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Delicious, moist, and buttery Homemade Cornbread ready in just 30 minutes. With crispy golden edges and a perfect fluffy center, this cornbread is made from scratch with simple ingredients and no fancy mixer required!
The Best Cornbread Recipe
There are at least a million different versions of cornbread floating around the internet, in old recipe boxes, or in cookbooks. Even here, on this website, you’ll find variations including sweet potato cornbread to Mexican cornbread and creamy cornbread casserole. I could easily devote an entire blog just to the million different varieties.
It’s a staple, and one of my all-time favorite foods.
In this post I’m sharing my super easy classic cornbread recipe. What I consider to be the very BEST everyday cornbread. I’m positive you’ll agree. It’s tender, moist, and subtly sweet, but has just enough grit that your kids won’t mistake it for cake. It’s also super easy to make! No fancy mixer required.
Table of Contents
My Pro Tip
What is the Best Cornmeal for Cornbread?
Cornmeal is made by grinding dried maize (corn). You will find cornmeal in fine, medium, and coarse consistencies, with very fine cornmeal referred to as cornflour here in the United States.
What is the best cornmeal to use in cornbread? Well, that’s up to you! In general, however, cornbread that’s made with coarse grind cornmeal will be more rustic and less tender when compared to cornbread that’s made with fine grind cornmeal (but that’s kind of the point, right?)
I like to use medium-grind cornmeal. A happy middle-grind. Get it? HA!?
Anyway, when I made this recipe, I used Bob’s Red Mill medium-grind yellow cornmeal.
Scroll down to the recipe card at the bottom of the page for the full list and amounts of ingredients.
How to Make Cornbread
- Preheat the oven to 400 degrees F and grease (I like to use butter) an 8-inch or 9-inch square baking pan. Set aside.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- Prepare the wet ingredients: In a separate bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and honey until thoroughly combined. Next, add the egg and whisk until incorporated. Finally, add the buttermilk, whisking thoroughly until smooth.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid over-mixing. Tip: If you’re using medium or coarse grind cornmeal, allow your cornbread batter to soak for 10 minutes before baking. This helps soften the cornmeal, and results in a better rise.
- Bake: Pour the batter into your prepared baking pan and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden with crispy edges. Allow your cornbread to cool for a few minutes before slicing and serving.
Serving Ideas
I love serving my cornbread with a pat or two of salted butter with a drizzle of honey, or hot honey when I’m in the mood for something a bit spicy. For breakfast, you’ll find me with the butter in hand (yes, it’s practically required), plus a little sweet jam. It’s also really great with crispy air fryer bacon, a couple of fried eggs, and maple syrup.
Of course, cornbread is a must-have side with classic chili, turkey chili, and even this butternut squash chili. It’s also a go-to for hearty stews and Southern dishes like Brunswick stew, pulled pork, and crispy fried chicken.
Storage Tips
I recommend storing leftover cornbread wrapped in plastic wrap at room temperature (out of direct sunlight). You may also keep it stored in a container with a tight-fitting lid to prevent it from drying out. Leftovers are good for up to 5-7 days.
To freeze, simply wrap in plastic wrap and transfer to a container with a tight-fitting lid (the container will prevent it from getting smushed). Transfer and keep in the freezer for up to 3 months.
More Cornbread Recipes
Easy Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- ¼ cup brown sugar, packed
- ¼ cup honey
- 1 large egg, at room temperature
- 1.25 cups buttermilk, at room temperature
Instructions
- Preheat oven to 400 degrees F. Grease (I like to use butter) and flour an 8 or 9-inch square baking pan. Set aside.
- In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, and honey until thoroughly combined. Next, add the egg and whisk until incorporated. Finally, add the buttermilk, whisking thoroughly until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine – try to avoid over-mixing.
- Transfer the batter into the greased baking pan and to the preheated oven. Baked for approximately 20 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with crispy edges. Allow your cornbread to cool for a few minutes before slicing and serving.
- Keep leftovers wrapped in plastic wrap and at room temperature. Best enjoyed within 5-7 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful!
This is a very good cb recipe. Housemate said ‘really good’. Asked me if I changed anything and I said “no”. She said ‘don’t change a thing’.
It’s very moist, almost ‘creamy’. Also thanx for the don’t go dark mode. I hate when following a recipe on my ‘phone and I have to keep refrerefreshing it.I ‘m having my second piece of cb with a glass of milk. 🫠😊
Fantastic. It did not disappoint.