Here’s what you’ll need to make our homemade cornbread. Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals. This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough. Traditional Cornbread Recipe FAQs This cornbread regularly makes an appearance all year round for a variety of purposes.Here’s what you’ll need to make our homemade cornbread.You can now create an account on our site and save your favorite recipes all in one place!Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense.Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened.Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated.Northern cornbread recipes are typically sweeter with a cake-like texture, often baked in square or round pans. Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue. Cornbread is usually a savory side dish, but it can also lean sweet depending on the recipe. Olive oil adds moisture and richness, but it has a stronger, fruitier taste compared to butter, which will alter the classic buttery flavor you expect. When I shared this recipe for Father’s Day, my mother-in-law called it “move over cornbread,” meaning her other recipe needed to “move over! Can you make cornbread with almond milk? You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.Here’s what you’ll need to make our easy cornbread recipe.It’s the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own.We’ve heard from our bakers that this cornbread recipe is a standout favorite—and it’s easy to see why it’s so highly reviewed.Rarely do I say my recipes are the BEST version in the world!Bakers love the slightly sweet taste and rustic, moist crumb that’s not too dense or too crumbly. Baking is a science, so if you substitute buttermilk, you may need to adjust the leavening—usually by reducing the baking powder slightly and adding a pinch of baking soda. Other recipes, including older versions of ours, use buttermilk for a lighter, fluffier crumb with a tangy bite. We’ve heard from our bakers that this cornbread recipe is a standout favorite—and it’s easy to see why it’s so highly reviewed. ” Or give this savory green chile cornbread recipe a try. PIN THIS RECIPE TO SAVE FOR LATER You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam. Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine. Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated. Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened. Beat the melted butter, milk, and egg with a whisk until smooth and fully combined. Here’s what you’ll need to make our easy cornbread recipe. Note that buttermilk’s acidity can affect the texture if swapped in. Through years of testing, we’ve refined our homemade cornbread recipe to get it just right. It’s ready when the top is golden brown and sides pull away from the edges of the pan.For best results, avoid overmixing the batter and overbaking.Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon.To make cornbread moist, this recipe uses sour cream and a full cup of butter, both of which add richness and tenderness.This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough.Cut it into pieces – large or small – and serve it warm if you can so the butter melts and oozes into the bread.To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! Dry Ingredients Northern cornbread recipes are typically sweeter with a cake-like texture, often baked in square or round pans. Both milk and buttermilk can be used in this cornbread recipe—it’s really a matter of preference. After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor. Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon. So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls.Since this quick bread relies on baking powder for rise, it should be baked right after mixing.Baking powder is essential for giving cornbread its rise and soft, fluffy texture.So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar.We’ve heard from you that you love the versatility of this cornbread recipe.You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam. HOW TO STORE Cornbread from scratch Each option provides a different texture, from crispy edges to softer centers.Many also appreciate the recipe’s flexibility—it can be easily adapted with ingredient swaps like olive oil, honey, or cheese, and adjusted for different preferences.Baking is a science, so if you substitute buttermilk, you may need to adjust the leavening—usually by reducing the baking powder slightly and adding a pinch of baking soda.Here are the best ways we’ve tested for storing and reheating this cornbread recipe.I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious.Note that buttermilk’s acidity can affect the texture if swapped in.Wrap tightly in plastic wrap and foil, then place in a freezer bag.Cornbread typically rises about ½ to 1 inch during baking, depending on the leavening agents used (like baking powder and baking soda), the freshness of those ingredients, and how much batter is in the pan. To make cornbread moist, this recipe uses sour cream and a full cup of butter, both of which add richness and tenderness. While some might suggest using baking soda as a substitute, it’s not a good swap here—you’d need to use too much to get the same lift, which can leave a strong, unpleasant metallic or soapy aftertaste.For the best flavor and texture, it’s worth using baking powder or waiting until you have some on hand. It’s one of my favorite sides ever, so I didn’t stop experimenting until it was perfect.After researching and experimenting with different ingredient ratios (more or less flour/cornmeal, eggs, sugar, etc.), using other ingredients (with or without sour cream or oil, using granulated sugar, honey, and/or brown sugar, etc.), I have landed on THE BEST CORNBREAD! While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls.We’ve heard from you that you love the versatility of this cornbread recipe.Baking powder is essential for giving cornbread its rise and soft, fluffy texture.And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends.Buttermilk is one of the best ingredients to use in cornbread!Since this quick bread relies on baking powder for rise, it should be baked right after mixing.So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls. Spoon the ingredients into your measuring cup and level off—don’t scoop directly from the bag. Wrap tightly in plastic wrap and foil, then place in a freezer bag. Get ready to meet your new favorite cornbread! To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! This cornbread regularly makes an appearance all year round for a variety of purposes. Rarely do I say my recipes are the BEST version in the world! I don’t want to brag, but I am known for my cornbread. Whether served with a hearty chili, a festive holiday meal, or even on its own, this cornbread recipe continues to be a go-to for many home bakers.Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.No, you really shouldn’t make cornbread without baking powder.Buttermilk is one of the best ingredients to use in cornbread!Beat the melted butter, milk, and egg with a whisk until smooth and fully combined.For this recipe, we recommend yellow cornmeal with a finer grind, though you can use white or blue cornmeal as well.For best results, use a mild or light olive oil; don’t replace all the butter with it.It’s one of my favorite sides ever, so I didn’t stop experimenting until it was perfect.After researching and experimenting with different ingredient ratios (more or less flour/cornmeal, eggs, sugar, etc.), using other ingredients (with or without sour cream or oil, using granulated sugar, honey, and/or brown sugar, etc.), I have landed on THE BEST CORNBREAD! I am Jennifer, a lover of food and sharing my recipes. You can now create an account on our site and save your favorite recipes all in one place! Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense. Follow along for a post loaded with step-by-step photos, pro tips, and clever tricks to guarantee sweet, golden, sky-high success every time! Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week. Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days. Whether served with dinner or on its own, it’s a versatile side that fits into nearly any meal. However, some versions include sugar or honey and are soft and cake-like, making them feel more like a dessert—especially when topped with butter and honey or jam. The butter not only adds flavor but also prevents the cornbread from drying out. Cornbread typically rises about ½ to 1 inch during baking, depending on the leavening agents used (like baking powder and baking soda), the freshness of those ingredients, and how much batter is in the pan. Yes, you can use olive oil in cornbread, but consider that you’ll miss out on the deep, rich flavor that butter brings. Buttermilk is one of the best ingredients to use in cornbread! It’s ready when the top is golden brown and sides pull away from the edges of the pan. Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners. Since this quick bread relies on baking powder for rise, it should be baked right after mixing. We heard that you love pairing this easy cornbread with everything from our homemade chili or a wide variety of soups to green bean casserole during the holidays.For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.”You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan.Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue.The butter not only adds flavor but also prevents the cornbread from drying out.After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor.By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans. Want To Make This Recipe? Baking powder is essential for giving cornbread its rise and soft, fluffy texture. No, you really shouldn’t make cornbread without baking powder. Our recipe uses regular milk for a balanced flavor and consistent texture. By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans. Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs. For best results, avoid overmixing the batter and overbaking. It won’t rise dramatically like a cake, but it should puff up and develop a golden, domed top if made with the right proportions and technique. Each option provides a different texture, from crispy edges to softer centers. Many also appreciate the recipe’s flexibility—it can be easily adapted with ingredient swaps like olive oil, honey, or cheese, and adjusted for different preferences. Bakers love the slightly sweet taste and rustic, moist crumb that’s not too dense or too crumbly. It’s a dependable recipe that works whether you’re baking for a holiday or a weeknight dinner. We heard that you love pairing this easy cornbread with everything from our homemade chili or a wide variety of soups to green bean casserole during the holidays. Whether served with a hearty chili, a festive holiday meal, or even on its own, this cornbread recipe continues to be a go-to for many home bakers. The flavor and texture for this homemade cornbread also get high marks. Here are the best ways we’ve tested for storing and reheating this cornbread recipe. We’ve heard from you that you love the versatility of this cornbread recipe. For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.” You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan. For this recipe, we recommend yellow cornmeal with a finer grind, though you can use white or blue cornmeal as well. FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)! I am thrilled to share this recipe with you, as I consider myself a connoisseur of cornbread. It’s the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own. You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside! Because cornbread is a generic all-round crowd pleaser that has a place at any meal – and it’s super quick to make!! For best results, use a mild or light olive oil; don’t replace all the butter with it. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends. Cut it into pieces – large or small – and serve it warm if you can so the butter melts and oozes into the bread.