Cornbread

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Looking for an easy homemade cornbread recipe? This perfectly sweet and moist cornbread comes together quickly with just a few simple ingredients. Pair it with chili, BBQ, seafood, or even enjoy it for breakfast!

cornbread pieces on wooden board

I’ve been baking this homemade cornbread recipe for as long as I can remember, and it’s one of the few recipes I know by heart. It’s just the right amount of sweet, with a texture that’s a little cakey and a little crumbly—in other words, perfect. Plus, it comes together in no time with just a handful of ingredients.

Serve it with a hearty bowl of beef chili or turkey chili for a cozy Southwestern-style dinner, or pair it with crab cakes or boiled shrimp for a taste of the Eastern Shore. It’s also perfect alongside BBQ chicken or baby back ribs to complete a down-home Southern meal. And don’t forget—it’s just as good for breakfast, slathered with honey butter or your favorite jam. When it comes to sides, cornbread truly is the most versatile!

“Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!”

Janet

What You’ll Need To Make Cornbread

ingredients to make simple cornbread recipe.
  • Eggs: Bind the ingredients together, add moisture, richness, and help the cornbread to rise.
  • Sugar and Honey: Sweeten the cornbread (just a bit of honey adds a slight floral note).
  • Milk: Adds moisture and fat for a tender crumb (whole milk is preferred but low-fat will work just fine).
  • All-Purpose Flour: Used in combination with cornmeal to provide structure. Balances the cornmeal’s grittiness, ensuring the cornbread is soft and fluffy rather than overly coarse.
  • Yellow Cornmeal: The essential ingredient for the characteristic flavor and grainy texture of cornbread, offering a sweet, full-bodied corn flavor.
  • Baking Powder: Leavens the batter to make the cornbread rise.
  • Melted Butter: Adds richness, flavor, and contributes to a moist, tender texture; cooling slightly ensures smooth incorporation without “cooking” the eggs.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by whisking the eggs in a medium bowl.

whisking the eggs.

Add the honey and milk and whisk to combine.

adding honey and milk to the eggs.

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

combining the dry ingredients in a mixing bowl.

Whisk to combine.

whisking the dry ingredients.

Add the wet ingredients and the melted butter to the dry ingredients.

adding liquid ingredients and melted butter to dry ingredients.

Whisk until just combined.

mixed cornbread batter.

Spoon the batter into a greased 8-inch square baking dish.

cornbread batter in baking dish.

Bake for 25 to 30 minutes, or until the top is set and golden.

baked cornbread cooling on rack.

Cool for about 10 minutes in the pan, then cut into squares and serve warm with softened butter.

Storing, Freezing & Reheating Cornbread

Cornbread is best enjoyed fresh on the day it is baked, but it will keep at room temperature, wrapped in plastic wrap or aluminum foil, for up to 3 days. Cornbread can also be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.

Video Tutorial

cornbread pieces on wooden board

Frequently Asked Questions

Can I add cheese or other add-ins to this cornbread?

Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar cheese is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.

Can I make this recipe as muffins?

Yes, this is actually the “pan” version of my popular cornbread muffins.

Can I bake this cornbread in a cast iron skillet?

Sure, you’ll need a 9-inch cast iron skillet. Start checking for doneness around the 20-minute mark.

You May Also Like

Cornbread

Looking for an easy homemade cornbread recipe? This perfectly sweet and moist cornbread comes together quickly with just a few simple ingredients. Pair it with chili, BBQ, seafood, or even enjoy it for breakfast!

Servings: Makes one 8-inch square cornbread (about 12 servings)
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Ingredients

  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup milk (preferably whole but low-fat works too)
  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ¾ cup yellow cornmeal
  • ¼ cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick (½ cup) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
  4. Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 square
  • Calories: 216
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 30g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 305mg
  • Cholesterol: 53mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • I love this cornbread. Have made many times. Can this be doubled and baked in a 9 x13 dish?

    • — Nancy on October 14, 2024
    • Reply
  • I’ve never been a fan of cornbread but had to make some for an event tonight. Jenn’s recipes have never failed me, so I was happy to find this recipe and followed it exactly. One taste and I knew that I would be making cornbread a lot more in the future. Ended up making two batches this morning. This is a keeper! Thank you for sharing

    • — Susan G on October 11, 2024
    • Reply
  • The flavor was good, but the result was dense and really didn’t rise at all. The flour was measured with a spoon into a measuring cup. Even the batter was dense going into the baking pan. I’m thinking of adding more milk or even water to get more of a cake batter texture prior to baking it the next time. I will give it another chance or two and if those don’t work, time to find something else.

    • — Tim on October 10, 2024
    • Reply
  • Although I like the addition of honey in this recipe I will try it next time without. It’s a tiny bit sweet for my taste. All in all this recipe is a winner in my books; tasty, nice structure and texture, (I used medium grain cornmeal), easy. It delivers as Jenn’s recipes typically do!

    • — B.D. on October 10, 2024
    • Reply
  • Can I bake this in a loaf pan?

    • — theodora hamezopoulos on October 10, 2024
    • Reply
    • You can give it a try, but I’m not 100% sure it will bake evenly. The bake time will be different so make sure to keep an eye on it. Would love to hear how it turns out if you try it!

  • Nice and moist, it’s my go-to cornbread recipe.

    • — Natalie N on September 10, 2024
    • Reply
  • I’m sorry. When the recipe calls for more flour than cornmeal, it ain’t a cornbread recipe.

    • — David on August 7, 2024
    • Reply
  • Best from scratch cornbread I’ve ever made and a new family favorite I’m sure!

    • — Elizabeth Black on July 5, 2024
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.