Easy Cornbread

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Easy Cornbread – this is the BEST homemade cornbread and it is super easy to make! This cornbread from scratch goes with any meal and is so delicious topped with butter and drizzled with honey!

Warm cornbread with butter on plate made from easy cornbread recipe

Homemade Cornbread is the Best Cornbread

When Josh and I were first married, I discovered that Josh had a love affair with Jiffy cornbread. One day, he came home from the store with about twenty boxes of cornbread. I asked him why on earth he bought the store out of boxed cornbread. He said it was on sale so he decided to stock up. Makes sense, but I told him that the best cornbread doesn’t come from a box, the best cornbread is from scratch:) He said, “Oh.” 🙂

So I made Josh a pan of Easy Cornbread, from scratch, and asked him if he still wanted to eat boxed cornbread. He devoured his first piece and was already eating a second, so I knew my answer. He loved my homemade cornbread recipe!

Easy homemade cornbread slices served on plates with butter and honey

What Does Cornbread Taste Like?

There are several variations of cornbread out there. Some like it on the sweeter side, some like it dense, some like it light and fluffy, and some like it with corn. In my opinion, this is the BEST cornbread recipe. It is a little sweet, but not over the top. It is also light and fluffy, but still has really good texture. It isn’t too dense, but holds together nicely. It also has corn kernels stirred in, but if you don’t like corn in your cornbread, you can easily leave it out.

slice of cornbread from scratch with butter and honey

An Easy Cornbread Recipe Everyone Loves

This Easy Cornbread recipe is now a staple in our house. We make it all of the time. It goes great with chili, soup, or salad! Sometimes we just make a pan of cornbread because we are craving cornbread. It is that good! We love topping a big piece of warm cornbread with butter and a drizzle of honey! The BEST!

The next time you are craving cornbread, give my Easy Cornbread recipe a try. It is just as easy as the boxed stuff but SO much better! I guarantee it will be your go to cornbread recipe!

Pan of homemade cornbread made from easy cornbread recipe

Cornbread Muffins

A fun way to change this recipe is to place the batter in a muffin tin. Use this same batter and equally divide batter into a regular size muffin tin. Our boys love having their own individual muffin. Remember when you are cooking in a muffin form it will take less time so only cook for around 15-18 minutes and check with a toothpick.

How Long Will Cornbread Keep?

We often get asked if the batter can be made ahead of time and then baked off later, the easy answer to this is no. This Cornbread is easy and best if it is served fresh.  This cornbread will last 3-5 days depending on your environment such as temperature and humidity.

What Goes with Cornbread?

We love making cornbread every time we have chili. 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:

Cornbread is also a popular recipe at Thanksgiving and Christmas because cornbread is the perfect base to stuffing. Cornbread stuffing is a traditional holiday recipe and to make the best stuffing, you need to start with good homemade cornbread. This is a great recipe to make cornbread stuffing. You can make the cornbread the day before. Cut the cornbread into cubes to use for your stuffing recipe.

How To Make Cornbread {Video}

Easy Cornbread

This is our all-time favorite cornbread recipe! It is so easy to make and good with any meal! Top with butter and a drizzle of honey and you will be in heaven!
4.67 from 9 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes


  • 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


  1. Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8 Pyrex baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Bake cornbread for 27 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.
Nutrition Facts
Easy Cornbread
Amount Per Serving
Calories 202 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 37mg12%
Sodium 153mg6%
Potassium 215mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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Maria Lichty

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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CommentsLeave a reply

  1. That story about Josh and the 20 boxes of cornbread is pretty funny ~ my husband can’t buy anything whatsoever in NON-BULK form. He buys everything from the dozen! Came home with 50 bags of cat litter the other day. Where does he think I can store this stuff? We only have 1 cat! Anyhow, I’ve been looking for a goo cornbread recipe, this looks amazing. Definitely putting the butter on top.

  2. I love cornbread and enjoy trying new recipes for an old favorite. I prefer to use either medium or coarse grind cornmeal for the texture…kind of rustic. I have found the least expensive place to purchase cornmeal is in the Latin food section of the grocery store. There is usually a choice of grinds and sometimes I buy a variety and mix then together. Bob’s Red Mill also has a coarse grind product but it is not carried everywhere.

  3. HAD to try this last night after seeing the picture first thing yesterday morning, Maria, and it WAS A HIT! I omitted the corn, but otherwise the flavor was Yummy, and it was super easy! I did not have coarse corn meal, but good ole’ Aunt Jemima brand worked like a charm!!

    Thank you!

  4. Made this for dinner last night and my son declared it the BEST cornbread I’d ever made! Easy and delicious! This recipe is a keeper. Thanks Maria!

  5. I made this tonight. I did leave out the corn because I didn’t have any. I also added a little more sugar because I like it a little sweeter; this recipe is a keeper! Mine only baked about 18 minutes because I preheated my cast iron skillet in the oven before pouring in the batter.

  6. Maria, I love the cornbread, it’s really good!
    I love your dish pattern, can u tell me the name, pretty please.
    Most sincerely,

  7. I just made the recipes and used a muffin pan – It made 12 muffins and I had a little mix left. 400 deg, convection bake setting, 12 minutes.

    1. I’m trying the muffin route too…fingers crossed. I doubled the recipe, got 24 muffins, and 7 of them I added diced jalapeño, canned Golden sweet corn drained, and a mixture of shredded Colby and Monterey Jack cheeses. So excited to them!

    1. I only use buttermilk, but you can try milk! I am sure it would be ok. You can also make buttermilk by adding lemon juice or vinegar to regular milk.

    2. I wondered the same thing. I just don’t use enough buttermilk to keep it on hand. I found out about making with vinegar about 6 months ago. Probably from twopeasandtheirpod!

  8. Mine turned out a bit too dry and crumbly. I have my ol standby that has sour cream added to it that I much prefer.

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