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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.
Yummy! This looks so delicious and tasty! I can’t wait to make this recipe! My family is going to love it!
I think that crispy crust on the outside of the cornbread was my favourite part! Yum!
Cornbread is a must all winter long, with our soups & chili’s! I like how this recipe makes light & fluffy cornbread.
Such an amazing recipe <3 Thanks for sharing
You are so welcome!! Glad you liked it!
If your a cOrnbread fan you will enjoy this recipe. Easy and quick to prepare.
I either love it or hate it. This recipe really is buttery and delicious!
So incredibly easy to make & a must at the holidays!! We love it with soups!
Cornbread and soup are one of the best COMBINATIONS! Loved the buttery taste in this recipe! Amazing!
I’m all about that sweet corn bread! Goes great with a nice warm bowl of chili!
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.
I guess there are lots of variations! 🙂 Thanks for sharing yours!!