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Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.
This is the traditional “pan” version of the cornbread muffins I’ve been baking on the regular since my kids were toddlers. It’s one of the few recipes I have committed to heart. The cornbread is on the sweet side but not overly so, and it’s easy to whip up with very few ingredients. Pair it with beef chili, turkey chili, chicken chili, crab cakes, black bean soup, or any Southern barbecue dish. The cornbread is best fresh out of the oven, but leftover squares can be reheated for breakfast and slathered with honey butter or jam.
What You’ll Need To Make Everyday Cornbread
Begin by whisking the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisk to combine.
Add the egg mixture and the melted butter to the dry ingredients.
Whisk until just combined.
Spoon the batter into a greased 8-inch square baking dish.
Bake for 25 to 30 minutes, or until the top is set and golden.
Cool for about 10 minutes in the pan, then cut into squares and serve warm with softened butter.
How To Freeze Cornbread
Cornbread tastes best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap it in aluminum foil and warm in a 350°F-oven until hot. Alternatively, you can heat the squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat, or it will get tough.
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Tender and a touch sweet, this cornbread is easy to whip up with very few 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
- Preheat the oven to 350°F degrees. Spray an 8-inch 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.
- 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.
- 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.
Hi Jenn …
if someone asked previously,and I missed it I apologize. I reread instructions and didn’t see what my question is about:
Can I use buttermilk in place of reg milk?
BTW: my guy requested your chili for tonight (I’ve made it countless times and we love it!!❤️)…
Baking the cornbread & guacamole accompaniment.
I never tire of your 2 cookbooks & website. You do such a great job of bringing out creativity and providing a positive distraction in our crazy world 🌎
Hi Lisa, thanks for your very kind words – so glad you like the recipes! I wouldn’t recommend buttermilk here. Hope you enjoy your dinner!
I always say “ I don’t know how you manage to answer all our questions so quickly!”
Thank you …
Will be using Vitamin D milk 😊
Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!
I don’t care for my corn bread to be sweet, I know, I am strange. Is it fine without the honey? I figured anyone wsnting it sweeter they could always drizzle honey on top of the warm bread. what are your thoughts on this?
Hi Lynn, It’s fine to omit the honey.
I made this the other day to go with a pot of chili for dinner. I like a sweeter corn bread so was eager to compare to my usual recipe. This was corn bread perfection! Perfect crumb, tender, not dry, deliciously sweet and savory. Thank you for another winner.
Invited to a potluck BBQ, I decided to make this cornbread….for 60 people. I doubled the recipe. I think Jenn recommended 10X15 pans. I made 2 of them. I had to cook the cornbread an extra 10 minutes. It was easy and fantastic. I am thrilled that there was some leftover, which I froze. I will be serving it warmed with dinner tomorrow. (I tested the frozen cornbread and it heats up perfectly.) Thanks, Jenn!
Jenn, I made it for dinner with our roast! It is the best tasting and so easy ! I also love your carrots with curry recipe!
I will continue using this recipe! Took a picture minus a few pieces missing lol! Just my husband and I!
Can I double this recipe for a large crowd? If so, should I use a 9X13 or 10X15 pan, the 2 options that I have.
Yes, you can double it. I’d go with the 9 x 13; the bake time may be a little different so keep a close eye on it. Enjoy!
Hi Jen. I love this recipe. Threw out my box mix because this is so easy! I do have a request – would you add weights to this recipe? When I started making bread I stopped using volume measurements and I found my baked goods were so much more consistent. Thanks for the consideration and Happy Thanksgiving!
Hi Sam, Actually this recipe (and the great majority of recipes on the site) have metric measurements. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps!
Perfect side for the vegetarian chili I made. I made them as muffins for convenience.
I am printing this recipe too to go along with the Turkey chili recipe. Looking at the photo of the ingredients, I had to chuckle. Pictured is the bag of “Indian Head Corn Meal (with a nice profile of an Indian chief). Then in the same photo is the “Land O’Lakes” butter—–without the Indian Maiden logo, which used to be a wonderful bit of nostalgia until this present time. How did Indian Head Corn Meal excape? FYI! Challenge Dairy Butter is vastly better (creamier and less $$) than the other brand.
Can this be made in a 10 inch cast iron skillet? Also should you heat the skillet while the oven is heating up?
Hi Karen, I think that will work — the bake time may be a bit different so keep a close eye on it. And I don’t think you need to heat the skillet prior to adding the batter. I’d love to hear how it turns out!
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.