Cornbread Recipe

Name: Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

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.

Jump to Recipe

Prep Time5

Cook Time25

Total Time30

Servings

Table of Contents

Cornbread Recipe Ingredients
How To Make This Cornbread Recipe
How To Serve
Storage
More Recipes You’ll Love
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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.

close up shot of slices of Cornbread recipe stacked on a plate

Cornbread Recipe Ingredients

Cornbread recipe raw ingredients that are labeled

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.

Cornbread recipe process shot of ingredients being whisked together in a bowl

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.

Cornbread recipe process shot of cornbread batter in a bowl

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.

Cornbread recipe process shot of cornbread batter in a baking dish and then after being baked

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.

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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.

close up shot of a slice of Cornbread recipe being picked up with a spatula

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.

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Cornbread Recipe

5 from 31 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

Cook Time 25

Total Time 30

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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