Cornbread has always been one of those recipes that feels like a hug on a plate. I still remember my grandmother pulling a cast iron skillet from the oven on chilly Sunday afternoons, the air filled with the nutty aroma of cornmeal and butter.
We would gather around the table, a pot of chili bubbling nearby, and that golden bread would be the centerpiece. The first bite was always my favorite: slightly crisp edges giving way to a tender, moist crumb that seemed to melt in your mouth.
This easy cornbread recipe is one I turn to for all kinds of moments. It is perfect alongside a steaming bowl of soup, at backyard barbecues where it pairs beautifully with smoky ribs, or during the holidays when you need a side dish that brings comfort and nostalgia.
It bakes up quickly, requires simple pantry staples, and has just the right balance of savory and slightly sweet.
If you have ever been let down by cornbread that turned out dry, crumbly, or bland, you are in for a treat. This recipe guarantees moist texture, rich flavor, and a golden crust every single time.
It is the kind of foolproof cornbread that will have your family asking for seconds, and it just might become your own new tradition.
Cornbread Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
- Spread the batter evenly into the prepared skillet or pan.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for about 10 minutes before slicing. Serve warm with butter and honey.
About the Recipe
What sets this cornbread apart is its perfect balance of texture and flavor. A combination of cornmeal and flour gives it structure without being heavy, while buttermilk ensures tenderness and a subtle tang.
The melted butter infuses each bite with rich flavor, and just a touch of sugar provides that hint of sweetness so many people love in cornbread.
This recipe makes about 8 servings, ideal for family dinners or potlucks. It is versatile too: you can bake it in a cast iron skillet for crisp edges, a square baking dish for easy slicing, or even as muffins for grab-and-go breakfasts.
Whether you serve it warm with honey and butter or use it to soak up gravy and soups, it is a reliable recipe that works in nearly every setting.
The beauty of this easy cornbread recipe is its simplicity. You don’t need any special equipment, and the batter comes together in one bowl in less than 10 minutes. No complicated steps, just real comfort food that delivers every time.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (optional, for lightly sweet cornbread)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice as a substitute)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- Optional mix-ins: 1 cup corn kernels, 1/2 cup shredded cheddar, or 1 diced jalapeño for extra flavor
Instructions
- Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats for crisp edges.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry and stir gently with a spatula. The batter should be thick but pourable. Do not overmix—lumps are perfectly fine.
- Carefully remove the hot skillet (if using) and lightly grease it with butter or oil. Pour in the batter and spread evenly.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool for at least 5 minutes before slicing. Serve warm with butter, honey, or your favorite topping.
Tips for Success
The key to moist, tender cornbread lies in the buttermilk. The acidity not only helps the bread rise beautifully but also adds a subtle tang that balances the sweetness. If you don’t have buttermilk on hand, a quick substitute of milk with lemon juice or vinegar works just as well.
Another tip is to avoid overmixing. Cornbread batter should be stirred until the ingredients are just combined. Overmixing can make the texture tough instead of tender. Remember, a few small lumps in the batter are perfectly normal and will bake out.
Finally, for the best crust, bake your cornbread in a preheated cast iron skillet. The hot surface immediately starts crisping the edges, giving you that irresistible golden crust. If you prefer softer edges, a glass or ceramic baking dish works beautifully too.
What Goes Well With It
Cornbread is one of those sides that seems to pair with almost everything. My personal favorite is serving it next to a hearty bowl of chili. The sweetness of the bread balances the spice of the chili perfectly, making each bite comforting and satisfying.
It also shines at barbecues. Imagine a summer table filled with smoky ribs, grilled chicken, and a basket of warm cornbread muffins ready to soak up all those delicious juices. Add a drizzle of honey butter and you have a side dish that no one can resist.
During the holidays, cornbread makes an excellent addition to the table. It pairs with roasted turkey and gravy, but it is also wonderful as the base for homemade stuffing. However you serve it, cornbread has a way of making meals feel a little more special.
Nutrition & Health Benefits
Cornmeal, the star of this recipe, is naturally gluten-free and provides a good source of fiber. While we combine it with flour here for texture, the cornmeal adds a wholesome, hearty quality that makes cornbread both filling and nutritious.
Buttermilk is another key ingredient that brings more than just flavor. It is rich in calcium and probiotics, which are known to support digestion and overall gut health. Even in a baked recipe, it still contributes to a lighter, healthier texture.
If you add optional mix-ins like corn kernels or jalapeños, you’re sneaking in extra nutrients and flavor. Corn adds natural sweetness and extra fiber, while peppers provide vitamin C and a little kick. So while cornbread is definitely comfort food, it can be nourishing too.
How to Store & Reheat
Cornbread is best enjoyed warm from the oven, but it stores well for later. At room temperature, wrap leftovers tightly in plastic wrap or foil and keep them for up to 2 days. For longer storage, refrigerate for up to 5 days.
If you want to freeze cornbread, cut it into slices and wrap each slice individually in plastic wrap before placing in a freezer bag. This way, you can grab a piece whenever you like without defrosting the whole batch. It will keep well for up to 3 months.
To reheat, warm a slice in the microwave for about 20 seconds, or place in a 300°F oven for 10 minutes to restore its freshly baked texture. For a quick snack, I love to pop a slice in the toaster oven, then spread it with butter for that just-baked flavor.
Closing Personal Touch
Cornbread has a way of bringing people together. In my home, it is the recipe I pull out when we need a little extra comfort at the table.
My kids love slathering their slices with honey, while my husband prefers his plain, straight from the skillet. Everyone has their own way of enjoying it, but somehow it always disappears faster than I expect.
I think that is what makes cornbread special, it adapts to every moment. Whether you are serving it at a summer picnic, a Thanksgiving feast, or a casual weeknight dinner, it never feels out of place. It is simple, humble, and completely satisfying.
If you have never made homemade cornbread before, I encourage you to give this recipe a try. It is easy, quick, and truly foolproof. Most of all, it is the kind of recipe that turns ordinary meals into memorable ones. And isn’t that what home cooking is all about?
