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!
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.
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
- 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.
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.
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.
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:
- Slow Cooker Turkey Chili
- Hearty Vegetarian Chili
- No Bean Chili
- Dad’s Spicy Chili
- Slow Cooker Beef Chili
- White Chicken Chili
You can also serve cornbread with:
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 3 tablespoons canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 cup frozen corn
- 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.
Have you tried this recipe?
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Do you use regular corn or sweet corn?
You can use regular or sweet corn, whatever you prefer!
Very good recipe! One of our favs! Easy and delicious!
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!
Can you make this with gluten free flour? Will it turn out as well?
all purpose gf flour should be fine
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!
Made this today and was amazing… will definitely be my go to corn bread recipe!
I am so glad you loved it!
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!
So glad you loved it.
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