This cornbread recipe stands out for its perfect balance of soft, tender crumb and delightfully crisp edges, creating a comforting yet sophisticated treat.
Its combination of whole-grain cornmeal and all-purpose flour provides fiber for digestive health, while the inclusion of eggs and butter contributes high-quality protein and healthy fats.
The recipe’s natural sweetness comes from brown sugar and a touch of honey, offering a flavorful lift without overwhelming the palate.
Quick to mix and bake, this cornbread is both versatile and satisfying, making it ideal for everyday meals, family dinners, or meal prep.
Optional add-ins like blueberries, cheddar, or jalapeños allow for endless customization, while the ability to bake in a skillet or muffin tins provides flexibility for portioning and presentation.
Nutritionally, it delivers a wholesome balance of carbohydrates, protein, and good fats, making it a comforting yet smart choice for home cooking.
Must-Have Tools for Perfect Results
9-Inch Square Baking Pan
Ensures even baking and crispy edges. Ideal for cornbread and other baked goods, this pan offers consistent heat distribution and durability for repeated use.
Large Mixing Bowl
Perfect for combining dry ingredients evenly. A spacious bowl also allows for hassle-free mixing of batters, doughs, and salads in everyday cooking.
Medium Mixing Bowl
Essential for whisking wet ingredients smoothly. Its size makes it versatile for sauces, dressings, or small batters beyond cornbread.
Whisk
Provides flawless integration of wet ingredients, ensuring a light, airy batter. A whisk is a multipurpose tool for eggs, sauces, and smoothies alike.
Measuring Cups & Spoons
Accurate measurement is critical for baking success. These tools guarantee consistency and can be used for both dry and liquid ingredients in any recipe.
Easy Homemade Cornbread
Equipment
- 1 9-inch square baking pan
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
Ingredients
- 1 cup 120g fine cornmeal
- 1 cup 125g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup 113g; 8 Tbsp unsalted butter, melted
- 1/3 cup 67g packed brown sugar
- 2 tablespoons 30ml honey
- 1 large egg room temperature
- 1 cup 240ml buttermilk, room temperature
Instructions
- Preheat and Prepare the Pan: Begin by setting your oven to 400°F (204°C). Allow it to fully preheat before you start mixing ingredients, ensuring even baking. While the oven warms, grease a 9-inch square baking pan thoroughly with butter or nonstick spray. Lightly dust the greased pan with flour, tapping out any excess. This step guarantees that the cornbread will release easily from the pan and helps develop a golden, crisp crust along the edges. Set the prepared pan aside while you mix the batter.
- Combine the Dry Ingredients: In a large mixing bowl, carefully measure and add 1 cup (120g) of fine cornmeal and 1 cup (125g) of all-purpose flour. Add 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt.Using a whisk or fork, gently stir the ingredients together until evenly distributed. This step ensures that the leavening agents are fully incorporated, giving the cornbread a consistent rise and a light, fluffy texture.
- Blend the Butter and Sweeteners: In a medium mixing bowl, pour the 1/2 cup (113g) melted butter, ensuring it has cooled slightly so it doesn’t cook the egg later. Add 1/3 cup (67g) packed brown sugar and 2 tablespoons (30ml) honey.Whisk vigorously until the mixture is smooth, glossy, and free of lumps. This step not only sweetens the cornbread but also contributes to a tender, buttery texture.
- Incorporate the Egg: Crack a large, room-temperature egg into the wet mixture. Whisk thoroughly until fully combined. The egg acts as a binder, adding structure while keeping the cornbread soft. Make sure the mixture is smooth and uniform, without any streaks of egg white or yolk.
- Add the Buttermilk: Slowly pour in 1 cup (240ml) of room-temperature buttermilk, whisking constantly to combine. The buttermilk provides acidity, which reacts with the baking soda to help the cornbread rise, while also adding richness and moisture to the final product.Stir gently until the mixture is uniform, creamy, and slightly thick. Avoid over-mixing, as this can make the cornbread dense.
- Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a whisk or spatula, fold the wet and dry components together until just combined. It’s okay if the batter has small lumps; this prevents overworking the gluten in the flour and keeps the cornbread tender. Scrape the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
- Transfer to Pan: Carefully pour the batter into your prepared 9-inch square pan. Use a spatula to spread it evenly, smoothing the top so the cornbread bakes uniformly. This step also ensures that the edges get crispy while the center remains soft and moist.
- Bake to Perfection: Place the pan in the center of the preheated oven. Bake for 20 minutes, keeping a close eye on the cornbread. You’ll know it’s ready when the top turns a golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly darker and crispy, giving a satisfying crunch to each bite.
- Cool Before Slicing: Once baked, remove the cornbread from the oven and allow it to cool for at least 10–15 minutes in the pan. This step helps the structure set, making it easier to cut without crumbling. Slice into squares or wedges, depending on your preference.
- Serve and Enjoy: Serve warm with butter, honey, jam, or any favorite toppings. This cornbread pairs perfectly with soups, stews, chili, or as a standalone snack. Leftovers can be stored at room temperature for up to a week or frozen for longer storage.
Notes
- For best results, always use room-temperature eggs and buttermilk; this helps the batter mix evenly and ensures a tender crumb.
- Avoid over-mixing the batter once wet and dry ingredients are combined; overworked batter can produce dense cornbread.
- Optional add-ins like blueberries, cheddar, or jalapeños can be folded into the batter before baking for a flavorful twist.
- Skillet baking is ideal for a crispier crust; a 9- or 10-inch oven-safe skillet works perfectly.
- Cornbread can be frozen for up to three months; thaw overnight in the refrigerator and reheat before serving.
Chef’s Secrets For Perfect Cornbread
Achieving the ideal cornbread texture is all about balance.
Start with high-quality, fine cornmeal for a tender crumb while maintaining a hint of grainy texture that gives cornbread its signature bite.
Whisking wet ingredients thoroughly ensures the sugar and butter emulsify properly, creating richness and moisture.
Always measure flour correctly—spoon and level it—to prevent overly dry or dense results.
For an extra flavor boost, lightly brown the butter before mixing it in; this adds a subtle nutty depth.
Finally, allowing the baked cornbread to rest briefly before slicing ensures clean cuts and enhances the flavors.
Serving Suggestions For Any Occasion
Cornbread is incredibly versatile and can complement a wide range of meals.
Serve it alongside hearty soups, stews, or chili for a comforting, warming combination.
Pair it with fried chicken or roasted vegetables for a classic Southern-inspired dinner.
For breakfast, top slices with honey, jam, or nut butter for a sweet start to your day.
Adding fresh herbs like thyme or rosemary can elevate the flavor for dinner parties, while savory add-ins like shredded cheddar or crumbled bacon make it a satisfying snack.
Storage Tips To Keep Fresh
Cornbread stays fresh at room temperature for up to one week if wrapped tightly in plastic wrap or stored in an airtight container.
For longer storage, freeze individual slices or the whole loaf for up to three months.
When ready to enjoy, allow the cornbread to thaw overnight in the refrigerator, then reheat gently in the oven at 300°F (149°C) for about 10 minutes to restore its crispy edges and soft center.
Avoid microwaving large portions, as this can make the texture gummy.
Frequently Asked Questions Answered Clearly
1. Can I make this cornbread dairy-free?
Yes! Substitute the butter with plant-based margarine or coconut oil and use unsweetened almond, oat, or soy milk with a tablespoon of lemon juice or vinegar as a buttermilk replacement. This keeps the texture rich without compromising flavor.
2. How do I know when cornbread is done?
The cornbread is ready when the top turns golden brown and a toothpick inserted into the center comes out clean. Edges should feel firm and slightly crisp to the touch.
3. Can I make this recipe ahead of time?
Absolutely. The batter can be prepared and refrigerated for a few hours before baking. Once baked, the cornbread can be stored at room temperature or frozen for later use.
4. What is the best pan for cornbread?
A 9-inch square baking pan or a 9–10-inch cast-iron skillet works best. Skillet baking gives the bread a heartier, crunchier crust, while the square pan yields soft, evenly baked slices.
5. Can I add flavors like cheese or fruit?
Yes! This recipe is very flexible. Fold in shredded cheddar, crumbled bacon, blueberries, or chopped jalapeños before baking. Just avoid overloading the batter to ensure proper rising.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
