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This quick cornbread recipe makes the best cornbread from scratch with simple pantry ingredients. It's buttery, golden, tender, and delicious.
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Why you'll love this simple cornbread recipe
- It's easy to make for any baking level.
- Made with simple ingredients, including whole grain cornmeal.
- 10-minute prep + 20-minute bake time = ready in 30.
- The tender crumb texture melts in your mouth.
- It's the perfect side or snack that no one can resist.
Nothing beats a buttery, tender homemade cornbread with a mouthwatering ground turkey chili, savory ham and bean soup, or delicious split pea soup. Then again, this delicious cornbread disappears even without an entree. You'll see!
What is cornmeal?
Cornmeal is a coarse flour used for baking and breading. It's made from ground dried corn, available in a fine, medium, or coarse texture, and often enriched with nutrients. Stone ground cornmeal is minimally processed, but this variety isn't a requirement to make the best cornbread. The type of cornmeal used in this recipe is a matter of personal preference.
Ingredient notes
- All purpose flour - Provides structure and a soft texture to cornbread. Use bleached or unbleached flour for this recipe.
- Cornmeal - This nutritious whole grain gives cornbread its signature color, flavor, and texture. Fine, medium, or coarsely ground cornmeal can be used for this recipe.
- Baking powder - A leavening agent that helps cornbread rise, giving it a tender, and airy texture.
- sugar - Adds sweetness, flavor, and texture. This recipe uses minimal sugar, but it's adjustable and complements the savory flavor.
- Sea salt - Balances other ingredients and enhances overall flavor. If you forget to add salt, you'll know right away because your baked goods won't taste good.
- Eggs - This popular leavening ingredient also provides structure, moisture, and richness to baked goods.
- Butter - Adds moisture and rich flavor. Another fat or oil can be used interchangeably.
- Milk - Helps incorporate the batter ingredients smoothly. Also adds moisture and richness to cornbread.
How to make homemade cornbread
This simple cornbread recipe is as easy as combining dry ingredients with wet ingredients and baking! Here is it is step-by-step:
Spray a baking pan and preheat oven to 400 degrees Fahrenheit. Whisk together flour, cornmeal, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk together eggs and butter until well-combined. Add milk and whisk to combine.
Combine the dry and wet ingredients by gently folding the mixture just until the flour is absorbed. Don't overmix if you like fluffy, tender cornbread.
Pour the batter into the prepared baking pan, spread evenly, and bake for 20 minutes, or until the center is set and a toothpick inserted in the center comes out clean. Set the pan on a cooling rack for 10 minutes.
At this point, you can continue cooling in or out of the pan, or serve warm and enjoy!
Recipe tips
- Please observe the dairy ingredient temperatures in the recipe card to ensure optimal texture of the cornbread batter and final result.
- I prefer to use a metal cake pan instead of ceramic bakeware for this recipe because metal conducts heat, which bakes the cornbread more efficiently.
- Once the batter is mixed, don't delay getting it into the oven because baking powder activates immediately when combined with liquid.
Recipe variations
- Cornmeal can be substituted with polenta, which results in a substantially coarse cornbread texture. Alternatively, cornmeal flour creates a much softer texture. Of course, you can use any cornmeal texture for this recipe.
- The sugar in this cornbread recipe is minimal and adjustable. Simply omit, or feel free to double it, depending on your preference.
- You can substitute butter with your choice of oil in equal amounts.
- Use any milk, including buttermilk or non-dairy milk for this cornbread recipe.
Storage and reheat instructions
Allow cornbread to cool completely and store an airtight container up to 3 days at room temperature or 5 days in the refrigerator. I recommend toasting leftover cornbread for crispy edges, or briefly microwaving to soften and revive the moistness.
What to serve with cornbread
- Sweet Potato Black Bean Chili
- White Chicken Chili Recipe
- The Best Vegetarian Chili
- Lentil Chili
- Instant Pot Red Beans and Rice
📖 Recipe
Easy Homemade Cornbread Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal, (NOT self-rising)
- 2 teaspoons Baking Powder
- 2 tablespoons Sugar, optional
- ½ teaspoon Salt
- 2 Eggs, room temperature
- 4 tablespoons Butter, melted and cooled
- 1 Cup Milk, lukewarm
Instructions
- Preheat oven to 400°F and prepare an 8 x 8 baking pan with cooking spray.
- In a mixing bowl, whisk together FLOUR, CORNMEAL, SUGAR, BAKING POWDER, and SALT. Set aside.
- In separate mixing bowl, whisk together EGGS and BUTTER until well-combined.
- Add MILK and whisk to combine.
- Add dry ingredients to this liquid mixture and gently fold into a batter until flour is absorbed. Do not overmix.
- Pour batter into prepared baking pan.
- Bake 20 minutes, or until the center is set and a toothpick inserted in center comes out clean.
- Place cornbread on cooling rack for 10 minutes.
- Continue cooling or serve and enjoy.
- To store, allow cornbread to cool completely. Store in an airtight container up to 3 days at room temperature or 5 days in the refrigerator. Leftover cornbread is best enjoyed when reheated.
Recipe Notes
Equipment
- cooking spray
- serving utensil
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Rosalee says
Sounds yummy but need clarification on
prepared pan. What size or am I missing something?
Rosalee says
My apologies. Somehow I failed to see the 8x8 notation ;-/
Traci says
Aww no worries 🙂 Hope you enjoy the recipe!
Lynn says
This is very similar to the recipe I always use. BUT I ALWAYS use a preheated IRON SKILLET. No comparison with other baking pans.
Traci says
I love the skillet method too, but I'm partial to all cornbread 🤣 Thank you for taking the time to share this!
Jane says
Made this for New Year's Day and it was outstanding. Everyone loved it! Thank you Traci for another wonderful recipe!
Traci says
Awww yay!! This is the ultimate compliment! I'm thrilled to know I was part of your special occasion like this. Thank you, friend and Happy New Year! xoxo
Peg K says
So easy to put together creating a cornbread that was truly tasting of corn (and not the sweetened type). I used a locally grown corn meal as well (Kudos to Tierra Vegetable Farm)
Traci says
Yay!! So glad you gave this recipe a try! I also love how it's not too sweet. Love the local cornmeal idea! I need to try that. Thank you for the tip! xoxo
Kathryn says
This cornbread was so easy and delicious. Loved how tender and moist it was. Making this again tomorrow to serve with soup!
Traci says
Perfect!! I'm so glad you love it that much! I've been known to make it two days in a row myself LOL. Thanks so much and enjoy!
Justine Howell says
Drizzled honey on top for kids and it was a hit!
Traci says
Heck ya! It's perfect for that. Thanks for the feedback. Enjoy!
Ned says
This cornbread was perfect! I loved that there wasn't a ton of sugar in it. Thank you for the recipe!
Traci says
You are so welcome and thanks for sharing the feebback. I appreciate it! Enjoy!
dana says
This cornbread was the perfect pairing for our chili the other night! So moist and flavorful. Thanks for another winner, Traci!
Traci says
Yayy! I'm so glad you enjoyed it and thanks so much for the feedback. Cheers!!
Andrea says
This homemade cornbread looks so fluffy and fabulous. No more box mix for us.
Traci says
Oh yay! I love knowing that you're all in on homemade. It's the way to go! Thanks and enjoy!
douglas michael wagner` says
I have been craving corn bread for a long time. The best I've ever had was in the school cafeteria, it was moist and buttery and I think yours will be much the same. I have all the ingredients, so now I just have to make the time to prepare it. Wish me luck!
Traci says
Well, I think you're in the right place with my cornbread recipe, but I'll let you be the judge of that. Be sure to come back and let us know how it went for you. Thanks and enjoy!!
Dina Miller says
This turned out so moist! We made it on our big green egg! Can’t wait to make it again!
Traci says
I'm so glad you loved it! Your method sounds so fun! Thanks for sharing your experience!
Amanda says
What a great recipe. We really enjoyed this and it was so easy to make too.
Traci says
Yay! So glad you enjoyed it. Thanks for sharing your experience!
Min S says
My first time making cornbread from scratch and I'm never going back to the premix ever again! It's so easy and yummy!
Traci says
Yayy! I feel the exact same way about making cornbread from scratch. It's truly worth the few steps! Thanks for sharing your experience! Enjoy!
Kim says
I love how this recipe combines the sweetness of corn with the perfect balance of savory flavors. Absolutely delicious!
Traci says
Yes! So glad you're enjoying it. I'm all about the flavor too! Thanks for sharing your experience! Enjoy!
Chenee says
This cornbread recipe has me feeling all warm and fuzzy inside! There's something incredibly comforting about the smell of cornbread wafting through the house. I feel like I'm a kid at Grandma's again! Loved it.
Traci says
Yes!! I totally feel like I'm a grandma's when I make this cornbread. You're so right. Thanks for sharing your experience with us!
Casey says
This cornbread was amazing with the chili we had for dinner last night. I'll definitely be making it again!
Traci says
Awesome! I love it with chili too!! Thanks so much for sharing your experience!
Sara Welch says
Enjoyed this with dinner last night and it was a sweet and savory success! Turned out light, fluffy and moist; easily, a new favorite recipe!
Traci says
I'm really glad you enjoyed it. Those are my favorite things about homemade cornbread. Thanks for sharing your experience!
veenaazmanov says
This is definitely a reminder to make my batch. My family loves Homemade Cornbread. Thanks for such a delicious and perfect recipe.
Traci says
You're so welcome and I'm glad you can enjoy it. Cheers!
Whitney says
Is there anything better than homemade cornbread? I love the fluffy, butter flavor!
Traci says
Yes, I couldn't agree more! Thanks!
Carrie Robinson says
I just love homemade cornbread! 🙂 This looks perfect.
Traci says
Yay! So glad you can enjoy it. Thanks!
Rosalee Adams says
I am dairy intolerant
Can I use oatmilk for this recipe?
Thank you
Traci says
Hiya, yes I even included a note about that in the recipe variations section of the blog post above. Enjoy!
Jeff says
Just finished eating this with your red beans and rice. There is no happier combination of flavors and textures. Never buying box mix again!
Traci says
lol and yay!! I'm so glad you love this one as much as I do 🙂 You're right about cornbread and RBR. Love it! Thank you for sharing your experience! Enjoy!