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This melt-in-your-mouth cornbread recipe has a hint of sweetness! It’s especially perfect to serve with your favorite soup and chili recipes.
Our favorite soups and chilis to serve this with include White Chicken Chili, Crockpot Chicken Enchilada Soup, and our go-to Best Chili Recipe.
Our Favorite Fall Side!
Who here loves cornbread?! In our opinion, it is the BEST side dish to have with your soups and chilis.
We love this cornbread because:
- It’s delicious! It’s buttery and sweet and great to enjoy all year long.
- Comes together quickly. Even though it has to bake for at least 20 minutes, the recipe is made in a jiffy and is so simple, even a kid can make it!
- Great base for additions. We love this base but it can be easily added to with cheese and other veggies making it even more flavorful.
Ingredients
- Cornmeal – The finer the cornmeal the less gritty the bread will be.
- All-Purpose Flour
- Sugar – Use ⅓ cup white sugar and ⅓ cup brown sugar for added flavor and texture.
- Baking Powder
- Salt
- Milk – We recommend using 2% or higher milk, but buttermilk works as well.
- Eggs – Using room temperature eggs can help them incorporate better into the other ingredients.
- Unsalted Butter – Salted butter works too, but then you can omit the salt.
How to make CornBread
- PREP. Preheat the oven to 375°F. Lightly grease an 8×10 (or 9×9) inch baking dish. Set aside.
- DRY INGREDIENTS. In a large mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder.
- WET INGREDIENTS. Make a well in the center of your dry ingredients and pour in milk, egg, and melted butter. Stir until just combined and then pour the batter into the prepared pan.
- BAKE. Bake for 20-24 minutes. Check by inserting a toothpick in the center. If it comes out clean, it’s done.
PRO TIP
For moist cornbread: Do not over-mix the ingredients and do not over-bake the bread. To make extra moist bread try adding an additional egg or a tablespoon of sour cream.
Variations
- Add crumbled cooked bacon, cheddar cheese, corn kernels and/or chives to the top for savory bread.
- For a sweet variation add dried cranberries and chopped walnuts. Top with a drizzle of honey.
- Serve with Honey Butter or Cinnamon Butter.
For other variations, you can also check out these favs: Buttermilk Cornbread, Cornbread Muffins, Mexican Cornbread and Cornbread Casserole.
Recipe Tips
You can easily make this best cornbread recipe into muffins or mini loaves.
- Make them into muffins. Pour the batter equally into a muffin pan filling each tin about ⅔ of the way, and bake at 350°F for 12-14 minutes. This recipe makes 12 muffins.
- For more tips check out our Cornbread Muffins recipe.
- Make mini loaves. Add one cup of batter to 3¼ x 5¾ x 2½ inch pans. Bake at 375°F for about 25 minutes.
Storing info
- STORE the cooled sweet cornbread recipe wrapped in tin foil or in a Ziploc bag. Keep it at room temperature for 1-2 days, or in the fridge for up to 4 days.
- FREEZE. Let the bread cool, then wrap it as a whole block or in sections with plastic wrap. Wrap again with aluminum foil, or place in a freezer Ziploc bag. Label and freeze for 1-2 months.
- To reheat. Thaw this easy cornbread recipe at room temperature, remove the plastic wrap then rewrap in tin foil. Bake at 350°F until warm.
For more breads:
Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-x-10-inch (or 9-x-9-inch) baking dish. Set aside.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and pour in milk, eggs, and butter. Stir until just combined, then pour batter into the prepared pan.
- Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added green onions and corn to recipe and used ‘keto’ sugar to make it slightly healthier without compromising taste. 😉
Thanks for the recipe.
This is an excellent corn bread recipe and it could not be easier to make. I was wondering, IF I wanted to reduce the sugar, would it effect the quality of the final product?