Easy Homemade Cornbread Recipe

5 from 29 votes

This quick cornbread recipe makes the best cornbread from scratch with simple pantry ingredients. It's buttery, golden, tender, and delicious.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: pieces

Calories: 115kcal

Author: Traci

Prepare baking pan with cooking spray. Preheat oven to 400 degrees Fahrenheit.
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.

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 baking pan instead of ceramic bakeware for this recipe because metal conducts heat, which bakes the cornbread more efficiently.
Once cornbread batter is mixed, don't delay getting it into the oven because baking powder activates immediately once combined with liquid.
Check out the recipe variations too!