This is my very favorite cornbread recipe, because it’s the perfect balance of everything there is to love about this easy quick bread. Follow this recipe and you’ll be rewarded with soft, moist, buttery sweet cornbread with crisp-crumbly edges.
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
One reader, Lia, commented: “This is the best cornbread Iโve ever made. I go back to it over and over again. It has the approval of my husband and my hard to please 13-year-old son. Itโs delicious. โ โ โ โ โ ”
Have you ever had the experience of biting into a piece of cornbread, only to be disappointed by how it crumbles apart and tastes bland, sandy, and dry? I know I have.
Which is why I spent years testing and tweaking recipes in order to hit on the right ratio of ingredients to achieve perfection. Think: thick squares of buttery moist cornbread with a touch of sweetness, and just the right amount of crumbliness. It’s become such a popular recipe around here, that I use a variation of it to make my beloved cornbread stuffing.
Why You’ll Love This Cornbread
- Quick and easy to make
- No mixer required
- Slightly sweet, extra buttery flavor
- Crunchy-crisp edges
- Moist and tender, not too crumbly (similar to this savory quick bread)
One reader, EL, commented: “I am Southern. I have tried SO MANY cornbread recipes and none have tasted like home like this one. Itโs now my go-to recipe and is always a hit!! โ โ โ โ โ ”
What I Learned From Recipe Testing
Cornbread is like coconut macaroons. Random comparison I know, but hear me out. Both are very easy to make, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) can be dry, crumbly, and flavorless. But when done right, this quintessentially American quick bread is moist, tender, and flavorful.
While testing batch after batch, I played around with butter vs. oil, regular milk vs. buttermilk, the ratio of flour to cornmeal, and different sweeteners.
Here are the key ingredients you need:
- Butter: Butter is one of the main flavors here. While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn’t present. Because butter doesn’t make the bread as moist as oil does, I pair it with buttermilk.
- Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. It also adds flavor, and you’ll notice that flavor in my no-yeast bread and biscuits recipes, too. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
- Cornmeal & Flour: Equal parts fine cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get lots of that delicious corn flavor, and those crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps when it comes to how cornbread should taste: sweet vs. not sweet. This particular recipe falls more towards the sweet end of the spectrum. While it’s not as sweet as cake, it does have some sugar and a hint of honey to balance out the savory buttermilk flavor, and enhance the natural sweetness of the cornmeal. Regular white sugar is fine to use here, but I especially love this made with flavorful, moist molasses-spiked brown sugar.
And the rest:
Baking cornbread is as easy as mixing the wet and dry ingredients separately, and then combining them into 1 thick batter.
Spread into a greased or lined square 9-inch baking pan. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe, too.
What Is Cornmeal?
A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch/cornflour? What about polenta and grits? It can certainly be confusing. Cornmeal is dried and ground corn. It’s typically found in the baking aisle of most grocery stores. If you’re curious, here’s an article I found about the differences between many dried corn products, including cornmeal, polenta, and cornstarch.
More Cornbread FAQs
I usually use fine cornmeal to make cornbread, but if medium-ground or coarse is all you can find, you can use that, too. Yellow cornmeal is the most common, but if you have white cornmeal, that’s also fine to use.
Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
Feel free to stir in a little something extra if you wish! Try adding in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeรฑo peppers, 1 cup blueberries, 1/2 cup each dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon.
Here is the same recipe baked as cornbread muffins!
What to Serve With Cornbread:
- Slow Cooker Chicken Chili
- Homemade Minestrone Soup
- Honey Chipotle Salmon
- Crab Cakes or Maryland Crab Soup
- Slow Cooker BBQ Meatballs
- Southwestern Chopped Chicken Salad
- Skillet Apple Cider Chicken
- Warm Brussels Sprouts Salad
- Sweet Potato Turkey Chili
PS: Don’t forget the honey butter for on top!
And here’s my cornbread muffin recipeโI love adding jalapeรฑo for a little kick. You can also bake it directly on top of chili when you make cornbread chili casserole.
My Favorite Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
I was never a fan of cornbread until this recipe! After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you’ll try!
Ingredients
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) packed light or dark brown sugar
- 2 Tablespoons (30ml) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
Instructions
- Preheat oven to 400ยฐF (204ยฐC). Grease and lightly flour a 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator, then warm the cornbread in the microwave or in a 300ยฐF (149ยฐC) oven for 10 minutes.
- Special Tools (affiliate links):ย 9-inch Square Baking Pan | Glass Mixing Bowls | Whisk
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower-fat or nondairy milk in a pinch.
- Optional Add-ins: 1 or 2ย chopped jalapeรฑo peppers; 1 cup blueberries; 1/2 cup each dried cranberries and walnuts; 1 cup shredded cheddar cheese; or 1/2 cup crumbled bacon
- Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this cornbread in a 9-inch or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
- Cornbread Muffins: Here is the same recipe as cornbread muffins!
Reader Comments and Reviews
I enjoy the flavour but it has way too much butter. I doubled the recipe while making it. I separated the mixture into two pans to bake. There was a layer of butter floating on top of the mixture and the cornbread is very moist and tastes pretty sweet. Besides doubling the recipe I did follow it and I measured my ingredients using a kitchen scale. When doubling the recipe I will try to use less butter and sugar, and I might omit the honey altogether.
This is my first time making cornbread and it tastes great. I read that cornbread should be stored in a fridge for up to a few days, but you state that we can store it at room temperature if tightly wrapped. So am I fine just leaving my cornbread out if I wrap it in plastic wrap and put it in tupperware?
Yes, wrap leftovers up tightly and store at room temperature for up to 1 week – Tupperware will be fine!
Great recipe but I ran out of white flour so used whole wheat. This really needs much more moisture if whole wheat is used and a tiny bit more salt. Otherwise I made a batch with jalepeno and cheddar in cast iron and it was great
If I double this recipe can I make this in a 1/2 sheet pan and if so how long should I bake it?
Thank you!
Hi Selma, You can double this recipe for a 9ร13 inch pan. Weโre unsure of the exact bake time, but use a toothpick to check for doneness.
Hello, Excited to use this recipe but would half and half work instead of butter milk? should i do 1/2 half and half and 1/2 milk? Can’t wait to try this!
Hi Maddie! Buttermilk is required for this recipe. See Notes after the recipe for details on making your own buttermilk substitute.
Iโm not a fan of honey so I donโt own it. Can I sub it with light corn syrup?
Hi Kate, The honey just lightly sweetens the bread, but you can omit it if you need to, or try maple syrup if youโd like!
One of the best-if not the best- cornbreads Iโve made in my 60+ years. Added creamed corn, baked longer (about 28 min) due to extra moisture in corn but produced a golden brown top and lovely darker brown, crispy edges. Delicious and a keeper recipe.
Can I use low fat buttermilk?
Hi Evan, yes that should work!
Hi, Sally. Do you have a recommendation for a corn meal brand. Recipe calls for fine cornmeal. Thanks.
Hi Lois, We use a variety of brands among our kitchens. Whatever you can find in your grocery store should work fine!
This recipe is great! Very moist and flavorful. Thank you for another excellent recipe!
Tried the recipe exactly as directed and it is delicious. I sent the recipe to my email and also saved it to make sure I always have it on hand. It was quick to bring together, and baking is also quick. I brushed the butter and honey on top and it is amazing. My son and grandchild did not want to wait for it cool down completely. I love this cornbread recipe. Thank you Sally.
This is a great recipe! The flavor is outstanding, however, I made the recipe twice and it was very crumbly each time – the crumbliest cornbread I’ve ever made, I couldn’t get it out of the pan with a spatula without each piece falling apart. I first thought I had done something wrong so the second time I made it, I was very careful not to make a mistake, but got the same crumbly result. So, I googled what made cornbread crumbly and it gave 3 solutions – add more egg, add less cornmeal and more flour, and add more fat. I decided to try adding one egg and the result was great. So adding two eggs to the recipe solved the problem for me.
Amazing flavor, Iโve made this in the baking dish and as muffins but I prefer the dish. Such good bread.
Can this be okay in a Pyrex baking dish? I have both but prefer the glass.
Hi Kathi, yes, you can use that. Enjoy the cornbread!
Sorry, not a fan. The texture and flavor are wrong for this old southern cook. Melted butter and honey don’t belong in cornbread, IMHO.
Hi! what’s the best way to double this recipe to feed more? Thanks!
Hi Jo! You can double this recipe for a 9ร13 inch pan. Weโre unsure of the exact bake time, but use a toothpick to check for doneness.
I recently made the Betty Crocker cornbread recipe. It was awful. I admit that I did not mix wet and dry ingredients separately, but I did mix well. The whole thing tasted like baking powder. I notice that this recipe calls for much less baking powder, so it makes me hopeful. Can you comment bitter baking powder taste?
Hi Sandy! Usually when you can taste your baking powder, it may be getting a little old. We would make sure yours is fresh!
I love this recipe and have used it for years.
Question for the team: I have a somewhat new oven and find that now my cornbread browns on the outside before itโs fully cooked in the middle. Should I lower the temperature and bake for longer? I accept all recommendations as I learn this new oven and want to make sure I can still make my beloved recipes!
Hi Suzanne, Is there any chance that you are using convection/fan settings on your new oven? We ask because the flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven (causing the outside to brown before the inside is cooked). We always recommend conventional settings for baking, but if you do use convection/fan settings, try lowering your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Does this freeze well? I am teaching kids and I need to bring it back next week to go with our meal.
Absolutely! See Notes after the recipe for details.
Hello, itโs very good. However, can you please check the metric weights? I tested cups and grams but didnโt arrive at the same grams when weighing the cups.
Thanks
Hi Laura, is there a specific ingredient that didn’t seem to line up? How are you measuring your flour? Be sure to spoon and level when using cups to avoid packing too much flour into the cup. We test all of our recipes multiple times using both metric weights and cups (since thatโs standard where we live). While spooning and leveling our flour does get us 125 grams per cup, we always say that โA cup isnโt always a cup, but a gram or ounce is always a gram or ounce!โ Basically, when in doubt go by the weight. We hope this helps for next time!
Perfection. I made this in a cast iron pan, and it came out with the perfect crisp bottom and sides. Evenly browned on the bottom and beautifully golden on the top. Just a gorgeous bread. Sweet enough without being overly so. The crumb was just right – perfect mouth feel with zero crumbs on the plate. Absolutely delicious. I’ve finally found my go to cornbread recipe. Thank you!
loved it! perfect
Thanks for this recipe…I always trust recipes I try on your site! I am a bit confused about cornmeal types though. I know very find grind is corn flour and that is not what this recipe calls for. But the only other kind I can find is called “medium grind.” So where are you finding “fine grind?” And does it make a difference? And what brand do you find works best for you? I love to buy organic when I can.
Hi Lynn, medium grind should work fine here, though you can try pulsing it a few times before using. We use a variety of brands among our kitchens. Whatever you can find in your grocery store should work fine!
Question: I’m having 50-60 people to my home on New Year’s Day for a bbq. If I use the 9 x 13 pan, how many batches would I need to make for this many people. About 10-15 will be kids under 12, if that matters.
Thanks!
I use a brownie pan when I make this corn bread. For that many people, I would do at least 5 batches, if not more. When we have leftovers, my kids gobble it up in a day or two.