There's nothing quite like a warm slice of homemade cornbread fresh from the oven. This Cornbread Recipe gives you that perfect balance of sweet and savory, with a golden crust and a tender, moist crumb that practically melts in your mouth. I've been making this recipe for years, and it never fails to disappear within minutes.
My mom used to make cornbread every Sunday with chili, and now I carry on that tradition. Whether you're serving it with soup, slathering it with honey butter, or just eating it straight from the pan, this is the best cornbread recipe you'll ever need.
Why You'll Love This Cornbread Recipe
This best Cornbread Recipe is incredibly easy to make from scratch and delivers that perfect texture every single time. It's slightly sweet but not cake-like, with a buttery richness that makes every bite satisfying. The edges get crispy and golden while the center stays moist and tender.
This cornbread recipe sweet enough to enjoy on its own but savory enough to pair with chili, BBQ, or any comfort meal. My husband says it's better than any restaurant cornbread he's ever had, and honestly, I have to agree.
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What You'll Need
This homemade cornbread uses simple pantry ingredients that come together in one bowl. No fancy equipment needed, just a mixing bowl and a baking pan. The full cornbread instructions are right in the card below.
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
- 2 large eggs
- ⅓ cup melted butter (plus extra for the pan)
- ¼ cup honey (optional, for extra sweetness)
Optional Extras
You can fold in ½ cup of corn kernels (fresh or canned) for a corn cornbread texture, add a jalapeño for some kick, or mix in shredded cheddar cheese for extra richness.
Some people love adding a tablespoon of honey on top right after baking.
How to Make Cornbread Recipe
Preheat and Prep
Preheat your oven to 400°F. Grease an 8x8 inch baking pan or a cast iron skillet with butter. If you're using cast iron, put it in the oven while it preheats so the pan gets hot. This gives you that crispy bottom crust.
Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure everything is well combined.
Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and honey (if using) until smooth and well blended.
Bring It Together
Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Don't overmix or your cornbread will be tough. A few lumps are totally fine.
Q: Can I make cornbread without buttermilk?
Yes! Just use regular milk and add a tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly. This creates a buttermilk substitute that works perfectly in this moist cornbread recipe.
Pour and Bake
Pour the batter into your prepared pan. If you preheated your cast iron skillet, carefully remove it from the oven, add a bit more butter to coat, then pour in the batter (it should sizzle). Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool Slightly and Serve
Let the cornbread cool in the pan for about 5 minutes, then slice and serve warm. Brush the top with extra melted butter if you want it extra rich and shiny.
Aliana's Top Tip
For the absolute best cornbread, use a preheated cast iron skillet.
That hot pan creates an incredible crispy, golden crust on the bottom that you just can't get with a regular baking pan.
My grandmother always did it this way, and it makes such a difference.
Also, don't skip the buttermilk.
It adds tanginess and keeps the cornbread incredibly moist.
Regular milk works in a pinch, but buttermilk takes it to the next level.
Ingredient Substitutions & Variations
You can swap the all-purpose flour for self-rising flour cornbread by using self-rising flour and omitting the baking powder and salt. For a honey cornbread recipe, increase the honey to ⅓ cup. If you want a not sweet cornbread recipe, reduce the sugar to 1 tablespoon. You can also make this as a skillet cornbread cast iron style, cornbread muffins (bake for 12 to 15 minutes), or even as cornbread biscuits by dropping spoonfuls onto a baking sheet.
Storage & Reheating Instructions
Store leftover homemade cornbread in an airtight container at room temperature for up to three days, or in the fridge for up to a week. Reheat individual slices in the microwave for about 15 seconds, or warm the whole pan in a 350°F oven for 10 minutes. You can also freeze cornbread wrapped tightly in plastic wrap and foil for up to three months. Thaw at room temperature before reheating.
Follow Aliana on Pinterest →What to Serve With Cornbread Recipe
This corn bread recipe is perfect alongside chili, BBQ ribs, pulled pork, or a hearty bowl of soup. It's also amazing with fried chicken, collard greens, or black-eyed peas for a classic Southern meal. My family loves it with a big pot of beans or as a side for a cornbread dinner spread during the holidays. And honestly, it's just as good on its own with butter and honey.
FAQs About Cornbread Recipe
How do I make cornbread from scratch?
Mix your dry ingredients (cornmeal, flour, sugar, baking powder, salt) in one bowl and wet ingredients (buttermilk, eggs, melted butter) in another. Combine them gently, pour into a greased pan, and bake at 400°F for 20 to 25 minutes. That's how to make cornbread that turns out perfect every time.
What makes cornbread moist?
Buttermilk, melted butter, and not overbaking are the keys to moist cornbread. The buttermilk adds moisture and tang, while the butter keeps it rich and tender. Pull it out of the oven as soon as a toothpick comes out clean.
Can I use a cornbread mix instead?
Sure, Jiffy cornbread recipes work in a pinch, but this cornbread recipe from scratch tastes so much better and isn't much harder. Plus, you control the sweetness and texture.
What's the difference between Southern cornbread and regular cornbread?
Southern cornbread recipe tends to be less sweet, sometimes with no sugar at all, and is often baked in a cast iron skillet. Northern-style cornbread is usually sweeter and more cake-like. This recipe falls somewhere in the middle.
More Recipes You'll Love
If you're into classic comfort sides like this one, you'll love my Best Chili Recipe that pairs perfectly with cornbread. My Buttermilk Biscuits are another family favorite for breakfast or dinner. And if you want more cornmeal recipes, try my Cornmeal Mush for a cozy breakfast or my Tamale Pie that uses cornbread as a topping. All of these fall under my DINNER and BREAKFAST collections where I share the comforting recipes that bring everyone to the table.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes and show off your delicious version!
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Pairing
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