This is truly the best recipe for Homemade Cornbread! It comes together in minutes using simple ingredients to deliver cornbread that is perfectly sweet, tender, and buttery. It is the only cornbread recipe you will ever need!
When you are serving a soup, chowder, or chili, homemade cornbread is a must! But don't forget, cornbread also pairs beautifully with a Classic Shrimp Boil or Crockpot BBQ Chicken Legs.
The Ultimate Cornbread Recipe
It is hard to beat a good cornbread recipe. It should be soft, but not falling apart, moist, but not soggy, sweet, but not overly sweet, and rich in flavor.
After living for over two decades in the South, I have learned from the pros--AKA my southern friends, how to make the best cornbread. And I am going to share those tips with you so you too, can have perfect cornbread.
Homemade cornbread is nearly as easy to make as boxed cornbread but the flavor is far superior. It is the perfect companion to Slow Cooker Chili, Instant Pot Chili, and Sweet Potato Black Bean Chili.
Notes on Key Cornbread Ingredients
- Cornmeal: Use fine-stone ground yellow cornmeal for this cornbread recipe. Course cornmeal, corn grits, and white cornmeal will not yield the same flavor or texture.
- Baking Powder: Use aluminum-free baking powder, as aluminum can react with the cornmeal and leave the cornbread with a bitter aftertaste. For most recipes, the difference in taste is minimal, but when it comes to this recipe, it makes a huge difference.
- Milk + Lemon Juice (AKA Homemade Buttermilk): Buttermilk is a key ingredient to keeping cornbread super moist and fluffy. However, you don't need to buy buttermilk to make cornbread, you can simply combine the milk of your choice with lemon juice or white vinegar.
- Butter: While canola oil can be used in place of melted butter, it will not compare to the flavor that butter gives cornbread. Butter adds richness to the recipe and helps the cornbread to get crispy, buttery edges.
- Sweetener: Use both honey and sugar to sweeten the cornbread, for the best results and flavor.
How to Make Homemade Cornbread
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Sift Dry Ingredients
Don't be tempted to simply whisk the dry ingredients together when making cornbread. It is crucial to sift the flour, cornmeal, baking powder, and salt together to evenly distribute the ingredients together as this will not only break up any clumps but also aerate the ingredients, resulting in fluffier cornbread.
Fold Batter Together
In order to not overmix the cornbread batter, mix your wet ingredients before adding them to the dry ingredients. This too, will help keep your cornbread light and tender. Then add the wet ingredients to the dry ingredients, and using a spatula, fold to combine. You want to mix until the flour and cornmeal are fully moistened, but don't overwork the batter.
Choose the Right Pan
Contrary to what many people believe, you don't need a cast-iron skillet to make cornbread. A 9-inch glass or ceramic baking dish works just as well. However, I don't recommend an aluminum baking dish, as that can leave the cornbread with a metallic taste. Regardless of the baking dish you choose, grease it well before pouring the batter into the dish.
Bake Until Set
Bake the cornbread until until the center is set and a toothpick inserted into the center of the cornbread comes out dry. Serve warm with chia jam or a dab of butter and a drizzle of honey or as an accompaniment to dinner.
Recipe Modifications
- Make Cornbread Muffins: Instead of baking the cornbread batter in a baking dish or cast-iron skillet, you can make cornbread muffins. Grease a 6-cup muffin tin liner well with butter, fill each muffin cup with about ¼ cup of the batter, and bake for 15-18 minutes, or until set.
- Add Cheese: Add up to 1 cup of shredded cheese to the batter prior to baking. Sharp cheddar, Monterey Jack cheese, Colby, or a Mexican blend all pair well with the flavors in cornbread.
- Use Whole Wheat Flour: In place of the all-purpose flour, feel free to use whole wheat or whole white flour to add a nice dose of whole grains to your cornbread.
- Dairy-Free Cornbread: Use unflavored, unsweetened non-dairy milk (for this recipe I personally prefer soy milk or almond milk) and your favorite non-dairy butter. Keep in mind you will want to cut the salt to ½ teaspoon as non-dairy butter is typically salted.
How to Store Cornbread
Avoid wrapping the cornbread with foil, as the aluminum can react with cornbread and give it a metallic taste. Plastic wrap, plastic containers, plastic storage bags, or glass containers are better options for storing cornbread.
- At Room Temperature: Cool the cornbread thoroughly after baking. Once fully cooled, wrap it tightly in plastic wrap or transfer the cornbread to an airtight container, and store it in a dark, cool place for up to 2 days.
- Refrigerate: If you are not planning to consume homemade cornbread within 2 days of preparation, you will want to store the cooled cornbread in the refrigerator, tightly wrapped in plastic wrap, or in an airtight container for up to 5 days.
- Freeze: After baking the cornbread, cool to room temperature. Wrap the cooled cornbread in plastic wrap, place it in a freezer-safe bag or container, and store it in the freezer for up to 1 month. Defrost in the refrigerator overnight.
Serving Suggestions
Homemade Cornbread is the perfect companion to endless soups and classic southern meals. Some of my favorites dishes to pair with this cornbread are:
If you enjoyed this simple recipe for homemade cornbread, I would love for you to leave a review and comment below.
Homemade Cornbread
Ingredients
- 1 cup milk
- 1 tablespoon white vinegar or lemon juice
- 1 cup fine-stone ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon table salt
- ¼ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter (melted) + additional butter greasing pan
- ¼ cup honey
Instructions
- Preheat the oven to 400℉. Butter the bottom and sides of a deep 8-inch baking dish or 8-inch cast-iron skillet well and set aside.
- To prepare homemade buttermilk, combine the milk and vinegar or lemon juice together and set to the side while preparing the remaining ingredients. Skip this step if you are using prepared buttermilk.
- Over a large mixing bowl, sift the cornmeal, flour, baking powder, and salt together. Whisk to combine.
- In a separate small bowl, whisk together the eggs, sugar, honey, melted butter and prepared buttermilk until well combined. Add this mixture to the flour and cornmeal and using a spatula, fold to combine. You want to mix until the dry ingredients are fully moistened, but don't overwork the batter.
- Pour the cornbread batter into the greased baking dish. Bake for 20-25 minutes, until the center is set and a toothpick inserted into the center of the cornbread comes out dry.
- Allow to cool for at least 10 minutes, and then slice into squares or wedges for serving.
Jeanie McCombs
There are no instructions for the butter, I melted it & added it with the liquid, it seemed to work.
Kristen Chidsey
Hi Jeanie! I am sorry that was not clear, you are to add the melted butter to the wet ingredients, just as you did.
Shannon
I forgot to hit the rating, so here’s my 5 stars to go with my comments!
Kristen Chidsey
Much appreciated!
Shannon
This was my first time making cornbread (I’m Australian) and it was a hit! Thank you for a great, easy recipe. This is now the third recipe I’ve made of yours - I recently got an Instant Pot which is how I found your site. It’s now on my “go to” list because I know the recipe will be good! Thanks again!
Kristen Chidsey
I love hearing this! So happy you found my site and have come to trust it for great recipes 🙂
Gina
There is nothing like homemade cornbread and this recipe was fantastic! It was the perfect addition to our chili the other night!
Kristen Chidsey
Thank you for sharing, Gina!
Ashley
This is the best cornbread recipe. My family loves it and its easy to make.
Kristen Chidsey
Great to hear! Thanks for sharing, Ashley!