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
Made this tonight but added a 1/2 cup frozen corn and 3 rings chopped up jalepeno. Cooked it in the little loaf muffin tin. It was delicious.
AHOY THERE
I haven’t made this recipe yet, but I’m wondering if I can just throw a drained can of corn in the batter before I bake it (so it has corn kernels inside of it for the final result). Would it still bake the same and maintain its good taste??
I think I’ll try doing that, and if I remember, I’ll tell you how it goes o(*￣▽￣*)ブ
Hi Rita, yes, you can definitely do that. Enjoy!
Okay oh my goodness, I can’t believe it, but I remembered to come back and comment on how the recipe went for me.
SO–I doubled the recipe despite one of the comments asking if you could do that and somebody responding that it’s better to make two separate batches. Of course, like a goof, I forgot until it was a little too late, but since I separated the batter into two separate skillets before I put them into the oven, I don’t think it mattered.
Why it came out a little weird for me was because I added a can of corn to the batter. I drained it, sure, but my problem was that the corn was chewy and kind of stuck to my teeth while I ate the cornbread. So I don’t recommend adding corn.
Also, I think I MIGHT have overbaked the bread slightly, even though I followed the instructions for baking and had the cornbread on the middle rack in my oven. Okay, actually, I didn’t wait until the oven was preheated all the way, but I thought I could compensate by tacking on three extra minutes to the bake time like I normally do when I don’t wait for the oven. But it should have come out fine, I think.
Aaaaanyhoo. I didn’t like how the cornbread came out as much other recipes I’ve tried (from the backs of cornmeal packages), but it still didn’t hurt to try this one.
OH YEAH SORRY SHEESH THAT WAS RUDE OF ME
Thanks for replying, Beth!! I appreciate the sheer SPEED of the comment, for real
I have been searching for a long time for a corn bread recipe!!! I have found the ONE!!! This corn bread recipe is amazing! Thank you for creating it and sharing. Just the absolute best.
So glad you love this cornbread, Leonor!
I have made this multiple times and my husband devours it! Very moist. Nice texture. Not over mixing is key.
This is such a great recipe, I have made it twice and my wife, kids, and grandkids love it.
I have always used Sally’s cornbread recipe because of its moist, heathy, and delicious features. Thank you Sally!
Help….I don’t have butter milk
Hi Colette! Here’s a post on our favorite buttermilk substitute.
I only had medium ground cornmeal and was short on about half the butter. Made it anyway and it turned out delicious! It needed a little extra cornmeal and baking time, and I also added a little Greek yogurt for the missing butter.
Excellent! It is incredibly moist and so delicious! An incredible recipe.
Can I use a 10” pan. Cook less?
Hi Sharon, Yes, you can make this in a 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
Wow, fantastic! I can’t tolerate dairy so I used vegan butter, and added apple cider vinegar to soy milk to make the buttermilk. It was super moist and perfect. I also used an 8” square, metal baking pan (because I don’t have a 9”) and it fit nicely.
Love this recipe! I’ve made it several times. I like my cornbread a little sweeter so I add an additional tablespoon of honey and it comes out perfect every time. Thank you Sally!
I have not made this yet, but I am wondering if you could use a lot less sugar? Also, any suggestions were substitute molasses?
Hi Peter, molasses would add a very strong flavor to this bread. This is a sweeter cornbread recipe and the brown sugar helps to balance out the savory flavor of the buttermilk. You can certainly try reducing the sugar, but keep in mind that the resulting texture may be different than intended. Let us know if you give it a try!
Can you make the batter and bake the next day?
Hi William, We don’t recommend that. The cornbread won’t rise properly when baked. See recipe Notes for our recommended make-ahead instructions.
This came out great. My son is allergic to eggs so I substituted aquafaba and it baked up beautifully, far better than any egg-free recipe I have tried.
Can I use a square glass baking pan for the cornbread or must it be metal? Or can I divide batter in half & use 2 loaf pans.
Hi Wendy, we usually bake this cornbread in a glass pan! We find it takes an extra minute or 2 since metal cooks a little quicker – but either will work!
Look, I don’t usually think of cornbread as a showstopper, but this recipe knocked my socks off. I used a really rich, dark honey (goldenrod honey, for any honey aficionados out there) and the sweetness of the cornbread was a perfect compliment to the chili I served it with. The combo of buttermilk and honey made this a touch sweet, moist (don’t overbake, she’s not kidding about that), and the star of dinner.
A perfect recipe. Perfect amount of everything and moist, which I have never been able to do! The sweet of the honey, the butter, full of flavor, and i wish I could eat the whole pan. I only had an 8×8 glass pan. Baked up beautifully in 20 min.
This is the best corn bread ever. This is my second or third time making it. I think I will always use this recipe.
I use organic cornmeal that has not be degerminated. I notice that recipes often act differently than when using cornmeal that is missing the germ or the grain. It tends to absorb less liquid (as it has the natural oils in the grain intact). Any advice on how to adjust a recipe for using whole ground corn!
Hi CJ, we haven’t tested this recipe using whole ground corn, so we’re unsure of the exact results. You might try reducing the liquid a bit, but again, we’re unsure of how that will impact the end product. It may be best to find a recipe specifically formulated for using whole ground corn, but let us know if you decide to do any experimenting with our recipe!
Can I freeze this Corn Bread so I can make ahead to lighten my food prep for Easter
Thanks KG
Hi K, absolutely, baked and cooled cornbread will freeze well for up to 3 months.
THIS IS THE BEST!! I have been making this incredible cornbread for a few years now and it is ALWAYS incredibly delicious. I bake in a cast iron skillet and just watch when done to pull out of oven. Don’t overbake!! Literally the best recipe!
Hi Sally, can I make this recipe into mini loaves? Also can it be doubled?
We can’t see why you couldn’t make mini loaves. We do recommend making separate batches instead of doubling for best results.
The best! I saw some thought it was dry so I carefully weighed dry ingredients. I also used 1 1/2 eggs and I made sure all ingredients were room temp. Best corn bread I ever had.
I found this cornbread quite dry. I am tossing the recipe and starting my search again.
Sorry this recipe didn’t turn out for you, Andrea! Usually a dry cornbread would be from over-baking or over-measuring the dry ingredients. Make sure to spoon and level or use a kitchen scale for best results. Thanks for giving this recipe a try.
Just made this tonight. It is delicious! My new go to recipe for cornbread ❤️ Just the right amount of sweetness, and wonderfully moist.
This was disappointing because I think the recipe could be good, but there is not enough salt. The flavor is flat and bland (and a touch too sweet, but that’s a matter of taste). This needs at least 3/4 to 1 tsp. of salt. 1/8 is simply not enough.
I know Sally always says to use unsalted butter, but I used salted butter and it turned out perfect for my salt-loving family! (I probably over measured the 1/8 tsp of salt too) – so I agree with you, a little extra salt is better.
The absolute best cornbread recipe! So moist with the perfect bit of sweetness!
I made these last night. Super easy to throw together and turned out great.
This is the best cornbread I have had. Very moist and the hint of honey is just yummy!
Can this one be made with bacon grease in a skillet? I know lots of recipes that have a tablespoon or two of bacon grease at the bottom of the skillet. Would that be too much?
Hi Lisa, we’ve never tested that but would love to hear how it goes if you do. Sounds delicious!
My mother always made her cornbread with bacon grease, before the days of shortening and cooking oils. She baked her cornbread in a cast iron pan, which she would preheat in the oven. When the pan was good and hot, she would add bacon grease, then pour in the batter. The hot bacon grease would rise up around the sides of the batter, and she would tip the pan slightly and spoon the grease on top of the batter. When it was done, Mom would quickly flip the baked bread so it would be crispy on both sides. My mother was born in 1905, so she learned to do all of her cooking and baking on a wood stove. As time progressed, she used oil, gas, and finally electric stoves, but she never changed the way she baked her cornbread. It was delicious, by the way!