by 
This classic cornbread recipe is one I turn to again and again. It’s easy to make, full of flavor, and perfect for serving alongside soups, chili, or a simple weeknight dinner.
At a Glance: Made with simple pantry ingredients • 9 generous slices• Easy to double • A classic side dish for everyday dinner.
Easy homemade cornbread
There's no reason to reach for a box of cornbread mix. Making homemade cornbread isn't difficult; it's easy. Everything is mixed together by hand, poured into the pan, and baked until golden.
This cornbread bakes up tender and moist, making it perfect for slicing and topping with butter and honey. The edges turn lightly golden while the center stays soft and delicious.
It's the kind of recipe that's perfect for busy weeknight dinners as well as casual gatherings. Serve it warm from the oven or at room temperature.
Ingredients for cornbread
- Cornmeal - A standard yellow cornmeal works well for this recipe. Avoid very coarse cornmeal, which can make the cornbread dry or crumbly.
- Flour - Use regular, all-purpose flour.
- Sugar - Adds the perfect amount of sweetness to the bread.
- Butter - I use regular, salted butter.
- Baking Powder - Helps create a nice, fluffy bread with just the right amount of rise.
- Egg - Helps provide structure to the bread.
- Milk - I use whole milk, but 2% or skim works too. The milk adds flavor and helps develop a tender crumb.
Making cornbread
- Combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk egg, then add milk and butter.
- Combine wet and dry ingredients. Mix just until combined.
- Pour batter into a greased 8x8 inch casserole dish.
- Bake in a preheated 400°F oven for 18-23 minutes.
Tips for making cornbread
- Mix just until combined. Overmixing can make the cornbread dense instead of tender.
- Preheat the oven fully. A hot oven helps the cornbread rise and bake evenly.
- Check for doneness early. The top should be lightly golden, and a toothpick inserted in the center should come out mostly clean. If needed, bake for a few more minutes.
- Let it cool slightly before slicing. This helps the cornbread set and keeps it from crumbling.
Storage and leftovers
- Allow cornbread to fully cool before covering with plastic wrap or storing in a container.
- Cornbread keeps at room temp up to 3 days if stored in an airtight container.
- Refrigerate for up to a week, or freeze up to a few months.
Serving suggestions
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Homemade Cornbread
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 tablespoons sugar
- ⅓ cup butter (melted)
- 1 egg
- 1 cup milk
Instructions
- Mix cornmeal, flour, baking powder, salt, and sugar in a bowl.1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, ¾ teaspoon salt, 3 tablespoons sugar
- In a separate bowl, whisk the egg. Then mix in the milk, and finally add the melted butter.⅓ cup butter, 1 egg, 1 cup milk
- Mix liquid mixture into dry mixture. Stir until combined.
- Pour batter into a greased 8x8 inch baking dish.
- Bake in a preheated 400°F oven for 18-25 minutes.
- Let cool slightly, serve while still warm.
Notes
- Mix just until combined. Overmixing can make the cornbread dense instead of tender.
- Preheat the oven fully. A hot oven helps the cornbread rise and bake evenly.
- Check for doneness early. The top should be lightly golden, and a toothpick inserted in the center should come out mostly clean. If needed, bake for a few more minutes.
- Let it cool slightly before slicing. This helps the cornbread set and keeps it from crumbling.
- If doubling, use a larger pan. Use a 9 x 13 baking dish and increase baking time by 5-10 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Pamela @ Brooklyn Farm Girl says
Oh goodness, this looks great! I love me some homemade cornbread so I can't wait to give your recipe a spin!
Kathy says
Thank, Pamela! I hope you do give it a try!
Laura ~ Raise Your Garden says
Haha. I'm totally going to have to make this. My mom is always on me for not making cornbread with my chili. Either I skip out or just buy at the store. I like your spin on it!
Kathy says
Homemade is always the way to go...so much better than what you can buy!
Anu - My Ginger Garlic Kitchen says
Hahaha, my husband does the same! This cornbread looks fabulous, Kathy! Love how quick and easy to make this! 🙂
Kathy says
It is quick and easy....and delicious!
Suzi says
Trying this tonight! Thanks, Kathy! xxooxxoo
Kathy says
Hope you love it!
Rachelle @ Beer Girl Cooks says
Your house sure sounds like a lot of fun, Kathy! At least Rod is willing to try! 🙂 Your cornbread looks like it probably saved the day!
Kathy says
Sometimes it's crazy fun...and sometimes it's just crazy 🙂
Rahul @samosastreet.com says
That looks scrumptious! Best of all – it’s quick and fairly simple to do! Rod reminds me of my wifey in the kitchen.
Kathy says
He's a great cook, but sometimes he needs step-by-step.
annie@ciaochowbambina says
Yep! This is the cornbread you want with his fabulous chili! I love that! Rod's valiant effort clearly payed off!
Kathy says
He persevered through all my heckling...I mean help 🙂
Manali @ CookWithManali says
haha this reminds me of my husband...he asks me so many questions when he is cooking that at one point I am like..let me make the dish!! love this cornbread! looks perfect!
Kathy says
Exactly!
Ami@NaiveCookCooks says
Kathy just day before yesterday, I made us cornbread! Love how spongy & moist yours came out! Looks amazing 🙂
Kathy says
There are so many different ways to make cornbread. I love them all.
Megan - The Emotional Baker says
Cornbread is the best! I love all your husband's chili making questions 😉
Kathy says
Thanks, Megan!
Cheyanne @ No Spoon Necessary says
Hahaha! You have to love Rod's desire to make the most perfect chili for his lady! High five to him! And this cornbread looks like the perfect accompaniment, Kathy! Tall, fluffy and seriously delicious! Cheers, friend!
allie @ Through Her Looking Glass says
Gorgeous cornbread to go with that difficult chili! Ha ha. And now I want some chili powder from Santa Fe! Perfect combo: cornbread and chili.
David @ Spiced says
Hey, give Rod a high-five for knocking out a delicious bowl of chili. He might have needed a bit of guidance, but he made chili! And chili is definitely one of my favorite winter meals. But cornbread is required for chili. Required. Looks delicious!!
Kathy says
Cornbread is a required side with chili! Thanks!
Nicoletta @sugarlovespices says
I love cornbread. I find it so versatile, you can have it with a dollop of jam as a sweet, or in accompaniment to savory dishes. Yours look so good!
Kathy says
So true! I love it with chili. My kids will eat any leftovers for breakfast.
Agness says
I didn't eat bread for ages now! I don't know why, but it seemed too unhealthy. Never tried corn bread before so I'm curious how it would taste :).
Kathy says
I would have a tough time living without bread. It's a staple for me, and I love it!