This quick and easy cornbread recipe has a moist, tender crumb and just the right touch of sweetness! It’s the perfect side for everything from breakfast, to hearty lunches and comforting dinners.
Save the Recipe!
Let’s talk cornbread! It’s either dry, lifeless, and a total waste of calories…or absolute magic. Most boxed mixes and grocery store cornbread just don’t make it into the “magic” category. They’re either cloyingly sweet, artificially flavored, or just plain dry.
Believe it or not, homemade cornbread is actually really easy to make, and you’ll definitely want more than just one slice! I’ve experimented with butter vs. oil, sugar vs. honey, milk vs. buttermilk, and all the cornbread variables to land on the best version below.
Want muffins instead? Try my Cornbread Muffins recipe!
Why You’ll Love This Cornbread
- Sweet but not too sweet
- Easy to make, from start to finish, in just 40 minutes
- Moist, tender and just crumbly enough
- No mixer needed
- Great made ahead!
Ingredients
- Yellow medium-ground cornmeal – look for regular yellow cornmeal! Fine ground and coarse ground aren’t ideal texture-wise.
- All-purpose flour – flour creates the base of the batter.
- Buttermilk – buttermilk creates more complex flavor and a super tender, moist crumb. Make your own Buttermilk if you’d like!
- Granulated sugar – sugar adds a touch of sweetness.
- Honey – honey adds moisture, flavor, and promotes browning. I’ve tested this recipe with both honey and sugar, just sugar, and just honey, and the blended option works the best!
- Unsalted butter – butter adds flavor and helps create a crisp top.
- Avocado oil – oil creates a moist crumb. You can use canola or vegetable oil if preferred.
- Large eggs – eggs bind everything together.
- Baking powder – baking powder helps the cornbread rise.
- Salt – salt enhances flavor.
- Vanilla extract – vanilla also enhances flavor.
How to Make Homemade Cornbread
Let’s make the best cornbread ever in just a few steps! For the full recipe; see the recipe card below (this is an outline).
Mix dry ingredients: Preheat oven to 375℉. Whisk together cornmeal, flour, sugar, baking powder and salt.
Mix wet ingredients: In a separate bowl, whisk together buttermilk, honey, butter, oil, eggs, and vanilla extract.
Combine: Add dry ingredients to the wet ingredients. Mix until just combined.
Spread: Pour batter into greased pan, spreading out evenly.
Bake: Bake for 21-26 minutes, until just set and a toothpick comes out with no wet better. Let cool for 10 minutes before slicing and enjoying!
Add-Ins and Topping Ideas
Whether you like savory or sweet mix-ins or toppings, I have a full list of fun ideas below!
- Shredded cheese like cheddar or pepper jack (about 1 cup)
- Fresh or pickled jalapeños
- Cooked and crumbled bacon
- Scallions or chives
- Thawed frozen, fresh raw corn, or Grilled Corn (about ¾ cup)
- Homemade Butter
- Honey butter (1:2 ratio)
- Maple butter (1:2 ratio)
- Strawberry Preserves
Best Pan to Use
An 8×8” baking pan is highly recommended. The cornbread will be thick but not too thick!
If you’d like to use a cast iron skillet, use an 9” skillet and check for doneness 5 minutes early.
My Pro Tip
Pro Tips for the Best Cornbread
- Use buttermilk: for a moist, tender, flavorful crumb.
- Use a blend of honey and sugar: for best flavor and texture.
- Don’t overmix batter: no one likes tough cornbread!
- Don’t overbake: bake until just set and there’s no runny batter when a toothpick is inserted in the center.
FAQS
Look for medium-ground yellow cornmeal that has a rustic texture without being too grainy or too cake-like. Stone-ground, medium-ground cornmeal is even better; it’s ground on traditional stone mills to keep more of the germ and hull.
I highly recommend using buttermilk or making Homemade Buttermilk. Milk won’t yield the same texture or flavor.
For muffins, follow this Cornbread Muffins Recipe!
What to Serve With Cornbread
My favorites ways to serve cornbread are with:
Storing Leftovers and Reheating
Got leftovers? Toast chunks in the oven for cornbread croutons or crumble on chili!
Once cooled completely, store in an airtight container or wrap tightly in foil for up to 3 days.
Freeze, wrapped in plastic wrap, then foil, and a freezer bag for up to 3 months, thawing at room temperature before enjoying.
Reheat in the oven at 350℉, wrapped in foil, until warm. Or microwave slices for 10-20 seconds until warmed through.
You May Also Like…
Snacks & Side Dishes
Buttery Parker House Rolls
Breakfast
Easy Buttermilk Drop Biscuits
Snacks & Side Dishes
Easy Yeast Rolls
Snacks & Side Dishes
Easy Irish Soda Bread Recipe
Snacks & Side Dishes
Easy Popovers Recipe
If you’ve tried this Cornbread Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Moist Cornbread Recipe
Equipment
- 8×8" baking pan
Ingredients
- 1 cup yellow medium-ground cornmeal
- 1 cup all-purpose flour
- ¾ cup buttermilk
- ¼ cup granulated sugar
- 2 tablespoons honey
- 3 tablespoons unsalted butter, melted
- 2 tablespoons avocado oil, (or canola oil)
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375℉. Well grease a 8×8” baking pan.
- In a medium bowl, whisk together dry ingredients (cornmeal, flour, sugar, baking powder and salt).
- In a large bowl, whisk together wet ingredients (buttermilk, honey, butter, oil, eggs, and vanilla extract).
- Add dry ingredients to the wet ingredients. Mix until just combined. Do not overmix; small lumps are okay!
- Pour batter into prepared pan, spreading out evenly.
- Bake for 21-26 minutes, until just set, light golden around the edges, and a toothpick comes out with no wet better.
- Let cool for 10 minutes before slicing and enjoying!
Video
Notes
- If you’d like to pop the whole cornbread out of the pan after baking, line with parchment so you can pull the cornbread right out.
- Stone-ground, medium-ground yellow cornmeal is best; it’s ground on traditional stone mills to keep more of the germ and hull.
- Like a sticky bakery-style top? Brush 4 tablespoons melted, salted butter with 2 tablespoons honey on the cornbread right out of the oven.
- Don’t have buttermilk on hand? Learn How to Make Buttermilk!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cornbread is typically something I eat along with other food because it’s so dry and uninteresting on its own. This recipe produces cornbread that is worth savoring. A truly delicious recipe.
Heck ya this cornbread is rockin’!