Best Homemade Cornbread Recipe

This homemade cornbread recipe is easy to make and tastes fresh every time. It has a soft center, a light golden crust, and just the right amount of sweetness. Since it’s made from scratch, you control the flavor and texture without using any boxed mix. It’s a great choice for family dinners, holidays, or everyday meals.

Key Ingredients

This cornbread uses simple ingredients you may already have at home. Yellow cornmeal gives the bread its classic corn flavor and color. All-purpose flour helps keep the texture soft and balanced. Sugar adds mild sweetness, while milk and butter (or oil) keep the bread moist. Baking powder helps the cornbread rise, and the egg holds everything together.

What’s The Best Pan To Use?

A 9-inch square or round baking pan works best for this recipe. It cooks the cornbread evenly and gives clean slices. You can also use a cast-iron skillet if you want crisp edges and a slightly thicker crust. Muffin tins are another option if you prefer individual portions.

What Is Cornmeal?

Cornmeal is made by grinding dried corn into small grains. It gives cornbread its classic taste and texture. Yellow cornmeal is most commonly used because it adds a mild sweetness and a warm color. For best results, use plain cornmeal, not cornmeal mix.

Why You’ll Love This Recipe

• Made from scratch with simple ingredients
• Soft, moist texture every time
• Lightly sweet and well balanced
• Quick to prepare and bake
• Works for meals, snacks, or holidays

Classic Sweet & Moist Cornbread

Emily Hartwell

This homemade cornbread is soft on the inside with a light golden crust on top. It has a gentle sweetness and a moist texture that makes it perfect for everyday meals. You can enjoy it with chili, soups, barbecue, or simply with butter and honey.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 9 Slices

Calories 240 kcal

Ingredients

  

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ⅓ cup melted butter or vegetable oil
• 1 large egg

Instructions

 

• Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
  
• In another bowl, whisk milk, melted butter (or oil), and egg until smooth.
  
• Pour the wet mixture into the dry ingredients and stir gently until combined. Do not overmix.
  
• Spread the batter evenly in the prepared pan.
• Bake for 22–25 minutes, or until the top is golden and a toothpick comes out clean.
• Let it cool for 5–10 minutes, slice, and serve warm.
  

Notes

What to Serve With Cornbread

• Cornbread tastes great with:
• Chili or bean stew
• Barbecue chicken or ribs
• Vegetable soup
• Honey, jam, or melted butter

Storage & Freezing Tips

• Store leftover cornbread in an airtight container at room temperature for 2 days.
• Refrigerate for up to 6 days.
• Freeze slices for up to 3 months. Thaw overnight and warm before serving.

FAQs