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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.

Homemade Cornbread recipe stacked on white plate.


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.
Corn meal and flour being mixed in a gray bowl.

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.
Liquid ingredients being poured into the dry ingredients.

How to make CornBread

  1. PREP. Preheat the oven to 375°F. Lightly grease an 8×10 (or 9×9) inch baking dish. Set aside. 
  2. DRY INGREDIENTS. In a large mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder.
  3. 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.
  4. 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.

Homemade Cornbread batter in a mixing bowl.

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.
  • Make mini loaves. Add one cup of batter to 3¼ x 5¾ x 2½ inch pans. Bake at 375°F for about 25 minutes.
Cornbread recipe baked in baking dish.

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. 
Homemade cornbread recipe stacked on white plate with butter and honey on top.

For more breads:

5 from 67 votes

Cornbread Recipe

By: Lil’ Luna
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.
Servings: 12 slices
Prep: 5 minutes
Cook: 20 minutes
rest: 10 minutes
Total: 35 minutes

Ingredients 

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

Make ahead of time. To freeze the cornbread, let cool, then wrap the whole block in plastic wrap, or cut into individual portions and wrap. Wrap again with aluminum foil, or place in a large resealable plastic freezer bag, and freeze for 1–2 months. To reheat, thaw at room temperature, remove the plastic wrap, then rewrap in tin foil. Bake at 350°F until warm.
BONUS RECIPE: CORNBREAD MUFFINS
To make Cornbread Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well about two-thirds full and bake at 350°F for 12–14 minutes. Makes 12 muffins.

Nutrition

Serving: 1slice, Calories: 223kcal, Carbohydrates: 30g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 215mg, Potassium: 232mg, Fiber: 2g, Sugar: 12g, Vitamin A: 309IU, Calcium: 92mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Side Dish
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




28 Comments

  1. I added green onions and corn to recipe and used ‘keto’ sugar to make it slightly healthier without compromising taste. 😉
    Thanks for the recipe.

  2. 5 stars
    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?