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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A new favorite cornbread recipe.
Moist and delicious.
This is the best cornbread I’ve ever made & over the years have made it many times. That said, I did make a few changes, combining your recipe with a friend’s who uses half cup of flour and oatmeal each & a cup of cornmeal. (Actually had ground oatmeal into almost a flour texture for another recipe, so I used that.) I also use two tbs less sugar, & for the sugar used monk fruit sugar that measures like canes sugar. Otherwise recipe was yours. Wow, it’s so good, thank you.
Yum! Such a great, simple recipe! I have always used a boxed mix even though I consider myself a great baker as we just don’t eat it that often. Added cornmeal to my grocery list this time to make from scratch and will never buy a box again. So much better and truly easy. Thanks for another winning recipe!
I’ve made this multiple times and it’s always delicious! My only problem is it seems to be very crumbly – like a piece may or may not stay intact. Should I bake it for a few minutes less or make any other adjustments?
Hi Anna, I’m wondering if you’re using too much flour. Do you use the spoon and level method for measuring flour? Number 1 in this Baking Tips post explains it nicely.
Really easy receipe that came out fantastic. Moist, tasty, and not overly sweet.
Ive made this recipe twice now! My family really enjoyed it. The cornbread had a nice moist crumb and the rigjt amount of sweet! I made it once in a glass dish and once in a cast iron pan…I definitely recommend using the cast iron pan!
Can I use a 9×5 loaf pan for this?
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!
I made this cornbread to accompany beef chili tonight for dinner, since tomorrow we are expecting a big snowstorm. The batter was easy to throw together, and the bread cooked perfectly in the time recommended. The bread was sweet and rich and pleasantly dense. When I read the recipe called for 1 Tablespoon baking powder, I was hesitant, since I never saw a recipe call for that much baking powder before. However, trusting Chef Segal, I proceeded onward. The bread came out so delicious, my husband raved about. He placed a piece in his chili bowl, and ladled the chili over it, loving every bite. Sometimes, to make a meal heartier on super cold days, we place the chili over mashed potatoes. My husband said he now prefers this cornbread instead. This recipe is a keeper. Thanks, Chef Segal!!
Jenn, I have some half and half to use up….would it work in lieu of the milk? Thanks!
Love all your recipes!
Sue
Sure, Sue, that will work. Enjoy!
The Everyday Cornbread was the hit of Christmas with my family! Everyone loved it! Thank you, Jenn.