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Nothing beats the warm, golden glow of the Best Homemade Cornbread fresh from the oven, especially on a chilly autumn evening when the aroma fills your kitchen like a comforting hug. I’ve been making this recipe for years, and let me tell you, it’s the one that always gets rave reviews at family gatherings. Whether you’re pairing it with chili or just enjoying a slice with butter, this Best Homemade Cornbread delivers that perfect balance of sweet and savory that store-bought versions just can’t match.
In my experience, the secret lies in using fresh ingredients and not overmixing the batter—it’s those little details that make your Best Homemade Cornbread rise tall and tender. I’ve tweaked this over time to get it just right, drawing from my grandma’s old notes scribbled in the margins of her cookbook. If you’re new to baking, don’t worry; this recipe is straightforward and forgiving. Get ready to create some kitchen magic with the Best Homemade Cornbread that’ll have everyone asking for seconds.
Key Takeaways:
- The Best Homemade Cornbread is incredibly easy to whip up with pantry staples, perfect for last-minute meals.
- Prep and bake in under an hour for fresh, hot bread without the fuss.
- Its slightly sweet, crumbly texture elevates any dish it’s served with.
- Use room-temperature ingredients for the fluffiest results every time.
- Store leftovers in an airtight container to keep it moist for days.
Why You’ll Adore This Best Homemade Cornbread
Simple and Foolproof: This recipe doesn’t require fancy equipment or advanced skills, making it ideal for beginners. You’ll love how quickly it comes together, and the results are consistently delicious. In my kitchen, it’s become a go-to because it’s so reliable—no more dry, hockey-puck cornbread disasters.
Versatile Comfort Food: Whether you’re crumbling it over soup or toasting slices for breakfast, this Best Homemade Cornbread adapts to any meal. The subtle sweetness pairs beautifully with savory mains, and it’s a crowd-pleaser at potlucks. Here’s the thing: once you try it, you’ll find excuses to make it weekly.
Healthier Than Store-Bought: Made with whole ingredients like cornmeal and fresh buttermilk, it skips the preservatives found in boxed mixes. You control the sugar level, so it’s customizable to your taste. What I find interesting is how this version feels richer without the extra junk.
Family Tradition in the Making: Baking this together creates memories, just like it did for me growing up. The process is therapeutic, and sharing warm slices fosters connection around the table. Let’s be honest, who doesn’t love the smell of fresh cornbread baking?
Essential Ingredients for Best Homemade Cornbread
Cornmeal: This is the star that gives the Best Homemade Cornbread its signature gritty, hearty texture and corn-forward flavor. Opt for stone-ground yellow cornmeal for the best results—it adds a nutty depth that finely milled versions lack. In my experience, using medium-grind keeps the crumb tender without being too coarse, ensuring every bite is satisfying. Without it, you’d miss that authentic Southern charm.
All-Purpose Flour: It provides structure and lightness, balancing the cornmeal’s density for a fluffy interior. A cup of this staple helps the batter rise properly, preventing a flat loaf. I’ve found that sifting it first incorporates air, leading to an even bake. It’s the quiet hero that makes the Best Homemade Cornbread versatile for sweet or savory twists.
Buttermilk: The tangy liquid tenderizes the crumb and reacts with baking powder for a beautiful lift in your Best Homemade Cornbread. It adds moisture without making the batter runny, resulting in that soft, melt-in-your-mouth quality. If you’re out of buttermilk, a simple substitute works, but fresh is unbeatable for flavor. This ingredient truly elevates the whole loaf.
How to Make Best Homemade Cornbread
Preheat and Prep Your Pan
Start by preheating your oven to 425°F and generously greasing an 8-inch square baking dish with butter—this ensures the Best Homemade Cornbread releases easily and develops a crisp edge. In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt, until evenly combined. This step is crucial for even distribution, avoiding pockets of unmixed powder that could ruin the texture. I’ve learned from trial and error that taking a moment here saves headaches later; the batter will come together smoothly. Feel the anticipation build as your kitchen warms up.
Mix the Wet Ingredients
Now, in a separate bowl, beat the eggs lightly before stirring in the melted butter, buttermilk, and any optional add-ins like corn kernels for extra sweetness. The butter should be cooled slightly to prevent cooking the eggs prematurely—trust me, lumpy batter isn’t fun to work with. This mixture will look creamy and inviting, promising the rich moisture ahead. Blend gently to keep air in the batter, which contributes to the lofty rise you’ll see in just minutes. The scent of melted butter alone starts making your mouth water.
Combine and Bake for Perfection
Pour the wet ingredients into the dry bowl and stir just until combined—overmixing leads to tough Best Homemade Cornbread, so stop when you see no dry streaks. The batter should be thick but pourable; if it’s too dry, add a splash of milk. Spoon it into the prepared pan, smoothing the top lightly for an even bake. Slide it into the oven and bake for 20-25 minutes, until golden and a toothpick comes out clean. As it bakes, the edges will pull away slightly, signaling it’s ready to enjoy warm.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Optional: 1/2 cup corn kernels for added texture
Best Homemade Cornbread Instructions
- Preheat oven to 425°F (220°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then add buttermilk and melted butter; stir well.
- Combine wet and dry ingredients gently until just mixed.
- Pour into the dish and bake for 20-25 minutes until golden.
- Cool slightly before serving.
Pro Tips for the Best Homemade Cornbread
Use Room-Temp Ingredients: Let your eggs and buttermilk sit out for 30 minutes to ensure even mixing and maximum rise.
Don’t Skip the Butter Crust: Brush extra melted butter on top before baking for a shiny, flavorful top.
Test for Doneness: Insert a toothpick in the center; it should come out clean, not wet.
You Must Know
- This recipe yields 9 servings, perfect for a family meal.
- It’s naturally vegetarian and can be made vegan with simple swaps.
- Cornbread freezes well in slices for up to three months.
- Adjust sugar for less sweet, more traditional Southern style.
How to Store Best Homemade Cornbread
Once cooled, wrap your Best Homemade Cornbread in plastic wrap or store in an airtight container at room temperature for up to two days to maintain its moisture. For longer storage, refrigerate slices in a zip-top bag for up to a week, where it stays fresh without drying out. To reheat, pop a piece in the toaster oven at 350°F for a few minutes—it revives that just-baked warmth beautifully. Freezing is also great; thaw overnight and warm as needed.
Customizing Your Best Homemade Cornbread
For a cheesy twist, fold in shredded cheddar before baking—it melts into gooey pockets that make your Best Homemade Cornbread irresistible with soup. If you’re gluten-free, swap the flour for a 1:1 blend, and use dairy-free milk for an inclusive version. Add jalapeños for heat or honey for extra sweetness; these variations keep things exciting. Experiment, but remember, the base recipe shines on its own too—check out our spicy jalapeño cornbread guide for more ideas.
What to Serve with Best Homemade Cornbread
Pair this with a hearty bowl of chili for a classic comfort combo that warms you from the inside out. A fresh green salad with vinaigrette adds crunch and lightness to balance the richness. For beverages, try sweet tea or iced coffee to complement the subtle sweetness. Don’t forget barbecue ribs or fried chicken—these mains turn any meal into a feast.
Best Homemade Cornbread Recipe (Sweet & Moist)
This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili.
Timing
Recipe Details
Ingredients
- 01 1 cup flour (spooned and leveled)
- 02 3/4 cup yellow cornmeal
- 03 1/2 teaspoon kosher salt
- 04 1/2 teaspoon baking soda
- 05 2 teaspoons baking powder (1 teaspoon for 8x8 pan, SEE NOTE)
- 06 1/2 cup butter ((1 stick))
- 07 1/4 cup vegetable oil
- 08 1 cup granulated sugar
- 09 1/3 cup honey
- 10 2 large eggs
- 11 1 1/4 cups buttermilk (*)
Instructions
Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)
In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
Melt the remaining butter in a large bowl in the microwave.
Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.
Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated.
Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.
Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
Pour the batter into the hot pan and smooth out the top.
Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container (otherwise it will start to taste all iron-y. no thanks.)
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Best Homemade Cornbread
Can I make Best Homemade Cornbread ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in the fridge; just give it a gentle stir before baking. It bakes up just as fluffy, saving you time on busy days. This is one of my favorite hacks for holiday meals.
How long does Best Homemade Cornbread last in the fridge?
Your Best Homemade Cornbread stays fresh in the fridge for up to 5 days when wrapped tightly. It might firm up slightly, but reheating softens it right back. For best taste, enjoy within 3 days.
Is Best Homemade Cornbread gluten-free?
Not in its standard form due to the all-purpose flour, but it’s easy to adapt with a gluten-free flour blend. Test a small batch first to ensure the texture holds. We have a dedicated gluten-free version here.
Can I use oil instead of butter?
Absolutely, substitute melted butter with neutral oil like vegetable or canola in your Best Homemade Cornbread for a dairy-free option. It keeps the crumb moist, though butter adds richer flavor. The difference is subtle, so it’s a great swap.
Why is my Best Homemade Cornbread dense?
Density often comes from overmixing the batter, which deflates the air bubbles. Mix gently next time for a lighter result. Also, check your baking powder’s freshness—old stuff won’t lift properly.
How do I make vegan Best Homemade Cornbread?
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk with a splash of vinegar for buttermilk in the Best Homemade Cornbread. It turns out tender and delicious. Melted coconut oil works well for the fat.
Can I bake Best Homemade Cornbread in a muffin tin?
Yes, divide the batter into a greased muffin tin and bake for 15-18 minutes at the same temperature. They come out perfectly portioned and cute for parties. Just watch closely to avoid overbaking.
What’s the best way to add sweetness to Best Homemade Cornbread?
Increase the sugar to 1/3 cup or stir in a tablespoon of honey with the wet ingredients for that extra touch. Balance it with savory add-ins like herbs. Tasting the batter helps dial it in perfectly.
Final Thoughts
There you have it—the ultimate guide to creating the Best Homemade Cornbread that’ll become a staple in your home, just as it has in mine. From its easy prep to the joyful bites shared with loved ones, this recipe brings warmth and simplicity to every table. I encourage you to roll up your sleeves, bake a batch today, and see why it’s so special—tag us with your results!