Easy Cornbread

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Quick Summary

This cornbread recipe is tender, moist, and so easy to make. It’s my go-to recipe when I’m craving cornbread. You will never buy boxed cornbread mix again!

Slices of cornbread on a counter, next to a bowl of honey, a honey stirrer, and a bowl of creme fraiche

Cornbread is one of my favorite side dishes. It’s delicious on its own, but is also perfect for sopping up the flavors of a chili, stew, or gravy. But sometimes it’s a little too time-consuming for a side dish, which is why I love this easy cornbread recipe.

This recipe is moist and soft, with a strong corn flavor, and the perfect hint of sweetness. And best of all? It only takes 35 minutes from start to finish. Say goodby to boxed cornbread mix forever! This homemade cornbread is the BEST and makes a great side dish for chili, soup, chicken pot pie, or any meal.

Overhead view of the ingredients needed for cornbread: a bowl of cornmeal, a bowl of flour, a bowl of buttermilk, a bowl of corn, a bowl of melted butter, a bowl of oil, a bowl of sugar, a bowl of salt, baking soda, and baking powder, and eggs


This cornbread mostly uses ingredients that are likely already in your fridge or pantry. Be sure to check out the recipe card at the bottom of the page for the exact quantities.

  • All-purpose flour
  • Coarse cornmeal
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk 
  • Unsalted butter 
  • Oil – Vegetable oil, canola oil, or any other neutral oil, also works.
  • Large eggs
  • Corn – The corn is optional. If you want a smoother texture, you can leave the corn out. If you want to add corn, I recommend fresh or frozen corn. Drained canned corn will work in pinch.

What is Cornmeal?

Cornmeal is exactly what it sounds like: dried and ground corn. It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb.

I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins. If you aren’t sure if the cornmeal is stone-ground, look for the words “whole grain” on the label. Stone-ground cornmeal is more perishable than regular fine cornmeal, so I keep it sealed in a container in the freezer, where it will last for up to 6 months.

How to Make This Easy Cornbread Recipe

This cornbread is straightforward and quick to make. Here’s how to make it.

  • Prep. Preheat the oven to 400F with a rack in the center. Coat an 8×8-inch baking pan with non-stick baking spray.
  • Mix the dry ingredients. Add the cornmeal, flour, sugar, baking soda, baking powder, and salt to a bowl. Stir to combine.
  • Mix the wet ingredients. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and oil. 
  • Combine. Pour the wet mixture into the bowl with the dry mixture, and stir until combined. The mixture will be lumpy.
  • Add the corn. Stir the corn into the mixture, then pour the batter into the prepared plan. 
  • Bake. Place the cornbread in the oven and bake for 25-30 minutes. A toothpick inserted into the middle of the cornbread should come out clean, and the top will be golden brown. 
  • Cool. Remove the cornbread from the oven and let rest for 15 minutes, then cut into squares and eat.

Tips for Perfect Cornbread

Here are a few tricks and tips to make sure that this easy cornbread is mouth-watering every time you make it.

  • Let the butter reach room temperature. This recipe calls for melted butter, but you don’t want the butter to be hot. Melt it ahead of time, and let it come up to room temperature. That way it won’t cook the other wet ingredients, and they won’t separate. 
  • Don’t over bake. This cornbread recipe is very moist, but cornbread can dry out easily if it’s baked too long. Keep a close eye on it, and check the doneness frequently once the cornbread gets close. 
  • Let it rest. Your whole home will be filled with the amazing smell of cornbread when you bake this recipe. You’ll be tempted to dig in as soon as it comes out of the oven, but resist if you can. Letting the cornbread cool allows it to firm up, so it will hold its shape when you cut into it.
A stack of cornbread squares, with a dollop of creme fraiche on top, and a honey stirrer drizzling honey over the top


Here are a few easy variations you can make to this easy cornbread recipe.

  • Make it sweeter. Maple syrup and cornbread is a match made in heaven, and you can always add a little syrup on top when you eat it, like a pancake. But you can also incorporate the rich, caramel flavor of maple syrup by adding it to the recipe. Just put a little maple syrup in with the wet ingredients, and cut back on the sugar a little. 
  • Make it spicy. Jalapeños and cornbread are also a wonderful pairing. You can add some heat to this cornbread by putting chopped fresh or pickled jalapeños in the batter when you add the corn. You can also put slices of jalapeños on top of the cornbread after the batter has been poured into the pan.
  • Make muffins. Cornbread is great, but so are cornbread muffins. Use the same batter and equally divide it into a regular size muffin tin. It will take less time to cook, so only bake for around 15-18 minutes.
Cornbread cut into 12 pieces, with one corner askew, next to a jar of honey and a honey stirrer

How to Store

You can store this cornbread at room temperature in an airtight container. It will last for 3-5 days, depending on the temperature and humidity. You can also store it in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months. 

The cornbread can be reheated in the microwave or in a toaster oven.

Close up of a square of cornbread, topped with a dollop of creme fraiche and a drizzle of honey, next to other slices and a honey stirrer

Serving Suggestions

This easy cornbread recipe is now a staple in our house, and we make it all the time. It goes great with chili, soup, or salad, but sometimes we just eat it plain!

Chili and cornbread are a classic combo. If you need a good chili recipe to go with this easy cornbread, try a few of our favorite chili recipes:

You can also serve cornbread with:

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A pile of earny cornbread squares, with creme fraiche and honey on top of the top piece

Easy Cornbread

This easy cornbread recipe moist, tender, and full of flavor. The perfect side for a warm bowl of chili, it takes just 35 minutes to make.
4.61 from 46 votes



  • Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.
  • Bake cornbread for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.


Calories: 202kcal, Carbohydrates: 27g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 153mg, Potassium: 215mg, Fiber: 1g, Sugar: 6g, Vitamin A: 160IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1.2mg
Keywords best cornbread recipe, cornbread recipe, homemade cornbread

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I doubled the recipe, using frozen sweet corn from the farm down the road! I’ve got 24 mini muffins in the oven, 12 regular-sized muffins ready to bake, and will use the rest of the batter for cornbread waffles to top with chili! I’m in heaven!

  2. 5 stars
    I love this recipe! I make it dairy-free & gluten-free by substituting 1-1 Gluten-free baking flour (Bob’s Red Mill) for the all- purpose flour, vegan butter for the butter, & coconut yogurt thinned a bit with rice milk for the buttermilk. It turns out wonderfully l and you don’t notice there’s no dairy or wheat. Thanks so much Maria!

  3. 5 stars
    Made modifications tailored to plant based. Used non dairy buttermilk (almond milk + ACV), non dairy butter and substituted applesauce for the eggs and oil. Added about 2T of Maple Syrup to wet ingredients. Super moist and simply divine!

  4. 5 stars
    Made tonight 1/1/24 to go with our black-eyed peas and most delicious. Used BRM GF 1 for 1 flour; for buttermilk about 1/3 c plain Greek yogurt mixed with enough oatmilk to make 1 c. Otherwise followed as listed. In Denver CO and rising can be an issue but turned out really well, baked about 23 minutes, moist. Thanks for an easy and delicious recipe.

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