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Easy Homemade Cornbread

Jessica T. Brown
Soft, buttery cornbread with a crisp exterior, perfect for breakfast, sides, or snacking.
Easy to prepare and customizable with a variety of sweet or savory add-ins.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Breakfast, side, Snack
Cuisine American, Southern
Servings 9

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.