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Everyday Cornbread
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
Step-by-Step Instructions
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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Everyday Cornbread
Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.
Ingredients
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and cooled
Instructions
- 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.
Nutrition Information
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- 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.
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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 made this today. Most of it is gone.
So simple to make. I had to increase the time to 40 minutes in the toaster oven but it came out delicious and fluffy. A winner.
Perfect with vegetable soup.
I have not made this yet, but any recipe I make from your collection is delicious. I love “mexican cornbread” with chiles in it and corn etc. Do you have a recipe to recommend or how to adjust this recipe? Thanks Pat
Hi Pat, You could tweak this by adding about 1 cup of corn and 1 or 2 seeded and minced jalapenos. Please LMK how it turns out if you try it!
Thank you again Jenn! This is unfussy and quick enough to make at the last minute. The just sweet enough flavor is a perfect foil for savory dishes. This will be a staple recipe for me.
Finally! A cornbread recipe I loooove! This is right up my alley. I’m enjoying it fresh out of the oven with my lightly sweet and cinnamon-y chili soup. Heaven. Thanks!
Made this last night and it was fantastic! Light and fluffy. Thanks for another winning recipe Jenn.
This was delicious! Would it still work omitting the sugar or replace it with more honey?
Hi Cindy, I think you could cut the sugar in half but I wouldn’t omit it entirely or replace it with honey. Hope that helps!
Made this last night with chili and it was out of this world! I love the corn flavor and the hint of sweetness. This recipe will definitely go into regular rotation in our house!
I love your cornbread muffins, and have made them as a pan version also. Can’t wait to try your turkey chili recipe. I make your chicken chili recipe all the time!
This is nothing more than sweet bread. REAL cornbread is 1 cup buttermilk, one egg, one tablespoon of oil (no olive oil) and one cup corn meal mix. Mix first three ingredients while your stove is coming to 450 degrees. Using a cast iron skillet (not a dish) coated with cooking spray, place it into the oven. As soon as the oven hits 450 degrees, add the corn meal mix to the wet ingredients. Stir until completely mixed, take the skillet from the oven, pour the wet mix into the skillet and return to the stove. Cook for about 25 minutes, or until the top is a golden brown. Cut into wedges while in the skillet, and enjoy.
Now that is cornbread, southern style, not sweet bread.
I absolutely LOVE Jenn’s amazing Everyday cornbread and all its sweetness! Thank you so much, Jenn!
Hahah … did you even try this ? I know exactly what you’re talking about ! My granddad used to eat that every night with buttermilk and onions . I have to say I LOVE this recipe for sweet corn bread though . If you are in the jiffy from a box camp , this is definitely a welcome upgrade and super easy 🙂
I am always interested in reading reviews for tips and tweaks. Your post is ridiculous and petty. I am also quite confused about when you say “stove” and when you say “oven”. Popeyes, Chick-Fil-A, McDonalds, and so on all serve “chicken nuggets”. They don’t have a proprietary hold on the name. They all look and taste different and that’s actually OK!
If you didn’t like the ingredients for this corn bread recipe, why make it?! You can tell it’s not similar to yours, and again, that’s OK! All I take away from your post is that it’s too sweet for your liking. You should have just left it at that!
I think it was pretty good corn bread. Your version sounds more difficult. I prefer Jenn’s version.
Very nice, hubby really enjoyed although up to now, I’ve always used buttermilk in my cornbread but like everything in the mysterious world of baking ratios, change can be a good thing.
Have to add though, you’d be thoroughly taken to task (as in please remove that picture) where I live for showing the bag of cornmeal you use that has a first nations/aboriginal man in full feathered headdress, as that would be considered an insult to the first nations/indigenous chiefs and people.
Chiefs never make their own headdresses, they are hand made and gifted to the chief by members of the chiefs community after the chiefs show their community members how hard they’ve worked to help improve the quality of life for the members in their community.
There’s also the different types of headdresses as none are the same. The Plains/or Dakota headdress which consists of six feathers with a mink in the middle being an example plus the many other styles of headdresses worn depending on what first nation the chief came from.
I’m honestly surprised that in this day and age in the US especially now that Aunt Jemima, Mrs. Butterworth and Cream of wheat bottles and packages will no longer look the same because they represent the days of slavery and involuntary servitude, that there’s still baking products being sold that depicts a first nations indigenous chief in such a derogatory way. Hopefully that will change soon too.
I hope that they continue to use this first nations/aboriginal man on their cornmeal packaging with information, such as that you have offered, to educate us a little bit about the headdress of aboriginal/ indigenous people. To develop understanding we must have information. I never missed an opportunity to speak to my children about the tragedy of slavery when using Aunt Jemima Syrup or serving cream of wheat as I believe it is vital to teach our children so that they never forget about these, and other, social injustices. Instead of erasing history why not seize every opportunity to educate?