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This homemade cornbread is soft in the center, lightly sweet, and perfectly buttery with crisp golden edges. It's made with simple pantry staples and bakes up beautifully every single time. No box mix needed.
This cornbread pairs beautifully with slow cooker chili, a classic shrimp boil, vegetable beef soup, and more!
Kristen's Keys for Homemade Cornbread
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. A few small details make all the difference here.
- Opt for aluminum-free baking powder. Because aluminum reacts with cornmeal, it can leave a bitter aftertaste in your mouth. This is one recipe that it makes a big difference.
- Make your own buttermilk if needed. If you don't have buttermilk on hand, simply mix milk of choice with lemon juice or vinegar. The acidity reacts with the baking powder for a lighter texture and keeps the cornbread moist.
- Use fine yellow cornmeal. Coarse cornmeal or grits will give you a gritty texture. Fine stone-ground cornmeal gives you a tender crumb and balanced flavor.
- Skip aluminum pans, which can give the cornbread a slight metallic taste. Instead, opt for a deep, 9-inch cast-iron skillet or 9-inch glass or ceramic baking dish.
- Don't overlook the butter and sugar. It is the secret of true southerners. 😉
How to Make Cornbread From-Scratch
Let me walk you through the steps of making cornbread, sharing with you a few tips I have learned along the way.
Step One: Prepare Buttermilk if Needed
If you don't happen to have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to a glass measuring cup. Add milk of choice to the measuring up until you get 1 cup of liquid. Let sit while you sift the dry ingredients. It really is that easy to make buttermilk!
Step Two: Sift Dry Ingredients
Over a large mixing bowl, sift the flour, cornmeal, baking powder, and salt together. This helps to break up any clumps and aerate the ingredients, resulting in fluffier cornbread.
Step Three: Combine Wet Ingreidents
In a separate bowl, whisk together the buttermilk, eggs, honey, sugar, and butter until well combined.
Step Four: Fold Batter Together
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.
Step Five: Bake
Pour the batter into your prepared dish and bake until golden and set or until a toothpick comes out clean. Keep in mind you don't want to overbake the cornbread, as that will cause it to dry it out.
Kristen's Tip
Important Tip for Storing 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.
Recipe Modifications
- Add Cheese: Stir in up to 1 cup shredded sharp cheddar or Monterey Jack before baking.
- Make Muffins: Divide batter into a greased 6-cup muffin tin and bake at 400°F for 15-18 minutes.
- Use Whole Wheat Flour: Swap the all-purpose flour for whole wheat or white whole wheat for extra fiber and a slightly nutty flavor.
- Dairy-Free: Use unsweetened almond or soy milk with lemon juice and a plant-based butter. Reduce salt slightly if your butter substitute is salted.
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:
Homemade Cornbread
Ingredients
- 1 cup buttermilk, see notes for homemade
- 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℉ (200℃). Butter the bottom and sides of a deep 8-inch baking dish or 8-inch cast-iron skillet well and set aside.
- Sift 1 cup fine-stone ground yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon aluminum-free baking powder, and 1 teaspoon table salt over a large mixing bowl. Whisk to combine.
- In a separate small bowl, whisk together ¼ cup granulated sugar, 2 large eggs, 4 tablespoons unsalted butter (melted), ¼ cup honey, and 1 cup 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best cornbread I've ever eaten
Thrilled to hear this and appreciate you taking the time to leave a review 🙂
There are no instructions for the butter, I melted it & added it with the liquid, it seemed to work.
Hi Jeanie! I am sorry that was not clear, you are to add the melted butter to the wet ingredients, just as you did.
I forgot to hit the rating, so here’s my 5 stars to go with my comments!
Much appreciated!
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!
I love hearing this! So happy you found my site and have come to trust it for great recipes 🙂
There is nothing like homemade cornbread and this recipe was fantastic! It was the perfect addition to our chili the other night!
Thank you for sharing, Gina!
This is the best cornbread recipe. My family loves it and its easy to make.
Great to hear! Thanks for sharing, Ashley!