This golden, fluffy cornbread recipe is everything you want in a side dish: lightly sweet, tender crumb, crispy edges, and ready in just 30 minutes. I first made this on a chilly Tuesday night when I needed something warm to go with chili, and the smell alone had my family hovering around the oven. The best part? You probably have everything in your pantry already, so there's no special trip to the store.
If you love simple, comforting breakfast recipes like my Easy Homemade Banana Bread Recipe, you'll adore how this cornbread comes together with barely any effort. It's also perfect alongside my Best Sourdough Bread Recipe or Healthy Banana Pancakes for a full bread basket moment.
Why You will Love This Cornbread Recipe !
This recipe checks every box. It's quick enough for a busy weeknight but impressive enough to serve at Thanksgiving or a family gathering. The texture is just right: sturdy enough to hold up to butter or honey, but tender enough that it practically melts in your mouth.
You also don't need buttermilk or any hard-to-find ingredients. Just grab your cornmeal, a few pantry staples, and you're good to go. Plus, it bakes up in one pan, which means less cleanup and more time enjoying the warm, golden results.
Whether you're serving it with chili, soup, barbecue, or just slathering it with butter and jam, this cornbread fits right in.
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Cornbread Recipe Ingredients
Here's everything you need to make this simple, delicious cornbread from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Yellow cornmeal: This is the base that gives cornbread its signature texture and slightly nutty flavor. Use medium or fine grind for the best results.
All-purpose flour: Helps create structure and a tender crumb. It balances the cornmeal and keeps the bread from being too gritty.
Sugar: Adds just a touch of sweetness without making it taste like cake. You can adjust this slightly if you prefer less sweet cornbread.
Baking powder: This is what makes the cornbread rise and gives it that fluffy, light texture.
Salt: Balances the sweetness and enhances all the other flavors.
Milk: Adds moisture and richness. Whole milk works best, but any kind will do.
Egg: Binds everything together and adds structure. Make sure it's at room temperature for easier mixing.
Cooking oil: Keeps the cornbread moist and tender. You can use vegetable oil, canola oil, or even melted butter for extra flavor.
how to make Cornbread Recipe
Follow these simple steps to make perfect Cornbread Recipe every time.
- Preheat your oven: Set your oven to 425ºF and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray. Using butter instead adds extra flavor and helps the edges get crispy and golden.
- Mix the dry ingredients: In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until everything is evenly combined. Make sure there are no clumps.
- Whisk the wet ingredients: In a separate bowl, whisk together the milk, egg, and oil until smooth and well blended.
- Combine everything: Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moistened. Be careful not to overmix - a few lumps are totally fine and actually help keep the cornbread tender.
- Bake until golden: Pour the batter into your prepared dish and bake for 20 minutes, or until the top and edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cut and serve: Let it cool for just a few minutes, then cut into 8 pieces and serve warm with butter, honey, or whatever you love.
Smart Substitutions and Swaps
This Cornbread Recipe is flexible, so feel free to make it your own.
If you don't have regular milk, you can use almond milk, oat milk, or even buttermilk for a tangier flavor. Buttermilk will make it extra tender and give it a slight sour note that's really delicious.
Want it a little less sweet? Cut the sugar down to 2 tablespoons. If you prefer it sweeter, you can go up to ⅓ cup, or drizzle honey on top after baking.
For a richer version, swap the cooking oil for melted butter. It adds a wonderful buttery flavor and makes the edges even crispier.
You can also add mix-ins like shredded cheese, diced jalapeños, or fresh corn kernels. Just fold them in at the end before baking.at idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Cornbread Recipe
You don't need much to make this Cornbread Recipe, just a few basic kitchen tools.
A 9-inch pie plate, cast iron skillet, or 8x8 casserole dish works perfectly. Cast iron is my favorite because it creates those crispy, golden edges everyone loves.
You'll also need two mixing bowls - one for wet ingredients and one for dry. A whisk helps blend the wet ingredients smoothly, and measuring spoons and cups make sure your ratios are spot-on.
How to Store and Reheat
Cornbread Recipe stays fresh for a few days if you store it properly.
Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can also store it in an airtight container. It'll stay good at room temperature for 2 days, or in the fridge for up to 5 days.
To reheat, wrap a piece in a damp paper towel and microwave for 15-20 seconds, or warm it in a 350ºF oven for about 10 minutes. This brings back that fresh-baked softness.
You can also freeze cornbread for up to 3 months. Wrap individual pieces in plastic wrap, then place them in a freezer bag. Thaw at room temperature or reheat straight from frozen.
Delicious Ways to Serve Cornbread
This Cornbread Recipe is incredibly versatile and pairs beautifully with so many dishes.
Serve it warm with a pat of butter and a drizzle of honey for a simple, cozy side. It's also perfect alongside chili, beef stew, or a big bowl of soup - the cornbread soaks up all those delicious flavors.
For a Southern-style meal, pair it with collard greens, black-eyed peas, and fried chicken. You can also crumble it over a salad for added texture, or use it to make cornbread stuffing for the holidays.
And honestly? A slice with your morning coffee and a little jam is pretty much heaven.
Expert Tips
These little tricks make a big difference in how your Cornbread Recipe turns out.
Don't overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can make the cornbread tough and dense instead of light and fluffy.
Use a hot pan. If you're using a cast iron skillet, preheat it in the oven for a few minutes before adding the batter. This creates an instantly crispy bottom crust.
Check for doneness. The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Let it rest. Give the cornbread a few minutes to cool in the pan before slicing. This helps it set up and makes cutting easier.
Adjust sweetness to taste. If you prefer traditional Southern-style cornbread, reduce the sugar. If you like it sweeter, add a little more or serve with honey butter.
FAQ
The secret is not overmixing the batter. When you stir wet and dry ingredients together, stop as soon as everything is just moistened. A few lumps are fine and actually help keep the texture tender. Also, baking at a high temperature (425ºF) gives you those golden, crispy edges while keeping the inside fluffy.
The most basic cornbread uses cornmeal, flour, milk, and egg. However, most recipes (including this one) also include baking powder for rise, salt for flavor, sugar for a touch of sweetness, and oil or butter for moisture. These additions make the cornbread much more flavorful and tender.
Cornbread mix isn't as common in the UK as it is in the US, but you can find it in some larger supermarkets or specialty American food shops. That said, making cornbread from scratch is really easy and tastes so much better than any box mix. Just grab cornmeal (sometimes labeled as polenta in the UK) and follow this simple recipe.
The biggest mistakes are overmixing the batter, which makes it dense and tough, and overbaking, which dries it out. Another common issue is using cornmeal that's too coarse, which can make the texture gritty. Stick with medium or fine grind cornmeal, mix gently, and watch your baking time carefully. Also, make sure your baking powder is fresh - old baking powder won't give you the rise you need.
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Pairing
These are my favorite dishes to serve with Cornbread Recipe
Cornbread Recipe
Ingredients
Method
- Preheat your oven to 425ºF (220ºC) and grease a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray or butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, beat the milk, egg, and oil together until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; it's fine if there are a few lumps.
- Transfer the batter into the prepared dish and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting it into 8 pieces and serving.
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