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 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 13-year-old 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 (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. 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. 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 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 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 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.
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 (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 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 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 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!
Reader Comments and Reviews
I made this using the honey and changing the brown sugar to Splenda Magic Bake brown sugar substitute, and it was delicious.
This recipe was ok. Rather flat and tasteless but worked. I was looking for a more thick cut, rich, moist recipe. Will keep looking.
Don’t know what I did wrong but the batter was way too thick and didn’t even out in the pan
The cornbread didn’t really rise either
Looks unappealing
Love this recipe can you do it like loaf of bread instead of in square pan
Hi Jennifer, a loaf pan should work well for this recipe. Same temperature. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Enjoy!
Hello, i’m just wondering if the 2 Tablespoons of Honey is required. I’m allergic to it so i was wondering if I could do a substitute instead like Maple syrup, thanks for all that you do!
Hi Tyler, The honey just lightly sweetens the bread, but you can omit it if you need to, or try maple syrup if you’d like!
I love this recipe. However, I found it too sweet. So, I cut back the brown sugar 1/2. Too much like cake, less sugar is better for my family. The buttermilk and butter make it divine enough. And it is a divine recipe.
I’ve made this twice and it turned out really well both times. I don’t add the sugar because I find it’s too sweet to eat with savoury dishes. I just use a bit of honey which gives it just enough sweetness in my view. It also seems to take more like 30-35 mins to bake in our fan over, but that could be because of our oven.
This is absolutely the best and fluffiest cornbread I have ever made. I’ve been searching for years for the perfect combination of taste, fluff and moistness. I didn’t use the honey though and did not miss it because I prefer a savory cornbread to a sweet one. Thank-you
I love this cornbread. I’ve switched to Bob’s medium grind cornmeal which is 152 grams in a cup. Should I stick with the recipe’s 120 for the fine grind or go with the Bobs weight? Thanks!
Hi Alison, we would recommend you try splitting the difference the first time you make this recipe with the medium-grind, so around 136g. It’s a fairly small difference overall, so it should be fine if you use slightly more or less. Let us know how it goes!
Absolutely perfect, another winner of a recipe. Thank you so much for it.
Can you please indicate weather the oven temperature is for convection or not? I think I got this wrong;
Hi Kristin, all our baking recipes are written for a conventional bake setting.
I do love the recipe, so many thanks for it ♥️. I didn’t have any buttermilk so I used yoghurt and milk in similar proportions: the bread was GORGEOUS All best from UK
Hi, I was wodering if I can used salted butter? Thank you.
Hi Flo, it’s best to use the type of butter called for in a recipe, but here’s a general rule: reduce or add 1/4 teaspoon of salt per 1/2 cup (1/4 lb; 115g; 1 stick) of butter. Hope you enjoy the cornbread!
Hello! Why does the buttermilk have to he room temperature? What’s the best way to achieve room temperature buttermilk? I was just going to let it sit out for a bit before baking……thank you so much for your recipes! They are the best!
Hi Guy, room temperature ingredients help batters and doughs to come together smoothly. Especially in recipes like this, where we’re using melted butter, we don’t want the eggs and buttermilk cold as it could cause the butter to solidify. Here is more about the importance of room temperature ingredients, if you’re interested.
I love cornbread and Sally, this is by far the absolute BEST CORNBREAD — EVER — PERIOD!!! Thank you for sharing your great recipes! I have so many favorites! Happy Thanksgiving!!
Can’t wait to try this recipe! Do you think an 8×8 inch pan will work? I don’t have 9×9.
Hi Lily, You can but your cornbread will be extra thick and may change the baking time so just keep your eye on them!
This is an amazing recipe. My wife and daughters eat it up as fast as they can. I love how easy it is to make. I did have one question. My cornbread tends to deflate in the middle when I take it out of the oven. I thought it was because of me using a toothpick, but this time it deflated without a toothpick. Is there something I am doing wrong? I live at 6700 ft, so I am not sure if I need to make adjustments to the recipe or not. The deflation does not affect the flavor, however.
Hi Timothy! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
This will be my go to cornbread recipe, no need to look any further. Deliciousness!
What kind of corn do you use if you want to add a cup like you mentioned?
Also, if you use creamed corn, what size can do you use? Which one do you recommend using?
Hi Linda, we haven’t tested the recipe with creamed corn. We usually use a cup of canned (and drained) corn kernels.
What is this madness? I literally cannot stop eating it’s so good. Thank you so so much!
Do I double the recipe for a 9×13 pan?
Hi Diane! Yes, 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.
I’m enjoying your recipes, yet I find nothing on carbs. I have a diabetic. Son and I am always watching his carb intake.
Anywhere I can see carbs etc for recipes.
Thanks
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Good morning!
I’m getting ready to make “My Favorite Cornbread” to use fir cornbread dressing.
I have 2 questions: is it okay to use reduced fat buttermilk? And, Will it still turn out fine if I reduce the honey to 1Tbl abd the brown sugar to 1/4C ? Thank you for all the yumminess to bring to us!
Please respond via email ASAP. THANKS!!
Hi Cathy, you can use low fat buttermilk here. Reducing the sugars may alter the texture a bit – let us know if you try!
Hey Sally,
Could I substitute the regular flour with cornmeal? So cornmeal only basically? I’m severely allergic to gluten. And don’t have viable options around. Do have plenty of fine cornmeal though
Hi Dane, we haven’t tested a flourless cornbread recipe, but many readers have reported success with using a 1-for-1 gluten-free flour in this recipe. I don’t know how it would turn out with cornmeal only, but if you try it, please let us know!
100 days of real food has a Simple Skillet Cornbread Recipe that is GF (cornmeal only). It’s especially yummy topped with maple butter (butter mixed with maple syrup). I love it, but my kids do not, so I’m going to try Sally’s recipes a try.
Is it possible to make the batter in advance and refridgerate and then do the actual baking a few days later?
Hi Jane! We don’t recommend that. The cornbread won’t rise properly when baked. See recipe Notes for our recommended make-ahead instructions.
Hi Sally, do you think I could make mini loaves out of this recipe, and could I double it.
Hi Linda, we can’t see why you couldn’t make mini loaves. We do recommend making separate batches instead of doubling for best results.
Sally, O MY GOODNESS!!! I have tried probably a dozen different recipes claiming to be “the best,” but they’ve all been dry. Yours is SUPER MOIST and just the perfect amount of sweetness! Thanks for your incredible recipes! I am really enjoying working my way through your recipe index!!!
I appreciate how quick and easy this recipe is. It’s not the type of cornbread that I like. I guess that makes sense since I really like the typical cornbread and this is described as something other than typical.
Can you use oil in place of some or all of the butter?
Hi Nicole, if you want to test it with oil you can use the same amount as the melted butter. It will of course taste different. Let us know what you try!
This cornbread moist, but super sweet. I made it to have with chili but it was more like a dessert. As far as a nice cornbread for a meal, I would not choose this, but for a cornbread to have with jam or as a dessert, definitely yes.
I purchased Bobs Red Mill Medium Cornmeal, count not find “Fine Cornmeal” Will it work and can I add creamed corn to the recipe , if so how much?
Hi Joanne, that will work. You can add up to 1 cup of creamed corn kernels. Enjoy!
My husband usually does not like cornbread, well he changed his mind once he tasted this. Moist and delicious. Best recipe so far. I added a little less than 1 cup creamed corn and had to cook it a few minutes longer until toothpick test was clean. I have tried a few of Sallys Baking Addiction recipes & so far my go to for baking guidance.