Warm, golden, and perfectly crumbly, this homemade cornbread is a true comfort classic. It’s just the right balance of moist and hearty, making it the ideal companion for a bowl of Texas chili or the perfect base for your Thanksgiving dressing.
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🥚 The Ingredients
Simple pantry staples come together to create a rich, tender cornbread with a hint of sweetness and a classic, buttery flavor. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes, Substitutions & Variations
- Cornmeal: Use medium-grind yellow cornmeal for the best texture. For a slightly softer crumb, mix in a bit of fine cornmeal or masa harina.
- Flour: All-purpose flour gives structure—swap half for whole wheat flour for a heartier version.
- Buttermilk: Adds tang and moisture; if you don’t have any, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Butter: Melted butter gives rich flavor, but you can substitute vegetable oil for a lighter texture or use browned butter for a nutty twist.
- Sugar: Adjust to taste—add more for a sweeter, cake-like cornbread or reduce it for a more savory side.
- Variations: Stir in a handful of shredded cheddar, diced jalapeños, or fresh corn kernels for extra flavor and texture.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips & Tricks for Perfect Homemade Cornbread
- Don’t overmix: Stir the batter just until combined—overmixing can make the cornbread dense instead of tender.
- Use room temperature ingredients: This helps the batter come together smoothly and ensures even baking.
- Check for doneness early: Every oven is different—start checking a few minutes before the recipe’s suggested bake time to avoid drying it out.
- Let it rest: Allow the cornbread to cool for at least 10 minutes before slicing; this helps it set and makes for cleaner cuts.
- Add a flavor boost: A drizzle of honey, a sprinkle of coarse salt, or a pat of butter on top right out of the oven takes it to the next level.
👩🏼🍳 How to Make Homemade Cornbread
- Step 1: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Step 2: Gently stir in the buttermilk, egg, and melted butter. Stir until just combined, don’t overmix!
- Step 3: Melt the butter in a 9″ cast-iron skillet or grease an 8×8″ baking pan with softened butter.
- Step 4: Transfer the batter into the skillet or prepared pan.
- Step 5: Bake until a toothpick inserted into the middle comes out clean, about 25 minutes.
- Step 6: Slice and serve!
Expert Tip
Mix the batter just until the dry ingredients are incorporated—overmixing develops the gluten in the flour, which can make your cornbread tough instead of light and tender. A few small lumps in the batter are perfectly fine!
🍽️ How to Serve
- With chili: Pair warm slices with a hearty bowl of Texas chili, turkey chili, white chili, or vegetarian chili for a classic, comforting combo.
- As a side: Serve alongside barbecue, fried chicken, or chorizo and bean soup for a true Southern spread.
- For Thanksgiving: Crumble it into your holiday dressing or stuffing for rich, homemade flavor.
- Sweet treat: Enjoy with a drizzle of honey or a pat of butter for a simple, cozy snack.
- Next-day breakfast: Toast leftover cornbread and serve with jam or a fried egg for a delicious morning bite.
🙋🏽♂️ Frequently Asked Questions
Be careful not to overbake it—remove it from the oven as soon as the center is set and a toothpick comes out clean. Using buttermilk and melted butter also helps keep it moist.
Yes! You can bake it a day in advance, then wrap it tightly and store it at room temperature. Warm it in the oven before serving for that fresh-baked taste.
Absolutely. You can make a quick substitute by adding lemon juice or vinegar to regular milk, or use plain yogurt or sour cream thinned with a little milk.
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. It also freezes well for longer storage.
Definitely! Try adding shredded cheese, diced jalapeños, cooked bacon, or corn kernels for extra flavor and texture.
🥨 More Easy Bread Recipes
Ready to make the best cornbread in town? Go for it! It’s so EASY!
And when you make it, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Homemade Cornbread
Video
Equipment
- 8" or 9" cast iron skillet, or 8"x8" baking dish
Ingredients
- 1 cup cornmeal fine or medium, yellow
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 teaspoon baking powder
- 1 teaspoon Kosher salt
- ⅓ cup unsalted butter melted, plus more for greasing the dish
- 1 cup buttermilk
- 1 large egg lightly beaten
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.1 cup cornmeal, 1 cup all-purpose flour, ⅓ cup sugar, 4 teaspoon baking powder, 1 teaspoon Kosher salt
- Add the butter, buttermilk, and egg, and use a wooden spoon to mix together until just combined. The batter will be very thick and lumpy. Don't overmix!⅓ cup unsalted butter, 1 cup buttermilk, 1 large egg
- Melt 1 tablespoon in an 8" or 9" cast iron skillet, and swirl around to cover the bottom of the pan. Or, grease an 8"x8" baking dish with softened butter or cooking spray.
- Transfer the batter into the skillet or dish, and use the back of a wooden spoon (or your fingers) to spread evenly.
- Bake until golden brown and an inserted toothpick comes out clean, about 25 minutes.
Lisa says
I use this recipe except I don’t add the sugar. Also, I’ve always use a little oil (app. 1/4 cup)to the recipe. Would it be better without the added oil? I also add oil to my hot Griswald iron skillet (I only use it for cornbread) Thank you! This is the best recipe!
Kris Longwell says
Hi Lisa! Sure, the addition of a little oil is just fine. It would probably make the cornbread a little more dense, but, there’s nothing wrong with that! So glad you are enjoying the recipe and thank you so so much for sharing and for the wonderful review. That means so much to us! Please stay in touch!! xoxo Kris & Wesley
Dart says
Gentlemen….we are currently making this AGAIN; the first time was last night…with the Brunswick Stew…and its already gone. That should tell you how much we loved it!. Or how much Bart did….
..for breakfast and lunch the following day…but I digress…
Kris Longwell says
We LOVE it!! That cornbread is addictively yummy!!! And even better with a big ole batch of Brunswick Stew! Damn!! You’re making us hungry!!!! Stay warm, friends!!!
Sinéad says
Hi!
Thank you for this recipe, I’m excited to try it after the last one I used didn’t turn out great.
I see in the instructions for omitting the flour, that you should increase the egg to 2 medium eggs or 3 large eggs. Is this a typo? 3 large eggs is significantly more than 2 medium eggs so I wondered if this is meant to read 3 medium eggs or 2 large?
Would love to know what you recommend, as I want this bread to turn out well!
Many thanks!!
Kris Longwell says
Hi Sinéad! Sorry for the delayed response! You are correct, sorry about that! If omitting the flour, increase the eggs to 3 medium or 2 large! And double the amount of cornbread. Hope this helps!! Keep us posted!! Best, Kris & Wesley
kristy turner says
Another Winner!! I almost ate the whole pan by myself but had to share with the hubby! I now have on my radar your cornbread dressing with sausage and cranberries for Thanksgiving! Can’t wait! Thank y’all for all these amazing recipes!
Kris Longwell says
Hi there, Kristy! We love you! We are so so happy you loved the cornbread, and we completely understand…when it’s just sitting there, how can you NOT eat the whole dang thing! LOL! We hope you love the cornbread dressing…we think you will! Thank you so much, as always, for your love and support and great reviews! It just means so so much to us!
Kim Thomas says
Perfect !!
Kris Longwell says
Woo hoo!!!! That is so awesome! Sounds like you had a FEAST!!!! YUM!!!! Thanks for letting us know and for the awesome review! We honestly appreciate that so very much!!! All the best, Kris & Wesley
Kim says
making this to go with the gumbo
Diana Domenech says
I have made this corn bread recipe several times and it never disappoints! Always delicious!
Kris Longwell says
Hi Diana!! That is wonderful!! Nothing better than a nice batch of homemade cornbread. So glad you love the recipe and thank you so much for letting us know and for the great review. Means so much to us!! All the very best, Kris & Wesley
Gary says
I’ve only got a 10.5 inch cast iron skillet, can i scale this recipe to work with that?
Cornbread rookie here.
Kris Longwell says
Hi Gary! Yes! A 10.5-inch skillet will still work just fine. You’ll have slightly thicker cornbread, which isn’t a bad thing at all! Be sure to do the toothpick test to ensure doneness. Let us know how it turns out! Best, Kris & Wesley
Gary says
Thanks Kris, I assumed there would be only minor differences, but you never know.
Lisa says
Can I substitute honey for the sugar, and if so, how much should I use?
Kris Longwell says
Hi Lisa! Absolutely! Instead of using 1/3 cup of sugar, substitute 1/4 cup of honey. Honey is sweeter than granulated sugar, so less goes further. It will be delicious! We substitute honey for sugar all the time! Let us know how it turns out. Best, Kris & Wesley
Gary says
Turned out better than I imagined having never made cornbread from scratch before.
Thanks for the wonderful guide!
Kris Longwell says
Fantastic, Gary!! So glad you had such success! And thank you for letting us know! Stay in touch!
Patti Orr says
My new go to cornbread recipe. I mix med and fine cornmeal.
Kris Longwell says
Hi Patti!! That is AWESOME!! So glad you had success with the recipe, and we love a combo of medium and fine, too. PERFECT! Thanks SO MUCH for the great review and letting us know. That means the world to us!!! All the best, Kris & Wesley
Paula Datz says
My oh my!! I followed your directions to a t and this cornbread is better than my mama’s! Thanks again Chris and Wesley!
Paula Datz says
Hi guys! I recently bought a bag of cornmeal mix. Can you convert your measurements using the mix or do I have to buy a bag of cornmeal?
Recently, I unearthed my grandmother’s cast iron skillet (from the 30’s!!) and can’t wait to use it.
Kris Longwell says
Hi Paula, this time we’d recommend getting a bag of cornmeal. The mix already would have the baking powder and other ingredients in it, so not sure how the bread would turn out if you follow our recipe and used the mix in place of cornmeal. It would probably be fine, but maybe not. Fortunately, cornmeal is inexpensive. Let us know if you make it and what you think, or let us know if you have any other questions!! Best, Kris & Wesley