Homemade Cornbread is tender and fluffy with just a hint of sweetness and is easy to make from scratch.
It’s the perfect bread to serve with your favorite hearty soups, stews and chili recipes! This light, tender, and moist recipe is perfect for dipping, dipping, or brushing with butter.
Making cornbread from scratch is so easy!
Cornbread Ingredients
This recipe includes common baking ingredients like all-purpose flour for structure and texture, baking powder as a leavening agent, and eggs to hold it all together. Here are a few additions:
- meal with cereals: Yellow cornmeal is the star of the show, giving the cornbread its distinctive yellow flavor and color.
- sugar: A hint of sweetness to balance the flavors.
- buttermilk: Not only does it add tangy flavor, but it also helps the cornbread rise, making it fluffy and moist (see recipe notes for substitutes).
- butter: Butter adds richness and flavor and helps create a golden brown crust.
No buttermilk? No problem!
This recipe uses buttermilk for rich flavor and a great rise. Make your own buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to a 1-cup measuring cup. Top up with milk, stir and leave to rest for 5 minutes.
This sour milk mixture can be used in almost any recipe that calls for buttermilk.
This homemade cornbread recipe is super moist and tender with just a hint of sweetness. This isn’t an overly sweet cornbread (and it’s great for filling or dressing).
I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/thawed). Other additions include diced jalapenos, shredded cheese, crumbled bacon (or bacon strips instead of some butter), or fresh herbs.
Tips for fluffy, moist cornbread
- As with most quick bread recipes (e.g. banana bread), mix the batter just until moistened. Over-mixing can result in a dry, chewy cornbread.
- Check the cornbread a few minutes early to make sure it isn’t overcooked. If a toothpick inserted in the center comes out clean, the cornbread is done.
- Let the cornbread cool for at least 10 minutes before slicing to keep it from falling apart.
- Serve warm or reheat in the oven or microwave.
store cornbread
Cornbread is a tasty and moist quick bread and should be stored at room temperature (or in the refrigerator) in a tightly sealed container.
To freeze cornbread, cut it into squares and place in an airtight container. When you layer the cornbread, place parchment paper between the layers to keep it from sticking. Thaw it by letting it stand at room temperature for about 30 minutes.
If you want to reheat it, wrap it in foil and reheat in the oven at 350F for about 15 minutes.
More savory quick breads
Homemade cornbread recipe
This easy cornbread recipe is light, fluffy and delicious!
Preheat oven to 350°F. Grease an 8×8-inch baking pan.
Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
Pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Calories: 232 | Carbohydrates: 31G | Protein: 5G | Fat: 9G | Saturated Fatty Acids: 5G | Cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2G | Sugar: 7G | Vitamin A: 305ie | Calcium: 117mg | Iron: 1.5mg
Nutritional information given is an estimate and will vary depending on cooking method and brand of ingredients used.
course bread, side dish
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Recipe adapted from Chile Cheddar Cornbread.
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