Easy Homemade Cornbread Recipe

Cornbread takes me straight back to cozy family dinners, where a warm, buttery slice always had a place on the table. Over the years, I’ve tested and tweaked recipes to recreate that same nostalgic magic, and this version hits all the right notes—moist, flavorful, and endlessly versatile. Let me share the secrets to making your own unforgettable cornbread!

Why This Cornbread Recipe Makes For A Perfect Treat

A perfect balance of flavors and texture: With the combination of buttery richness, a hint of honey, and the molasses-like depth of brown sugar, it gives you a cornbread that’s flavorful but not overly sweet. The equal parts cornmeal and flour ensure just the right amount of crumbliness without it falling apart in your hands. The crisp edges are irresistible, and the moist, tender center makes every bite pure bliss.

Fit any occasion: Whether you’re baking for a hearty family dinner, a holiday feast, or a casual weeknight, this cornbread fits right in. You can bake it in a traditional 9-inch square pan, a cast iron skillet for that extra-crunchy crust, or even as muffins for a grab-and-go option. 

Foolproof for any baker: This recipe is incredibly approachable. There’s no mixer required—just a couple of bowls, a whisk, and a few minutes of prep. Whether you’re teaching your kids to bake or simply treating yourself, you’ll love how easy and reliable this recipe is to whip up.

7 Basic Steps To Make Cornbread

Ingredients

First, let’s look at the main ingredients of this simple recipe:

Butter: Butter is the star flavor here, giving the cornbread a rich and buttery taste that oil just can’t replicate. While oil can add moisture, butter brings depth to the flavor. To keep the texture moist despite using butter, it’s paired with buttermilk—a match made in baking heaven!

Buttermilk: This ingredient is a game-changer for moist, tender cornbread. It adds a subtle tanginess that enhances the overall flavor.

Don’t have buttermilk on hand? No worries! Just mix 2 teaspoons of fresh lemon juice or vinegar with enough whole milk to make 1 cup, stir, and let it sit for 5 minutes. While whole milk is ideal for the richest texture, you can use lower-fat or nondairy milk if needed.

Cornmeal & flour: A 50/50 blend of fine yellow cornmeal and all-purpose flour is what makes this recipe so special. The cornmeal delivers that authentic, earthy corn flavor and those delightfully crisp edges, while the flour keeps the bread tender and prevents it from crumbling apart.

Brown sugar & honey: My favorite cornbread recipe leans toward the sweet side, striking a perfect balance between savory and sweet. Brown sugar adds a touch of molasses-like depth and moisture, while honey lends a floral sweetness that complements the tanginess of the buttermilk. If you’re more of a traditionalist, regular white sugar works, too, but brown sugar really takes it to the next level.

Besides, grab an egg, some salt, baking powder, and baking soda. 

Instructions

Step 1

Start by setting your oven to 400°F (204°C). While it’s heating up, prep a 9-inch square pan by greasing it well and giving it a light dusting of flour. 

This little step keeps your buttery cornbread from sticking and gives it a nice, crisp edge. Trust me, it’s worth the extra minute!

Step 2

In a large bowl, combine your cornmeal, flour, baking powder, baking soda, and salt. 

I like to whisk these together thoroughly to make sure every bite has the right balance of flavor and lift. This step sets the stage for a beautifully fluffy texture.

Step 3

Now for the good stuff! In a medium bowl, mix your melted butter, brown sugar, and honey until it’s smooth and luscious. It should smell amazing already. 

Once that’s ready, whisk in the egg until it’s fully blended, then gently stir in the buttermilk.

Step 4

Pour your wet mixture into the bowl with the dry ingredients. Whisk them together just until everything is combined—don’t overdo it! 

The cornbread batter will be thick but smooth. Overmixing can make the texture dense, so aim for that “just right” consistency.

Step 5

Spread the cornbread mixture evenly into the prepared pan. If you’re a fan of crispy edges like I am, you’ll already be dreaming of that golden crust.

Step 6

Pop the pan into your preheated oven and bake for about 20 minutes. Keep an eye on it—when the top turns beautifully golden and a toothpick inserted in the center comes out clean, you’re good to go! The edges should be slightly crisp, which is always my favorite part.

Step 7

Let the cornbread cool for a few minutes before slicing. This helps it set and makes cutting easier. Serve it warm with a pat of butter, a drizzle of honey, or even some jam—whatever makes your heart sing.

Check out more delicious bread recipes, like pumpkin chocolate chip bread, zucchini bread, and banana bread to spice up your breakfast!

Some Baking Notes

Best Add-ins For Cornbread

Cornbread is amazing on its own, but the right add-ins can take it to another level. Personally, I love stirring in chopped jalapeños and shredded cheddar for a spicy, savory twist—it’s a hit at every potluck. 

For something sweeter, toss in blueberries or cranberries; their bursts of tartness pair beautifully with the honey and brown sugar. Crumbled bacon? Always a good idea. Don’t be afraid to get creative—cornbread is versatile and forgiving.

Any fan of cheese? Feel free to toss some shredded cheddar cheese into the mix. I also sprinkle in some dried cranberries or a tablespoon of orange zest for a Thanksgiving treat.

Fix Overly Crumbly Cornbread

Cornbread crumbles are expected, but it shouldn’t fall apart entirely. If yours is too crumbly, it could be due to a few culprits: too much cornmeal, not enough binding ingredients like eggs, or even overbaking. 

To fix it, adjust your ratios—stick to the balance of flour and cornmeal in the recipe, and don’t skip the buttermilk or egg. Also, watch your baking time closely; overbaking dries it out. From my experience, even a little melted butter brushed on top post-baking can bring back moisture and keep it tender.

Other Cornbread Versions

If you’ve never tried skillet cornbread, you’re missing out! Baking it in a preheated, greased cast iron skillet creates an ultra-crispy crust that’s to die for. I like serving this version with chili—it just feels hearty and rustic. 

For a grab-and-go version, try cornbread muffins. They’re quick to bake and perfect for packed lunches or gatherings. Just spoon the cornbread batter into a greased muffin tin and bake for about 15–18 minutes. 

FAQs

How to store leftover cornbread?

If you somehow have leftovers (rare in my house!), wrap them tightly and keep them at room temperature. They’ll stay delicious for 7 days at best.

Can I make it gluten-free?

Absolutely! Swap the all-purpose flour for gluten-free flour at a 1:1 ratio.

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Don’t forget to share your own cornbread version with me!