Cornbread
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This moist cornbread recipe is golden and buttery, with a tender crumb and just the right amount of sweetness.
I’ve been baking this cornbread recipe for as long as I can remember, and it’s one of the few recipes I know by heart. It’s exactly how I like cornbread: buttery and tender, with plenty of corn flavor and just the right amount of sweetness. A combination of sugar and honey adds subtle sweetness, while melted butter gives it a rich flavor and moist crumb. It comes together quickly with everyday ingredients and is just as good alongside a bowl of chili as it is warm from the oven with a pat of butter.
“Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!”
What You’ll Need To Make Cornbread
- Eggs: Give the cornbread structure and richness and help create a tender crumb.
- Sugar & Honey: Provide just the right amount of sweetness; the honey also adds a subtle floral note.
- Milk: Adds moisture and helps keep the crumb tender. Whole milk is best, but low-fat works well, too.
- All-Purpose Flour: Used along with the cornmeal to give the cornbread structure and a softer, more tender texture.
- Yellow Cornmeal: Gives the cornbread its signature corn flavor and slightly grainy texture. I’ve had good results with both Indian Head and Quaker.
- Baking Powder: Gives the cornbread its lift and keeps it from being too dense.
- Melted Butter: Adds rich, buttery flavor and contributes to the moist, tender crumb.
- Jump to the printable recipe for precise measurements
How To Make Cornbread
Mix the wet and dry ingredients: Whisk the eggs, honey, and milk together in one bowl. In a separate large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Make the batter: Add the wet ingredients and melted butter to the dry ingredients and whisk until just combined. A few lumps are fine—avoid overmixing, which can make the cornbread dense rather than tender.
Bake: Pour the batter into the prepared baking dish and smooth the top. You can also use a 9-inch cast-iron skillet; just keep an eye on it, as the cornbread may bake a little faster. Bake until the top is set and a toothpick inserted into the center comes out clean.
Serve: Let the cornbread cool briefly, then cut into squares and serve warm. Cornbread is best served fresh, but it can be frozen for longer storage. Enjoy!
What To Serve with Cornbread
Cornbread is a natural alongside oven pulled pork, baby back ribs, turkey chili, or white chicken chili. It’s also delicious warm from the oven with butter and a drizzle of honey.
Video Tutorial
Variations
You can easily switch up this basic cornbread recipe with add-ins to match any meal. For a savory kick, stir in diced jalapeños, shredded cheddar or pepper jack cheese, or a handful of chopped fresh herbs like chives or thyme. If you want extra texture and sweetness, mix in fresh, cooked, or frozen corn kernels—no need to thaw if using frozen. For a smoky twist, try adding crisped oven-cooked bacon bits or a sprinkle of smoked paprika.
More Cornbread Recipes You’ll Love
Cornbread
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
- ½ cup (1 stick) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- 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.
Notes
Nutrition Information
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.
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I have tried at least a dozen different corn bread recipes over the years, and while I expected this to turn out well, as Jen’s recipes do, I did not realize that it might be what I’ve been searching for since I first remember trying cornbread at a Marie Callendar’s restaurant on a trip to Seattle as a teen (not going to date myself, but suffice it to say it was not…recently…). So good, so easy, so quick, and with items I always have on hand, this will now be my go-to cornbread recipe. I did make it in mini loaf pans (my 5-year-old’s preference), rather than a square pan, and it turned out perfectly. Served with honey butter, it was a huge hit, and I expect to make this one frequently!
Just made your stuffed peppers and cornbread. Yummy!
Pre-cooking the peppers is genius.
I really appreciate the great recipes, clear instructions and step by step pics. My family and I thank you so much.
I’ve been making cornbread for years from another recipe, but this one is my new favourite. Really easy to make and tastes scrumptious. I thought it might be a little too sweet, but no, it’s just right. My wife is not a big cornbread fan but she loves this one. We had our first helping for lunch with a curry red lentil/potato soup. Perfect.
This was my first non-mix cornbread and it was delicious. A wee bit overdone for my liking so I would have taken it out 5 minutes sooner. I make it in a cast iron pan and drizzled it with honey before baking (my usual twist). It is sweet and fluffy and went great with Jenn’s classic chili. Next time I will add in diced jalapeño, which I usually do with cornbread.
This cornbread is absolutely delicious! Easy to make. Had it with stuffed peppers. I like that it is easy to make, mixes up quick and can make it last minute. I’ve never made any of your recipes that haven’t turned out delicious!
I’m making this again today because it’s so fantastic but this time I was wondering if I mix up all the ingredients and put it in a pan and then bake it when I need to, can I do that? Or do I have to bake it right away after having everything ready in the pan? I’m just trying to plan out my timing for everything today. Will it go bad or would the cooking time be affected if it’s already mixed up and sitting in the dish I will be cooking it in on the counter? Or should I refrigerate it before cooking? And if I do should I take it out a few minutes before to let it come to room temperature? TIA!
Hi Judy, I suggest cooking this immediately after mixing the batter.
Ridiculous. This recipe was crazy easy and absolutely delicious. My dad always used to make the corn muffins from a box and they were ok I guess but, boy, do I wish he was still around to try these. It’s funny what can cause you to really miss someone. Anyway, these are more like corncake. So sweet (but not too) and moist. At the event I took them to I was told they were the best anyone had ever tasted. I served them with your incredible chili. They didn’t wipe them out, though. That was fine by me bc as soon as it was time to leave I shoved them in a bag and they came back home with me where they belong. They made the prefect dinner!
I’ve made this twice. Once as directed and it was delicious, and once dairy free for my grandson, substituting oil for butter and oat milk for milk. Not quite as good but still enjoyable. Thanks for this wonderful, easy recipe.
Perfection! I used Bob’s Red Mill Medium Grind Cornmeal and it put the texture over the top. Just the right amount of sweetness. Thank you, Jen!!
My daughter and I baked this three times just since yesterday. At first, I said we needed to make a lot during a rare July weekend that is cool enough to use the oven. But after the first batch was devoured, it became clear this is our new favorite cornbread. Simple, quick, and my youngest child can do much of it herself. Was even was ok with oil instead of butter, when I ran out. Had to watch it in my unreliable oven (tented with foil when the top browned too quickly) but even the slightly overdone batch was delicious.
The kids can polish off a batch in one sitting, if not restrained, and love to have it warm with butter and/or jam.