Cornbread

Nothing is better than homemade cornbread warm from the oven.

This easy cornbread recipe combines eggs, buttermilk, and butter along with flour and cornmeal to bake up the lightest, most delicious cornbread.

It’s simply perfect.
This cornbread recipe has a golden brown crust and tender crumb.
It’s perfect next to almost any main dish (especially chili and ham and beans).
This cornbread has just the right amount of sweetness without being too sweet.
This easy homemade cornbread recipe produces tender and fragrant results.

Cornbread Ingredients

Flour: This recipe uses all-purpose flour.
Cornmeal: Yellow cornmeal gives cornbread its distinctive color and structure and adds both texture and flavor.
Sugar: I prefer cornbread that isn’t too sweet so I use just a bit of white sugar in this recipe.
Buttermilk: Buttermilk gives this bread a tender crumb and helps it to rise. Replace buttermilk with a cup of milk and 1 tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using.
Butter: Real, full-fat butter delivers the best results and creates a crispy, golden-brown exterior.

Variations: Cornbread can be flavored with seasonings in Step 2 to match the meal! I love a zesty Cajun flavor that matches perfectly with a shrimp boil or go Tex-Mex with an adobo blend and serve with taco soup.

How to Make Cornbread

Whisk the dry ingredients in a bowl and the wet ingredients in a separate bowl (recipe below).
Gently combine the wet into the dry ingredients until just moistened.
Pour the batter into a prepared pan and bake until a wooden pick comes out clean.

Serving Suggestions

Cornbread is the perfect accompaniment to chili and makes a flavorful and rustic cornbread stuffing that’s holiday-perfect. Drench the cornbread in honey butter or use it to soak up your favorite stews or soup.

Storing Cornbread

Keep leftover cornbread in a sealed container in the refrigerator for up to 4 days.
Freeze squares on a baking sheet and transfer them to a zippered bag once frozen. They will thaw at room temperature in about 30 minutes.
Reheat cornbread by wrapping it in foil and placing it in the oven for about 15 minutes at 350°F.

More Savory Quick Breads

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Homemade Cornbread Recipe

This simple cornbread recipe is light, fluffy, and delicious!

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9 servings

Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Buttermilk substitute: Buttermilk adds flavor as well as helps this cornbread recipe rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes and use in place of buttermilk. Optional Additions: Add 1 cup corn kernels, 1 cup shredded cheddar cheese, or 1 finely diced jalapeno pepper to the batter before baking. Cornbread is great served with honey butter or for dipping into soups, stew, or chili.

4.87 from 104 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish

Cuisine American

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Recipe adapted from Chile Cheddar Cornbread.