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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Love all your recipes I’ve tried, including this one. Could your cornbread recipe be used in a dessert as a substitute for shortcake with berries and whipped cream? Thank you.
Hi Merle, so glad you like the recipes! While technically it would work to use the cornbread as a substitute for biscuits, I don’t think it’s the best texture or flavor for that use. I’m not sure if you’ve seen my strawberry shortcake recipe, but I think the biscuits there would be a better way to go.
I’ve made this cornbread recipe too many times to count. It’s the best! Today when I made it, I noticed your “add in” suggested variations. I added 1/2 tsp smoked paprika and 2.25 oz of shredded extra sharp cheddar cheese to the flour mixture. Love the result, it’s subtle and tasty.
Thanks for all your recipes Jenn and thank you for explaining the “why” of some steps. You’ve taught me to be a better baker.
This is an excellent cornbread recipe. Made it exactly as directed and it was delicious. Took maybe 10 minutes to put together and popped it into the oven and we enjoyed it with chili. Thank you for another foolproof recipe!!
Jen,
Love your website and cookbooks!
Sorry if this question was asked but can I use white stone ground cornmeal instead of yellow? I accidentally purchased white instead of yellow at the store. Please let me know.
Thank you!
Hi Celeste, so glad you like the recipes! Yes, white cornmeal Will be fine. Enjoy!
Thank you so very much, you are the best! Just put a pot of chili on the stove and this cornbread will be a lovely addition. Keep the recipes coming and please I hope you write another fabulous cookbook!
Hi Jenn,
Can I make a gluten-free version of this recipe by simply switching out the all-purpose flour with gluten-free flour? Do you have any specific advice on this? Thanks!
Hi Anne Elise, I haven’t made this with gluten-free flour, but I think it should work. If you don’t already have a favorite gluten-free flour for baking, a number of readers have commented that they have good luck with King Arthur Measure for Measure gluten-free flour and Cup4Cup gluten-free flour. Please LMK how it turns out if you try it!
Could maple syrup be substituted for the honey? Same amount of sugar?
TY!
Sure, that will work and the amount of sugar would remain the same. Enjoy!
Best cornbread ever!
Light and crumbly…….
I’ll make this one my staple. Served with your white chicken chili.
Perfect!
Hi Jenn!
This is such a perfect recipe thank you so much for sharing! Is it OK to do any add-ins, such as cheese or corn to this?
Trina, so glad you like it! Yes, it’s fine to add some cheese and corn kernels to this.
I cheated a bit to reduce calories, skipping the honey, and only adding tbsp of sugar, and substituting homemade lowfat yogurt for 1/2 the butter. I used as the base for a tamale pie made with homemade steak based filling, and it came out great.
Hi Jenn,
Love every recipe! Just a quick question, can I use 1 tbls more of the honey and one less of the sugar? Or would that change the texture too much?
Hi Diana, So glad you liked the recipes! Yes, using one additional tablespoon of honey instead of sugar should be fine. enjoy!