This post may contain affiliate links. Please read our disclosure policy.
This is seriously the BEST Cornbread recipe! Fill your house with the incredible smell of fresh homemade cornbread that is ready in 25 minutes. It is buttery, fluffy, moist and so soft!
Love cornbread with a kick? Don’t forget to check out our Jalapeno Cheddar Cornbread for a spicy, cheesy twist!
Cornbread Recipe
Lots of people don’t like cornbread because it is either too dense or dry. The store-bought cornbread is usually bland. If you are one of them, you should try this homemade cornbread recipe. It is full of corn flavor, crunchy on the top and incredibly moist inside. Once you will try it, you won’t be able to live without this buttery golden bread!
Cornmeal Types Comparison Table
| Type of Cornmeal | Texture | Flavor | Best For |
|---|---|---|---|
| Yellow Cornmeal | Medium-coarse | Rich, sweet | Classic cornbread |
| White Cornmeal | Fine | Mild, neutral | Southern-style cornbread |
| Stone-ground Cornmeal | Coarse | Bold, rustic | Hearty, textured cornbread |
✅Ingredient Substitutions
| Ingredient | Substitute Option | Notes |
|---|---|---|
| Buttermilk | Milk + 1 tbsp lemon juice/vinegar | Let sit for 5–10 minutes |
| Unsalted Butter | Coconut oil or neutral oil | May slightly change the flavor |
| All-purpose flour | Gluten-free flour blend (1:1) | Choose one labeled for baking |
| Sugar | Honey, maple syrup (1:1) | Reduce other liquid slightly |
🔪How to Make Cornbread
- Mix dry ingredients.
- Add wet ingredients and stir.
- Pour into pan and bake until golden.
Baking Dish Size & Cornbread Bake Time
| Pan Size | Bake Time | Servings |
|---|---|---|
| 9-inch skillet/dish | 20–25 minutes | 8 |
| 8-inch dish | 25–30 minutes | 6–7 |
| Muffin tin (12) | 15–18 minutes | 12 |
Cornbread Dressing
Do you know that you can make this cornbread even more delicious? Here are some topping ideas:
- Butter (my favorite one)
- Honey/ Maple syrup
- Date syrup
- Jam
❓Frequently Asked Questions
Yes! Substitute 1½ cups milk mixed with 1 tablespoon lemon juice or vinegar.
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
It’s optional! Some like it slightly sweet, while others prefer it savory.
🗄️Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh longer. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat in a 300°F (150°C) oven for 10–15 minutes or microwave individual slices for about 20–30 seconds. For best results, cover with a damp paper towel when microwaving to keep it moist.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
Cornbread Recipe
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar, optional
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
- 2 large eggs, room temperature
- ½ cup melted unsalted butter
Instructions
- Preheat the oven to 400°F (200°C) °F and position the rack in the center.
- Grease a 9-inch (23 cm) baking dish or cast iron skillet with butter. Alternatively, you can melt the butter for the batter directly in the skillet (on the stove) or baking dish (in the microwave), then let it cool before adding it to the batter.
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. Add the buttermilk and eggs, then stir until well combined.
- Add the melted butter(cooled) and mix again until fully incorporated.
- Pour the batter into the prepared skillet or baking dish.
- Bake for 20–25 minutes, or until the top is golden brown and the edges are crisp. A toothpick inserted into the center should come out clean.
- Cool for 10–15 minutes before serving, as hot cornbread can fall apart easily.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Sorry, cornbread does NOT have sugar. I am glad you put optional next to it in your recipe. Other than that, it sounds close to my Dad’s recipe, but he used bacon fat instead of butter.
Thank you, Bridget! I need to try it with bacon fat next time.
Made it today and it was so so good! Definitely a keeper!
Thank you so much,Jane! Hope you will try other recipes on the blog!))
This is my go to recipe for cornbread. I do not use any other recipe and I always double the batch. Thanks for the clear and precise instructions!
That seriously makes my day 🥹 Thanks so much for trusting the recipe and for taking the time to leave such a kind comment! 💛