This golden, buttery cornbread recipe brings together crispy edges and a soft, tender center that practically melts in your mouth. I first made this on a chilly Sunday afternoon when I was craving something warm to go with a pot of chili, and the smell that filled my kitchen sweet, toasty, with that hint of brown sugar made everyone wander in asking what was baking. It's the kind of recipe that feels special but comes together in about 40 minutes with ingredients you probably already have.
If you're looking for more cozy comfort food, you'll love this Homemade Egg McMuffin Recipe in 5 Easy Steps for breakfast, or try pairing your cornbread with The Best Pimento Cheese Recipe for a Southern-style spread.
Why You Will love this Cornbread Recipe
Easy homemade cornbread doesn't get simpler than this. You'll have the batter mixed in less than 10 minutes, and there's no fancy technique required. The texture is spot-on fluffy and moist inside with that crispy crust that makes skillet cornbread so special. It pairs perfectly with everything from soups and stews to barbecue and fried chicken. Plus, you can easily adapt it with the vegan and gluten-free variations I've included below, so everyone at your table can enjoy a warm slice.
The Story Behind My Favorite Cornbread Recipe
The first time I made this, Lina was sitting at the kitchen counter with her coloring books spread everywhere. She kept asking when it would be ready, and I told her to wait for the timer. Well, I got distracted folding laundry and forgot to pull it out right away. When I rushed back to the kitchen, Lina looked up and said, "Mommy, it smells like popcorn and cookies had a baby!" I laughed so hard I almost dropped the pan.
The cornbread turned out perfectly those extra two minutes actually gave it deeper golden edges. When she took her first bite, she got quiet for a second, then grinned with crumbs on her chin. "This is the best bread I ever tasted," she announced, reaching for another piece before I could even cut the rest.
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Cornbread Recipe Ingredients
Here's what makes this moist cornbread so delicious:
See Recipe Card Below This Post For Ingredient Quantities
Unsalted butter: Adds richness and helps create those beautiful golden edges. Make sure it's melted and slightly cooled before mixing.
Cornmeal: The star ingredient that gives cornbread its signature texture and flavor. Fine or medium grind both work perfectly.
All-purpose flour: Provides structure and keeps the cornbread tender rather than crumbly.
Brown sugar: Brings a subtle sweetness and moisture that makes this recipe stand out from traditional Southern cornbread.
Baking powder: Helps the cornbread rise and creates a light, fluffy texture.
Baking soda: Works with the buttermilk (if using) to add extra lift and tenderness.
Fine sea salt: Balances the sweetness and enhances all the other flavors.
Whole milk or buttermilk: Buttermilk adds a slight tang and extra tenderness, but whole milk works beautifully too.
Vegetable oil: Keeps the cornbread moist and prevents it from drying out.
Egg: Binds everything together and adds richness.
how to make Cornbread Recipe
This quick cornbread recipe comes together in just a few simple steps:
Preheat oven: Set your oven to 400°F (204°C). If you'd like, you can wait to preheat until after mixing the batter so it has time to rest for 10 to 15 minutes.
Prepare butter: Melt the butter in a small saucepan or microwave, then set it aside to cool for a few minutes while you prep the other ingredients.
Mix dry ingredients: In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt until everything's evenly combined and there are no lumps.
Mix wet ingredients: In a separate bowl, whisk the milk (or buttermilk) with three tablespoons of the vegetable oil and the egg until smooth and well blended.
Make the batter: Pour the milk mixture into the dry ingredients and gently stir or whisk until mostly combined a few small lumps are fine. Add the melted butter and stir until the batter is smooth and fully blended.
Let the batter sit: Set the bowl aside and let the batter rest for about 10 minutes. This helps the cornmeal absorb the liquid and creates a better texture.
Preheat skillet or pan: Place your 10-inch cast-iron skillet or 9-inch baking pan in the hot oven for 2 to 3 minutes to heat up.
Bake the cornbread: Carefully remove the hot pan from the oven using oven mitts. Add the remaining tablespoon of oil and swirl it around to coat the bottom and sides. Pour the batter into the pan, smooth the top gently with a spoon, and bake for 20 to 25 minutes. The cornbread is done when the edges are golden brown, the center feels firm when lightly pressed, and a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes before slicing and serving warm.
Substitutions and Variations
Vegan cornbread recipe: Replace the butter with vegan butter or coconut oil, use plant-based milk like almond or oat milk, and swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Gluten-free cornbread recipe: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. Make sure your baking powder and other ingredients are certified gluten-free.
Sweet cornbread recipe: Add an extra 2 tablespoons of brown sugar or drizzle honey over the batter before baking for a sweeter version.
Mexican cornbread recipe: Stir in 1 cup of shredded cheddar cheese, ¼ cup diced jalapeños, and ½ cup of corn kernels to the batter for a savory, spicy twist.
Buttermilk cornbread recipe: Use buttermilk instead of regular milk for extra tanginess and a softer crumb.
Expert Tips
Use a hot pan: Preheating your skillet or pan creates a beautiful crispy crust on the bottom and edges. Don't skip this step if you want that authentic skillet cornbread texture.
Don't overmix: Stir the batter until just combined. A few small lumps are fine and will disappear during baking. Overmixing can make the cornbread tough.
Let the batter rest: Those 10 minutes give the cornmeal time to hydrate, which results in a more tender crumb and better texture.
Check for doneness: The center should feel firm when lightly pressed, and a toothpick should come out clean or with just a few moist crumbs. The edges will pull away slightly from the pan.
Equipment You'll Need
A 10-inch cast-iron skillet gives you the best crispy edges and even heat distribution, but an 8 to 9-inch baking pan (round or square) works great too. You'll also need a medium mixing bowl, a whisk for blending, measuring spoons and cups, and a toothpick to test for doneness. If you're using a cast-iron skillet, make sure you have good oven mitts since it gets very hot.
How to Store Cornbread
Let the Cornbread Recipe cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days just reheat slices in the microwave for 15 to 20 seconds or in a 300°F oven for about 5 minutes. You can also freeze individual slices wrapped in foil for up to 3 months. Thaw overnight in the fridge and warm before serving.
Serving Suggestions
This traditional Cornbread Recipe is perfect alongside a steaming bowl of chili, a hearty vegetable soup, or a plate of barbecue ribs. I love serving it warm with softened butter and a drizzle of honey, or crumbled over a fresh salad for a sweet and savory crunch. It's also wonderful with a breakfast spread try it with scrambled eggs and bacon, or as a base for eggs Benedict. For a Southern-style meal, pair it with collard greens and this Healthy Naan Bread Recipe for an eclectic bread basket everyone will love.
FAQ
What are the four ingredients in Cornbread Recipe?
The most basic Cornbread Recipe uses cornmeal, flour, milk, and a leavening agent like baking powder. This recipe adds butter, oil, egg, and brown sugar for extra richness and flavor, but those four ingredients form the foundation.
What is the difference between southern cornbread and regular cornbread?
Southern Cornbread Recipe is typically less sweet (or not sweet at all) and often uses buttermilk for tang. Regular or Northern-style cornbread, like this recipe, includes a bit of sugar for sweetness and has a softer, more cake-like texture. Both are delicious it just depends on your preference!
What are common cornbread mistakes?
The biggest mistakes are overmixing the batter (which makes it tough), using cold ingredients (which don't blend as well), and overbaking (which dries it out). Make sure to let the batter rest, use room temperature ingredients when possible, and watch the baking time closely. Mom always told me to trust the toothpick test rather than the timer alone.
Is it better to use buttermilk or milk for cornbread?
Both work wonderfully! Buttermilk creates a tangier flavor and slightly more tender crumb, while regular whole milk gives you a milder, sweeter cornbread. I've made this recipe both ways and loved it each time just use what you have on hand or what your family prefers
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Pairing
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Cornbread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F (204°C). It’s recommended to let the batter rest for 10-15 minutes, so you can wait to heat the oven until later.
- Melt the butter and set it aside to cool slightly.
- Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium-sized bowl until fully combined.
- In a separate bowl, whisk the milk (or buttermilk), three tablespoons of vegetable oil, and the egg.
- Pour the milk mixture into the dry ingredients and gently stir until mostly combined. Then add the melted butter and stir until the batter is smooth and evenly mixed.
- Allow the batter to sit for 10 minutes. If needed, now is the time to preheat the oven.
- Two to three minutes before baking, place a 10-inch cast-iron skillet or 9-inch baking pan in the oven to preheat.
- Carefully remove the hot pan from the oven. Add the remaining tablespoon of oil, swirling it to coat the pan. Then, pour the batter into the hot, oiled pan and smooth the top. Bake for 20-25 minutes, or until the center is firm and a toothpick inserted comes out clean.
- Let the cornbread cool for 10 minutes before slicing and serving.
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