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.
One reader, Lia, commented: “This is the best cornbread I’ve ever made. I go back to it over and over again. It has the approval of my husband and my hard to please 13yo son. It’s delicious. ★★★★★”
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
One reader, EL, commented: “I am Southern. I have tried SO MANY cornbread recipes and none have tasted like home like this one. It’s now my go-to recipe and is always a hit!! ★★★★★”
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.
- 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 jalapeño 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
- Southwestern Chopped Chicken Salad
- Skillet Apple Cider Chicken
And here’s my cornbread muffin recipe—I love adding jalapeño for a little kick. You can also bake it directly on top of chili when you make cornbread chili casserole.
Cornbread Favorites
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 flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (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 400°F (204°C). 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 300°F (149°C) oven for 10 minutes.
- Special Tools (affiliate links): 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 sour milk 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 2 chopped jalapeño 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!
Great recipe! First try, it came out moist and delicious. I only had half the butter I needed so I substituted canola oil for the rest and it still turned out well.
I used self rising flour and 12 ounce can of evaporated milk also added the jalapeños it was delicious
Excellent recipe! Relatively easy, light and not too sweet. Will definitely make again.
I’ve made this before and it’s delicious! I just made split pea soup and would like to make cornbread but I don’t have enough butter. Can I substitute country Crock?
Hi Stephanie! Country Crock has a higher water content than butter, so we aren’t sure how it will bake up in this cornbread. Let us know if you give it a try!
Can you pre make this, and keep it in the fridge before baking it?
Hi Maeve, we don’t recommend it. The cornbread likely won’t rise properly if mixed ahead of time.
Never had good results making cornbread before- this was simple and delicious! Tender, a bit sweet, crispy since I used my cast iron pan. Ingredients were already in the pantry and the buttermilk “cheat” was so simple. Great results- a keeper!!
I was hopeful, but somewhat disappointed in this recipe. I’ll try again with more salt (very, very bland) and less sugar (very sweet). I know the perfect recipe is out there somewhere but I have yet to find it. I have a very buttery, cheesy, loaded-with-jalapenos recipe that is great but sometimes you just want a quick basic cornbread.
Good but way too light and airy. If you prefer a denser cornbread try another recipe.
good work nice recipe
I enjoyed the cornbread, but it definitely needs more salt in my opinion. Next thing I make it I think I will add 1/2 tsp.
I love the flavor so, so much!!!!! So did my family. However, I have made it twice and it has been moist bur crumbly both times. I think I might do two eggs next time. That being said, the flavor is the absolute best!!!
Best cornbread I’ve made. Everyone loved it. I used my cast iron skillet. Perfection. Thank you!!
I have had a terrible time finding 9”pan, but do have an 8”. Is there some special store where I should be looking for a 9”? Thank you.
Hi I have a question. Want to make this for someone who doesn’t eat sugar or regular flour. I’m confident I could sub gluten free flour but would it effect recipe if I didn’t use sugar and subbed more honey!
Hi Karen, you could reduce the brown sugar or leave it out. Without all the brown sugar, though, the cornbread will be a bit crumbly. Feel free to add more honey.
Best cornbread recipe!! I know she says “buttermilk is a must”…I simply NEVER have buttermilk on hand, used regular whole milk and it comes out delicious! I also didn’t use brown sugar, just regular sugar. Still. THE BEST! I can’t imagine how good this would be if I actually had all the ingredients! ha!
Hi Lisa, I also don’t keep buttermilk on hand but here is an easy substitute. Just measure 1 tablespoon of either lemon juice or vinegar and put that into a 1 cup liquid measuring pitcher. Then fill the pitcher up to the 1 cup line using whole milk. Mix it thoroughly with the same spoon and then let it sit for 10 minutes. Stir it again before issuing it in your recipe. It tastes and behaves the same as regular buttermilk!
Protip: Frozen crème style corn is the key to taking this recipe up a notch. Just add 3 or so big spoonfuls to the batter. It helps to make it more moist without making it soggy, since drying out is problem with cornbread.
Also, if you leave out the honey, you can add bacon, cheese, and/or jalapenos for something savory.
Why put salt in then use unsalted butter when you could leave the salt out and use salted butter ,
Hi David, salted butters contain varying amounts of salt. Using unsalted butter + salt allows you to control the amount of salt in the recipe.
Dear Sally, so I too am a marylander and our small family also includes a rescue dog and like you was never a fan of cornbread. For thanksgiving I was asked to make cornbread. As I’d never made it before, although I do bake a bit of bread, I looked for a recipe and up came yours with the guarantee, best, soft, moist, buttery w/ a crispy crust so, while skeptical (that’s me) I gave it a try and Sally, not only do you not lie, not only was your statement not the least hyperbolic, but everyone at our Thanksgiving table (and we’re a critical bunch) raved about your cornbread. Thanks for helping to make my thanksgiving contribution a hit.
Can you double and bake in a 9 x 13 baking dish?
Hi Martha, yes, you can double this recipe for a 9×13 inch pan. I’m unsure of the exact bake time, but use a toothpick to check for doneness.
This is a staple in our house. It’s delicious and everyone loves it!! I never used to make cornbread–maybe Jiffy from the box–but this comes together really easy and is a hundred times better. Now I make it all the time. I bake it up in my cast iron pan. We enjoy it fresh from the oven and then freeze whatever is left. Almost as good coming out of the freezer as it is fresh baked.
I have tried many cornbread recipes over the years and I have to agree this is my favorite. It’s easy, very moist and delicious. Definitely a keeper. Serve it with honey butter and it will be a hit.
I used polenta in this recipe, which gives it a slightly crunchy feel that I relly like. Great recipe.
I had a hard time really telling if it was cooked all the way or not, and I’m not really sure what the texture is “supposed” to be like anyway so that part was slightly challenging but not because of the recipe haha. I also baked it in a slightly larger tray so I wasn’t sure of the timing. I baked it in a stoneware tray and it worked perfectly. It did not need to be buttered or floured and the edges got nice and golden. I used fine white cornmeal (usually used for making arepas) because it was what I had on hand.
Even my mom who normally doesn’t like cornbread tried mine because she is someone who will do that just to be polite actually really liked it and had a second piece (we cut them quite small). I served this with chili. This recipe was so easy and delicious!! When I was looking for a recipe for cornbread and came across this one, I had to try it because I knew Sally wouldn’t steer me wrong! A winner as always!
How many people dose this feed
Hi Colin, this yields 9 servings, but feel free to cut the pieces larger/smaller.
I would like to try this with leaving out the honey and using cream cheese for a creamier texture. Do you think it would work?
Hi Stephanie, we haven’t tested the recipe that way, so are unsure of the results. If you try it, let us know!
I made the muffin version. I omitted the honey and added 4 oz of cream cheese. They have a real creamy texture and flavor. I think they taste wonderful!
I made this cornbread recipe and it was too sweet for me. Of course, that’s just me. Different tastes for different people. I love the opportunity to try new recipes and Sally’s Baking Addiction is my go to site for recipes of all kinds. Thank you.
Too sweet for me too
I will not put the sugar and honey next time Appart from this very good
Hi can I use an 8in square pan? I know the bake time will be a little longer.
Hi Kelly, that will work! Correct, bake time will be a bit longer.
The tin size seems wrong. The mixture makes a volume that comes up about 1cm in depth and has no sufficient rise in-bake (with such little baking soda). Disappointing
Are you sure to use both baking powder and baking soda? It’s a considerable amount for so little flour. (Plus cornmeal.) The bake pan size is correct, and I find it rises quite nicely. I wonder if an ingredient was accidentally skipped?
Hi Ariana, you can double this recipe for a 9×13 inch pan. We’re unsure of the exact bake time, but use a toothpick to check for doneness.
Love! BUT I am very very allergic to flour so I used Bob’s Red Mill gluten free corn bread mix and the all of your wet ingredients and your time and temperature and it’s perfect!!! My kids even love it!! Thank you!! Thank you!! I love your recipes!
This is a huge favourite in our house with vegetarian chilli. I cook it for all my husbands mountain biking boys. Big pot of chilli, served with avocado and sour cream, and sally’s corn bread. We are in New Zealand, so not a common thing here, they all love it, I have to make two batches to ensure there is enough.