Homemade Cornbread Recipe
This easy Homemade Cornbread Recipe is moist, perfectly sweet, and incredibly soft on the inside with crispy brown edges. Perfect for an easy side dish!
One of my favorite side dishes growing up would hands-down have to be cornbread. Between the golden brown crispy edges and the soft and fluffy interior, there’s something so irresistible about it. A few weeks ago I decided to ditch the store-bought mixes and work on a homemade cornbread recipe.
Not just any cornbread though, I wanted to create one with those beautiful crisp edges and one that was sweet, but not too sweet. This simple homemade cornbread checks all of those boxes and it’s incredibly easy to throw together too. In fact, this recipe uses simple ingredients and you probably have on hand right now.
Bonus – If you want to bake this cornbread into muffins or bake it in a cast iron skillet, I’ve included instructions for how to do that too!
How To Make This Cornbread Recipe
To make this cornbread recipe, start out by whisking together the dry ingredients. For the dry ingredients, you’ll be using some all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt.
- All-Purpose Flour: When it comes to measuring the flour, make sure to use the spoon and level method. This will ensure that you end up with a soft and fluffy cornbread instead of a dense one.
- Yellow Corn Meal: I’ve found that equal amounts of all-purpose flour and yellow corn meal is the perfect ratio for this recipe. The corn meal gives this cornbread that beautiful flavor we all know and love. Just make sure to use regular corn meal and not self-rising corn meal, which has baking powder and salt already added to it.
- Baking Powder & Baking Soda: There’s a mix of baking powder and baking soda in this recipe to give it the perfect lift.
- Salt: To enhance the flavors and balance out the sweetness.
Once you’ve mixed up the dry ingredients, you’ll whisk together the wet ingredients: unsalted butter, granulated sugar, honey, eggs, and buttermilk.
- Unsalted Butter: To keep this recipe simple, you’ll melt the butter and whisk it together with the other dry ingredients. I recommend using unsalted butter so you can control the amount of salt in this cornbread. If you only have salted butter on hand, just reduce the salt in this recipe to 1/8 teaspoon.
- Granulated Sugar & Honey: There’s 1/4 cup of granulated sugar and 1/4 cup of honey to sweeten it. I find that a combination of the two gives this cornbread the perfect amount of sweetness without it being overly sweet.
- Eggs: To help bind everything together and add structure.
- Buttermilk: This helps to keep the cornbread moist and gives it a tender crumb. If you don’t have any on hand, you can use my homemade buttermilk substitute instead.
Once you’ve mixed up the dry ingredients and the wet ingredients, you’ll mix them together until just combined. Then, pour the batter into a greased 8-inch square baking pan and bake it for 18-22 minutes at 400°F (204°C). The higher oven temperature will not only help the cornbread rise properly, but it gives you those beautiful golden brown edges too.
Once the cornbread is done, you’ll want to let it cool slightly before you slice into it and enjoy. I also highly recommend topping it off with some butter and a little drizzle of honey!
How To Make This Recipe In Different Size Pans
I like to bake this cornbread in an 8-inch square pan to make things a bit easier. However, you can also bake this in a muffin pan or a cast iron skillet. Here’s how I adjust the recipe for these two pans:
- To make cornbread muffins: Spray the cavities in a 12-count muffin pan well with nonstick cooking spray or grease with butter. Evenly distribute the batter between all 12 cavities in the muffin pan, then bake at 400°F for 13-15 minutes.
- To make skillet cornbread: Place a 10-inch cast iron skillet into the oven while you prepare the batter. Once the batter is ready, melt one tablespoon of butter in the microwave, then carefully remove the skillet from the oven (careful – it will be hot!). Pour the melted butter into the skillet and use a pastry brush to brush it around the skillet. Pour the batter into the hot skillet, then return it to the oven and bake at 400°F for 18-22 minutes.
- When measuring your flour, make sure to stir it around, spoon it into your measuring cup and level it off with the back of a knife.
- Make sure to use regular yellow corn meal and not self-rising corn meal.
- Only mix the dry and wet ingredients together until just combined. This will help give you a soft and fluffy cornbread, instead of a dense one.
- Be sure that your oven is fully preheated before you place the cornbread into the oven. This will ensure that the cornbread gets those beautiful crisp golden brown edges.
- Want to make a jalapeño cheddar cornbread? Add 1/2 – 3/4 cup of shredded cheddar cheese and 2-3 chopped jalapeños with the seeds removed.
Homemade Cornbread Recipe
- 1 cup (155 grams) yellow cornmeal
- 1 cup (125 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 grams) unsalted butter, melted and slightly cooled
- ¼ cup (50 grams) granulated sugar
- ¼ cup (85 grams) honey
- 2 large eggs room temperature
- 1 cup (240 ml) buttermilk room temperature
- Preheat the oven to 400°F (204°C). Grease an 8-inch square baking dish generously with butter or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate large mixing bowl, whisk together the melted butter, granulated sugar, honey, eggs, and buttermilk until fully combined.
- Add the dry ingredients to the wet ingredients and mix together until just combined. Pour the batter into the prepared baking pan and smooth it out.
- Bake at 400°F (204°C) for 18-22 minutes or until the edges are browned and a toothpick inserted into the center comes out clean.
- Remove from the oven, transfer to a wire rack to cool, then slice, and enjoy.
Sounds good. Thanks for sharing
Thank you, Wanda! I hope you enjoy the recipe if you get a chance to try it!
Hi Danielle!! This is a lovely and easy recipe to follow! Could we use cornflour instead of cornmeal? Thanks.
Thank you, Zaynab! Cornflour is actually similar to cornstarch. It’s quite different than corn meal so I wouldn’t recommend it for this recipe.
I made this cornbread a few days ago after seeing a picture posted on your IG page. Just looking at it made me want to try it. So glad I did. It came out soo good! It has the perfect sweetness. And it was very moist. I froze half of it and took a slice out this past weekend and it was just as good as it was the day I made it. This is my go to cornbread recipe for now on.
So happy you loved the cornbread!
Hey Danielle!! I just want to give a suggestion for a new recipe! Chocolate truffles! I know you have a recipe for peppermint truffles, but sometimes people also want the easy and quick chocolate truffle recipe! To be completely honest with you, I absolutely LOVE chocolate truffles. Its just a suggestion though. Thanks!
Hi, Zaynab! You can actually use my peppermint version as a regular chocolate version too, just omit the peppermint extract.
Hi Danielle! Thank you for posting a cornbread recipe, I was just saying how I wanted chili and cornbread for dinner and this showed up in my inbox! I use your website for all of my baking, and as a young aspiring baker, it is super helpful. I look forward to getting more recipes!
Thank you so much! Hope you enjoyed the cornbread!
Hello Danielle, I tried the cornbread this morning , I followed the recipe to the ‘T’ but it was a little bit dry. The neighbors and my 11 years old daughter loved it. What I’m going to do is put a little bit more butter milk, maybe a quarter cup and see how it turns out. I enjoy doing this, it’s very quick, simple and easy. Thank you!
Hi, Jossette! So sorry to hear that! Did you make sure to measure your flour with the spoon and level method too? If so, feel free to add a little extra melted butter or buttermilk.
I can not find regular cornmeal in my hometown just this PAN instant cornmeal, would it work ??
It sounds like it may be a self-rising cornmeal with baking powder and salt added to it. It may be okay to use, but you would need to adjust the baking powder and salt in the recipe.
Before I make your Cornbread I have a question for you about it: Is it Northern or Southern Cornbread? It has SO MUCH SUGAR in it it seems like it MUST BE NORTHERN! I want SOUTHERN because that is what I was brought up on since my Daddy was from West Virginia, we had SOUTHERN Corn Bread & I loved it. I didn’t get the recipe from mother before she passed, but if you have it, it will be fine! 🙂 JUST so it is SOUTHERN cornbread, NOT northern with all its sweetening – NO!
It’s very similar in sweetness to something like Jiffy cornbread mix. It’s not super sweet like cake, but it does have some sweetness to it.
i love all you recipes, i have a question, can i put in the mixture, corn kernels? thank you!
Yes, that would be fine! I would probably use about 1 cup.
This recipe came out so perfect. I did the muffin route and they came out so moist! I love that the honey is prevailing over the sugar in this recipe. I also added some seeded jalapeño and a little whole corn. 10/10 – this is now my go to cornbread recipe!
I will try this recipe. Why? I love Corn Bread. However, every recipe I try, I bake exactly to a “T” but why does it crumble in my hand every time after the first bite? x#z*@…Soooey help me in “R-Kansas”. Suffering in O-H-I-O.
Hi, Chris! Cornbread is meant to be a little bit crumbly. This recipe has a good amount of fat and buttermilk in it though. I haven’t had any issues with this one doing that.
Made 12 muffins and they were ready to come out of the oven at 13 minutes. Made the buttermilk using fresh lemon juice as you noted. I love your recipes and appreciate being able to weigh ingredients using a scale. These are excellent and it was quick to make. Thanks for another great recipe!