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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Hi Jen
Love all your recipes – just made the amazing chai banana bread again! Can I add some frozen corn kernels to this? If so would anything need to be changed?
Thanks! I give you all the credit for teaching me how to cook.
Janet
Hi Janet, so glad you like the recipes! Yes, it would be fine to add some corn kernels to this – enjoy 😊
Hi Jenn,
Happy new year! Can I add some orange zest or juice to give it an orange flavor-orange cornbread??
Thank you
Janelle
Sure! You could use zest and, depending on how much orange flavor you’d like, you could replace up to 1/4 cup of the milk with OJ. I’d love to hear how it turns out if you try it!
Hi Jenn,
If I double this recipe, will it be okay to bake it in a 9 X 13 pan? Also, any suggestions on how long to bake it?
Thank you,
Kim
Hi Kim, Yes, I’d bake it in a 9 x 13″ pan. Bake time should be very similar but keep a close eye on it. Enjoy!
The cornbread was delicious! Everyone was talking about how good it tasted. Thank you for taking the time to answer everyone’s questions. I always enjoy reading the comments for the recipes.
I hope you and your family have a Merry Christmas!🎄
Hi Jenn, I’m in the UK, can I use polenta as cornmeal?
Thanks, we love your recipes!
Hi Claire, from what I read online, it sounds like in the UK you may use the word polenta for what we call cornmeal. Assuming what I’ve read is correct, you should be good to go. Enjoy!
Perfect, quick and not too sweet. You probably have all the ingredients. So good toasted next day. I made it just for a snack one day and making it now once more to serve with the chili recipe. So excited. I know it will be delicious.
Hi,
What do you think about adding jalapeños to the dough?
I think that would work well – hope you enjoy!
Hi Jen, sorry for the silly question. I happen to buy a box of jiffy corn bread yesterday before seeing your recipe. Can I use the box as a sub for cornmeal and follow the rest of your recipe?
Not a silly question, but I wouldn’t recommend it — sorry!
Thank you! I’ll make it another time 🙂
I’ve tried many cornbread recipes and this one is at the top for sure!! Thank you for the recipe!
I’m not usually a fan of cornbread, but my husband and sons are so I made this along with the stuffed peppers as suggested. WOW! I will definitely be making this again. The cornbread is SOOOOOO GOOD! It was super easy and quick to make. 2 of my favorite things when it come to cooking.
Hi Jenn
I’ve made your cornbread many times and everyone loves it! I serve it with honey butter and it’s delicious! I’m making your chili as well as this cornbread and I’m wondering if I could bake the cornbread on top of the chili?
Thanks so much!
Cindy
So glad you like it! Unfortunately, I don’t think it will work to bake it on top of the chili – sorry!
Hi Jenn …
if someone asked previously,and I missed it I apologize. I reread instructions and didn’t see what my question is about:
Can I use buttermilk in place of reg milk?
BTW: my guy requested your chili for tonight (I’ve made it countless times and we love it!!❤️)…
Baking the cornbread & guacamole accompaniment.
I never tire of your 2 cookbooks & website. You do such a great job of bringing out creativity and providing a positive distraction in our crazy world 🌎
Lisa
😊🙏
Hi Lisa, thanks for your very kind words – so glad you like the recipes! I wouldn’t recommend buttermilk here. Hope you enjoy your dinner!
I always say “ I don’t know how you manage to answer all our questions so quickly!”
Thank you …
Will be using Vitamin D milk 😊
Lisa
🙂