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
Hi Sally. Should I use a glass or metal baking pan for the cornbread? I never know which one to use when I read recipes. Thank you!
Hi Kalen! We usually bake this cornbread in a glass pan. We find it takes an extra minute or 2 since metal cooks a little quicker – but either will work!
Hi! Would using yellow corn flour be okay to substitute for corn meal? Thanks!
Hi Mara, that substitution should likely work but I haven’t tested it to be certain.
Wow! By far best cornbread I have ever made! It is so incredibly moist! It’s almost like cake! I did add cheddar cheese in and on top of it and also added chopped seeded jalapeño pepper. For company, I probably will not add the jalapeño because not everyone likes jalapeños like I do. Thanks so much for this recipe! I will always use this recipe! It’s a keeper!
So glad you loved it, Kelly! Thank you for your positive feedback!
Made just as directed (except subbed milk soured by apple cider vinegar because I don’t keep buttermilk on hand). Turned out perfect. I live in Arizona so I use my toaster oven whenever possible and this 8*8 pan recipe fit right in. Wouldn’t change a thing. Thanks.
Great recipe! My daughter made this cornbread and proudly brought it to Thanksgiving dinner. It was gobbled up so quickly!
Great texture and pretty spot-on with the bake times, but a little bland. Maybe a bit too low in salt? It is slightly on the sweeter side as cornbread goes, but it just felt like something was missing. I’d definitely try it again with a little more salt.
This is an excellent cornbread recipe! I had used up my last stick of butter on your scone recipe so I had to use coconut oil. I also added some fresh corn and hot pepper flakes to balance the sweet of the honey and brown sugar. That combo worked perfectly! I love your website and how you explain the details. You are my go-to place to find new treats to make. Thanks Sally!
PS Your grandmother’s soda bread is the best!
I’m not the biggest cornbread fan, but I love this cornbread recipe. It’s very easy to make, and everyone who has tasted this rave about it.
There was only one time the cornbread didn’t come out the way it normally does, and that’s because I didn’t exactly follow the recipe. You have to spoon and level off the flour. This is something I’ve noticed in cookie recipes, too. Otherwise, you’ll end up with a drier cornbread. Secondly, you need to make sure the buttermilk and egg are at room temperature. (You can cheat and put the cup of cold buttermilk in another bowl of warm water and let sit for 30 min or so to bring it up to room temperature. You can use the same technique for the egg.). Third, the order of mixing in the buttermilk AFTER you whisk in the egg before is important. Lastly, you need to mix the wet into the dry ingredients v. the reverse. I did the opposite thinking it didn’t matter, but it did.
Hi Sally! I just made this tonight as per the recipe. Added grated cheddar and some chopped pickled jalapeños. Tastes great but it was very, very crumbly. What could I have done wrong?
Hi Laura, 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!
The flavor is absolutely amazing!!! But my cornbread is always so dry! What am I doing wrong??
Hi Anne! Dry 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 so much for giving this recipe a try!
Hi Sally! My son and I love your recipes! My daughter is gluten-free…do you think this recipe would work if I replaced the white flour with Cup 4 Cup gluten-free flour?
Thanks!!
Hi Chris! We haven’t tested this recipe with gluten free flour substitutes, but let us know if you give it a try!
I will, thank you!
Update: I made this tonight with the Cup 4 Cup gluten free flour and it came out great!! Everyone loved it!
Hello!
I’ve made this before and it was delicious. I was hoping to make this for a large crowd in one of the massive aluminum tins (21″by13″). I was thinking I’d quadruple or 5x the recipe and lengthen the baking time to make sure the middle cooks all the way through. Do you foresee any issues with this? Please let me know!
Hi Molly, we’d caution against making one large batch like that, as it will be difficult to mix and incorporate the ingredients evenly. Perhaps you could double it in a 9×13 pan and make that twice? Let us know what you decide to try!
I really liked this. I did make it in a cast iron, so that decreased the time quite a bit (about by half in my oven, because it spreads it out more). I also took the recommendation from a comment, to not add the butter to the batter and instead melted it in the cast iron. You have to watch the butter as it melts so it doesn’t burn, but it worked. Next time, though I think I would add only 5 or 6 tablespoons of melted butter to the skillet and the rest to the batter, as it was a bit greasy on bottom. I also think a tad more salt would be great. Overall, this recipe is a keeper.
Can you double this, and what size pan should I use?
Hi Cathy! You can double this recipe for a 9×13 inch pan. I’m unsure of the exact bake time, but use a toothpick to check for doneness.
I just made this and it is insanely good. I am really into cornbread and have tried basically every recipe from Jiffy to Martha Stewart’s skillet cornbread. This is the BEST. It is so soft and moist and lovely. I followed the directions to a T. Yum!
My husband doesn’t fancy cornbread at all. I decided to try this because I love trying your recipes. He ate it and said it’s the best cornbread that he has had but…still a no to cornbread. My kids and nephew devoured it. I put the sugar in with the other dry ingredients because I just assumed it was dry too… it still came out amazingly!!!!!! It almost tasted like cake. I love it!
This was a good recipe, a hit at a potluck and with my husband. I added jalapeños which he likes.
I been making this amazing recipe for months. The best one I have found as well as simple. I never buy butter milk. It would go to date. I use the milk and lemon or milk and cream of tartar (11/4 tsp) . only issue I had is when I made it with added cheese it tasted funky after a day on counter, I had to toss it out. Next time it will go in frig. Sally your my go to baker so ty. Wish I could leave review for your. Chewy chocolate. Chip cookies. I replace that yolk with half mashed ripe banana. it’s perfect less cholesterol
Delicious! Came out absolutely perfect and so moist! Will definitely make again.
Really love it the result was fantastic .
I made this in a 9 inch square pan and baked it about 15 minutes longer. It was so delicious. Thank you!!
Fantastic. I too put most of the butter in the skillet and the crust was perfect with the bread nice moist inside. Used almond milk with lemon as a substitute but everything else per the recipe. I love that it lifted right out without a bit sticking. Cooked 25 min at 375 convection but we are at 7000ft.
Can I skip the sugar or reduce it to 1/5 cup?
Hi Amy, feel free to leave it out and/or reduce the brown sugar. Without all the brown sugar, though, the cornbread will be extra crumbly.
So, sooooo good, but not at all heart healthy. Next time I will make some adjustments and though it won’t be quite the same I’m sure it’ll still be great. Sub. healthy oil/applesauce for the butter, 1/2 whole wheat flour/1/2 white, non-fat yogurt thinned slightly with whatever…and a bit of lemon juice added to replicate the acidity of buttermilk. For tonight, though, I’m going to enjoy the version that contributes to coronary artery disease.
I have the same comment as Michelle on Apr 22. I JUST had the same failure with at 20 min.baked, the toothpick came out clean so pulled it from oven. 15 min later when i went to remove from 9″ alum pan, the whole center was RAW. Now making again as I promised to bring for a potluck. Going to bake it at least 30 min. Please comment as to why this happened. Otherwise, love the flavor.
Hi Patricia, We are so glad you loved the flavor! If the center wasn’t cooked thought you can bake it longer next time. If you notice the top browning too quickly, loosely cover with foil and continue baking.
I have a cornbread recipe I am known for. This recipe might be better. It’s the crunch. Texture is wonderful. Bravo.
Something is wrong with this recipe.
I’ve been making cornbread for years, and never had this happen.
The edges and top were lightly browned, and edges pulled away.
The toothpick came out clean but yet the whole middle part was partially doughy.
I followed this recipe but used self rising corn meal but my corn bread is flat? it barely rose. I used an aluminum foil pan and baked at 400 F, did i do something wrong?
Very tasty but was sweeter than expected. I think more of a muffin taste but yummy just the same. Next time going to do as a muffin.
Delicious! Turned out great. Didn’t try any additions, but jalapeño sounded good.
Hey Sally! It’s Amy again! I’m allergic to honey, can I take that out? Oh and also what kind of cornmeal did you use?
Hi Amy, you can simply leave out the honey if desired. We don’t recall the exact cornmeal brand, but whatever brand you can find in your grocery store should work great. Enjoy!