Homemade Cornbread Recipe

Homemade Cornbread is tender and fluffy with just a hint of sweetness and it’s easy to make from scratch.

It’s the perfect bread to serve alongside your favorite hearty soups, stews, and chilis! Light, tender and moist, this recipe is perfect for dipping, dunking, or slathering with butter. Making cornbread from scratch is so easy I know you’re going to love it!

How to Make Cornbread

As much as I love a good Cheddar Cornbread, there are few things like a simple classic to dip into a bowl of Crock Pot Chili!

Whisk dry ingredients in a bowl. Mix wet ingredients in a separate bowl.
Combine the two just until moistened.
Bake until fluffy.

BAKING TIP: This recipe uses buttermilk for a rich flavor as well as to get a great rise. No buttermilk? No problem!

Make your own buttermilk substitute by placing 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill with milk and let sit 5 minutes.

This cornbread recipe make a super moist and tender cornbread with just a hint of sweetness. I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted).

Like most quick bread recipes (such as Banana Bread) be sure to mix the batter just until moistened. Overmixing can cause a dry, tough cornbread.

What Goes with Cornbread?

Of course we serve cornbread with soups and stews and our favorite chili recipe. It’s great with beans, greens, or even to replace some of the bread in our favorite Stuffing Recipe.

Cornbread is great topped with plain butter (or honey butter) but you can also top it with jam or jellies!

How to Store Cornbread

Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).

To Freeze

You can definitely freeze cornbread. Simply cut it into squares and place in a sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Thaw by letting it sit at room temperature for about 30 minutes.

If you’d like to reheat it, wrap in in foil and reheat in the oven for about 15 minutes at 350°F.

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This simple cornbread recipe is light, fluffy, and delicious!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Buttermilk substitute: Buttermilk adds flavor as well as helps this cornbread recipe rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes and use in place of buttermilk. Optional Additions: Add 1 cup corn kernels, 1 cup shredded cheddar cheese, or 1 finely diced jalapeno pepper to the batter before baking. Cornbread is great served with honey butter.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish

Cuisine American

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Recipe adapted from Chile Cheddar Cornbread.