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
This is by far my favorite cornbread recipe! I added 1/2 tsp of cayenne pepper and it was great. Next time I will add some of your add in suggestions.
Hi, Sally! I love your recipes! I want to try this cornbread, but can I use whole-wheat flour instead? Thanks!
Hi Kelly, whole wheat flour will yield a more dry cornbread. We recommend trying the recipe with half whole wheat flour and half all purpose to see how that goes.
Followed this recipe to a T. Came out quite dry.
Can this recipe be doubled & baked in a 9 x 12 pan? (If so, how long should it be cooked?)
Hi Chris, 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’ve made this twice, and both times were a hit. This second time, I had to improvise with what was available. Maple syrup instead of honey, and because I was out of milk and buttermilk, I used about half a cup of half and half and about 3/4 cup of sour cream (that’s more than the 1c of dairy in the recipe, but i like a dollop of sour cream in my cornbread). Both times I made in a skillet, first with bacon fat and this time with butter.
It’s tender and moist and sweet, would recommend to anyone who wants to try making cornbread from scratch.
I took this to a potluck. Some of us liked it, others didn’t. I didn’t. Too much brown sugar taste. And it came out very crumbly. Maybe because I used GF flour.. Won’t make it again.
I made this as is without substitutions and it’s excellent. So much so that I’m going to make another one because we can’t stop eating it. The recipe is a keeper.
I’ve made this cornbread many times. The flavor is good, but it is *very* crumbly for me every time. Adding an extra half an egg improves the texture. I also add a full teaspoon of salt and use salted butter–for my family’s taste, 1/8 teaspoon of salt makes a really bland cornbread. I always make this in a 10-inch cast iron skillet.
Sally, you never steer me wrong. I made this for a Super Bowl party to have with chili, and people were raving. Simple and delicious, what’s not to love?
I didn’t like this recipe. I thought that the brown sugar gave it an odd flavor and texture. Would not make it again nor recommend it.
Had to pinch hit the buttermilk with milk plus a T of fresh lemon juice. I let it set for 10 minutes and it thickened up. The batter rose to at least double its size by the time it was baked. This recipe goes into the Save file.
I can’t believe how easy and yummy this recipe was. Wanted something quick to go with some BBQ ribs as a side and this delivered. Was just the right amount of sweet. Exactly how corn bread should be. Will definitely make again.
Hi. Just wondering if I can use cornflour in place of cornmeal? Thanks
Hi Sharon, that substitution should likely work but we haven’t tested it to be certain. Let us know if you give it a try.
Made this last night using whole buttermilk, 1/2 cup of canned corn. Served it with your homemade honey butter and homemade honey butter with cinnamon. All three were awesome. My new go-to recipe for corn bread.
I will be trying this for Super Bowl. Can I use salted butter?
Hi Lynne, yes, you can use salted butter. You can omit the added salt.
I’d like to make a variation of this bread or the muffin recipe for my 7 month old baby.. what would you recommend as the best alternative to the honey? Thanks!!
Hi Marty, you could use maple syrup or Lyle’s golden syrup to sweeten instead. Enjoy!
You stress using whole milk. Do you use whole cultured buttermilk blend or low fat buttermilk?
Hi Bonnie, low fat buttermilk is fine!
Great recipe. Most often the cornbread is dry like sawdust after a few days, not this one. Will use the recipe again.
Excellent!! I’ve always made the same recipe for years and thought I’d try a new one. LMy family loved this with a big bowl of chili. I couldn’t find my honey so substituted Lyles golden syrup and it was still delicious!! Beautiful cornbread. This is definitely a keeper.
This is very good cornbread. I do have a question about your suggestions for add-ins. You said you could add a can of cream corn. Is that a large can or a small can?
Hi B! A standard size can, 14-15oz.
This cornbread recipe is delicious. I make it as is with the addition of a shredded carrot to the batter. It sneaks in some extra veggies for the kiddos, and adds moisture and a little more sweetness to the final product. So good!
I love this recipe and have been using it for several years. I’m planning to make the muffins but wanted to half the recipe; would you recommend still using the whole egg for this?
Hi Lola, you can probably keep it as a whole egg and it would be fine; but if you prefer, you could crack the egg, beat it, and then use half of it.
It turned a bit grainy and dry
Can I use maple syrup instead of honey?
Hi Jill, yes, you can!
Thank you for this great recipe! It is fantastic and I will make it again and again!
This is the best cornbread recipe I’ve tried! I put it in muffin tins, some with frozen blueberries. Yum! Thank you!
For the add-ins can I add a can of cream corn?
Hi Cari, we haven’t tested the recipe with creamed corn. We usually use a cup of canned (and drained) corn kernels.
Delicious! Finally a cornbread recipe I actually like! Followed recipe exactly. Great flavor, perfect sweetness!
Really good & moist! I appreciated the substitute for buttermilk.
Great recipe. Had to substitute organic canola oil for butter and made some soy buttermilk (dairy free family) still came out amazing!
This is my husband’s favorite cornbread recipe.