If you’re craving warm, homemade cornbread with the perfect balance of sweet and savory flavors, this Best Cornbread from Scratch recipe is a must-try!
Made with simple pantry staples like cornmeal, flour, and sugar, this cornbread is soft, moist, and golden brown with just the right amount of sweetness. The best part? It’s ready in under 45 minutes and easy to double for feeding a crowd!
Perfect for serving with chili, ham and bean soup, BBQ, or as a side for any meal, this cornbread will become a go-to family favorite! Whether you prefer crumbly or cake-like cornbread, this easy homemade recipe delivers absolute perfection every time!
You can make this recipe ahead, but I would try to make it on the same day, warmed in the oven before serving or making cornbread stuffing.
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INGREDIENTS:
- 1 cup yellow cornmeal
- 1 cup whole milk
- 1 cup flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 1/3 cup unsalted butter melted
INSTRUCTIONS:
Before start making this cornbread, you may need to prepare your ham and beans first so that they come up together in time. If that’s the case, here is the recipe for ham and beans soup.
1 ) Preheat oven to 400 degrees and grease an 8×8 baking pan.
2 ) Mix the cornmeal and milk in a large bowl and let soak for 10 minutes.
3 ) Add in the remaining ingredients and whisk well then pour them into the baking pan and bake for 22-25 minutes until a toothpick comes out clean.
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HOW TO MAKE THIS CORNBREAD FLUFFY?
Trade the milk for buttermilk to help the baking powder get the best rise possible. If you don’t have buttermilk, add a teaspoon of lemon juice to the milk and let it sit for a few minutes.
Be sure that the baking powder you are using is fresh. Old baking powder doesn’t work as well.
Check your oven with an oven-safe thermometer to make sure you are cooking at the right temperature.
Let the cornmeal soak with the milk for ten minutes before mixing the ingredients together. This really does make a difference in the recipe.
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CAN I MAKE CORNBREAD IN A CAST IRON SKILLET?
YES, You can make this cornbread recipe in a cast iron skillet for a crispy crust with a soft light center. When melting the butter, you can also let it keep cooking to get a browned butter skillet cornbread recipe with more flavor.
Bring the skillet up to high heat, then melt two tablespoons of butter in the skillet.
Pour the batter into the skillet, and transfer the skillet to the oven at 400 degrees. It’s done when a toothpick comes out clean.
WHAT IS THE DIFFERENCE BETWEEN CORNMEAL AND CORN FLOUR?
Corn flour is basically a finer ground version of cornmeal. Cornmeal is used to make dishes like polenta or grits, while corn flour is used for thickening soups or puddings.
For this recipe, you want to use cornmeal because that’s what gives this cornbread recipe its texture.
Nutrition Information
Yield: 9 servings, Amount per serving: 292 calories, Calories: 292g, Carbohydrates: 45g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 169mg, Potassium: 229mg, Fiber: 2g, Sugar: 18g, Vitamin A: 315g, Calcium: 85g, Iron: 1.5g
NOTE: This cornbread recipe can be wrapped tightly and stored on the counter for 1-2 days. Any more than that and the bread will have to be refrigerated or frozen. Cornbread will freeze well for 2-3 months.
Pro Tips for the Best Homemade Cornbread
- Use Buttermilk for Extra Moisture – It adds richness and tenderness to the bread.
- Don’t Overmix the Batter – Stir just until combined to keep the cornbread light and fluffy.
- Preheat the Baking Pan – This helps create crispy golden edges.
- Add Honey for Extra Sweetness – Drizzling honey over warm cornbread takes it to the next level!
- Try Cornbread Muffins – This recipe can easily be turned into individual muffins for portion control.
(FAQ) About Homemade Cornbread
1. Can I make this cornbread without sugar?
- Yes! If you prefer savory cornbread, simply omit the sugar.
2. Can I use a different type of flour?
- You can swap all-purpose flour with whole wheat flour for a denser texture.
3. How do I store leftover cornbread?
- Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
4. Can I freeze cornbread?
- Yes! Wrap slices tightly and freeze for up to 3 months.
5. How do I make this cornbread dairy-free?
- Use almond milk or coconut milk and swap butter for a dairy-free alternative.
6. Can I make cornbread in a cast-iron skillet?
- Absolutely! A preheated cast-iron skillet gives it a crispy crust.
7. What’s the best way to reheat cornbread?
- Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.
8. Can I add mix-ins like cheese or jalapeños?
- Yes! Try adding cheddar cheese, diced jalapeños, or even corn kernels for extra flavor.
9. Can I make cornbread without eggs?
- Yes! Substitute flax eggs or applesauce for an egg-free version.
10. What goes best with cornbread?
- Pair it with chili, ham and bean soup, fried chicken, BBQ ribs, or honey butter for a delicious meal!
