Try this easy homemade cornbread recipe made using cornmeal, sugar, flour, butter, milk, and eggs for a southern-style side dish ready in 30 minutes or less! It’s easy, inexpensive, and perfect for holiday meals.
Just the thought of this homemade cornbread recipe takes me back to when I was little. That warm and sweet flavor was, and still is, the best.
It’s time to stop using the Jiffy muffin mix and make your very own from scratch instead. I can’t tell you how much better homemade warm cornbread straight from the oven is…you’re just going to have to make it and see for yourself.
Easy and Tasty Homemade Cornbread
Top this homemade cornbread recipe with butter, honey, or eat it plain because the flavor really does speak for itself. You can even add a little bit of milk and crumble it up in a bowl and eat it like cereal, too. (My grandma used to do this back in the day!)
Don’t forget that cornbread is REALLY good with crock pot ham or even a bowl full of easy white chicken chili. It pairs up perfectly with so many easy dinner recipes.
With just 8 simple ingredients and a short baking time of fewer than 30 minutes, you’ll be diving into this easy cornmeal recipe and loving every single bite.
When you’re craving that simple southern flavor, this made-from-scratch cornbread recipe is waiting for you to bake.
(Need individual servings? Try my Homemade Corn Muffins with Honey Butter!)
Ingredients For Homemade Cornbread
See recipe card below this post for ingredient quantities and full instructions.
- Cornmeal – Don’t skimp out on this. This is what gives this simple recipe the taste and texture that we all love.
- White Sugar – If you like your cornbread sweet, added sugar is the key. You can also use honey as well if you want.
- Milk – The richness of the milk adds in a great taste and is the main binding agent for the dry ingredients, too.
- Corn Casserole – If you want to use up that Jiffy mix sitting on your shelf, use it for this Easy 5-Ingredient Corn Casserole and Cornbread Casserole
How To Make Homemade Cornbread
- Preheat: Preheat the oven to 400 degrees.
- Grease The Dish: Grease and line an 8×8 casserole dish and set aside.
- Mix: In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- Combine: Make a well in the center of your dry ingredients and add in the melted butter, milk, and egg. Stir well to mix, starting from the middle of the bowl.
- Pour: When all is well mixed, pour the batter into the casserole dish.
- Bake: Bake for 20-25 minutes until the top is slightly brown and the edges are pulling away from the casserole dish.
How To Make Cornbread in a Cast Iron Skillet
- Prepare The Skillet: Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter.
- Pour In The Batter: Pour the batter into the skillet and place it in the center of the oven.
- Bake The Cornbread: Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. Top with more butter.
Tips For Success
- To be certain the cornbread is done baking, insert a toothpick in the middle after the timer goes off. If the toothpick comes out clean, it’s ready to be pulled from the oven.
- Let the cornbread cool a little before cutting. If it’s hot, it’s going to crumble and become messy. (but still tasty!)
- You can subsite the regular milk in this recipe with buttermilk for a little tang!
- To Freeze- cut it into squares and place it in a sealed container. Thaw by letting it sit at room temperature for about 30 minutes.
- To Reheat – wrap in foil and reheat in the oven for about 15 minutes at 350°F.
Topping Ideas for Cornbread
Top your cornbread for a delicious treat! Here are some of my favorite topping ideas for the best homemade cornbread:
- A drizzle of honey
- Butter
- Honey butter
- Jelly or jam
FAQs
Polenta and cornmeal are almost exactly the same, except for the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.
You can! If you prefer brown sugar, go for it. It’s going to be sweeter for certain and might also make the cornbread have an overall darker coloring as well.
Recipes To Serve Cornbread With
- Crock Pot BBQ Chicken
- Slow Cooker Pulled Pork
- White Chicken Chili
- Crock Pot Chili
- Frito Pie Casserole
Homemade Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 400 degrees F
- Coat a square 8×8 baking pan with cooking spray
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
- Add milk, eggs and butter
- Combine until just mixed
- Pour into prepared pan
- Bake for 20-30 or until toothpick inserted in the center comes out clean
Video
Notes
- To be certain the cornbread is done baking, insert a toothpick in the middle after the timer goes off. If the toothpick comes out clean, it’s ready to be pulled from the oven.
- Let the cornbread cool a little before cutting. If it’s hot, it’s going to crumble and become messy. (but still tasty!)
- You can subsite the regular milk in this recipe with buttermilk for a little tang!
- To Freeze- cut it into squares and place in a sealed container. Thaw by letting it sit at room temperature for about 30 minutes.
- To Reheat – wrap in foil and reheat in the oven for about 15 minutes at 350°F.
This was great! Not crumbly. Raised nicely. Easy easy. I am saving this one!
Always disappointed because the recipes are so crumbly. This was moist, and was really tasty!
Thank you, Cheryl! We’re so glad you enjoyed it. 😊
Easy recipe- went over well at family get together for dinner. I didn’t think it was too sweet and didn’t crumble when spread with butter. Think it’s a keeper!
Thank you, Pam! We’re so glad you enjoyed it. 😊
Made this recipe but needed to make a few substitutions due to a milk allergy. Use almond milk and canola oil in place of milk and butter. Hubby said it was the best cornbread I have ever made.
We’re so glad you were able to make it work for you! Thank you for trying it out, Jayne. 😊
I love this Cornbread recipe! I’ve tried other’s but this one is the best. It’s quick and easy to make, and so moist and delicious. I highly recommend giving it a try.
Thank you so much, Cori!
When this is doubled, can it be done in a 9 x 13? Also, if I use salted butter, how do I cut down on the added salt?
I’d sure appreciate your help with these questions. Recipe sounds great!
Yes, a 9×13 pan should work just fine! You should be able to omit the salt completely if using salted butter. We hope you enjoy, Claudia!
Easy, fast recipe. However, too sweet for my taste, but my kids liked it of course. Next time I’ll cut back on the sugar. Thanks
Thank you, Rae!
Family hit!!! Absolutely love this recipe! Wouldn’t change a thing! Fluffy, just sweet enough and super moist! So yummy!!
Thank you so much, April! We’re happy to hear it was a hit!
Delicious! I’ve made a lot of versions, this is perfectly balanced.
Thank you so much, Cindy!
I do not care for sweet cornbread. If I want cake, I will make a cake. Because to me that is the same as cake with the sugar.
We have lots of other cornbread recipes you might enjoy!
….why bother commenting? Lots of people like sweet cornbread. If you don’t, then don’t make this recipe. There’s no reason for this comment.
My family loves this cornbread recipe! It’s so easy and yummy.
Thank you, Amanda!
Love this recipe. Easy to make and turned out moist and not too sweet. Best served warm with some butter and jam of your choice.
Can I do this in a loaf pan? And what would any differences be?
I negelected to follow the recipe to a T, I added all the solid powder stuffs to a bowl along with the milk and let it sit for a few minutes before I whisked it together and then I added the eggs and butter. The batter was extremely hard to move, thick, and not flowing. Is this normal? Or should it be more runny and should I add more milk? Or did I mess up by adding the milk too early? Anyway its in the oven now. Thx in advance
Made this today and will be making moving forward-simple recipe, mousy and delicious
Made this for my Southern husband and he loves this cornbread! It is on the sweeter side, which I prefer, but it can always be cut back for preference.
.y husband made his Chili because it’s perfect for a cold and snowy day. I came across your recipe for your Corn Bread, and OMWORD!! I don’t make corn bread anymore because I looking for one that tastes like when I was in kindergarten. That one spoiled me. Then I made this one, and it took me back to when I was 5 years old! I turned 70 this month and I want to thank you for this recipe. The only change I made was I use 1/3 cup Lakanto Monkfruit. Nailed it!! I won’t ever have to search again. Checked it off my Bucket list. Found it. THANKS SO MUCH
That’s a lot of sugar, don’t think it’s cornbread but Cake