Simple Cornbread Recipe
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Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.
I’ve been baking this simple homemade cornbread recipe nearly every week since my kids were little. In fact, it’s one of the few recipes I know by heart. This cornbread is on the sweeter side without being overly so, and it can be whipped up in minutes with just a few ingredients.
Pair cornbread with beef chili or turkey chili for a cozy Southwestern dinner, or try it alongside crab cakes or boiled shrimp for a taste of the Eastern Shore. It’s also the perfect match for my BBQ chicken, rounding out a down-home Southern meal. But don’t stop there—you can even enjoy it for breakfast, generously slathered with honey butter or your favorite jam. When it comes to sides, is there anything more versatile than cornbread?
Table of Contents
“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 My Simple Cornbread Recipe
- Eggs: Bind the ingredients together, add moisture, richness, and help the cornbread to rise.
- Sugar and Honey: Sweeten the cornbread (just a bit of honey adds a slight floral note).
- Milk: Adds moisture and fat for a tender crumb (whole milk is preferred but low-fat will work just fine).
- All-Purpose Flour: Used in combination with cornmeal to provide structure. Balances the cornmeal’s grittiness, ensuring the cornbread is soft and fluffy rather than overly coarse.
- Yellow Cornmeal: The essential ingredient for the characteristic flavor and grainy texture of cornbread, offering a sweet, full-bodied corn flavor.
- Baking Powder: Leavens the batter to make the cornbread rise.
- Melted Butter: Adds richness, flavor, and contributes to a moist, tender texture; cooling slightly ensures smooth incorporation without “cooking” the eggs.
- Jump to the printable recipe for precise measurements
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.
Frequently Asked Questions
To keep leftover cornbread fresh, wrap it in plastic wrap or aluminum foil and store at room temperature for up to 3 days.
Yes, cornbread can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving.
To reheat cornbread, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.
Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.
Yes, this is actually the “pan” version of my popular cornbread muffins.
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Simple Cornbread Recipe
Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.
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
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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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.
Hi Jen
Love all your recipes – just made the amazing chai banana bread again! Can I add some frozen corn kernels to this? If so would anything need to be changed?
Thanks! I give you all the credit for teaching me how to cook.
Janet
Hi Janet, so glad you like the recipes! Yes, it would be fine to add some corn kernels to this – enjoy 😊
Hi Jenn,
Happy new year! Can I add some orange zest or juice to give it an orange flavor-orange cornbread??
Thank you
Janelle
Sure! You could use zest and, depending on how much orange flavor you’d like, you could replace up to 1/4 cup of the milk with OJ. I’d love to hear how it turns out if you try it!
Hi Jenn,
If I double this recipe, will it be okay to bake it in a 9 X 13 pan? Also, any suggestions on how long to bake it?
Thank you,
Kim
Hi Kim, Yes, I’d bake it in a 9 x 13″ pan. Bake time should be very similar but keep a close eye on it. Enjoy!
The cornbread was delicious! Everyone was talking about how good it tasted. Thank you for taking the time to answer everyone’s questions. I always enjoy reading the comments for the recipes.
I hope you and your family have a Merry Christmas!🎄
Hi Jenn, I’m in the UK, can I use polenta as cornmeal?
Thanks, we love your recipes!
Hi Claire, from what I read online, it sounds like in the UK you may use the word polenta for what we call cornmeal. Assuming what I’ve read is correct, you should be good to go. Enjoy!
Perfect, quick and not too sweet. You probably have all the ingredients. So good toasted next day. I made it just for a snack one day and making it now once more to serve with the chili recipe. So excited. I know it will be delicious.
Hi,
What do you think about adding jalapeños to the dough?
I think that would work well – hope you enjoy!
Hi Jen, sorry for the silly question. I happen to buy a box of jiffy corn bread yesterday before seeing your recipe. Can I use the box as a sub for cornmeal and follow the rest of your recipe?
Not a silly question, but I wouldn’t recommend it — sorry!
Thank you! I’ll make it another time 🙂
I’ve tried many cornbread recipes and this one is at the top for sure!! Thank you for the recipe!
I’m not usually a fan of cornbread, but my husband and sons are so I made this along with the stuffed peppers as suggested. WOW! I will definitely be making this again. The cornbread is SOOOOOO GOOD! It was super easy and quick to make. 2 of my favorite things when it come to cooking.
Hi Jenn
I’ve made your cornbread many times and everyone loves it! I serve it with honey butter and it’s delicious! I’m making your chili as well as this cornbread and I’m wondering if I could bake the cornbread on top of the chili?
Thanks so much!
Cindy
So glad you like it! Unfortunately, I don’t think it will work to bake it on top of the chili – sorry!
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 🌎
Lisa
😊🙏
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 😊
Lisa
🙂
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.