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This is the last cornbread recipe you’ll ever need. It makes subtly sweet, light, fluffy, crumbly cornbread every time. Smother a slice with some honey butter and you’ll be in cornbread heaven.

Slices of cornbread stacked on a plate with bowls of chili in the background.
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Cornbread is one of those classic comfort food staples that I can’t live without and this recipe really does it right. Crumbly and just the right amount of fluffy (but not cakey), this cornbread strikes the perfect balance between sweet and savory and is an unbeatable companion to endless savory mains and sides. No need to serve it with anything aside from butter and maybe just a tiny bit of honey, though. It’s a total treat in and of itself.

Why This Is The Best Cornbread Recipe

It’s pretty hard not to love everything about this cornbread recipe. Just in case you were looking for a little push to hop in the kitchen and make it before dinner time, though, here are a few of my favorite things about it to get you inspired.

  • Beginner friendly. This is the perfect recipe for those of you who are newer to baking. The batter is super quick and easy to throw together and the recipe is practically foolproof.
  • Perfect texture. Light and fluffy but just dense enough to keep you satisfied, this cornbread really does have the perfect texture. I love how it crumbles ever so slightly when you bite into it, falling into your steaming bowl of chili to be scooped up moments later.
  • Subtle sweetness. This cornbread has the perfect amount of sweetness to it. Not too much, but just enough to keep things interesting. It makes for the perfect complement to a hearty, savory main.
Ingredients for the best cornbread recipe.

What You’ll Need

You won’t need much to bring this cornbread recipe to life. Here’s an ingredient list for you. Be sure to scroll to the recipe card below for precise measurements.

  • Unsalted butter – Allow the butter to soften at room temperature before using. It will not cream properly with the sugar if it is too cold (or melted).
  • Granulated sugar
  • Eggs
  • Milk – I recommend using whole milk or 2% milk. You need a little fat to add richness.
  • All-purpose flour – A 1:1 gluten-free flour would also work here.
  • Cornmeal – There are lots of different kinds of cornmeal out there. I tend to prefer a yellow cornmeal that’s somewhere smack in the middle of coarse and fine.
  • Baking powder – Make sure your baking powder is still good! An opened box of baking powder should be used within 6 months. Anything past that and it will lose its leavening power.
  • Salt

How to Make Cornbread

Here comes a basic overview of how to make cornbread. Don’t forget to scroll to the recipe card below for more thorough instructions.

  • Prep. Preheat oven to 400 °F and grease a 9×13-inch pan with cooking spray.
  • Combine the wet ingredients. Cream together butter and sugar until light and fluffy. Mix in the eggs and then the milk.
  • Combine the dry ingredients. Whisk together the flour, cornmeal, baking powder, and salt.
  • Put it all together. Mix the wet ingredients into the dry.
  • Bake. Pour the batter into the prepared pan and bake for 25 minutes.
  • Cool. Allow the cornbread to cool in the pan for 30 minutes.
Closeup overhead image of slices of cornbread stacked on a cutting board lined with parchment paper.

Tips for Success

When done right, this is the best cornbread recipe I have ever encountered. Pay attention to these simple tips and tricks if you want to achieve perfect results.

  • Room temperature butter. Allow the butter to soften at room temperature before beginning. If it is too cold or melted, it will not cream properly with the sugar (see my next point).
  • Don’t skimp on creaming time. When creaming together the butter and sugar, do so until the mixture has significantly lightened in color and become fluffy. This process incorporates air into the batter. ending you with a lighter, fluffier cornbread.
  • Don’t over-mix. When combining the wet and dry ingredients, it is important not to over-mix. Otherwise, the glutens in the flour will overdevelop, ending you with tough, dense cornbread.
  • Let the batter rest. If you have time, allow the batter to rest for 15 minutes or so before you pop it in the oven. During this time, the flour and cornmeal will hydrate, ending you with a softer, fluffier end result.
  • Cool. You want to let the cornbread cool in the pan for at least 30 minutes before slicing and serving. If you skip this step, your cornbread is likely to fall apart.
Slices of cornbread stacked on a cutting board lined with parchment paper.

What to Serve with Homemade Cornbread

Enjoy this savory-sweet side with a flavorful bowl of beef and bean Chili or any other hearty soup or stew such as this Slow Cooker Guiness Beef Stew or my Creamy Chicken Tortilla Soup. Round out your meal with a nice Vegan Caesar Salad or a side of cooked veggies such as this insanely delicious Cheesy Creamed Spinach.

On a simpler note, I love serving a slice of homemade cornbread smothered in butter and drizzled with honey. It makes for the perfect breakfast, snack, or side dish.

Proper Storage

  • To store. Allow the cornbread to cool to room temperature before sealing it in an airtight container. You can store it on the counter for up to 3 days or in the freezer for up to 3 months. I do not recommend storing leftover cornbread in the fridge. It will dry out.
  • To reheat. Thaw the cornbread on the counter (if applicable) before arranging slices in a single layer on a baking sheet, covering with foil, and baking at 350°F in the oven for 5-10 minutes or until heated through. You could also wrap a slice in a damp paper towel and microwave it for 40 seconds or until warm.
Overhead image of slices of cornbread stacked on a cutting board lined with parchment paper.

More Side Dish Recipes To Try

The right side/s has a way of bringing a meal together, don’t you think? This cornbread certainly does. Check out some of these other fun ideas too!

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5 from 9 votes

Cornbread Recipe

This easy cornbread recipe makes subtly sweet, light, fluffy, crumbly cornbread every time. Smother a slice with some butter and serve it with chili for the perfect meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12

Ingredients 

  • cup (151 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 eggs
  • 1 ⅔ cup (394 ml) milk
  • 2 ⅓ cup (292 g) all purpose flour
  • 1 cup (159 g) cornmeal
  • 4 ½ teaspoon baking powder
  • 1 teaspoon salt

Instructions 

  • Preheat oven to 400 °F (204 °C) and grease a 9×13 inch pan with cooking spray. Set aside.
  • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
    Creaming together butter and sugar for cornbread batter.
  • Add the eggs and milk and beat until incorporated.
    Wet ingredients for cornbread batter in a mixing bowl.
  • In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Gently pour into wet ingredients and mix until just incorporated.
    Combining dry ingredients for cornbread batter.
  • Pour batter into prepared baking pan and bake for 25 minutes, or until the top is golden brown.
    Pouring cornbread batter into a baking pan.
  • Let cool for 30 minutes before slicing and serving.
  • Keep in airtight container for up to 3 days.

Notes

Nutrition

Serving: 1slice (103 grams), Calories: 331kcal, Carbohydrates: 47g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 72mg, Sodium: 384mg, Potassium: 138mg, Fiber: 2g, Sugar: 19g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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