This is my very favorite cornbread recipe, because it’s the perfect balance of everything there is to love about this easy quick bread. Follow this recipe and you’ll be rewarded with soft, moist, buttery sweet cornbread with crisp-crumbly edges.
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
One reader, Lia, commented: “This is the best cornbread I’ve ever made. I go back to it over and over again. It has the approval of my husband and my hard to please 13-year-old son. It’s delicious. ★★★★★”
Have you ever had the experience of biting into a piece of cornbread, only to be disappointed by how it crumbles apart and tastes bland, sandy, and dry? I know I have.
Which is why I spent years testing and tweaking recipes in order to hit on the right ratio of ingredients to achieve perfection. Think: thick squares of buttery moist cornbread with a touch of sweetness, and just the right amount of crumbliness. It’s become such a popular recipe around here, that I use a variation of it to make my beloved cornbread stuffing.
Why You’ll Love This Cornbread
- Quick and easy to make
- No mixer required
- Slightly sweet, extra buttery flavor
- Crunchy-crisp edges
- Moist and tender, not too crumbly (similar to this savory quick bread)
One reader, EL, commented: “I am Southern. I have tried SO MANY cornbread recipes and none have tasted like home like this one. It’s now my go-to recipe and is always a hit!! ★★★★★”
What I Learned From Recipe Testing
Cornbread is like coconut macaroons. Random comparison I know, but hear me out. Both are very easy to make, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) can be dry, crumbly, and flavorless. But when done right, this quintessentially American quick bread is moist, tender, and flavorful.
While testing batch after batch, I played around with butter vs. oil, regular milk vs. buttermilk, the ratio of flour to cornmeal, and different sweeteners.
Here are the key ingredients you need:
- Butter: Butter is one of the main flavors here. While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn’t present. Because butter doesn’t make the bread as moist as oil does, I pair it with buttermilk.
- Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. It also adds flavor, and you’ll notice that flavor in my no-yeast bread and biscuits recipes, too. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
- Cornmeal & Flour: Equal parts fine cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get lots of that delicious corn flavor, and those crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps when it comes to how cornbread should taste: sweet vs. not sweet. This particular recipe falls more towards the sweet end of the spectrum. While it’s not as sweet as cake, it does have some sugar and a hint of honey to balance out the savory buttermilk flavor, and enhance the natural sweetness of the cornmeal. Regular white sugar is fine to use here, but I especially love this made with flavorful, moist molasses-spiked brown sugar.
And the rest:
Baking cornbread is as easy as mixing the wet and dry ingredients separately, and then combining them into 1 thick batter.
Spread into a greased or lined square 9-inch baking pan. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe, too.
What Is Cornmeal?
A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch/cornflour? What about polenta and grits? It can certainly be confusing. Cornmeal is dried and ground corn. It’s typically found in the baking aisle of most grocery stores. If you’re curious, here’s an article I found about the differences between many dried corn products, including cornmeal, polenta, and cornstarch.
More Cornbread FAQs
I usually use fine cornmeal to make cornbread, but if medium-ground or coarse is all you can find, you can use that, too. Yellow cornmeal is the most common, but if you have white cornmeal, that’s also fine to use.
Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
Feel free to stir in a little something extra if you wish! Try adding in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeño peppers, 1 cup blueberries, 1/2 cup each dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon.
Here is the same recipe baked as cornbread muffins!
What to Serve With Cornbread:
- Slow Cooker Chicken Chili
- Homemade Minestrone Soup
- Honey Chipotle Salmon
- Crab Cakes or Maryland Crab Soup
- Slow Cooker BBQ Meatballs
- Southwestern Chopped Chicken Salad
- Skillet Apple Cider Chicken
- Warm Brussels Sprouts Salad
- Sweet Potato Turkey Chili
PS: Don’t forget the honey butter for on top!
And here’s my cornbread muffin recipe—I love adding jalapeño for a little kick. You can also bake it directly on top of chili when you make cornbread chili casserole.
My Favorite Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
I was never a fan of cornbread until this recipe! After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you’ll try!
Ingredients
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) packed light or dark brown sugar
- 2 Tablespoons (30ml) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
Instructions
- Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator, then warm the cornbread in the microwave or in a 300°F (149°C) oven for 10 minutes.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowls | Whisk
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower-fat or nondairy milk in a pinch.
- Optional Add-ins: 1 or 2 chopped jalapeño peppers; 1 cup blueberries; 1/2 cup each dried cranberries and walnuts; 1 cup shredded cheddar cheese; or 1/2 cup crumbled bacon
- Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this cornbread in a 9-inch or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
- Cornbread Muffins: Here is the same recipe as cornbread muffins!
Reader Comments and Reviews
Use polenta as a substitute since it’s the same thing as cornmeal. I used polenta because I moved to Australia and came across the same problem. I saw another reviewer say they used cornflour and worked fine for them though cornflour is much finer than cornmeal.
Really good cornbread, I used milk instead if butter milk but it tasted great.
I loved this recipe. Flavorful and soft. my kids loved it with a side of baked beans. I have been on a low sugar diet so next time I may reduce the sugar or honey a little as I found it a bit sweet. Would you recommend reducing both brown sugar and honey or just one?
Hi Stephanie, feel free to reduce the sugar as you see fit. The texture may be a little more crumbly without it. Glad to hear the cornbread was a hit with your family!
My fist attempt at cornbread ever and it was lovely! Gonna work wonders as a side to my dovi tonight, I think
First let me say the texture of this cornbread is perfect! It is not a real sweet cornbread so if that’s what you are looking for either add more sugar to the recipe or drizzle some honey over it. I also brushed some melted butter mixed with honey over it a few minutes after pulling it out of the oven. Delicious. Sally is the greatest baker on earth(sorry mom). My go to website for all baking recipes.
Enjoy making many of your recipes – thanks. I’ve made the cornmeal bread and the jalapeno corn bread muffins. They all taste delicious but they aren’t rising. Any suggestions?
Hi Susan, Thank you for trying this recipe! Check to make sure that your baking powder and baking soda are fresh. We find it starts to lose its power after 3 months of so.
Thanks for the suggestions. I jumped the gun – when I cut the cornbread, it had risen nicely & was amazing!
I did think that! Will it change the taste at all? I was thinking about blending it to make it more fine?
Hi, I accidentally got Coarse Cornmeal! Will that still work?
Thanks! Xx
Hi Lauren! You may find that your cornbread is a little crunchy using coarse cornmeal.
I haven’t made cornbread too often but this was delicious. I served it with jambalaya . I made it in a cast iron pan and it turned out perfectly.
I love this recipe. I just made it again, and it hardly rose at all. I made it in the 9inch square pan, and it is very flat. I then made it in a loaf pan, and it looks better. Do you think adding more baking powder would be necessary? Also, I tried using a rice flour to eliminate the gluten. Does that make a difference?
Hi Vicki, Yes rice flour will change the results of this recipe as it has different properties than all purpose flour. We haven’t tested a gluten free flour but if you do decide to try it again, it would be best to try a 1:1 all purpose gluten free flour instead. Let us know if you give that a try!
I loved this recipe so much.
can you make it without the honey, i dont like too sweet baked goods.
Hi Diana, You can leave the honey out if desired. Enjoy!
Made w/ saco buttermilk and it’s my new favorite cornbread!
Love your recipes ,Sally.
Just got done with this cornbread for muffins and made them savory. I added mild green chiles and sprinkled Tajin seasoning on top!
Mps
Mine came out very crumbly, almost impossible to butter, but it tasted great. What did I do wrong?
Hi Monica, Dry and crumbly cornbread could simply be from over-baking. Keep an eye on it in the oven and start checking for doneness a little earlier next time. Also make sure to spoon and level your flour to avoid over-measuring (which would also result in dry cornbread). Thank you for giving this recipe a try!
Hmm, I used an 8 x 8 pan and gave it 20 min. I am pretty sure my flour was not more than a cup. Maybe I’ll try again..
I made this tonight and it was absolutely delicious! The only downside was that it kind of fell apart. It was still moist and tasted good but was difficult to butter. Regardless, my family loved it and ate almost the whole thing with chili for dinner tonight.
I love this recipe and make it in a cast iron skillet. My whole family is so happy when I make it (tonight it is accompanying a savory beef stew)
I live in Japan and make cornbread once or twice a month I use a preheated cast iron skillet and lemon for buttermilk. I can’t get baking Soda, my cornbread does not rise and is dry, looking for suggestions. Will try brown sugar tonight with my chicken and potato stew
Use 1/2 a teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) baking soda in place of 1 teaspoon (5 grams) of baking powder.
I made this cornbread last night for my hubby, and it was by far one of the best he’s ever had. It was smooth, not very crummy. So moist and tasty! I only put half of the honey in it because he doesn’t like it very sweet, but I regret this. It would’ve been okay to do it exactly the way Sally designed it! I can’t wait to make it again! Thx Sally!!!
Hi, Sally,
Will powdered Cultured Buttermilk Blend (The Saco Pantry) be successful in this recipe for cornbread. We find it difficult to use a bottle of buttermilk before it expires. Thank you for your blog!
Hi Patricia, the powdered buttermilk should work just fine. Follow the directions on the back of the box/package to get the correct yield for the recipe. Hope you enjoy the cornbread!
I regularly use powdered buttermilk. Put the powder in with the dry ingredients and use water when the recipe calls for the buttermilk to mix with the butter, honey and brown sugar. So yummy!
Hi Sally, This is a great corn bread recipe! I made this bread exactly as per the recipe for the first time. Tastes so much better. Could this bread go well with vegetarian recipes? please let me know.
Absolutely! We love it with this vegetarian pumpkin chili.
Hi, I don’t have whole milk, is it okay to sub with half and half?
Hi Jill! We haven’t tested that sub, but it should be OK.
Hi,
This is a great cornbread
I’m wondering if I can make it in a 9×13 glass baking dish? Any idea how that would affect the baking temp or time in the oven? Can I make it a few days ahead and keep in the fridge?
Hi Kris, you can double this recipe for a 9×13 inch pan. We’re unsure of the exact bake time, but use a toothpick to check for doneness.
Hi Sally,
Would this be able to be made in a bread maker?
Hi Yudi, We have never tried making this in a bread machine. It doesn’t have to rise like a yeast bread, so if your machine has a quick bread setting it may work.
Yes it does. I’ll give it a try. Thank you Stephanie!
Hi Sally, thanks the recipe looks exciting! But unfortunately I’m in Hong Kong and can’t find cornmeal. Only corn flour is available. Can I just substitute that or any other adjustment would u advise?
Thanks in advance!
Hi Dan, that substitution should likely work but we haven’t tested it to be certain.
Hi Dan I live in Hong Kong too, have been making this recipe using maize polenta meal that I got from fusion. It is my go-to recipe. It is super delicious! Thanks sally!
I’ve never been a cook, but just had a hankering for corn bread. My only problem apart from not being a cook, is that I only have a Ninja hot air cooker to use presently, what advice can you provide if any??
Hi George, we haven’t used an air fryer/cooker to make this bread, so unfortunately we can’t offer any advice here. If you do any experimenting, we’d love to know how it goes!
Excellent recipe! I used my own homegrown, ground, glass gem corn and substituted 1 cup of sour cream for the buttermilk. I used an 8×8 pan so it took 27 minutes to bake. It turned out delicious!
Could you use mini loaf pans?
Doreen
Absolutely!
Happy Thanksgiving.
OMG…so good. My husband said this is the best corn bread he ever ate. I will be making this recipe again. Thank you for sharing this soft, moist, and flavorful corn bread recipe.
I’m sorry try if I missed this advice, but if using a cast iron skillet, would I preheat the skillet in the oven prior to adding the batter? I have read this in other recipes, but wondering what you suggest. Thank you!
Hi Karen, it’s not necessary but you certainly can!
it’s so soft and fluffy, but my broke into pieces when taken out of the pan. Was that because I need to bake longer? Still delicious! Thanks. Wenchi Shang
I have been making this recipe for four years. It’s outstanding. I use it for days I make my hearty chili and also for my cornbread sausage stuffing on Thanksgiving. For the stuffing I reduce the brown sugar by half.
My mom used to make corn bread and it was flat and kind of gooey. As a consequence I wasn’t a fan. This recipe is exceptional! I used masa fine corn flour and made buttermilk at home but it was excellent! Light and crunchy outside and light and puffy in the middle. It was the perfect side for a big mess of jambalaya!
Hi! I was wondering if I can use an 8×8 square baking pan instead of a 9×9 pan?
Hi Lily, You can but your cornbread will be extra thick and may change the baking time so just keep your eye on them!