Homemade Cornbread

Melt in your mouth Homemade Cornbread has a hint of sweetness! It’s especially perfect to serve with your favorite soup and chili recipes.

This delicious Homemade Cornbread is the perfect side to all your favorite soups and chilis and will be on repeat all fall long! Our favs to serve this with include White Chicken Chili, Chicken Enchilada Soup, and our Go-to Beef Chili Recipe.

Homemade Cornbread recipe stacked on white plate.

Our Favorite Fall Side!

Who here loves Cornbread?!

This easy Homemade Cornbread recipe is another dish I didn’t love as a kid, but absolutely love it now! In fact, I can’t even imagine NOT having Cornbread with any sort of Chili or stew.

This easy Cornbread recipe is just simple, buttery, AND sweet which means you can’t go wrong!

Although we love the sweet and savory found in this Cornbread recipe, we also love our Sweet Cornbread, which has a lot more sugar and is simply delicious.

This best Cornbread recipe is perfect with most soup recipes. It’s especially delicious and melts in your mouth when it’s fresh and warm from the oven.

How to make CornBread

It’s so easy and does NOT require a ton of time!

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 butter. Stir until just combined and then pour 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.

Liquid ingredients for cornbread being poured into the dry ingredients.

Variations + substitutions

Another really delicious way to change up this Cornbread is to add a few extra ingredients before baking, or substitute ingredients:

  • Add crumbled cooked bacon, cheddar cheese, and 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.
  • Try using an equal amount of buttermilk in place of regular milk.
  • Using room temperature eggs can help them incorporate better into the other ingredients. 
  • Use ⅓ cup white sugar and ⅓ cup brown sugar for added flavor and texture.
  • Fine cornmeal: the finer the cornmeal the less gritty the bread will be. 
  • The baking powder is important for both taste and texture. An easy substitution with a similar result: for every teaspoon of baking powder, use ¼ teaspoon baking soda and ½ teaspoon white vinegar.
Homemade Cornbread batter in a mixing bowl.

Recipe Tips

Make them into muffins. Another way to bake this bread is to use a muffin pan. Pour the batter equally into a muffin pan filling each tin about ⅔ of the way, and bake at 350 degrees F for 12-14 minutes. This recipe makes 12 muffins.

We also have another recipe for Cornbread Muffins that is super tasty.

Crispy crust. If you want a crispy crust, try baking it in a preheated cast iron skillet.

  • Place the skillet in the oven for 10 minutes then spray with oil or coat with bacon grease for added flavor.
  • Pour in the batter and bake.
  • Check on the bread after 15 minutes by sticking a toothpick in the center. If it comes out clean, the bread is done. 

Moist cornbread. To help yield moist bread do not over-mix the ingredients. Do not overbake the bread. To make extra moist bread try adding an additional egg or a tablespoon of sour cream. 

Cornbread recipe baked in baking dish.

Storing info

STORE the cooled cornbread 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 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, check out:

Homemade Cornbread Recipe

5 from 32 votes
Melt in your mouth Homemade Cornbread has a hint of sweetness! It's especially perfect to serve with your favorite soup and chili recipes.
Course Bread, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
rest 10 minutes
Total Time 35 minutes
Servings 12 slices
Calories 223 kcal
Author Lil’ Luna



  • Preheat the oven to 375 degrees 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.



Make Ahead: 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 degrees F until warm.
For a Crispy Crust: Try baking the cornbread in a cast iron skillet. Place the empty skillet in the oven for 10 minutes to preheat, then spray with oil, pour in the batter and bake. Check on the bread after 15 minutes by sticking a toothpick in the center. If it comes out clean, the bread is done.
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 degrees F for 12–14 minutes. Makes 12 muffins.

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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


  1. It is always interesting for an Alabama girl to read other people’s recipe for cornbread. There is a saying here that the Civil war was started over the addition of sugar to a cornbread mix. We never use sugar and this addition of 1 cup of sugar is really unusual. Our cornbread is basically self rising corn meal mix (meal, baking soda, baking powder, and a little flour, bought from shelf next to corn meal), egg, buttermilk, and maybe some bacon grease. Amount of corn meal is always greater than the amount of flour, and sometimes flour isn’t even added. Baked in a really hot cast iron skillet. Your recipe seems more like a sweet muffin. We do bake those, but call them muffins. Isn’t life interesting.

  2. 5 stars
    Cornbread is a must all winter long, with our soups & chili’s! I like how this recipe makes light & fluffy cornbread.

  3. was cooked on the outside but completely raw and liquid in the middle. I baked for 22 mins but then had to cut out the outside and put the rest back into the oven for another 10 minutes for it to cook. Any ideas to fix this?

    1. Hi! I had the same problem as Brenna (from 12/30/22)…the outside border cooked, but the middle was liquid (using an 8×10 glass baking dish). I too baked much longer than 24 minutes (closer to 30). The middle finally cooked, but then the outer portions were a little dry. But it tasted very good! Any suggestions for how to have the cornbread cook more evenly next time? Thanks!!

      1. I would say try cooking at a slightly lower temperature. Maybe 350 rather than 375. This may give the inside a bit more time to cook before the edges are done.

  4. Hi, I want to make this ( looks delicious 😋)! Can you tell me if I use a bread maker which setting? Quick bread?
    Thanks so much! Can’t wait to try!

    1. I honestly haven’t made this in a bread machine, but yes, I’d say that is probably the correct setting. Hope you enjoy! You’ll have to let us know how it turns out in the bread maker!