This post may contain affiliate links. Please read our disclosure policy.
This melt-in-your-mouth homemade cornbread has a hint of sweetness and is perfect to serve with your favorite soup and chili recipes.
Our Favorite Fall Side!
Who here loves cornbread?!
In our opinion, it is the BEST side dish to have with your soups and chilis. Because we love it so much, we wanted to have the best homemade cornbread recipe. We tested and tested and finally landed on this recipe. It’s slightly sweet, buttery, still a little crumbly and oh-so-delicious!
We love to serve this with White Chicken Chili Recipe, Chicken Enchilada Soup, and our go-to Best Chili Recipe.
WHY WE LOVE IT:
- It’s delicious! This easy side dish is 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
- PREP TIME: 5 minutes
- COOK TIME: 20 minutes
- REST TIME: 10 minutes
- 1 cup yellow cornmeal – the finer the cornmeal the less gritty the bread will be (corn flour can be used as well in equal amounts but we recommend cornmeal).
- 1 cup all-purpose flour – How to Measure Flour
- ⅔ cup sugar – Use ⅓ cup white sugar and ⅓ cup brown sugar for added flavor and texture
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk – or buttermilk
- 2 large eggs – Using room temperature eggs can help them incorporate better into the other ingredients.
- ½ cup unsalted butter melted
How to make Homemade Cornbread
- PREP. Preheat the oven to 375°F. Lightly grease an 8×10 (or 9×9) inch baking dish. Set aside.
- BATTER. In a large mixing bowl, add 1 cup flour, 1 cup cornmeal, ⅔ cup sugar, 1 teaspoon salt, and 4 teaspoons baking powder.
- Make a well in the center of your dry ingredients and pour in 1 cup milk, 2 eggs, and ½ cup 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.
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 about 12 muffins.
- We also have another recipe for Cornbread Muffins that is super tasty.
Complete The Meal
Main Dish
More Cornbread
Sour Cream Cornbread
35 mins
Jalapeño Cornbread
30 mins
Buttermilk Cornbread
40 mins
Mexican Cornbread
50 mins
More Collections
Homemade Cornbread
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, slightly beaten
- ½ cup unsalted butter, melted
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For moist bread do not over-mix the ingredients and do not overbake the bread. To make extra moist bread add an extra egg or a tablespoon of sour cream.
> 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 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.
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.
> 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.
I’ve been looking for a recipe like my Mom’s for years. Finally! Beautiful, light and fluffy. Thanks
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?