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Cornbread Recipe

close up shot of slices of Cornbread recipe on a wooden board
For us, the best cornbread recipe is one that is not only delicious but also quick and easy to make. We are pretty positive we have found a winner.
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Table of Contents
  1. CORNBREAD RECIPE INGREDIENTS
  2. HOW TO MAKE THIS CORNBREAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Our easy cornbread recipe could not be simpler to make. It tastes delicious with that classic hint of sweetness, moist texture, and crisp golden edges that come with this yummy bread, making a perfect side dish for comforting hearty meals.

To me, when you pair a bowl of hearty chili or hamburger soup with a scrumptious piece of this perfect cornbread, it is an instant comfort.

CORNBREAD RECIPE INGREDIENTS

You’ll need:

  • ¾ cup flour
  • 1 cup of yellow cornmeal
  • 1½ teaspoons of baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1½ cup buttermilk
  • ⅓ cup melted butter
  • 2 eggs – slightly beaten

PRO TIP:

Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: You can make your own buttermilk using whole milk or 2% milk and lemon juice or distilled vinegar. For every 1 cup of regular milk, stir in 1 tablespoon of lemon juice or vinegar.

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HOW TO MAKE THIS CORNBREAD RECIPE

PRO TIP:

The texture and taste of cornbread are unique. It’s what makes it a favorite of so many. If you’re not a fan of crumbly cornbread, more flour will make it less crumbly. Whereas more cornmeal will make it more crumbly. You can tweak this a little bit to make your cornbread the texture you prefer! 

STEP ONE: Preheat the oven to 425°F and lightly grease an 8-inch square baking pan.

STEP TWO: Mix together the flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl and set aside.

STEP THREE: Whisk together in a separate medium bowl, buttermilk, butter and eggs slightly beaten.

STEP FOUR: Pour the wet ingredients together with the dry ingredients and stir. The batter will be lumpy.

STEP FIVE: Pour batter evenly into the prepared pan.

PRO TIP:

Use a rubber spatula to make sure the batter is spread evenly in the baking dish.

STEP SIX: Bake at 425°F for 20 to 25 minutes. It should be starting to look golden brown.

STEP SEVEN: Test in the center of cornbread with a toothpick to make sure it comes out clean.

STEP EIGHT: Cool for about 15 minutes before serving.

HOW TO SERVE

The beauty of classic cornbread is that it’s so versatile. You can keep things simple and serve it warm, with just a drizzle of honey or butter. It also makes a great addition to a side with any soup such as our taco soup, and especially a homemade chili.

STORAGE

ON THE COUNTER: Leftover cornbread will keep in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.

IN THE FREEZER: This moist cornbread freezes well and will keep for up to 4 months.

In my opinion, this easy homemade cornbread recipe is a must to accompany a big bowl of chili topped with cheddar cheese and a dollop of sour cream or a hearty soup. There is something special about the balance between the sweetness of the bread and savory and spicy hints of the main course.

FREQUENTLY ASKED QUESTIONS

Can I substitute whole wheat flour for regular flour in this cornbread?

This great recipe will taste delicious using either whole-wheat or all-purpose flour.

Why is my cornbread crumbly?

A little bit of crumble is normal but if it is really dry, sometimes it is because there is too much cornmeal. Make sure you have your flour and cornmeal proportions measured correctly. We’ve got the perfect combination of both to provide just enough crumble to your delicious bread. So, if you like it just the right amount of crumbly, like us, just follow the recipe exactly.

Does cornbread freeze well?

This easy recipe freezes exceptionally well and will keep in the freezer for up to four months.

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close up shot of slices of Cornbread recipe on a wooden board

Cornbread Recipe

5 from 28 votes
For us, the best cornbread recipe is one that is not only delicious but also quick and easy to make. We are pretty positive we have found a winner.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9

Ingredients
  

  • ¾ cup flour
  • 1 cup yellow cornmeal
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • cup buttermilk
  • cup melted butter
  • 2 eggs slightly beaten

Instructions
 

  • Preheat oven to 425°F.
  • Mix together flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl and set aside
  • Whisk together in separate bowl, buttermilk, butter and eggs slightly beaten.
  • Pour the wet mixture together with the dry ingredients and stir. Batter will be lumpy.
  • Spread batter evenly into a lightly greased 8-inch baking dish.
  • Bake on 425°F for 20 to 25 minutes. It should be golden brown.
  • Test in the center of cornbread with a toothpick to make sure it comes out clean.
  • Cool for about 15 minutes before serving.

Video

Notes

TIP: Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.
TIP: The texture and taste of cornbread are unique. It’s what makes it a favorite of so many. If you’re not a fan of crumbly cornbread, more flour will make it less crumbly. Whereas more cornmeal will make it more crumbly. You can tweak this a little bit to make your cornbread the texture you prefer! 
TIP: Use a rubber spatula to make sure the batter is spread evenly in the baking dish.

Nutrition

Calories: 216kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 307mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 329IU | Calcium: 85mg | Iron: 1mg
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  1. Maya says

    5 stars
    This is the perfect cornbread for a soup or stew, and can easily be made more sweet by topping with honey or sweet butter. Perfect tender squares and so easy to make.

  2. Carol says

    Mighty good! Mmm and I’m southern, so I didn’t put the sugar in. The texture was almost like a yeast bread. Definitely will be making this again. Thank you sooo much, Carol

  3. Junor says

    5 stars
    I used this recipe & combined it with a box of golden cake mix, blending fluids & eggs for both recipes in one & put in ito a 13″×9″ casserole dish! I used 2% milk as I didn’t have buttermilk. Excellent crunch & taste! Thank you for the recipe!

  4. RC says

    5 stars
    This is a good recipe – but, I also love your recipe format, and the layout. It’s easy on the eyes, especially for those with poor vision – the pics with ingredients amounts are a plus in my book. Thank you

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