This cornbread is easy to make and perfectly balanced—not too dry, not too sweet. It uses simple pantry staples and can be baked in a skillet, pan, or muffin tin. It’s versatile enough to pair with savory or sweet dishes and stands up well to butter, honey, or jam. Whether you prefer classic or slightly sweet cornbread, this recipe nails the texture and flavor every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar (optional for sweetness)
Buttermilk
Eggs
Unsalted butter (melted)
Honey (optional, for added flavor)
Directions
Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it heats.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
In another bowl, whisk together buttermilk, eggs, and melted butter (and honey, if using).
Pour the wet ingredients into the dry and stir just until combined—do not overmix.
If using a preheated skillet, carefully remove it from the oven and grease it with butter or oil.
Pour the batter into the prepared pan or skillet and smooth the top.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving.
Servings and timing
This recipe makes one 9-inch square or round cornbread and serves 8 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Savory Cornbread: Add shredded cheddar, chopped jalapeños, to the batter.
Sweet Cornbread: Increase the sugar and honey for a sweeter taste, perfect with butter and jam.
Cornbread Muffins: Pour the batter into a muffin tin and bake for 15–18 minutes.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
Vegan Cornbread: Use plant-based milk and butter, and substitute flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for 15–20 seconds or in a 350°F oven for about 5 minutes. You can also freeze cornbread—wrap tightly in foil and store for up to 2 months. Thaw and reheat before serving.
FAQs
Can I make cornbread without buttermilk?
Yes, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk substitute.
How do I get a crispy crust on my cornbread?
Bake it in a preheated cast iron skillet for the best crispy edges.
Can I use white cornmeal instead of yellow?
Yes, white cornmeal works just as well and has a slightly milder flavor.
Is cornbread supposed to be sweet?
It depends on the region—Southern cornbread is typically less sweet, while Northern versions often include sugar or honey.
Can I make this cornbread dairy-free?
Yes, use dairy-free milk and butter alternatives, and skip the buttermilk or make a non-dairy version.
How can I tell when cornbread is done?
The top should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I add corn kernels to the batter?
Yes, adding corn (fresh, canned, or frozen) gives it a nice texture and natural sweetness.
What’s the best way to reheat cornbread?
Wrap it in foil and warm in the oven to keep it moist, or microwave slices briefly.
Why did my cornbread turn out dry?
Overbaking is the most common reason. Check it a few minutes early and remove it when a toothpick comes out clean.
Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed (around 30–35 minutes).
Conclusion
Favorite Cornbread is a go-to side dish that’s easy, versatile, and loved by all. Whether you’re serving it with a hearty stew, barbecue, or enjoying it warm with butter and honey, this recipe delivers that classic homemade taste every time. With endless variations and simple ingredients, it’s a staple worth keeping in your kitchen.
Favorite Cornbread is a classic, golden-brown side with a moist, tender crumb and just the right amount of sweetness. Perfect with chili, soups, or barbecue, this easy recipe delivers comforting flavor in every bite.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:1 9-inch pan (serves 8)
Category:Side Dish
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2–4 tbsp sugar (optional)
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 tbsp honey (optional)
Instructions
Preheat oven to 400°F (200°C). If using a cast iron skillet, place it in the oven to preheat.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey (if using).
Pour wet ingredients into dry and stir just until combined. Do not overmix.
If using a skillet, carefully remove it from the oven and grease with butter or oil.
Pour batter into the greased pan or skillet and smooth the top.
Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Preheating the skillet helps create a crispy crust.Adjust sugar and honey for your preferred sweetness level.Add-ins like corn kernels, cheese, or jalapeños can boost flavor.For muffins, bake in a muffin tin at 400°F for 15–18 minutes.Use a 1:1 gluten-free flour substitute for a gluten-free version.
