Homemade Cornbread Recipe delivers a golden crust and a moist, tender crumb with a touch of sweetness and real corn flavor. It suits weeknights, chili nights, and holiday tables, and it takes about 35 minutes from start to finish. A Texas neighbor shared cast iron tips that still guide me.
Why Homemade Cornbread Recipe Is Worth It
Homemade Cornbread Recipe gives you control over sweetness, texture, and that coveted crisp edge. You get fresh corn aroma, warm from the oven, and no box mix aftertaste.
You also get flexibility. Bake it in a cast iron skillet for crunchy edges or in a square pan for a softer bite.
Ingredients You Need
- Yellow cornmeal, 1 cup, medium grind (stone-ground adds more corn flavor; Bob’s Red Mill medium grind works well)
- All-purpose flour, 1 cup, spooned and leveled (use a 1:1 gluten-free baking blend for gluten-free)
- Baking powder, 1 tablespoon
- Baking soda, 1/2 teaspoon (use this only if you use buttermilk)
- Fine sea salt, 3/4 teaspoon
- Sugar, 1/4 to 1/3 cup, to taste (skip for traditional Southern cornbread; use 1/4 cup honey instead and reduce buttermilk by 1 tablespoon)
- Buttermilk, 1 1/4 cups (or 1 1/4 cups milk mixed with 1 tablespoon lemon juice or vinegar; rest 5 minutes)
- Large eggs, 2, room temperature
- Unsalted butter, 6 tablespoons, melted and cooled slightly (or 1/3 cup neutral oil for dairy-free)
- Butter or oil for the pan, 1 tablespoon
- Optional add-ins: 1 cup corn kernels, 1 to 2 diced jalapeños, 1/2 cup shredded cheddar, 2 tablespoons chopped scallions
Pantry shortcuts and notes:
- Self-rising cornmeal mix works in a pinch; use 2 cups mix, 2 eggs, 1 to 1 1/8 cups buttermilk, and 1/4 cup melted butter. Skip added salt and leaveners.
- Fine grind cornmeal yields softer cornbread; coarser grind boosts texture and corn flavor.
- Honey browns faster than sugar; lower the oven to 400°F if you notice quick browning.
Equipment:
- 10-inch cast iron skillet or 8-inch square metal pan
- Mixing bowls, whisk, rubber spatula, measuring cups and spoons
- Oven mitts and a wire rack
Quick Tips & substitutions
- Preheat the skillet in the oven to build an extra-crisp crust.
- Weigh or lightly spoon flour to avoid dense cornbread.
- Mix the batter gently and stop when a few small streaks remain.
- Rest the batter 5 minutes to hydrate the cornmeal.
- Use buttermilk for tang and tenderness; make quick buttermilk with milk plus lemon juice.
- Swap butter with neutral oil for dairy-free and super moist cornbread.
- Go gluten-free with a cup-for-cup blend and medium grind cornmeal.
- Adjust sweetness to taste: 0 to 1/3 cup sugar or 1/4 cup honey.
- Cut into 12 squares for a thinner piece or 8 wedges for hearty slices.
- Bake as muffins at 400°F for 12 to 15 minutes; fill wells about 3/4 full.
How to Make Homemade Cornbread Recipe
Step 1: Heat the oven and pan
Set the oven to 425°F or 218°C. Place a 10-inch cast iron skillet inside with 1 tablespoon butter or oil. Heat it for 10 minutes while you mix the batter.
Step 2: Mix dry ingredients
Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Break up any cornmeal clumps so the batter mixes evenly. Set the bowl aside.
Step 3: Whisk wet ingredients
Whisk buttermilk, eggs, and melted butter in a separate bowl until smooth. Use oil instead of butter if you want a dairy-free option. Keep the mixture smooth and fluid.
Step 4: Combine and rest
Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined and no dry pockets remain; leave a few tiny lumps. Fold in any add-ins. Let the batter rest 5 minutes.
Step 5: Bake
Pull the hot skillet from the oven and swirl to coat the pan. Pour in the batter and spread it evenly. Bake 18 to 23 minutes until the top turns deep golden, the center springs back, and a toothpick comes out with a few moist crumbs.
Step 6: Cool and slice
Set the skillet on a wire rack and cool 10 minutes. Slide a spatula around the edge and lift out wedges or squares. Serve warm with butter, honey, or a bowl of chili that needs a loyal sidekick.
Variations
- Buttermilk skillet cornbread: Use buttermilk, no sugar, and bake in cast iron for a savory, crumbly slice.
- Honey cornbread: Swap sugar for 1/4 cup honey and bake at 400°F to prevent over-browning.
- Jalapeño cheddar: Add 1 to 2 chopped jalapeños and 1/2 to 3/4 cup sharp cheddar.
- Bacon and corn: Fold in 4 slices crisp bacon, crumbled, and 1 cup corn kernels.
- Herb and scallion: Add 2 tablespoons each chopped chives and parsley.
- Sour cream boost: Replace 1/4 cup buttermilk with 1/4 cup sour cream for extra moisture.
- Muffins: Bake at 400°F for 12 to 15 minutes in a greased or lined muffin tin.
Ways to Serve
- Pair with chili, beef stew, or chicken tortilla soup.
- Serve with barbecue, ribs, pulled pork, or smoked chicken.
- Top warm slices with honey butter or maple butter.
- Make breakfast sandwiches with eggs, sausage, and hot sauce.
- Cube leftovers for stuffing or toast into cornbread croutons for salads.
Storage
Cool leftovers completely. Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months; wrap them tightly and place them in a freezer bag. Reheat in a 300°F oven for 8 to 10 minutes or microwave in short bursts, then finish in a skillet to crisp the edges.
Homemade Cornbread Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
- Spread the batter evenly into the prepared baking pan.
- Bake for 18–22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool for at least 10 minutes before cutting into squares and serving warm.
Notes
Approximate per serving (1 of 9): 190 calories; fat 8 g; saturated fat 4 g; carbohydrates 26 g; fiber 1 g; sugars 7 g; protein 4 g; sodium 260 mg. Values will vary based on ingredient brands, add-ins, and portion size.