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Home » Bread, Muffins, and Scones » Easy Cornbread Recipe

Easy Cornbread Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
August 23, 2023
4.93 from 13 votes


Last Updated August 23, 2023 | 1 Comment

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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!

Honey being drizzled over freshly baked cornbread.

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. From southern cornbread to jalapeno, corn studded cornbread, or those made with creamed corn, I could easily devote an entire blog just to the million different varieties.

But I won’t. Maybe some other time.

Instead, I’m going to share this super easy recipe for what I like to call the very BEST cornbread recipe. It checks all the must-have boxes,

  • Buttery – but not greasy
  • Crispy edges, golden top
  • Moist and fluffy center
  • No fancy, heavy-duty mixer required
  • Sweet, but not so sweet that your kids mistake it for cake
A bag of Bob's Red Mill cornmeal.

What is the Best Cornmeal for Cornbread?

Before we talk about how to make delicious cornbread, let’s chat about the CORNMEAL. After all, you are going to need some cornmeal.

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? The answer is a largely personal preference. Cornbread made with coarse cornmeal will be more rustic and less tender and fluffy when compared to cornbread made with fine cornmeal (but that’s kind of the point, right?) 

I like to use medium-grind cornmeal—a happy middle-ground.

For this recipe, I used Bob’s Red Mill medium-grind yellow cornmeal. For a more traditional southern cornbread, consider using white cornmeal.

Pan of freshly baked cornbread removed from the pan and sliced into cubes.

Scroll down to the recipe card at the bottom of the page for the full list and amounts of ingredients.

How to Make Cornbread

1. Preheat oven to 400 degrees F. Grease (I like to use butter) and lightly flour an 8-inch or 9-inch square baking pan. Set aside.

2. Mix dry ingredients – In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.

3. Mix 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.

4. Combine – Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine – try to avoid over-mixing.

5. Bake – Transfer the batter to your prepared baking pan. Bake 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.

How to Store Leftover Cornbread

I recommend keeping leftover cornbread wrapped in plastic wrap, stored 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.

Cornbread on a plate with honey in a small bowl.

How to Serve Cornbread

Here are a few of my favorite ways to top and serve this super flavorful cornbread recipe.

Cornbread toppings:

  • MORE BUTTER (bonus points if the butter is salted)
  • Honey
  • Jam
  • Maple syrup and bacon (OMG, trust me)

Serve your cornbread with:

  • Chili – Classic chili, steak chili, vegetarian chili (they’re all good)
  • Stew – Brunswick stew, Pork Green Chili Stew, Goulash
  • BBQ dishes – Coleslaw and pulled pork

More Cornbread Recipes,

  • Cornbread Casserole
  • Cornbread Dressing
  • Mexican Cornbread Recipe
  • Sweet Cornbread Recipe

If you try making this Easy Cornbread Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Plate filled with homemade cornbread recipe.
Honey being drizzled over freshly baked cornbread.

Easy Cornbread Recipe

4.93 from 13 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Enjoy fresh baked Cornbread – ready in just 30 minutes- with this delicious, moist, and buttery Cornbread Recipe. Crispy golden edges and perfect fluffy center, this recipe is made with simple ingredients and no mixer required!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 218 kcal

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
Prevent your screen from going dark

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.

Jessica’s Notes

For this recipe, I used Bob’s Red Mill medium grind yellow cornmeal. For a more traditional southern cornbread, consider using white cornmeal.
To make your own buttermilk, simply mix 1 cup cow’s milk with 1 tablespoon vinegar and mix. Allow mixture to rest for 5 minutes.

Nutritional Information

Calories: 218kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 138mg | Fiber: 2g | Sugar: 12g | Vitamin A: 303IU | Calcium: 53mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cornbread Recipe, Easy Cornbread Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

235 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Elizabeth says

    January 28, 2023 at 6:42 pm

    5 stars
    Fantastic. It did not disappoint.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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