Cornbread has been a staple at my family dinners for as long as I can remember, bringing a comforting aroma and a slightly sweet, tender bite to every meal. My grandmother always made hers in a cast-iron skillet, and that first sizzle when the batter hit the hot pan was pure magic. This easy cornbread from scratch recipe is my go-to whenever I crave that nostalgic flavor, and the best part is how incredibly simple it is to whip up. You’ll love the golden crust and the moist interior that makes it the best homemade cornbread. Let’s get baking!
Why You’ll Love This Cornbread
This recipe truly makes the best homemade cornbread, and I’m so excited for you to try it! It’s incredibly versatile and pairs perfectly with so many dishes.
- It’s surprisingly simple to make from scratch, perfect for beginners.
- The texture is just right – tender and moist, never dry or crumbly.
- It delivers that classic, slightly sweet flavor that everyone loves.
- You can easily customize it for a sweeter or more savory profile.
- This truly is the best homemade cornbread for a reason; it’s consistently delicious.
- It bakes up beautifully with a golden-brown crust.
- It’s the perfect side dish for chili, barbecue, or even breakfast.
Ingredients for Classic Cornbread
Gathering your ingredients is the first step in making this cornbread ingredients list come to life. This recipe focuses on simple, pantry-staple items for that perfect homemade touch. You’ll find that the quality of these ingredients directly impacts the final flavor and texture, making this classic cornbread recipe a true winner.
- 2 cups yellow cornmeal – This is the heart of our cornbread, giving it that signature color and slightly gritty texture.
- 2 cups all-purpose flour – Provides structure and helps create that tender crumb we all love.
- 1 cup granulated sugar – For a touch of sweetness that balances the cornmeal. You can adjust this for a sweeter or more savory profile.
- 2 teaspoons baking powder – Our primary leavening agent, ensuring a nice lift.
- 1 teaspoon baking soda – Works with the acidic buttermilk to give the cornbread an extra boost and tender texture.
- 1 teaspoon salt – Enhances all the other flavors and prevents the cornbread from tasting bland.
- 2 cups buttermilk – This is crucial for moisture and that characteristic tangy flavor. It also reacts with the baking soda for leavening.
- 1/2 cup unsalted butter, melted – Adds richness and helps create a tender crumb. Make sure it’s not too hot when you add it.
- 2 large eggs – Act as a binder and add richness to the batter.
How to Make Easy Cornbread from Scratch
Now that you have your ingredients ready, let’s dive into how to make cornbread! This process is straightforward and truly rewarding, resulting in a beautiful, golden loaf that smells absolutely divine as it bakes. Get ready for the best homemade cornbread experience!
- Step 1: Preheat your oven to 400°F (200°C). While the oven heats, generously grease a 9×13 inch baking pan or a well-seasoned cast-iron skillet. A properly greased pan ensures your cornbread releases easily and develops a lovely crust.
- Step 2: In a large mixing bowl, grab a whisk and combine the 2 cups yellow cornmeal, 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk these dry ingredients together until they’re thoroughly mixed; this ensures even leavening and flavor throughout your cornbread.
- Step 3: In a separate, medium-sized bowl, whisk together the 2 cups buttermilk, 1/2 cup unsalted butter, melted, and 2 large eggs. You want this mixture to be smooth and well-emulsified before adding it to the dry ingredients.
- Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together until it’s *just* combined. It’s really important not to overmix here; a few lumps are perfectly fine and actually help create a tender texture. Overmixing can lead to tough cornbread.
- Step 5: Pour the wonderfully thick batter into your prepared baking pan or skillet. Spread it out evenly. You’ll notice the batter is quite dense, which is exactly what we want for that classic cornbread consistency.
- Step 6: Carefully place the pan into the preheated oven. Bake for 20-25 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this stage is incredible!
- Step 7: Once baked, remove the cornbread from the oven. Let it cool in the pan for about 10-15 minutes before attempting to slice and serve. This resting period helps the cornbread set, making it easier to cut and improving its texture. Enjoy learning how to make cornbread!
Pro Tips for the Best Cornbread
These cornbread baking tips will elevate your homemade loaf from good to absolutely spectacular. I’ve learned these tricks over many batches, and they really make a difference in achieving that perfect texture and flavor.
- Always use stone-ground yellow cornmeal for the most authentic flavor and texture.
- Don’t overmix the batter! A few lumps are your friend for tender cornbread.
- Preheating your baking pan, especially a cast-iron skillet, is key for a crispy, golden crust.
- Let the cornbread rest for at least 10 minutes after baking before slicing.
What’s the secret to perfect Cornbread?
The secret to truly perfect, old fashioned cornbread lies in the ratio of wet to dry ingredients and not overmixing. Using buttermilk and melted butter also contributes significantly to its tender, moist crumb.
Can I make Cornbread ahead of time?
Yes, you can absolutely prepare the batter for your cornbread a few hours ahead of baking. Store it covered in the refrigerator. Just give it a quick stir before pouring it into the pan.
How do I avoid common mistakes with Cornbread?
The most common mistake is overmixing, which leads to tough cornbread. Another pitfall is not using enough fat or leavening, resulting in dry, dense loaves. Ensure your baking soda is fresh! For more baking tips, check out these bread secrets.
Best Ways to Serve Cornbread
Serving this delicious cornbread is where the magic truly happens! It’s incredibly versatile, making it the perfect accompaniment to a wide range of meals. For that authentic touch, consider serving it alongside hearty dishes that complement its slightly sweet, savory profile. This is where my love for a good southern cornbread recipe really shines, as it pairs beautifully with barbecue, stews, and chili.
One of my favorite ways to enjoy this classic cornbread recipe is warm, straight from the oven, with a generous smear of butter and a drizzle of honey. It’s also fantastic alongside a steaming bowl of Brunswick stew or a spicy bowl of chili. Don’t forget how wonderful it is with fried chicken or pulled pork!
Cornbread Variations You Can Try
Once you’ve mastered the classic, you’ll see just how many exciting ways there are to enjoy cornbread! This recipe is a fantastic base for all sorts of delicious twists. If you’re curious about sweet cornbread vs savory, this is where you can experiment!
- Cornbread Muffins: For individual servings, simply pour the batter into greased muffin tins, filling them about two-thirds full. Bake at 400°F (200°C) for 15-18 minutes, or until a toothpick comes out clean. This is perfect for grab-and-go breakfasts or lunches.
- Savory Cornbread: Reduce the sugar to just 1/4 cup and add 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños to the batter. This makes for a wonderfully zesty side dish, especially for chili or barbecue.
- Skillet Cornbread: For an extra crispy crust, pour your batter into a preheated, greased cast-iron skillet. The hot skillet helps create a beautiful golden-brown exterior that’s incredibly satisfying.
- Gluten-Free Cornbread: Substitute the all-purpose flour with a gluten-free all-purpose baking blend that contains xanthan gum. Ensure your cornmeal is also certified gluten-free.
Nutrition Facts for Cornbread
This classic cornbread recipe, when prepared as directed and yielding 12 servings, offers a delightful balance of flavors and nutrients. Understanding these values can help you incorporate this delicious side into your meal planning.
- Serving Size: 1 slice
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Sugar: 15g
- Sodium: 300mg
- Cholesterol: 50mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Cornbread
Properly storing your delicious homemade cornbread ensures it stays fresh and tasty for days. Once your classic cornbread recipe has cooled completely on a wire rack, it’s ready for storage. For short-term keeping, wrap the cornbread tightly in plastic wrap or place it in an airtight container. This method is perfect for enjoying leftovers within 3-4 days. This ensures you get the best flavor and texture, making it a convenient side dish anytime. You might also enjoy these apple zucchini bread recipes for other baked goods.
If you find yourself with extra cornbread or want to get ahead on meal prep, freezing is an excellent option. Wrap individual slices or the whole loaf securely in plastic wrap, then in aluminum foil or a freezer-safe bag. Properly stored, your cornbread can last up to 3 months in the freezer. To reheat, simply unwrap and warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave them for 30-60 seconds for a quick warm-up. Enjoying your easy cornbread from scratch leftovers is just as delightful as the first bite!
Frequently Asked Questions About Cornbread
What is cornbread made of?
At its heart, cornbread is made from cornmeal, which gives it that distinct flavor and texture. You’ll also typically find flour, leavening agents like baking powder and baking soda, a liquid (often buttermilk), fat (like butter or oil), and eggs. Some recipes, like this classic cornbread recipe, include sugar for a touch of sweetness, while others are more savory. For more information on baking ingredients, you can explore Italian herbs and cheese bread.
Why is cornbread yellow?
The characteristic yellow color of cornbread comes directly from the yellow cornmeal used in the batter. Different types of cornmeal exist, but yellow cornmeal is the most traditional for baking this Southern staple. The baking process itself also deepens the color to that inviting golden-brown hue we all recognize from an easy cornbread from scratch.
Can I make vegan cornbread?
Absolutely! Making a vegan cornbread recipe is quite simple. You’ll need to substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. For the buttermilk, use a plant-based milk like almond or soy milk and add a teaspoon of vinegar or lemon juice to let it curdle slightly. Melted vegan butter or a neutral oil like vegetable oil can replace the dairy butter.
What’s the difference between sweet and savory cornbread?
The primary difference between sweet cornbread vs savory lies in the amount of sugar used. A sweeter version, like many in my family enjoy, will have more sugar, often up to a cup or more, making it almost cake-like. Savory cornbread uses much less sugar, sometimes as little as 1/4 cup, and often incorporates ingredients like cheese, jalapeños, or herbs to enhance its savory profile. Both are delicious, just suited for different pairings!
Print
Easy Cornbread: Tender, Amazing Homemade Taste
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic cornbread recipe from scratch, perfect for any meal. This easy homemade cornbread delivers a delicious, slightly sweet flavor and a tender crumb. Learn how to make cornbread like a pro with this simple guide.
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking pan or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan or skillet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- For a sweeter cornbread, add an additional 1/4 cup of sugar.
- For a savory cornbread, reduce the sugar to 1/4 cup and add 1/2 cup of shredded cheese or chopped jalapeños.
- Serve warm with butter, honey, or your favorite toppings.
- This recipe is a great alternative if you don’t have a Jiffy cornbread mix on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Courses, Breakfasts, Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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