September 8, 2023
Review RecipeCornbread Recipe
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
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 fine 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.
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 slightly beaten eggs.
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 or stew such as our taco soup or hamburger stew.
MORE BREAD RECIPES
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.
Could I make this recipe in muffin tins?
If you’d like to make individual cornbread muffins, you could make them in a muffin pan. You would have to adjust the cooking time to less. While we haven’t tested it this way, they would likely need somewhere between 15-20 minutes of baking. Just keep an eye on them and pull them out of the oven when a tester comes out clean.
More Recipes You’ll Love
- Turkey Chili Recipe
- Crockpot Chili Recipe
- Goulash Recipe
- Cornbread Dressing
- Cornbread Chili Casserole
- Pizza Muffins
- Cheeseburger Soup
- Broccoli Cheese Soup
- Dutch Oven Bread
- Pull Apart Garlic Bread
Cornbread Recipe
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 fine yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1½ cup buttermilk
- ⅓ 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
Note: Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.
Note: 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!
Note: 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Treena says
This was so good and moist and great paired with chili!
Layne Henderson says
This is the perfect cornbread recipe, we love it!
Treena says
This will definitely be on my to do list for our next big BBQ!
Pamela Gauthier says
When I make a “from scratch” cornbread, I always add about a 1/2 cup of frozen corn to the batter! Delicious!
Becky says
the corn bread was really good i served it with your chili and some honey butter and my family lover it.
Toni sewell says
Can you also use white cornmeal?
Layne Kangas says
I haven’t tried it like that, but I think it would work! Enjoy 🙂
JUDE GREBELDINGER says
Hi, can this recipe be frozen and reheated for dinner?
Layne Kangas says
Yes, I’m sure you could! Enjoy!
JUDE says
Turned out perfect! Thanks!
Ericka says
I’ve tried a lot of recipes for cornbread and they have always been too dry. This recipe is perfect. I deleted all the others because this is my favorite. ❤️
Sadhy Rosales says
I’m going to try this recipe.
I just have a question, is the butter melted or softened?
Layne Kangas says
I use softened!
Patty says
Oh great I melted mine and just put it in the oven so hopefully it works . The recipe didn’t say either way
Kim says
If I am going to use almond milk instead of buttermilk, are there any other modifications I should make to the recipe (maybe more butter?) Thanks!
Layne Kangas says
Ohhh I’m not sure – I haven’t tried it like that before so I can’t say for sure what would work best!!
Ruby says
No sugar in my cornbread! Other than that, yum yum!!
Amy says
Just calls for 1/3 cup butter. Is it supposed to be melted?
Denise says
I would guess that it needs to be melted since you have to whisk the wet ingredients.
Ashley says
This was delicious! Made my entire home smell like warm bread. Just wondering, when you made yours – was it sweet? I’m not sure if I should add more sugar to get the sweet taste from it. Mine tasted more Buttery. All around delicious though! Thanks for the tip!
Layne Kangas says
You can certainly add more sugar if you’d like it to be sweeter 🙂
Patti says
Can I use half and half instead of buttermilk?
Layne Kangas says
I haven’t tried that. You can also add one tablespoon of white vinegar or lemon juice per cup of milk to make a buttermilk substitute. Enjoy 🙂
Susie Greene says
I substituted for the buttermilk and had perfect results –
1 Tablespoon of apple cider vinegar per cup (1-1/2 Tablespoons for this recipe). No vinegar taste, by the way…. I also substituted coconut sugar for the regular sugar and added 2 Tablespoons more.
J Roberts says
If you use half and half, I recommend increasing the fat content, by adding a dollop of plain yogurt or 2 Tbsp. extra butter with the wet ingredients, to make up for the fat that is in buttermilk. I didn’t have buttermilk when I made this recipe, so I substituted the buttermilk with 1 1/4 cups heavy whipping cream, 1/4 cup water and 2 Tablespoons distilled white vinegar.
Mariam says
Hi there,
Is it coarse or fine cornmeal?
Layne Kangas says
I use fine!
Tricia says
Made this today. Added a can of corn to it. Delicious!! Can’t stop eating!!
Louise says
Butter softened or melted? I melted mine and the batter isn’t really spreadable — just pourable.
Layne Kangas says
Melted, enjoy! 🙂
Rhonda says
I swapped out the sugar for honey and it was so moist and delicious.
Debbie says
Excellent! I 2 1/2 times the recipe for my 16×11 inch baking pan and it worked out perfectly! The best corn
bread that I’ve eaten! Not sweet 😊
Jennifer Ward-Billingham says
This was great!! We had this with Spaceships and Laser beams chilli. Perfect pairing!!
Pearl says
Best soft , moist cornbread I have ever tasted…will definitely bake it again!!!!💖
Cammy says
Best cornbread I’ve ever had. This is my new go to recipe for cornbread.
J Roberts says
I’m a Southern girl who has eaten her fair share of the cornbread and this is one of the easiest/best tasting cornbread recipes I’ve had!! I did not have buttermilk or whole milk, for that matter, so I substituted with 1 1/4 cups heavy whipping cream, 1/4 cup water and 2 Tablespoons distilled white vinegar. It was buttery tasting, light and delicious!!
Maria says
Best cornbread reciepe, my husband said it’s better than crackle barrel. I made it last week for a early Thanksgiving dinner and making it today again. With this cornbread i made my stuffing and it came out prefect everyone love it.
Amena says
Wonderful texture. Very forgiving recipe. I used flax instead of eggs (I just didn’t have any. 2T Flax 5T water microwaved for 30secs.) I needed to add extra sugar because of the flax. I also had to use the milk + vinegar substitute as I never buy buttermilk. Will definitely keep this one in my recipe box. Thanks!
Virginia says
Great corn bread! Had been looking for a cornbread recipe that’s not so sweet, I want cornbread not cake. This was perfect, its a keeper for sure. My husband loved it.
Pearl says
Best cornbread I have ever tasted…I will surely make it again 👍😊
Wens says
Made this yesterday, my husband and I ate 1/2 the pan it was so good! Today, I’m making it again, adding shredded cheddar,, chopped jalapeño and bacon bits. Yum!
Sue Laliberte says
Easy and excellent! Perfect flavour and texture. Not dry like some cb recipes. Thank you, Stephanie!
Pat says
Really tasty! I cut back the sugar to one tablespoon as we don’t like our bread too sweet.
Marjorie Delos Santos says
Can I use red bob’s mill medium grind?
Layne Kangas says
I haven’t tried that specifically so I am not sure if there would be any adjustments. I would assume it would work ok! Enjoy 🙂
Maya says
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.
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
Junor says
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!
Jenny says
A simple, delicious classic perfect for a big bowl of chili or the holidays!
Chris pridie says
Made this but I put a little bit of maple syrup in it. They went nuts over it. Easy to make
RC says
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
Nikki says
Hello! We’re going to make this for meal prepping to pair with soups this week – chilly WI week headed our way! Do you think we need to adjust baking time if baking it into cornbread muffins in a muffin tin?
So excited to give this one a try!
Layne Kangas says
Yes, you just won’t need to bake quite as long. Enjoy!
Katherine says
Try with black eye peas with ham in them. A meal to die for.
Max says
A simple classic, very good!
Marissa A Vennstrom says
My son: What is that?
Me: Corn Bread 🙂
Son: I don’t like corn in cake.
Me: Taste it 🙂
Son: Oh so good, more please 🙂
Approved by my son, so happy he likes it. My first time making corn bread. I served it with hamburger steak and mac. salad
I will definitely make it again, It’s so easy yet yummy. Thanks for the recipe 🙂
Maya Lae says
This is my go to cornbread recipe. I have made it many times and it’s always a hit with my family. Kids love it for a snack too.
Served it at thanksgivings this year and all the guests gobbled it up!
Thank you for the great recipe.
A. Ridge says
Love this cornbread. The recipe is perfect. Just a hint of sweetness and so moist.
Sue says
I am 72, I’ve made a lot of cornbread.. my husband said this was the best I ever made. Thanks for posting it.
Susan Moniz says
This is one of the best corn bread recipes that I have ever made or eaten in the past 67 years.
The only thing that I changed was I had to substitute coconut oil for the vegetable oil.
My husband and each had a piece and the rest is for Cornbread Salad.
Enjoy