This easy Cornbread Recipe has been tested and perfected to make the dreamiest cornbread with a lightly sweet, moist, and fluffy crumb. Don’t skip the honey butter at the end! This is the recipe you’ll make for the holidays and pass down through generations.
This post may contain affiliate links. Read my disclosure policy.
Cornbread Video
I’ve had tons of requests for a classic cornbread recipe to go with my 5-star Slow Cooker Chili. I’ve been chasing the perfect texture for a long time and finally nailed it. Watch my video where I show you how to make this fail-proof cornbread recipe.
The Best Cornbread Recipe
I’m so excited to post this cornbread recipe because the perfect texture has eluded me for years, and after months of test batches, this is the one, so I can’t wait to share it with you.
Don’t laugh, but my gold standard for cornbread is from a local BBQ restaurant called Goodwood, and I’ve always been a big fan of their corn bread muffins. The texture here is on point and absolutely satisfies the craving.
Add this traditionally southern cornbread recipe alongside my Air Fryer Chicken Wings, Instant Pot Ribs, and Baked Mac and Cheese recipes for a BBQ menu your guests won’t stop talking about.
Ingredients for Homemade Cornbread Recipe
This cornbread recipe bakes up with just pantry staples, but if you’ve never cooked with cornmeal before, see the type I buy below.
- Corn meal – use regular or finely ground corn meal (note the different measurements in the recipe card), and avoid coarsely ground since it tends to turn out gritty and hard when baked.
- Pantry staples – flour, packed light brown sugar, baking powder, baking soda, salt, and neutral oil
- Unsalted butter – To melt and cool in one swoop, microwave in 15-second intervals until partially melted, then stir to melt and cool slightly.
- Whole milk – warmed to 100°F to help soften the cornmeal before baking
- Sour cream – helps to activate the baking soda and powder, provides creaminess, and flavor
- Eggs – room temperature to help mix the batter. To bring eggs to room temperature quickly, simply place them in a bowl of warm water for 10 minutes.
Which Cornmeal Should I Buy?
The correct cornmeal is crucial for the perfect cornmeal texture. Here’s what to look for and what to avoid.
- Corn flour – ultra-fine, almost like flour. Do not use it for cornbread since it lacks structure.
- Fine Grind Cornmeal – powdery, almost like flour, and produces a soft, cake-like crumb if you prefer a smooth cornbread.
- *Medium Grind Cornmeal* – makes the best cornbread with great texture; not too gritty or crumbly. See the texture of it in the photo below.
- Coarse Grind Cornmeal – it’s grainy with larger bits of corn. It can make cornbread gritty and dry so I don’t recommend it.
How to Make Cornbread from Scratch
The recipe for homemade cornbread couldn’t be easier, so follow these easy step-by-step instructions:
- Prep – preheat the oven to 400°F and line a 9×9 baking dish. *Note: if you use a larger dish or cast-iron skillet, the cornbread will be thinner and bake faster.
- Mix the dry ingredients – whisk the flour, cornmeal, sugar, baking soda, powder, and salt together in a bowl.
- Mix the wet ingredients – stir the rest of the ingredients in a separate bowl.
- Mix the batter – Add the wet ingredients to the dry and mix just until incorporated. (Overmixing can make the cornbread dry) Let the batter rest for 10 minutes (this rehydrates the cornmeal for a softer cornbread) and pour the batter into the prepared pan.
- Bake for 25 minutes at 400°F or until the top is golden and a toothpick comes out clean. *Note: In all my test runs, the top of the cornbread recipe cracked, which is normal.
- Honey butter topping – use a microwave to melt 4 tablespoons of butter, and then mix in 3-4 tablespoons of honey, depending on your desired sweetness. Brush over the warm cornbread.
Cornbread Variations and Mix-ins
Add mix-ins to this cornbread recipe, but keep them to under 1 cup to be sure it sets properly.
- Cheese such as cheddar, pepper jack, Monterey jack- ½ to 1 cup.
- Jalapenos or green chiles – 2-3 tablespoons minced (fresh or canned, drained)
- Cooked bacon or ham – ½ cup chopped
- Corn – Fresh, frozen, or canned, drained. ½- 3/4 cup
- Creamed corn – Add a 1/2-1 cup for extra creamy texture
- Buttermilk – swap the Whole milk with buttermilk for a tangy result
- Seasoning – add these to taste. Try fresh thyme, chives, rosemary, or basil, or ground cumin, chili powder, paprika, cinnamon, nutmeg, or allspice.
How to Make Cornbread in a Cast Iron Skillet
Make this cornbread in a cast-iron skillet for a crisp crust. Preheat the 10″ cast iron skillet in the oven as it preheats in step 1, and then rest the batter in step 4 while carefully removing the hot skillet from the oven. Swirl 1-2 Tbsp of butter to coat the bottom and sides, and then pour in the batter. Bake 20-25 minutes.
This homemade cornbread recipe has the perfect texture in every fluffy, moist, and lightly sweet bite. The recipe is so easy to make, but it always turns heads. Even my husband, who isn’t normally a big fan of cornbread, LOVES this recipe slathered with some butter and a drizzle of honey.
Cornbread Recipe with Honey Butter
Ingredients
For Cornbread:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal (medium grind), or fine yellow cornmeal*
- 1/2 cup packed light brown sugar
- 2 tsp aluminum-free baking powder
- ½ tsp baking soda
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, melted and cooled*
- ¼ cup neutral-flavored baking oil, such as canola, avocado, light olive oil, etc.
- 1 cup whole milk, warm (100-110˚F)
- 1/2 cup sour cream
- 3 large eggs, at room temperature
Honey Butter Topping:
- 4 Tbsp unsalted butter, melted and cooled
- 3-4 Tbsp honey, adjust to taste
Instructions
- Prep – Preheat your oven to 400°F. Line a 9×9-inch square baking dish or casserole dish with parchment paper (See the notes to make this in a cast-iron skillet)
- Mix the dry ingredients – In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients – In a separate medium bowl, whisk together the melted and cooled butter, oil, milk, sour cream, and eggs until smooth and fully incorporated.
- Combine – Pour the wet ingredients into the dry ingredients and mix until no dry streaks remain. Be careful not to overmix, as this can make the cornbread dense. Let the batter sit and rest at room temperature for 10 minutes to hydrate the cornmeal. Spread the batter evenly into the prepared baking dish.
- Bake at 400˚F for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare the honey butter topping: In a small bowl, stir together 4 tablespoons of melted and cooled unsalted butter with 3-4 tablespoons of honey (adjust to taste) until smooth. Brush over cornbread while still hot. Cool slightly before slicing and serving. Best enjoyed warm.
Notes
*To Melt and Cool Butter – to save time, microwave butter until partially melted, then stir to melt and cool slightly at the same time. *To bake in a cast-iron skillet – preheat a 10-inch cast-iron pan in the oven while it preheats. After the batter has rested and is ready to bake, add 1-2 Tbsp of butter to the hot skillet and swirl to coat the bottom and sides of the pan, and then pour in the batter and bake for 20-25 minutes. Add up to 1 cup of mix-ins folded into the batter, such as chopped jalapeños, shredded cheese, bacon, or ham. Make Ahead – bake and cool the cornbread completely, but do not add the melted honey butter. Wrap in plastic wrap or an airtight container and store. When ready to serve, warm and add the honey butter. Storage – cool leftovers completely, and then store in an airtight container on the counter for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. Thaw in the fridge overnight. To reheat, Place cornbread in a 300°F oven loosely covered with foil until warmed through.
Nutrition Per Serving
Filed Under
What to Serve with Cornbread
A Thanksgiving meal wouldn’t be complete without a side of warm, buttered cornbread, and it also pairs well with everything:
- Honey Butter
- Juicy Roast Turkey
- Turkey Gravy
- Sweet Potato Casserole
- Green Bean Casserole
- Mashed Potatoes
- Pumpkin Pie
- Apple Roses
Try using a muffin top pan. A delicious way to cook them and then make a fabulous treat in the morning – pop them in the toaster! So yummy, toasted and hot with some of your honey butter!
Hi Penny! Yes, a muffins pan is a great way to make individual servings. I hope you get to try this recipe.
The cornbread came out great! Not overly sweet , just the way we like it here 😁. I didn’t have sour cream on hand so I used buttermilk instead of both milk and sour cream, and it worked nicely. I just don’t know how did you get only 9 slices out of it , I baked it in larger pan and cut in about 16 pieces 🤗
Hi Anna! Thank you for sharing your experience with the recipe. I’m glad it worked out well.
Hi Natasha,
I really love this corn bread recipe, and the honey butter is to die for:)
Can you tell me if I can make this in a mini muffin pan? This cornbread is Delicious
either way:)
Thank You So Much!!!!
Happy Fall to you & your Family
Hi Melinda, I bet this would work great in mini muffin pans. I haven’t tried this myself to advise on the bake time adjustment, so watch it closely, but I can only imagine how cute these will look as minis. Once you try it out, I’d love to know how you like it. Happy Fall!