Best Homemade Cornbread Recipe – Simple & Easy (With Video!)
on Mar 08, 2018, Updated Jan 09, 2025
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This is truly the best homemade cornbread recipe. It’s my go-to quick bread on busy nights because it’s ready for the oven in 5 minutes! If you’re wondering how to make cornbread, this simple cornbread recipe is what you’ve been looking for. It makes buttery, perfect cornbread – every time.
See How Easy It Is To Make This Cornbread Recipe!
My family has been making this easy cornbread recipe for decades, and thousands of people on the internet have, too. This recipe has over 1000 comments and 600 glowing reviews and is officially THE favorite cornbread recipe!
17 Best Cornbread Recipes Ever!
Why You’ll Love This Recipe
- This cornbread is EASY – prep in just 5 minutes!
- No buttermilk and basic pantry ingredients.
- Bake it in any pan.
- Ready in 30 minutes!
This cornbread has been a staple for my family for years and years. My family absolutely loves this cornbread recipe, and I’m sure your loved ones will too.
Table of Contents
- See How Easy It Is To Make This Cornbread Recipe!
- What Makes This THE Best Cornbread
- Recipe Ingredients
- Practical Substitutions
- How to Make Homemade Cornbread
- Different Baking Dishes & Cooking Times
- What is the Best Cast Iron Skillet for Cornbread?
- Recipe FAQs
- Topping Ideas for Cornbread
- Ways to Use Leftover Cornbread
- How to Store Cornbread
- More Great Cornbread Recipes
- The Best Homemade Cornbread Recipe Recipe
What Makes This THE Best Cornbread
One of the reasons I love this cornbread recipe is that you don’t need anything fancy to make it. Many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan.
- Well for starters, it tastes DIVINE.
- It’s sweet but not over the top.
- It’s soft but not cakey.
- And crumbly without being a plain mess.
I serve this cornbread alongside all my soups, favorite chilis, and along with my favorite barbecue.
Recipe Ingredients
- All-purpose flour
- Yellow cornmeal: A must for cornbread! It gives the bread its beautiful golden-brown color and grainy, delicious consistency.
- Granulated sugar: This gives the bread sweetness. I LOVE sweet cornbread, and this is a sweet cornbread recipe. Don’t love sweet cornbread? Just leave it out or reduce it!
- Salt
- Baking powder: To help the dough rise and expand as it bakes.
- Oil
- Egg: This binds everything together and helps the bread to rise.
- Milk: For a rich, moist cornbread!
See the recipe card for full information on ingredients and quantities.
Practical Substitutions
There’s a LOT of room to play with this recipe so don’t feel that you have to make it exactly as it’s written.
- Use melted butter OR oil—canola, avocado, vegetable oil, or even coconut oil.
- Use fine OR medium ground cornmeal, and you can use white OR yellow cornmeal.
- Use all-purpose flour OR a white whole wheat flour.
- Don’t like a sweet cornbread? Feel free to reduce the sugar to as little as 2 tablespoons.
- Use cow’s milk—whole milk is perfect—OR alternative milk, like almond or soy.
- Use an egg OR a flax egg.
How to Make Homemade Cornbread
I can’t express enough how easy this cornbread recipe is to make, even for a new cook. And it’s a great recipe for kids learning to bake for the first time!
So, how do you make cornbread? Just follow these easy steps to make this super simple recipe.
Step 1: Toss your dry ingredients in a bowl.
Step 3: Give everything a quick mix. So easy!
Step 2: Add the wet ingredients.
Step 4: Pour it into a greased dish or cast iron pan and bake in a preheated oven. You’re done putting it together in 5 minutes!
Different Baking Dishes & Cooking Times
I have tested this recipe a ton! You can use whatever pan you like or have on hand, including a metal or glass dish or a cast iron pan.
- 8×8 inch square or round baking dishes: bake 35 minutes
- 9×9 inch square or round baking dishes: bake 25 minutes
- Double the batch for a 9×13 inch pan: bake 45-50 minutes
- 12 muffins in a standard muffin tin: bake 15-18 minutes
- Cast iron skillets are the same cooking time based on size
Extra Yummy Tip: If you pour the cornbread batter into a hot skillet and then bake, it will result in an amazingly crisp golden crust!
What is the Best Cast Iron Skillet for Cornbread?
I love using the Staub Cast Iron Fry Pan for my homemade cornbread. While it’s a bit of a splurge, I’ve found that the extra smooth interior lasts forever! It’s oven-safe up to 900 degrees F and the enamel construction is safe to use on all stovetops. Unlike other cast iron skillets, it doesn’t require seasoning (a huge bonus!) and it’s dishwasher-safe, although I recommend hand washing it. Plus, your freshly made cornbread will look absolutely gorgeous in it!
Recipe FAQs
Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. NOTE: Do NOT use anything that says Cornmeal Mix or self-rising cornmeal, or you’ll have too much baking soda and salt in the recipe.
Cornmeal is dried ground corn. It’s found in the baking aisle of grocery stores. You can typically find it in a fine or medium grind. Both will work well for this recipe. Don’t use polenta or grits; they are processed differently and will not work. Corn flour is more finely ground and can also be used, though the texture will change.
You don’t have to use cow’s milk in this cornbread recipe!
-Use an alternative milk, like a nut or seed milk—almond, soy, hemp, coconut, or oat.
-Use evaporated milk for a shelf-stable milk substitute from the pantry.
-A powdered milk, either dairy or nondairy, can also be used.
Yes, cornbread can be frozen! Wrap individual pieces or a whole loaf tightly in plastic wrap or foil and place in an airtight freezer bag for an additional layer. Store in the freezer for up to 3 months. Leave in the wrapping to thaw overnight in the refrigerator or on the counter for several hours before reheating.
Topping Ideas for Cornbread
Did you know that you can add fun toppings to cornbread that make it even more delicious to eat?
Here are some of my favorite topping ideas for homemade cornbread:
- A drizzle of honey
- Butter
- Honey butter
- Jelly or jam
- Maple syrup
- Or just as it is!
What To Serve With Cornbread
We eat this cornbread about once a week! A slice of cornbread is scrumptious served with any of these easy recipes:
Make This A Gluten-Free Cornbread Recipe
Make this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend (often labeled 1:1 gluten-free baking blend). It works perfectly!
This truly is the best cornbread recipe! It can be whatever you need it to be and still come out amazing.
Ways to Use Leftover Cornbread
For special meals, I will use any leftover cornbread in a tasty and so simple Cornbread Dressing with Sausage & Apples.
My next favorite way to use it up is in this extremely versatile Cornbread Salad—yes, a salad!
And the simplest way to give a new life to leftover cornbread is to pop it in a glass and top with cold milk. It’s so yummy, whether the cornbread is warm or at room temperature! (This is the perfect way to eat cornbread for breakfast IMO.)
How to Store Cornbread
Cornbread can be stored in a bag or airtight container on the counter for 1 to 2 days if the room temperature isn’t too hot.
For warm or humid conditions, it’s best stored in the refrigerator.
More Great Cornbread Recipes
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Southern-Style Cornbread Dressing (With Make-Ahead Tips)
Cornbread Recipes
Crispy Cornbread Fritters: A Simple Southern Delight
Pancake Recipes
Stack ‘Em High: Golden Cornbread Pancakes
Cornbread Recipes
The Best Gluten Free Cornbread Recipe (Easy & Moist!)
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The Best Homemade Cornbread Recipe
Equipment
- medium mixing bowl I love these because they have lids and double as serving bowls.
- parchment paper The precut pieces are easy to use and cut as needed.
Ingredients
- 1 cup all-purpose flour, not self rising flour
- 1 cup yellow cornmeal, fine ground, not cornmeal mix
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder, see notes for recent changes
- 1/3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk, or milk substitute like almond milk
Instructions
- Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Notes
- NOTE! The original recipe called for 3.5 teaspoons of baking powder and it worked great for many people (me included) but a few people reported it leaving a bitter taste. I take reviews seriously, so I did major recipe testing on 6/11/24 and tested the recipe 10 times on one day. I made the decision to change the amount of baking powder to 1.5 teaspoons. I tested it many times and had my mom test it as well at sea level. I believe this is a great move for everyone and the recipe will work perfectly. You can always use the original amount of baking powder if that’s how you made it before.
- You can make this in a 9-inch round cake pan, 9-inch square baking dish, or 9-inch cast iron skillet. You can also bake this in an 8×8 square baking dish for 35 minutes, make it into 12 standard sized muffins baking them 15-18 minute, or double the recipe and toss it in a 9×13-inch baking pan and bake for 35-45 minutes.
- Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Don’t use a cornmeal mix or self-rising cornmeal so check the package to make sure it doesn’t have added baking soda, baking powder, or salt.
- To make this recipe gluten free, simply substitute the all-purpose flour for a gluten-free 1:1 baking flour. It works very well! You can let the batter rest in the pan for 30 minutes before baking to improve texture.
I usually am not a fan of sweet cornbread, but this was delicious! I followed the recipe as is and it was perfect and easy.
This is basically the same recipe I’ve made for the last 50 years, but with less sugar. Tomorrow some friends are getting together for a chili lunch & I was asked to bring cornbread. I used butter flavored coconut oil for the fat. I drained the liquid from a can of whole kernel corn into a measuring topped it up with almond milk, added the corn in with the milk. Halved the sugar. I used an 8 inch pan, had a bit extra batter, put in a greased coffee cup & put in microwave oven for a minute & a half, it was really good. Had it with supper. Try adding some choppeed pickled jalapenos, it will zing it up nicely.
Awesome recipe. I added a few ingredients to my taste profile and was very happy with the results. I put a cup of frozen corn in my blender with the recomended oil from the recipe, I then added about five tablespoons of cream cheese, and the allotted milk from the recipe and blended until liquefied. I combined this mixture with the rest of the recipe ingredients plus one additional egg and stired for about a minute. I then added around a cup of mild cheddar cheese and some jalapenos with a bit of the brine from the jar and stired about a minute. I recommend cooking on the top shelf for 25 minutes. So good. I enjoyed mine with a roasted chicken and pork fricassee. To make the fricassee sauce combine in order, two cans cream of mushroom soup, milk, three dollops of sour cream, five tablespoons of cream cheese, about a cup of chicken stock, and the drippings from the prepared roasted meat. I added one yellow onion, mushrooms, and corn to the sauce to taste and cooked together. Roast meat, carrots, and potatoes together, but seperate from the sauce until the end, leaving vegetables thickly cut for equal cooking time . After the meat, carrots, and potatoes are done, stir in the drippings from the pan to the fricassee sauce. Last, add the meat, potatoes, and carrots to sauce and simmer or slow cook for 30-60 minutes. Best fricassee and cornbread that I’ve ever had.
So glad you liked it! I can’t wait to try your recipe too, thanks so much for sharing it with the rest of us, sounds delicious!
Very happy to share good recipes. Hope it’s one you and your family can enjoy for many years. It’s a variation of one I learned in culinary school. Even better with a nice garden salad. Good eating everyone.
I served it with a split pea soup Wow, perfect combo! Thank you!
Sounds so good! Thank you for leaving a comment!
Hi! Your indredients say oil or butter, but your instructions imply both. Could you please clarify.
Thanks!
Just pick one and use that! Works great with either one 🙂
THIS IS THE BEST CORNBREAD EVER!!! Thank you! Easy enough for my 11 year old to make!
LOVE the comment! Thank you, I love this recipe with my whole heart too, super excited you agree 🙂
can I make this with almond milk?
I think it would work just fine! Let me know if you try it, I’d love to hear back.
Hi, love this recipe.
What is the weight (roughly) for a slice in grams? That way I can calculate the points for WW.
Thanks
Amazing recipe. Thank you for sharing.
Do you just mean gluten free flour?
I sent you an email. It’s a gluten free baking blend that has a few different things in it!
Do you use the coarse or fine ground cornmeal? Also, would skim milk be okay or should I use one with more fat?
Mine container just says cornmeal, I assume a more fine cornmeal would be better. And yes, I have made it with skim milk with great success.
What is a gluten free baking blend?
Just made this before work to go with my rainy day soup. It is perfect. I used coconut milk because that’s what I have and it was great. Also used a coarse ground cornmeal (bob’s) and I find I like the texture. I’m so surprised at how easy, quick and delicious it turned out. And it seems pretty adaptable which is a plus if you need to change it. Thanks for sharing!
That sounds so good! I just got some medium grind from Bob’s Red Mill and love it too. Thanks for coming back to comment!
One egg is listed twice. But step #3 notes “egg.” Is it two eggs or perhaps a typo? Just trying to clarify before I make this recipe. Looks too good to pass up!
I’m so glad you asked, it wad a typo on my part. You just need one egg and I had written it twice in the instructions on accident, all fixed and THANK YOU!
If I use butter milk instead of whole milk, will the cornbread be even more moist. I had bad experience with other recipes which it came out dry.
This one isn’t at all dry but you sure could use buttermilk, it’ll help it be extra tall too!
Might I use a cup of corn flour in place of regular flour for this recipe?
There’s not gluten in cornmeal so I think that you’d end up with super crumbly cornbread that wouldn’t be at all what you were hoping for. I don’t think it’ll work with no white flour in it though I have made this recipe with gluten free baking flour and it works great just FYI.
I like that I have the gluten free option. I may need to replace the sugar with monkfruit because I can’t have sugar…
Will this cook the same if made on top of a Tamale Pie?
Yep, it’ll work great! I’ll often add some cheese and green onions when I make it for tamale pie!
Made this recipe and my husband just love it thank uou for sharing your recipe.
Woohoo! So glad you love it as much as we do! Thanks for leaving a comment.
I have actually tried several homemade cornbread recipes, they were ok, some were better than other’s, but my search is officially over, because this is the best recipe I have tried hands down. Melissa, don’t know if this was your grandma’s cornbread recipe but either way thank you sooo much for sharing.
Yay! Isn’t it a wonderful feeling when you find a recipe you know you’ll use over and over?
My 10 year old daughter made this to go with our BBQ chicken. It was so easy for her to follow and it turned out so good! Thanks for a great recipe!
Yay! Kids in the kitchen make me so happy! This is one my kids can make on their own too!
I found this recipe easy to put together. I used butter and added corn in the mix. It came out very good from my cast iron skillet. My family loved it and expect it again! I did turn it out unto a dish as my skillet retains so much heat.
Glad to hear you enjoyed it!
I tried this recipe for my family, they absolutely loved it I had to repeat this for the next 3 days tripling the amount,
Very good
Made cornbread for my kids here in England yesterday and they loved it with roast chicken and salad ?Topped the cornbread with honey and butter – divine! The girls kept asking “is this cake?”!
I LOVE hearing that! Sounds like a perfect meal, and yes, it’s as good as cake!
This recipe was great! I used whole wheat flour, real butter and added half a can of drained and rinsed sweet corn. #Delicious
That sounds wonderful! Thank you for sharing your results!