Homemade Cornbread
This soft, buttery homemade Cornbread is quick, easy and delicious! It has a crispy outside and soft inside, making it great with soups, chili or just some butter. Ready in less than 30 minutes, it's a simple recipe you'll love making over and over!
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Homemade Cornbread Recipe
Cornbread is one of those recipes that always brings me back to my time living in the South. North Carolina had the best barbecue, and every BBQ joint had its own take on the classic side dishes.
I fell in love with cornbread's slightly sweet, perfectly golden, fluffy self. It has just the right amount of crumble. There’s nothing better than pairing a warm slice with a big bowl of chili or soup — it soaks up all the flavors and makes the meal feel complete.
This recipe is simple, comes together quickly, and has that classic homemade taste I can never resist. It's very easy to customize with mix-ins, too. I love using Hatch chiles — they perfectly blend my Southern roots with my Southwest heritage.
Whether you're serving it with barbecue, soup or just slathering it with butter and honey, it’s a must-have for any comfort food lover!
Why You'll Love this Recipe
Cornbread is so wonderful for a number of reasons:
- Cornbread has a perfect balance of sweetness and savoriness, so it's a versatile side for both hearty and light meals.
- Its soft, crumbly texture pairs beautifully with chili, barbecue and soups, soaking up flavors while adding a delicious bite.
- It’s quick and easy to make with simple pantry staples, making it a go-to recipe for home cooks of all skill levels.
Ingredients
Making homemade cornbread from scratch is so easy — you don't need one of those box mixes at all! Here’s what you’ll need instead:
- All-purpose flour
- Yellow cornmeal
- Sugar
- Baking powder
- Salt
- Milk
- Butter
- Eggs
Variations and Substitutions
Add mix-ins: Shredded cheese, diced jalapeños or corn kernels are all delicious when stirred into the cornbread batter. I love to use hatch chiles — which marries my Southern story with my Southwest lineage.
Skillet cornbread: For a more traditional, crispy-edged cornbread, bake it in a preheated cast iron skillet. Simply grease the skillet with butter, heat it in the oven for about 5 minutes, then pour the batter into the hot skillet and bake as directed.
Cornbread muffins: Prefer muffins? No problem! Divide the batter into a greased or lined muffin tin and bake at the same temperature. Muffins will take about 15-18 minutes to bake, so check for doneness earlier.
How to Make Cornbread
First, preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish. Then get out a large bowl, and whisk together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, whisk the milk, melted butter, and eggs until combined. Pour the wet ingredients into the dry ingredients and stir just until combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool for a few minutes before slicing and serving.
Storing Leftover Cornbread
To store: store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze: wrap it tightly and freeze for up to 3 months.
Tips for Success
- If you prefer sweeter cornbread, increase the sugar to ⅓ or ½ cup, depending on your taste.
- To make your cornbread extra moist, add ¼ cup of sour cream or plain yogurt to the wet ingredients.
What to Serve With Cornbread
Cornbread is such a versatile side dish. It pairs perfectly with soups like this Easy Ham and Bean Soup, stews, chili or barbecue. We love it with Grilled Chicken and a veggie like green beans.
It's also great served with honey, butter, (or honey butter!) or a drizzle of maple syrup for a sweeter touch.
Cornbread is a common side dish for holiday meals, especially Thanksgiving and Christmas. It pairs well with turkey, ham and traditional sides like cranberry sauce and mashed potatoes. You can even dry it out and use it to make cornbread stuffing for Thanksgiving!
Holiday prep: Get ahead on your holiday meals. Make a double batch in the summer and freeze one loaf of cornbread. Then you'll have it ready to thaw and use as a holiday side or in homemade stuffing.
FAQ
Yes! You can bake the cornbread a day in advance. Just wrap it tightly in foil or store it in an airtight container to prevent it from drying out. To reheat, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Make sure not to over-bake your cornbread, as that can dry it out. For extra moisture, try adding ¼ cup of sour cream, yogurt, or an extra tablespoon of melted butter to the batter.
More Side Dishe
Homemade Cornbread
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup butter melted, or vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl, whisk the milk, melted butter, and eggs until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool for a few minutes before slicing and serving.
Notes
Nutrition
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