on a plate with butter.

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

Cook Time 15

Total Time 25

Servings Servings

Calories 227kcal

Author Christine McMichael

Equipment

9x9" 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 8x8 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