Nothing compares to the taste of freshly-baked, homemade cornbread.
If you’re looking for an easy way to make this classic comfort food at home, look no further!
Whether you enjoy it as a side dish for dinner or use it to make your favorite stuffing recipe, there’s nothing quite like the flavor of made-from-scratch cornbread.
Making cornbread from scratch is so easy!
You can make this cornbread recipe in a cast iron skillet for added flavor and texture or in a baking dish.
So grab your ingredients and let’s get baking!
Homemade Cornbread
I’ve got all the tips and tricks you need to bake up a delicious batch of homemade cornbread that will have everyone asking for seconds.
It is sweet, but not overly sweet, soft and cake-like without being too dense or crumbly.
This cornbread recipe is the best because it is homemade.
It has a great flavor and texture that you can’t get from store-bought cornbread.
This hearty cornbread side dish takes less than 30 minutes to make
This cornbread recipe is perfect for quick family dinners or weekday meals!
It takes just a few minutes to prepare and only around 20-25 minutes to bake.
The end result is a delicious, moist, and flavorful cornbread that pairs perfectly with chili, soups, roasts, or any other savory meal.
The best part is you know exactly what ingredients are going into your cornbread when you make it from scratch — no artificial preservatives required!
Ingredients for the BEST Cornbread
- All purpose flour
- Yellow cornmeal
- Buttermilk
- Egg
- Butter
- Baking powder
- Granulated sugar
- Salt
How to Make Cornbread
This step by step guide to cornbread will show you exactly how to make the most delicious, fluffy and golden-brown cornbread.
- Start by greasing a 9×9 inch baking pan or cast iron skillet with butter, and set aside.
- Preheat the oven to 375 degrees F (190° C).
- In a large bowl, combine all purpose flour, yellow cornmeal, granulated sugar, baking powder and salt. Mix until everything is combined.
- In a separate bowl, whisk together buttermilk and egg until everything is blended. Add 4 tablespoons melted butter to the mixture.
- Add the wet ingredients to the dry ingredients and mix until everything is just combined. Do not overmix, as this will cause a tough cornbread.
- Pour the batter into your greased baking pan or cast iron skillet and spread it evenly with a spatula.
- Bake for 20-25 minutes or until golden-brown and a toothpick inserted into the center of the cornbread comes out clean.
- Let cool before slicing and serve warm with butter.
For a larger batch, double the ingredients and bake in a 9×13 inch pan for about 30 minutes.
If you like your cornbread extra sweet, add an extra tablespoon of sugar.
Now that you know how to make cornbread and all the tips and tricks below, you’re ready to impress your family and friends with this classic side dish.
Just follow this step by step guide to cornbread and you’ll be sure to make the perfect batch every time.
No matter how you make it, this cornbread recipe is sure to be a hit!
Cornbread FAQS
How to make cornbread moist
To ensure that your cornbread is moist and delicious, there are a few tricks to keep in mind while baking.
First, always use buttermilk or yogurt instead of regular milk as it provides a richer flavor and more tender texture.
Second, make sure you don’t overmix the batter as this will cause a dense and dry cornbread. Finally, add an extra tablespoon of melted butter for added moisture.
What goes with cornbread
If you are looking for what to eat with cornbread, I would share my favorite dishes I like to serve with cornbread.
My favorite side dish to pair with cornbread is chili. Nothing beats a comforting bowl of chili and warm, buttery cornbread on the side.
I also like to serve grilled meats and barbecue with cornbread.
Pulled pork sandwiches topped with coleslaw and a side of cornbread is always a hit!
For something on the lighter side, I like to serve up salads with cornbread. A basic garden salad goes great with this classic comfort food.
How to store cornbread
Once you’ve made a delicious batch of cornbread, you’ll want to make sure it stays fresh and flavorful for as long as possible. Luckily, cornbread is incredibly easy to store!
How to store
Room Temperature: Allow your cornbread to cool completely before storing to prevent condensation from forming. Once cooled, wrap the cornbread tightly in plastic wrap or store in an airtight container.
Cornbread will stay fresh at room temperature for up to 3 days.
Refrigerator: You can also store cornbread in the refrigerator. Wrap it tightly with plastic wrap or place in an airtight container and it will stay fresh for up to 5 days.
Freezer: If you’d like to freeze your cornbread, make sure to allow it to cool completely before wrapping it tightly with a layer of aluminum foil followed by a layer of plastic wrap.
Frozen cornbread will stay fresh for up to 3 months.
How to reheat
Microwave: To reheat cornbread, remove the plastic wrap and place on a microwave-safe plate. Microwave in intervals of 10-15 seconds until warm.
Oven: Preheat the oven to 350 degrees F (175° C) and wrap cornbread tightly in foil. Place the cornbread on a baking sheet and bake for 7-10 minutes or until heated through.
Enjoy your delicious homemade cornbread!
Easy Dinner Recipes To Serve Your Cornbread With:
- The Best Chili Recipe
- Mexican Cornbread Casserole
- Easy Chili Mac
- 25 Crockpot Soups and Stews
- 50 Hearty Soup Recipes
Yield: 8-10 servings
The Best Homemade Cornbread Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nothing compares to the taste of freshly-baked, homemade cornbread. Making cornbread from scratch is so easy this step by step guide! This cornbread recipe is sweet, but not overly sweet, soft and cake-like without being too dense or crumbly.
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 1 egg
- 4 tablespoons melted butter
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190° C). Grease a 9x9 inch baking pan or cast iron skillet with butter and set aside.
- In a large bowl, combine the all purpose flour, yellow cornmeal, granulated sugar, baking powder and salt. Mix until everything is combined.
- In a separate bowl, whisk together buttermilk and egg until everything is blended. Add 4 tablespoons melted butter to the mixture.
- Add the wet ingredients to the dry ingredients and mix until everything is just combined. Do not overmix, as this will cause a tough cornbread.
- Pour the batter into the greased baking pan or cast iron skillet and spread it evenly with a spatula.
- Bake for 20-25 minutes or until golden-brown and a toothpick inserted into the center of the cornbread comes out clean.
- Let cool before slicing and serve warm with butter.
Notes
- For a larger batch, double the ingredients and bake in a 9x13 inch pan for about 30 minutes.
- Add an extra tablespoon of sugar if you like your cornbread extra sweet.
- Always use buttermilk or yogurt instead of regular milk as it provides a richer flavor and more tender texture.
- Make sure you don't overmix the batter as this will cause a dense and dry cornbread.
- For added moisture, add an extra tablespoon of melted butter to the batter before baking.
Nutrition Information
Yield
10Serving Size
1
Amount Per ServingCalories 187Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 32mgSodium 298mgCarbohydrates 30gFiber 1gSugar 11gProtein 4g
