Name: The Best Homemade Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 cup all-purpose flour (not self rising flour); 1 cup yellow cornmeal (fine ground, not cornmeal mix); 2/3 cup granulated sugar; 1 teaspoon salt; 1 1/2 teaspoons baking powder (see notes for recent changes); 1/3 cup neutral oil or melted butter; 1 large egg; 1 cup milk (or milk substitute like almond milk)

This is truly thebest homemade cornbread recipe.It’s my go-to quick bread on busy nights because it’sready for the oven in 5 minutes! If you’re wondering how to make cornbread, this simple cornbread recipe is what you’ve been looking for. It makes buttery, perfect cornbread – every time.

cornbread with butter and honey on a plate

My family has been making this easy cornbread recipe for decades, and thousands of people on the internet have, too. This recipe has over 1000 comments and 600 glowing reviews and is officially THE favorite cornbread recipe!

Why You’ll Love This Recipe

This cornbread isEASY– prep in just 5 minutes!
Nobuttermilk and basic pantry ingredients.
Bake it inany pan.
Ready in30 minutes!

This cornbread has been a staple for my family for years and years.My family absolutely loves this cornbread recipe, and I’m sure your loved ones will too.

17 Best Cornbread Recipes Ever!

What Makes This THE Best Cornbread

One of the reasons I love this cornbread recipe is thatyou don’t need anything fancy to make it. Many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan.

Well for starters, it tastes DIVINE.
It’s sweet but not over the top.
It’s soft but not cakey.
And crumbly without being a plain mess.

I serve this cornbread alongside all my soups, favorite chilis, and along with my favorite barbecue.

Recipe Ingredients

All-purpose flour
Yellow cornmeal:A must for cornbread! It gives the bread its beautiful golden-brown color and grainy, delicious consistency.
Granulated sugar:This gives the bread sweetness. I LOVE sweet cornbread, and this is a sweet cornbread recipe. Don’t love sweet cornbread? Just leave it out or reduce it!
Salt
Baking powder:To help the dough rise and expand as it bakes.
Oil
Egg:This binds everything together and helps the bread to rise.
Milk:For a rich, moist cornbread!

See the recipe card for full information on ingredients and quantities.

Practical Substitutions

There’s a LOT of room to play with this recipeso don’t feel that you have to make it exactly as it’s written.

Use melted butter OR oil—canola, avocado, vegetable oil, or even coconut oil.
Use fine OR medium ground cornmeal, and you canuse white OR yellow cornmeal.
Use all-purpose flour OR a white whole wheat flour.
Don’t like a sweet cornbread? Feel free toreduce the sugar to as little as 2 tablespoons.
Use cow’s milk—whole milk is perfect—OR alternative milk, like almond or soy.
Use an egg OR a flax egg.

How to Make Homemade Cornbread

I can’t express enough howeasythis cornbread recipe is to make, even for a new cook. And it’s a great recipe for kids learning to bake for the first time!

So, how do you make cornbread? Just follow these easy steps to make this super simple recipe.

Step 1:Toss your dry ingredients in a bowl.

Step 3:Give everything a quick mix. So easy!

wet and dry ingredients in cornbread in bowl.

Step 2:Add the wet ingredients.

Step 4:Pour it into a greased dish or cast iron pan and bake in a preheated oven. You’re done putting it together in 5 minutes!

Different Baking Dishes & Cooking Times

I have tested this recipe a ton! You can use whatever pan you like or have on hand, including ametal or glass dish or a cast iron pan.

8×8 inch square or round baking dishes: bake 35 minutes
9×9 inch square or round baking dishes: bake 25 minutes
Double the batch for a 9×13 inch pan: bake 45-50 minutes
12 muffins in a standard muffin tin: bake 15-18 minutes
Cast iron skillets are the same cooking time based on size

Extra Yummy Tip:If you pour the cornbread batter into a hot skillet and then bake, it will result in an amazingly crisp golden crust!

baking times for cornbread in different pans.

What is the Best Cast Iron Skillet for Cornbread?

I love using theStaub Cast Iron Fry Panfor my homemade cornbread. While it’s a bit of a splurge, I’ve found that the extra smooth interior lasts forever! It’s oven-safe up to 900 degrees F and the enamel construction is safe to use on all stovetops. Unlike other cast iron skillets, it doesn’t require seasoning (a huge bonus!) and it’s dishwasher-safe, although I recommend hand washing it. Plus, your freshly made cornbread will look absolutely gorgeous in it!

Recipe FAQs

What is the best kind of cornmeal to use for cornbread?

Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. NOTE: Do NOT use anything that says Cornmeal Mix or self-rising cornmeal, or you’ll have too much baking soda and salt in the recipe.

What is the difference between cornmeal and polenta?

Cornmeal is dried ground corn. It’s found in the baking aisle of grocery stores. You can typically find it in a fine or medium grind. Both will work well for this recipe. Don’t use polenta or grits; they are processed differently and will not work. Corn flour is more finely ground and can also be used, though the texture will change.

What is a good substitute for milk in cornbread?

You don’t have to use cow’s milk in this cornbread recipe! -Use an alternative milk, like a nut or seed milk—almond, soy, hemp, coconut, or oat. -Use evaporated milk for a shelf-stable milk substitute from the pantry. -A powdered milk, either dairy or nondairy, can also be used.

Can you freeze corn bread?

Yes, cornbread can be frozen! Wrap individual pieces or a whole loaf tightly in plastic wrap or foil and place in an airtight freezer bag for an additional layer. Store in the freezer for up to 3 months. Leave in the wrapping to thaw overnight in the refrigerator or on the counter for several hours before reheating.

Topping Ideas for Cornbread

Did you know that you canadd fun toppings to cornbreadthat make it even more delicious to eat?

Here are some of my favorite topping ideas for homemade cornbread:

A drizzle of honey
Butter
Honey butter
Jelly or jam
Maple syrup
Or just as it is!

What To Serve With Cornbread

We eat this cornbread about once a week! A slice of cornbread is scrumptious served with any of these easy recipes:

bowl of beans with pieces of cornbread on a blue towel.

Make This A Gluten-Free Cornbread Recipe

Make this recipe gluten-freeby simplyswapping out the all-purpose flour for a gluten-free baking blend(often labeled 1:1 gluten-free baking blend). It works perfectly!

This truly is the best cornbread recipe! It can be whatever you need it to be and still come out amazing.

Ways to Use Leftover Cornbread

For special meals, I will use any leftover cornbread in a tasty and sosimple Cornbread Dressing with Sausage & Apples.

My next favorite way to use it up is in this extremelyversatile Cornbread Salad—yes, a salad!

And the simplest way to give a new life to leftover cornbread is topop it in a glass and top with cold milk. It’s so yummy, whether the cornbread is warm or at room temperature! (This is the perfect way to eat cornbread for breakfast IMO.)