Cornbread
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Looking for an easy homemade cornbread recipe? This perfectly sweet and moist cornbread comes together quickly with just a few simple ingredients. Pair it with chili, BBQ, seafood, or even enjoy it for breakfast!
I’ve been baking this homemade cornbread recipe for as long as I can remember, and it’s one of the few recipes I know by heart. It’s just the right amount of sweet, with a texture that’s a little cakey and a little crumbly—in other words, perfect. Plus, it comes together in no time with just a handful of ingredients.
Serve it with a hearty bowl of beef chili or turkey chili for a cozy Southwestern-style dinner, or pair it with crab cakes or boiled shrimp for a taste of the Eastern Shore. It’s also perfect alongside BBQ chicken or baby back ribs to complete a down-home Southern meal. And don’t forget—it’s just as good for breakfast, slathered with honey butter or your favorite jam. When it comes to sides, cornbread truly is the most versatile!
Table of Contents
“Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!”
What You’ll Need To Make Cornbread
- Eggs: Bind the ingredients together, add moisture, richness, and help the cornbread to rise.
- Sugar and Honey: Sweeten the cornbread (just a bit of honey adds a slight floral note).
- Milk: Adds moisture and fat for a tender crumb (whole milk is preferred but low-fat will work just fine).
- All-Purpose Flour: Used in combination with cornmeal to provide structure. Balances the cornmeal’s grittiness, ensuring the cornbread is soft and fluffy rather than overly coarse.
- Yellow Cornmeal: The essential ingredient for the characteristic flavor and grainy texture of cornbread, offering a sweet, full-bodied corn flavor.
- Baking Powder: Leavens the batter to make the cornbread rise.
- Melted Butter: Adds richness, flavor, and contributes to a moist, tender texture; cooling slightly ensures smooth incorporation without “cooking” the eggs.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by whisking the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisk to combine.
Add the wet ingredients and the melted butter to the dry ingredients.
Whisk until just combined.
Spoon the batter into a greased 8-inch square baking dish.
Bake for 25 to 30 minutes, or until the top is set and golden.
Cool for about 10 minutes in the pan, then cut into squares and serve warm with softened butter.
Storing, Freezing & Reheating Cornbread
Cornbread is best enjoyed fresh on the day it is baked, but it will keep at room temperature, wrapped in plastic wrap or aluminum foil, for up to 3 days. Cornbread can also be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.
Video Tutorial
Frequently Asked Questions
Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar cheese is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.
Yes, this is actually the “pan” version of my popular cornbread muffins.
Sure, you’ll need a 9-inch cast iron skillet. Start checking for doneness around the 20-minute mark.
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Cornbread
Looking for an easy homemade cornbread recipe? This perfectly sweet and moist cornbread comes together quickly with just a few simple ingredients. Pair it with chili, BBQ, seafood, or even enjoy it for breakfast!
Ingredients
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk (preferably whole but low-fat works too)
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
- Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 square
- Calories: 216
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 1g
- Protein: 4g
- Sodium: 305mg
- Cholesterol: 53mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious cornbread! Moist and with just the right amount of sweetness. An easy recipe made with cupboard staples I will definitely be making again. Thank you!
Have really enjoyed this recipe in the past. I wondered about using buttermilk for the milk since I have some.
Thanks!
Glad you like it! I’d stick with regular milk here.
Great recipe! I followed the directions and recipe exactly as given and it is yummy!! Thanks for sharing!
Hello Jenn, I’ve made this cornbread several times and love serving it with gazpacho. My husband also enjoys it for breakfast. My question is about the thickness of my batter. Instead of being able to spoon it into the baking pan, I poured it. Any idea why my batter was so much thinner even though I followed the recipe as written. Could the answer be just slightly over stirring/whisking? Thanks for your response and all your wonderful recipes.
Hi Karen, glad you’ve enjoyed this! It’s strange that your batter is thin enough to pour into the baking pan, but as long as it comes out well I wouldn’t be concerned. Two things come to mind though: it could be that you’ve over whisked the mixture or maybe the brand of flour you’re using. I really like King Arthur flour. Hope that helps!
Best cornbread i have ever had, and it’s so simple to make! Saving this recipe!
So excited to make this. Lesson learned; don’t multi-task while baking. 🙂 I added way too much milk and knew it before ‘pouring’, not spooning the batter into the pan. 🙁 So, in the oven another 30mins at a lower temp, I just pulled it out. It’s on the darker side, haven’t cut into it yet, but still excited to see how it turns out. I will definitely make this again. Paying attention next time. Thanks Jenn!
Yet another wonderful recipe. This is the best cornbread recipe I have ever made.
I was wondering if I should replace the milk with buttermilk if I have some. Thank you !
Hi Leo, I’d stick with regular milk here. Hope you enjoy!
I made this to go with Jenn’s beef chili. It was the best cornbread I’ve ever had. Perfect pairing with beef chili. Sweet but not too much. ( I even enjoyed the last piece for beakfast, just add butter!!!)
This corn bread was bomb.com! Thank you for another great recipe!!
Hello- I’m making your Texas Beef chili con carne for the second time in two weeks (it is amazing) and going to serve your cornbread with it tomorrow. Do you think it’s ok to add some grated pepper jack cheese, and if so, how much? I’m not a good baker and don’t want to screw up the consistency. Thanks so much!
Hi Kelly, It should work — I’d add about 1 cup. Please let me know how it turns out!