This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This Homemade Cornbread is made from scratch and is the best of the best. It has the most perfect texture and is packed with flavor. I know you won’t be able to stop at just one piece!
When you top this cornbread with butter, it melts right into the cornbread, making it rich and flavorful with every bite. This is a great side dish for Creamy White Chicken Chili, this delicious White Chicken Chili or this yummy Mexican Chicken Corn Chowder.
Homemade Cornbread Recipe
This homemade cornbread recipe is a family favorite of ours. I typically start making it in the fall once I start to cook soups and chili! Or, you can bake this up and eat the cornbread with some delicious honey butter. it melts right into the bread and adds in the most perfect sweet taste.
You can cook this recipe easily in either an 8×8 pan or a muffin tin! Sometimes, the muffin tin is the way to go because it’s easy clean up, and my kids can just grab one whenever they want without me having to worry about cutting and serving it for them. Either way, this cornbread is so delicious you will never try another recipe again!
Ingredients in Cornbread
This recipe is actually very simple and uses pantry staple ingredients that I bet you already have in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Butter: I used unsalted butter in this recipe.
- Sugar: The sugar adds sweetness to the bread.
- Eggs: I use large eggs in this recipe.
- Buttermilk: The buttermilk will help to bind all of the ingredients together,
- Cornmeal: This is what brings in that perfect yellow color.
- Flour: I used all-purpose flour in this recipe.
- Baking Soda and Baking Powder: These act as a leavening agent and make the bread soft and fluffy.
- Salt: The salt enhances all of the flavors in the cornbread.
How to Make Homemade Cornbread
If you have 30 minutes, then you not only have time to bake up this cornbread, but you will have time to eat it as well! This whips up so fast. If I were you, I would double the recipe because this will fly off your table!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8-inch pan and set aside.
- Combine: Whisk together the melted butter and sugar in a large mixing bowl. Add in the eggs and buttermilk and stir until combined.
- Add Wet and Dry Ingredients Together: Whisk together cornmeal, flour, baking soda, and baking powder in another large mixing bowl. Add the wet ingredients to the bowl and stir until combined. The batter will be lumpy.
- Bake: Pour the mixture into your prepared 8×8-inch pan. Bake for 30 minutes or until golden brown. Insert a toothpick, and when it comes out clean, it’s ready.
Cornmeal FAQS
Homemade cornbread uses cornmeal, and that gives it a perfect yellow color and also a delicious texture! Here are some quick substitution options if you don’t have any cornmeal on hand.
- What is Cornmeal? Cornmeal is a meal ground from dried maize. It is a common staple food and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour.
- What Can I Substitute with Cornmeal? If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, or ground oats. If you are not particular about the texture, you may try rice flour, wheat flour, or even tapioca.
How to Make Cornbread Muffins
If you want to make this cornbread perfect for on-the-go, try making it into muffins instead!
- Prep: Preheat oven to 350 degrees. Lightly grease muffin tins or line a muffin pan with muffin liners and set aside.
- Mix: In a large mixing bowl, whisk together the melted butter and sugar. Add in the eggs and buttermilk and stir until combined.
- Whisk: In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. The batter will be lumpy.
- Bake: Add the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 13 to 15 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
**Note: The muffins will not have a dome shape like a cupcake. They will be more of a flat top.
Storing Leftovers
- How Long Does Cornbread Last? Properly stored, freshly baked cornbread will last for about 1 to 2 days at normal room temperature. Freshly baked cornbread will keep well for about 1 week in the fridge when stored in an airtight container.
- Can You Freeze Cornbread? Yes, you can definitely freeze cornbread. Cut it into squares and place it in an airtight container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost the cornbread by letting it sit at room temperature for about 30 minutes or so.
More Delicious Cornbread Recipes
Pin this now to find it later
Pin It
Homemade Cornbread
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8-inch pan and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar. Add in the eggs and buttermilk and stir until combined.
- Whisk together cornmeal, flour, baking soda, and baking powder in another large mixing bowl. Add the wet ingredients to the bowl and stir until combined. The batter will be lumpy.
- Pour the mixture into your prepared 8×8-inch pan. Bake for 30 minutes or until golden brown. Insert a toothpick and when it comes out clean, it's ready.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is THE best cornbread recipe. I have been trying cornbread recipes for many years, even gluten free ones, and I make THIS one all the time now!
Can I bake this without sugar, I grew up with unsweetened
This recipe turned out great in the oven.
I cooked it in a skillet tonight which it turned out lighter fluffier and not as corny so I would make it 1&1/2 cups of cornmeal next time I make it to cook in the iron skillet. Otherwise I am grateful for a tasty cornbread recipe!
THE BEST CORNBREAD. I love how easy this comes together! I also love that she has a link for how to make buttermilk since I literally never buy it haha. You have to try it, it’s SO delicious!
I always have plain yogurt in my fridge, so if you mix it with milk you get the same flavor as buttermilk.
It’s excellent, but we found it too sweet for dinner. Next time I will cut sugar down to 1/4 cup so this will go with our beans and ham hock. Thank you for the recipe.
I need to double this! If I do what size pan (9×13)?
Yes! Doubling it in a 9×13 is exactly right!
My kids aren’t big fans of cornmeal. I made two batches. One for the recipe itself intended for me. The other I dumped in a can of fruit cocktail that was just in juice without added sugar. Kids loved it.
Made this couple months ago for me and was SO good kept thinking abt It! So moist and cake-like best baked ever had! Measuring ingredients now to bake tomorrow…cut sugar to 1/2 cup just right for moi!! TY
I made this tonight with Swerve in place of sugar, and let me tell you…. perfection. They were absolutely stunning. I baked them in a mini loaf pan and my guests were gob smacked at how tasty this cornbread was. A winning recipe for sure.
Amazing recipe! We did reduce the sugar from 3/4 cup to 1/2 cup based on our personal preferences. Turned out so great that I may skip making dinner tonight and continue to enjoy this warm and beautiful cornbread! Yum – Thank you Alyssa 🙂