Easy Homemade Cornbread Recipe
Published May 26, 2021. This post may contain affiliate links. Please read my disclosure policy.
This delicious fluffy sweet homemade cornbread recipe comes together in under 30 minutes and will be the perfect side dish at your next bbq.
There is nothing like the taste and smell of homemade bread. I absolutely love making and baking it because it’s just so comforting. If you love to as well, then definitely check out my White Bread Loaf, Homemade Pretzels, or Thin Crust Pizza Dough.
Cornbread
Cornbread is a delicious corn meal-based bread that is most commonly served as a side dish. Depending on where you eat it or who makes it, cornbread may be sweet or savory. Classically it would have been made with all cornmeal and cooked in a cast-iron skillet, but has since evolved into more of a cake-like side dish.
How to Make Homemade Cornbread from Scratch
Follow these simple instructions for making this homemade cornbread from scratch.
Mix the eggs, butter, and buttermilk in a large bowl until completely combined.
Next, add in the dry ingredients and whisk or fold together until combined.
Transfer the batter to a well-seasoned 10” cast iron skillet or a 13×9 casserole dish sprayed with no-stick spray.
Bake in the oven at 400° for 25 minutes in a skillet or 20 minutes in a casserole dish.
Slice and serve it with butter.
Recipe Chef Notes + Tips
Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.
How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.
How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.
The sugar in this recipe is optional.
You can use bread flour but if you do so, you will need to add an additional egg.
More Bread Recipes:
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Video
Easy Homemade Corn Bread Recipe
Ingredients
- 3 eggs
- 4 tablespoons melted unsalted butter
- 1 ½ cups full fat buttermilk
- 1 ½ cups yellow cornmeal
- ¾ cup sugar
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°.
- Next, whisk together the eggs, butter, and buttermilk in a large bowl until combined.
- Add the cornmeal, sugar, flour, baking soda, baking powder, and salt and whisk or fold together until completely combined.
- Transfer the batter to a well-seasoned 10” cast iron skillet or a 13x9 casserole dish sprayed with no-stick spray.
- Bake at 400° for 25-28 minutes in the skillet or 20-22 minutes in the casserole dish. It will be browned on top and just about firm in the center.
- Serve warm or cool with butter.
Just popped it in the oven and it looks good. Only had reduced fat buttermilk, so hope it’s ok. Consistency looks right. Giving it to our elderly neighbors with some bean soup I made. Perfect combo!
Delicious and easy!
This has become a staple when we make chili. I don’t know if we want chili for dinner or the cornbread more.
You’re pretty hardcore pulling that cast iron from a 400 degree oven with no towel or mitt, Chef! 😉
❤ love it’s!
I made your corn bread recipe for today for Father’s Day, I added some chopped onions and pimento peppers. The result was moist and delicious. Definitely this is now going to be my favorite corn bread recipe.
I just made your cornbread, amazing just like all your recipes everything i made from you has turned out perfect ( other chefs not so much) just so you know I eat everything good, but my sons girlfriend is glutton free so i never added the white flour i subbed it with corn flour i wanted her to eat some and like i said it turned out perfect, love it
Looking forward to making this
I love your recipes and cooking advise. I have been making Southern style cornbread for 52years. Sometimes I don’t always have buttermilk on hand, so I use powered buttermilk with whole milk or evaporated milk, depending on what’s in the refrigerator. The trick is to mix it into the dry ingredients and add the milk to the wet. My family had to have biscuits or cornbread almost everyday, both were made in my cast iron skillet. They liked their cornbread more crispy on the edges, so I heated several tablespoons of oil or bacon fat in my skillet, in the oven ,while I was mixing everything else. Then poured the mix into the hot oil. For the cake like cornbread, I used a 13×9 pan that was well buttered. I put some honey in the batter to sweeten it up. Your recipe is spot on for making great cornbread.