Homemade Cornbread Recipe

Cornbread is a timeless Southern staple known for its golden crust, tender crumb, and rich corn flavor.

Whether you serve it alongside chili, barbecue, or holiday meals, this homemade version offers just the right balance of savory and sweet.

It’s quick to make, deeply comforting, and absolutely satisfying—especially when served warm with a pat of butter and a drizzle of honey.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ¼ cup granulated sugar (adjust to taste)

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ½ cup unsalted butter, melted (plus more for greasing)

• Optional: 1 tablespoon honey for added sweetness

Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet or baking dish in the oven while it heats—this helps create a beautifully crisp crust on the bottom of your cornbread.

2. Mix the dry ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

3. Combine wet ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter. If you’re using honey, whisk it in here.

4. Bring it all together

Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy but fully incorporated.

5. Bake

Remove the hot skillet from the oven and lightly grease it with butter or oil. Pour the batter into the hot skillet, smoothing the top with a spatula. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

6. Cool and serve

Let the cornbread cool for about 10 minutes in the skillet before slicing. Serve warm for the best texture and flavor.

Cooking Tips

• Use buttermilk for the best flavor and tenderness. If you don’t have it on hand, make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

• Don’t skip preheating the skillet. A hot pan creates a crisp, golden bottom crust that elevates your cornbread to restaurant-quality.

• Avoid overmixing. Stir just until the batter comes together. Overmixing can lead to dense, dry cornbread.

• Customize with add-ins: chopped jalapeños, corn kernels, shredded cheese, or cooked bacon can be folded into the batter for variety.

Serving Suggestions

• Enjoy with a smear of soft butter or a drizzle of honey

• Serve alongside:

  • Chili or hearty soups

  • Fried or grilled chicken

  • Barbecue ribs or pulled pork

  • Collard greens or braised vegetables

• Slice and toast leftovers for breakfast with eggs and jam

• Use day-old cornbread for stuffing or savory bread pudding

This classic cornbread recipe is simple, dependable, and wonderfully versatile—a must-have for any home cook’s recipe box.