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 made this cornbread to go along with chili beans. It was delicious! It was sweet but not too sweet. Will make again!
Excellent cornbread! Freezes well & comes back well. Delicious….my new cornbread recipe.
This was delicious and my boys ate it up. Easy to make, I have all the ingredients on hand all the time. I made it a second time and just for kicks I added 1/4 cup whole milk plain yogurt (just happened to have it) and it made it a little more moist. Both versions were fabulous
This was easy to put together and simply delicious! Kids also loved it and it made a great side dish that was different from our typical starches.
I made this to go with Jenn’s most recent Turkey Chili recipe. I am not a frequent cornbread consumer, so I didn’t have any preconceived idea as to how this “should” taste. It was more dense than others that I have had, and less grainy, I am guessing due to the stick of butter. It wasn’t too sweet, or corny tasting. I would make it again and maybe try a little less butter. It was the perfect accompaniment to the spicy chili.
Hi. Can this be made with Oatmilk (full-fat)?
Sure, Debbie, that should work. Please LMK how it turns out!
Husband declared this “the best cornbread he’s ever had!!”
Made this last night. I always grade my recipes, and this one got an E for excellent. I will only ever make again a recipe that gets VG or E. Well anything less I just toss the recipe.
Hi Jenn,
I made this tonight, and it came out beautifully. Quick question, though. The ingredients say to have extra flour to flour the pan, but that step isn’t included in the instructions. I only used the non-stick spray, and the bread released easily. Is that what you recommend? Thanks.
Glad you enjoyed, Laura. That extra flour is my mistake — have updated it now. Thanks for catching that!
This was fantastic! It was perfectly moist with a nice outer crust. A great subtle sweetness for a perfect corn bread side dish. After lots of trails with other recipes, this will be our go to!
I love the fact this freezes. Since there is only two of us we can take out a few pieces and enjoy it for several meals. I also take it to group pot luck get togethers. It’s easy and I get compliments on the moistness of the bread. It’s a win win on cornbread recipes. I followed the directions as is.