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The BEST homemade cornbread from scratch that is moist and comes out perfect every single time! Sweet and filling cornbread that doesn’t last long at the table.
Butter just melts right in to the cornbread making it rich and flavorful with every bite. This is a great side dish for Creamy White Chicken Chili, White Chicken Chili or Mexican Chicken Corn Chowder.
Homemade Cornbread
I usually make this as a side to a chili or a mexican dish. They are easy and so delicious. My boys would prefer to have them for every meal. They are always gone in about 2 seconds. I used to always make them in a 8×8, But now I make them individually in a muffin pan.
They are easy to grab at the dinner table and everyone loves the individuality of the cornbread muffins. These are great to serve at a potluck or BBQ. I have notice they don’t last long when they are served. Either Cornbread or Cornbread Muffins, butter and some honey will add a great touch that will melt in your mouth!
How Do You Make Homemade Cornbread?
- Preheat oven to 350 degrees. 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 butter milk and stir until combined.
- 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. Batter will be lumpy.
- Pour the mixture into your prepared 8×8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.
How Do You Make Cornbread Muffins?
- Preheat oven to 350 degrees. Lightly grease muffin tins or line a muffin pan with muffin liners and set aside.
- In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
- 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. Batter will be lumpy.
- Add the batter evenly into the prepared muffin pan, filling each cup about ¾ 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, it will be more of a flat top.
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, ground oats. If you are not particular about the flavor, you may try rice flour, wheat flour, tapioca. Any of them can be used as a cornmeal substitute for baking purposes.
How Long Does Cornbread Last?
Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature. Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored.
Can You Freeze Cornbread?
Yes, you can definitely freeze cornbread. We simply cut it into squares and place in a well sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so.
Looking For More Corn Dishes? Here are some great ones!
- Delicious Corn Chowder Recipe
- 5 Ingredient Corn Casserole
- Queso Verde Corn Dip
- Grilled Mexican Street Corn
- Easy Herbed Cornbread Muffins
Homemade Cornbread
Ingredients
- 1/2 cup butter melted
- 3/4 cup sugar
- 2 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 oven to 350 degrees. Grease an 8x8 inch pan and set aside.
- In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
- 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. Batter will be lumpy.
- Pour the mixture into your prepared 8x8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.
Notes
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
How I changed it: I didn’t
Things I may do differently next time: Nothing
Will I make it again? Yes!
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 🙂
Just made this and it is amazing! I did reduce the sugar to 1/2 cup from 3/4 just based on our own preference. Might just skip making dinner and continue enjoying this wonderful warm cornbread!
Used plain Greek yogurt with a splash of water and blended up some stone ground grits because we didn’t have any cornmeal. Came out great! Thank you!
Alyssa, this cornbread was absolutely over the top. Five STAR plus. Can’t wait to try some of your other creations. Thank you for sharing your recipes. New fan. Jill
Can I substitute almond flour for reg. flour?
That will work well. It may not rise as much and have different variations but may still taste the same.
You shouldn’t add anything sweet. Skip the sugar and you definitely have a good cornbread. Buttermilk is a must.
I agree with your assessment. My mom
made cornbread butvshe nevervadded sugar. A little isxa nice change of pace but sometimes do not need sweet taste with certain foods. Buttermilk makesxa huge difference. Or you can add somecsour cream & a small amt of regular milk. Works for pretty well.
Try some maple syrup instead of some of the buttermilk. Delish, and some moist.
I used brown sugar instead of white sugar, it turned out really good
Can u use almond milk in place of buttermilk
It will have a different consistency and texture but it will be okay. It may not hold up as well and crumble.
Can you substitute milk for buttermilk?
I am going to try making this. What exactly is a square of butter?
Thanks!
Hi! A square of butter is 8 Tbs. Let me know how they turn our for you! I hope you like them! 🙂