Easy Cornbread – this is the BEST homemade cornbread and it’s super easy to make! The cornbread is tender, moist, buttery, and so good with a drizzle of honey! You will never buy boxed cornbread again!
When Josh and I were first married, I discovered that Josh had a love affair with Jiffy cornbread. One day, he came home from the store with about twenty boxes of cornbread. I asked him why on earth he bought the store out of boxed cornbread. He said it was on sale so he decided to stock up. Makes sense, but I told him that the best cornbread doesn’t come from a box, the best cornbread is from scratch:) He said, “Oh.” ?
So I made Josh a pan of Easy Cornbread, from scratch, and asked him if he still wanted to eat boxed cornbread. He devoured his first piece and was already eating a second, so I knew my answer. He loved my homemade cornbread recipe! It really is the BEST!
The Best Cornbread Recipe
There are several variations of cornbread out there. Some like it on the sweeter side, some like it dense, some like it light and fluffy, and some like it with corn.
In my opinion, this is the BEST cornbread recipe. It is a little sweet, but not over the top. It is also light and fluffy, but still has really good texture. It isn’t too dense, but holds together nicely. It also has corn kernels stirred in, but if you don’t like corn in your cornbread, you can easily leave it out.
You don’t even need a mixer to make this cornbread recipe, I told you it was easy. You can whip up a pan in no time. It’s just as easy as a boxed mix but SO much better! I guarantee it will be your go to cornbread recipe!
What is Cornmeal?
Cornmeal is dried and ground corn, ranging in texture from fine to coarse. For this recipe, I like to use coarse corn meal because it adds texture. When you mix it with flour it provides the perfect crumb.
Look for stone-ground cornmeal in the baking aisle or bulk bins. If you aren’t sure if the cornmeal is stone-ground, look for the words “whole grain” on the label.
Stone ground cornmeal is more perishable than regular fine cornmeal so I keep it sealed in a container in the freezer so it will last longer. In the freezer, it will keep for up to six months.
Cornbread Muffins
A fun way to change this recipe is to place the batter in a muffin tin. Use this same batter and equally divide batter into a regular size muffin tin. Our boys love having their own individual muffin. Remember when you are cooking in a muffin form it will take less time so only cook for around 15-18 minutes and check with a toothpick.
How to Store
I think cornbread is best warm out of the oven, but you can keep cornbread covered on the counter for 3 to 5 days, depending on temperature and humidity. Enjoy at room temperature or put a square in the microwave and heat for 10 to 15 seconds. Warm cornbread is the best.
You can also freeze cornbread. Place cooled cornbread in a freezer bag or container and freeze for up to 3 months. Defrost and reheat in the microwave or oven.
Serving Suggestions
This Easy Cornbread recipe is now a staple in our house. We make it all of the time. It goes great with chili, soup, or salad! Sometimes we just make a pan of cornbread because we are craving cornbread. We love topping a big piece of warm cornbread with butter and a drizzle of honey! The BEST!
Chili and cornbread are a classic combo. If you need a good chili recipe to go with this easy cornbread, try a few of our favorite chili recipes:
You can also serve cornbread with:
Holiday Favorite
Cornbread is also a popular recipe at Thanksgiving and Christmas because cornbread is the perfect base to stuffing. Cornbread stuffing is a traditional holiday recipe and to make the best stuffing, you need to start with good homemade cornbread.
This is a great recipe to make cornbread stuffing. You can make the cornbread the day before. Cut the cornbread into cubes to use for your stuffing recipe. You can also make cornbread croutons for salads, soups, and chili.
How To Make Cornbread {Video}
Easy Cornbread
This is our all-time favorite cornbread recipe! It is so easy to make and good with any meal! Top with butter and a drizzle of honey and you will be in heaven!
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 3 tablespoons canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 cup frozen corn
Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.
Bake cornbread for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
Calories: 202kcal, Carbohydrates: 27g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 153mg, Potassium: 215mg, Fiber: 1g, Sugar: 6g, Vitamin A: 160IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1.2mg
Have you tried this recipe?
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