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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Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!
I don’t care for my corn bread to be sweet, I know, I am strange. Is it fine without the honey? I figured anyone wsnting it sweeter they could always drizzle honey on top of the warm bread. what are your thoughts on this?
Hi Lynn, It’s fine to omit the honey.
I made this the other day to go with a pot of chili for dinner. I like a sweeter corn bread so was eager to compare to my usual recipe. This was corn bread perfection! Perfect crumb, tender, not dry, deliciously sweet and savory. Thank you for another winner.
Invited to a potluck BBQ, I decided to make this cornbread….for 60 people. I doubled the recipe. I think Jenn recommended 10X15 pans. I made 2 of them. I had to cook the cornbread an extra 10 minutes. It was easy and fantastic. I am thrilled that there was some leftover, which I froze. I will be serving it warmed with dinner tomorrow. (I tested the frozen cornbread and it heats up perfectly.) Thanks, Jenn!
Jenn, I made it for dinner with our roast! It is the best tasting and so easy ! I also love your carrots with curry recipe!
I will continue using this recipe! Took a picture minus a few pieces missing lol! Just my husband and I!
Can I double this recipe for a large crowd? If so, should I use a 9X13 or 10X15 pan, the 2 options that I have.
Yes, you can double it. I’d go with the 9 x 13; the bake time may be a little different so keep a close eye on it. Enjoy!
Hi Jen. I love this recipe. Threw out my box mix because this is so easy! I do have a request – would you add weights to this recipe? When I started making bread I stopped using volume measurements and I found my baked goods were so much more consistent. Thanks for the consideration and Happy Thanksgiving!
Hi Sam, Actually this recipe (and the great majority of recipes on the site) have metric measurements. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps!
Perfect side for the vegetarian chili I made. I made them as muffins for convenience.
I am printing this recipe too to go along with the Turkey chili recipe. Looking at the photo of the ingredients, I had to chuckle. Pictured is the bag of “Indian Head Corn Meal (with a nice profile of an Indian chief). Then in the same photo is the “Land O’Lakes” butter—–without the Indian Maiden logo, which used to be a wonderful bit of nostalgia until this present time. How did Indian Head Corn Meal excape? FYI! Challenge Dairy Butter is vastly better (creamier and less $$) than the other brand.
Can this be made in a 10 inch cast iron skillet? Also should you heat the skillet while the oven is heating up?
Hi Karen, I think that will work — the bake time may be a bit different so keep a close eye on it. And I don’t think you need to heat the skillet prior to adding the batter. I’d love to hear how it turns out!