This is my go-to cornbread recipe—classic, moist, and quick enough for a weeknight, but special enough for gatherings. With a tender crumb and the perfect balance of sweet and savory, it pairs beautifully with chili, barbecue, or a pat of butter for breakfast. Whether you’re new to baking or a seasoned cook, this cornbread is sure to become a favorite staple in your kitchen.
Ingredients
- 1 cup (140g) yellow cornmeal (medium grind recommended)
- 1 cup (125g) all-purpose flour
- 2/3 cup (135g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 cup (240ml) whole milk (or buttermilk, see Tips)
- 2 large eggs, at room temperature
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1/4 cup (60ml) neutral oil (vegetable, canola, or light olive oil)
- 1 tablespoon honey (optional, for extra moisture and flavor)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch round cake pan with butter or nonstick spray. For crispier edges, place the pan in the oven while it preheats.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, oil, and honey (if using) until smooth and fully incorporated.
- Make a well in the center of the dry ingredients. Pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter together until just combined. Do not overmix; a few small lumps are fine.
- Pour the batter into the prepared pan. Smooth the top with a spatula if needed.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cornbread cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Substitute buttermilk: For tangier, extra-tender cornbread, use buttermilk instead of regular milk. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Don’t overmix: Stir the batter until just combined. Overmixing makes cornbread tough rather than tender.
- Pan choice: For crisper edges, use a preheated cast-iron skillet (8 or 9-inch) instead of a baking pan.
- Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
Serving Suggestions
- With chili or stew: The classic pairing—serve warm cornbread alongside a hearty bowl of chili, beef stew, or gumbo for a comforting meal.
- Slathered with butter and honey: Enjoy a slice fresh from the oven with a pat of salted butter and a drizzle of honey for breakfast or a snack.
- As a side for barbecue: Cornbread is a staple at barbecues—pair it with ribs, pulled pork, or grilled chicken.
- Crumbled into salads: Use leftover cornbread as a topping for Southern-style salads or in a cornbread panzanella.
Variations
- Cheesy Jalapeño Cornbread: Fold in 1 cup shredded sharp cheddar and 1–2 finely chopped jalapeños before baking.
- Sweet Corn Cornbread: Add 1/2 cup of drained canned corn or thawed frozen corn kernels for texture and sweetness.
- Maple Cornbread: Replace the honey with pure maple syrup for a subtle, earthy sweetness.
- Skillet Cornbread: Preheat a well-seasoned 9-inch cast-iron skillet in the oven. Add 1 tablespoon butter to the hot skillet, swirl to coat, then pour in the batter and bake as directed. This gives extra-crispy edges and a rustic look.
- Vegan Cornbread: Use plant-based milk, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes), and use vegan butter or oil.
Storage and Reheating
Store leftover cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
To reheat, place slices on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 10–12 minutes, or microwave individual slices for 15–20 seconds until just heated through. Avoid over-microwaving, which can dry out the bread.
Frequently Asked Questions
- Can I make this cornbread without sugar?
- Yes! If you prefer a savory cornbread, you can reduce or omit the sugar entirely. The texture will be slightly less tender, and the flavor more traditionally Southern, but the bread will still bake up nicely. You can also use less sugar (try 1/4 cup) for a lightly sweet version.
- What kind of cornmeal is best for cornbread?
- Medium-grind yellow cornmeal offers the classic texture—grainy but not gritty. Fine-grind cornmeal yields a softer, cake-like crumb, while coarse-grind can be too crunchy for some tastes. White cornmeal can be used, but yellow cornmeal provides a warmer color and slightly more robust corn flavor.
- Can I double this recipe?
- Absolutely. Double all ingredients and bake in a 9×13-inch pan for 25–30 minutes, checking for doneness at the 25-minute mark. Be sure not to overbake, as a larger batch can dry out more easily around the edges.
- Why did my cornbread turn out dry?
- Dry cornbread is usually the result of overbaking or using too little fat. Check your oven temperature with an oven thermometer—many ovens run hot. Also, be sure to measure ingredients accurately, and don’t skip the oil or butter. Using buttermilk instead of regular milk can also yield a moister crumb.
- How do I make cornbread muffins with this recipe?
- Simply divide the batter among 12 greased or lined muffin cups and bake at 400°F (200°C) for 15–18 minutes, or until golden and a toothpick comes out clean. Muffins are perfect for portion control and pack well for picnics or lunches.
- Is it possible to make this recipe ahead of time?
- Yes, you can bake the cornbread up to 1 day in advance. Once completely cool, cover tightly and store at room temperature. Reheat gently in the oven before serving for best texture. Leftovers can also be used in recipes like cornbread stuffing or croutons.
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