Name: Easy Homemade Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 4 tbsp sugar; 1/2 tsp sea salt; 1 cup milk ( I like to use whole milk, but you can also any milk you like. Buttermilk is always a good choice!); 1 egg; 1/4 cup butter

This easy homemade cornbread recipe, calls for just 8 simple ingredients and can be on the table in under 30 minutes! With its fluffy center and crispy edges, this classic cornbread recipe is perfect for serving with all your favorite soups and is sure to be a hit with everyone who tries it!

a close up of cornbread with another piece of cornbread set on top of it

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Cornbread isn’t something most of my family likes to eat. As a matter of fact, they used to complain quite a bit whenever I made it. It was too dry, it wasn’t sweet enough, and they just don’t like corn. The list goes on and on, I on the other hand have always loved cornbread.

I love serving it with soups and chili during the fall and winter. But I also love eating it straight from the oven, topped with lots of butter and a drizzle of honey!

uncut cornbread in a cast iron skillet, you can see part of jar of honey next to it

And over the years I’ve sought to share my love of cornbread with my family, by finding a cornbread recipe that is moist, fluffy, perfect for eating with soup or on its own.

A cornbread recipe that would be delicious, not too sweet, and be just as easy to make as the Jiffy corn muffins we grew up eating.

cut cornbread in a cast iron skillet, one piece is tilted upward

After several months and many failed attempts, I’m happy to say that I have finally found the best cornbread recipe. This recipe is easy to make, perfectly moist and fluffy, with golden brown edges, and the perfect flavor!

This easy cornbread recipe is perfect for serving with soups and chili, it’s great for Thanksgiving, cookouts, and more!

I opted to use only a little sugar in this cornbread, but you easily adjust the amount to make it as sweet as you like. You can also flavor this cornbread with bacon grease, to make a more southern-style cornbread! And while I don’t usually have buttermilk on hand, feel free to swap out the regular milk for buttermilk in the recipe below!

cut cornbread in a cast iron skillet, one piece has been taken out. There is a small dish of butter and a jar of honey next to it

Homemade Cornbread

I like to make skillet cornbread most of the time and bake my cornbread in a 10-inch cast iron skillet. But this recipe can also be baked in a cake pan, an 8×8, or even a 9×13 casserole dish. You can make this recipe in a smaller cast iron pan or even in a regular or jumbo muffin tin! I’ve given roughly adjusted baking times for each of these pan options at the bottom of the recipe directions!

Ingredients

yellow cornmeal
all-purpose flour
sea salt
baking powder
egg
milk, I like to use whole like, but you can also any milk you like. Buttermilk is always a good choice!
melted butter. I like to melt my butter in my skillet while the oven preheats, this saves me time as not only is my butter melted but my pan is also greased!

a close up of a piece of cornbread on a little wooden dish, there is butter and honey on top of the bread.

How to Make Homemade Cornbread

Preheat the oven to 400 degrees F. Grease your skillet or pan of choice, and set aside.

In a large bowl combine the dry ingredients, and whisk.

Now you can either mix the wet ingredients in a separate bowl and add them to the cornmeal mixture. Or they can be added right to the dry ingredients and mixed!

Mix the cornbread batter until there are no lumps, then pour the batter into your prepared skillet or pan and place it in the oven. Use the baking times below as a starting point for baking your cornbread.

10-inch cast-iron skillet: 15-25 minutes. Round cake pan: 15-20 minutes. 8×8 casserole dish: 15-20 minutes. 9×13 casserole pan: 10-15 minutes. Regular 12-cup muffin tin: 10-15 minutes. Jumbo 6-cup muffin tin 15-20 minutes.

To check if your cornbread is done, insert a toothpick into the center of the cornbread, if it comes out clean the cornbread is done! This cornbread should be more on the pale side, except for the golden edges, Be sure to keep a close on the cornbread so it doesn’t get overbaked!

Serve this cornbread warm topped with butter, alongside your favorite soup or chili, enjoy!

a piece of cornbread lined against another piece of cornbread, you can also see a jar of honey behind them

Recipe Notes

Any leftover cornbread can be placed in an airtight container or wrapped tightly in plastic wrap, and stored at room temperature for up to 3 days!

If you prefer sweet cornbread, you can easily adjust the amount of sugar in the recipe. This is also a great recipe to use as a base to create your own perfect cornbread recipe!

This cornbread recipe is perfect for serving with homemade soups and chilis, it’s also great for making cornbread dressing, cornbread pudding, and even croutons!

I love to top my homemade cornbread with butter and honey(or honey butter!) but it’s also great topped with jam, sour cream, hot sauce, and more!

If you are in a pitch you can use white cornmeal in place of the yellow cornmeal, but your cornbread will be very very pale!

Oil can be used in place of the butter in this recipe. I like to use avocado oil, but you can also vegetable oil, grapeseed oil, and even olive oil.

uncut cornbread in a cast iron skillet, there is a dish of butter and a jar of honey next to it

Be sure to check out these great cornbread recipes too!

Jalapeno Cheddar Skillet Cornbread

Sweet Onion Upside Down Cornbread