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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
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.
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
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.
Making this recipe? Tag us!
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Wayyyyyy too sweet. This was basically cake. Almost a whole cup of sugar. Good lord.
Sorry to hear you didn’t enjoy. Thanks for the feedback and giving the recipe a try.
Made this last night for a big Fall party. There were lots of different plates of cornbread, and this recipe was the first one gone. Everyone loved it! Thanks for making me look good. 😉
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!
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!
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?
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!!
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.
Easy to put together and perfect with a bowl of chili!
This is exactly what I hoped for when I wanted cornbread this week. Saving this for later!
Can’t have chili without it!
My kids love this cornbread, especially with a little but of honey on top.
A great addition to any soup or meal.
I LOVE cornbread. This is such a quick and easy to make cornbread. So yummy!