Easy Cornbread

Easy Cornbread – this is the BEST homemade cornbread and it’s super easy to make! The cornbread is tender, moist, buttery, and so good with a drizzle of honey! You will never buy boxed cornbread again!

Warm cornbread with butter on plate made from easy cornbread recipe

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! It really is the BEST!

Easy homemade cornbread slices served on plates with butter and honey

The Best Cornbread Recipe

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.

You don’t even need a mixer to make this cornbread recipe, I told you it was easy. You can whip up a pan in no time. It’s just as easy as a boxed mix but SO much better! I guarantee it will be your go to cornbread recipe!

slice of cornbread from scratch with butter and honey

What is Cornmeal?

Cornmeal is dried and ground corn, ranging in texture from fine to coarse. For this recipe, I like to use coarse corn meal because it adds texture. When you mix it with flour it provides the perfect crumb.

Look for stone-ground cornmeal 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 so it will last longer. In the freezer, it will keep for up to six months.

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 to Store

I think cornbread is best warm out of the oven, but you can keep cornbread covered on the counter for 3 to 5 days, depending on temperature and humidity. Enjoy at room temperature or put a square in the microwave and heat for 10 to 15 seconds. Warm cornbread is the best.

You can also freeze cornbread. Place cooled cornbread in a freezer bag or container and freeze for up to 3 months. Defrost and reheat in the microwave or oven.

Serving Suggestions

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. We love topping a big piece of warm cornbread with butter and a drizzle of honey! The BEST!

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:

Holiday Favorite

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. You can also make cornbread croutons for salads, soups, and chili.

How To Make Cornbread {Video}

Homemade cornbread with butter and honey made from best cornbread recipe

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!
4.73 from 11 votes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup coarse cornmeal
  • cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ 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

Instructions
 

  • 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.

Nutrition

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 cornbread

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Maria

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. 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 literally JUST discovered the magical-ness that is cornbread last year! I grew up in Canada, and we didn’t eat it there.
    I know, deprived.
    And now I am 100% obsessed with the stuff, so I am ALL over this! Pinning!

  3. It’s so hard to find a cornbread recipe that doesn’t give you the hiccups because it’s so dry. Your recipes are great, so I’m definitely going to try this cornbread!

  4. I TOTALLY buy the Jiffy Cornbread (shhhhhh…I stir in canned corn and shredded pepper jack cheese so no one knows!!) but now I’ve GOT to try this instead!

    1. If you want to add honey, I would omit the sugar. Use 1/3 cup honey instead. I haven’t tried it, so let me know how it turns out!

  5. I’m definitely guilty of buying the Jiffy cornbread boxes. I’ve never actually tried to make it on my own, shockingly. I think this is the inspiration I needed. It looks so easy too!

  6. I lave cornbread. Homemade is a must. This recipe is just how I like it, slightly sweet with whole corn kernels. I want to go home and make some now!

  7. Cornbread is one of those warm-your-heart kind of foods. I had some chili today with crumbled cornbread on top and it was amazing. Comfort food on a below zero day outside. 😀

  8. 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.

  9. 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!

  10. 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!

  11. 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.

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

  13. 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!

  14. Love that you put the frozen corn in! Either people love the corn or hate the corn in their cornbread. I am a lover!!! This recipe looks delicious. Honey and butter is all you need!

  15. 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.

  16. This was the most amazing cornbread ever. And I’ve made good homemade cornbread before, but never as good as this. No need to look any further for THE cornbread recipe- this is it!

  17. I am so happy right now! I just made this for dinner and it is gone (I have a family of 5; I didn’t eat it all by myself????)! I love the Jiffy cornbread and have yet to find a homemade cornbread that is as good. But this is it! Thank you so much for posting.

  18. Just made it. A cool soup night here in OK . I was out of cornbread mix and really wanted some. It is so easy and delicious. Make you wanna’ slap yo mama as we say in the South. My husband said that this was the “best” cornbread that we have had in a while. Love it!

  19. This was the best cornbread I’ve made or have had! I loved the corn on the inside. Not too sweet, but had some sweetness, which my family likes (we are Jiffy fans). Love that I have a more wholesome version now.

  20. This is my second time making this cornbread and I can’t wait for it to come out of the oven! So easy and delicious. A must have for my recipe box!!

  21. Hello Maria, my husband loves cornbread so I am definitely making this with our supper tonight!! I’m a new blogger, loving it so far. I’m just trying to connect with other professional bloggers to get some feedback on time management, products, quality of pictures and writing content, and just my whole blog. I would appreciate your feedback so much. Thanks!

  22. Best homemade cornbread I’ve ever made! I have tried many recipes. My family loved it! Thanks – I like to cook from scratch and this recipe will be used many times over.

  23. 5 stars
    I am a jiffy fan also, but will be making this recipe soon. I also love cornbread in my dressing but half of the family does not like the corn bread in it at all. So I make the dressing without the corn bread. place half of it in a casserole dish and bake it In the oven. Add some warm chicken or turkey stock to remaining stuffing, break cornbread into pieces and mix together with stock and dressing. Place into greased casserole dish and bake. Use a can of Campbell’s Cream of Chicken Soup and half a can of water or milk to cook and make a warm sauce/gravy for top of a piece of corn bread. I make this for myself when I have a longing for a turkey , dressing and gravy meal. I do open a can of whole Cranberry Sauce to go with it. My cousin fixed it for her grade school grand kids for lunch one day during a week one summer vacation with her. They asked for it 3 more times during that week. This is the first time I have added a comment to this blog. I hope I do not mess it up.

    c

    c Cream of
    Chicken Soup with 1/2

  24. We saw that you had a bread recipe a couple of weeks ago, I forgot to save it..
    Could you send it again please.
    Going to try you cornbread as soon as I get the buttermilk .thank you.

  25. 2 stars
    Adding sugar and corn ruins good and easy cornbread. At least Southern Style cornbread. If you use self rising corn mean the baking powder and baking soda or useless also. Plain flour is great. Eggs and buttermilk along with the oil are perfect. But you need to heat said oil until very hot then pour into cornmeal/flour/buttermilk/egg mixture. Cook about 30 mins on 400 and you have perfect cornbread. Also cook in an iron skillet to get beautiful bread. Can’t be beat. That’s how we do it in the south and mine is loved by everyone. 

    1. 5 stars
      I love this recipe ever since I found it a few years ago!! Really it’s to each his own but this cornbread is hard to beat!!

    2. Well, looks like you should continue baking what works best for your southern taste. Nonetheless, I love diversity in foods, and this cornbread is lovely.

  26. My Mom is from the South and a cornbread snob. She won’t eat it if it has sugar in it and prefers to put batter in a cast iron skillet and get the oil hot on top of the stove. Add batter and pop it in the oven. I love it but I guess I’m a cornbread whore- I’ll eat it made any way. My Dad loved Jiffy cornbread and would make it for me when I came home from school for lunch. I tried it recently and it doesn’t taste the same. I made home made crackling cornbread and it was delicious but finding cracklings are hard. I’ve made what we call Mexican Cornbread with jalapeno’s and corn in it. Mom wasn’t crazy about it but I liked it. She also loves it plain because she will break it up in a bowl, add sugar and milk to it and eat it for cereal. I think I’d love your version too but I’m kind of easy to please.

  27. 5 stars
    Made this for a Thanksgiving Side Dishes class Im teaching tomorrow….Southern Cornbread Sausage Stuffing is on the menu and I wanted a Cornbread that wasn’t overly moist or too too sweet (though Ilove it sweet !). I decreased the sugar and substituted sour cream for part of the milk because I didn’t have buttermilk. It’s perfect ~ thank you !! 

  28. I used your recipe as the foundation for my cornbread tonight and it turned out great!

    Rather than buttermilk I added vinegar to soy milk for a good substitute. I left out the corn and added some green chiles. I also used just a smidge of pure maple syrup rather than sugar.

    It really is very good and it will be on my table often.

  29. I just made the Easy Cornbread and it came out great! I love the texture and it’s only a little sweet.
    It will accompany a red beans and sausage recipe made with my Instant Pot tonight. Thank you for this recipe. I used the Bob’s Red Mill Organic Grind Medium Coarse Cornmeal for this recipe.

  30. Just make 12 corn bread muffins with this recipe, it is absolutely delicious! This recipe is definitely a keeper! Thank you so much for sharing!

  31. Made your cornbread for dinner this evening. It’s delicious! Husband loves cornbread and declared it the best I’ve ever made (thanks Maria)!

  32. 5 stars
    Making cornbread tonight was a spur of the moment decision, to go with some vegetable soup. I assumed we had everything in the house. But, no buttermilk powder. No butter, and only one egg. Whoops. So, I added a tablespoon of vinegar to get the sour milk. I added 6 tablespoons of oil. For the egg, I used a sub of 1 tsp baking powder and 1 T vinegar. It turned into a substance similar to an egg white. In the end it did turn out. Hubby and daughter are at the store now restocking. Definitely an easy recipe, even with the substitutions. Fortunately, we did have the flour, cornmeal, baking powder, baking soda, sugar, and milk.

  33. 5 stars
    I have been on the hunt for my perfect cornbread for years, and I’ve finally found the one! Tender, moist, flavorful, and not dry or too crumbly. So easy that my toddler did most of the measuring and mixing! We ate some just for a snack today, but I can’t wait to pair it with some soup!

  34. 5 stars
    Very easy, and very delicious. I’ll admit that I typically reach for a box mix, but so long as we have cornmeal on hand, this is definitely taking place of the box!