Homemade Cornbread Recipe

Our recipe uses regular milk for a balanced flavor and consistent texture. 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. 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.

Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened.
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.
While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar.
Note that buttermilk’s acidity can affect the texture if swapped in.
Spoon the ingredients into your measuring cup and level off—don’t scoop directly from the bag.
It’s ready when the top is golden brown and sides pull away from the edges of the pan.
Here’s what you’ll need to make our homemade cornbread.
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.

Homemade Cornbread

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. Here’s what you’ll need to make our easy cornbread recipe. 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.
Note that buttermilk’s acidity can affect the texture if swapped in.
Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened.
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.
It’s ready when the top is golden brown and sides pull away from the edges of the pan.
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.
Wrap tightly in plastic wrap and foil, then place in a freezer bag.

It’s a dependable recipe that works whether you’re baking for a holiday or a weeknight dinner. For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.” Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners. 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.

For this recipe, we recommend yellow cornmeal with a finer grind, though you can use white or blue cornmeal as well.
Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.
” Or give this savory green chile cornbread recipe a try.
Since this quick bread relies on baking powder for rise, it should be baked right after mixing.
Beat the melted butter, milk, and egg with a whisk until smooth and fully combined.
Both milk and buttermilk can be used in this cornbread recipe—it’s really a matter of preference.
This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough.
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.

Serving Cornbread

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. You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.

Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened.
While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar.
Note that buttermilk’s acidity can affect the texture if swapped in.
Other recipes, including older versions of ours, use buttermilk for a lighter, fluffier crumb with a tangy bite.
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.
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.
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.

Cookware You’ll Need

Here’s what you’ll need to make our easy cornbread recipe.
Here are the best ways we’ve tested for storing and reheating this cornbread recipe.
Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated.
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.”
It’s a dependable recipe that works whether you’re baking for a holiday or a weeknight dinner.
Our recipe uses regular milk for a balanced flavor and consistent texture.
Reviewers consistently mention how quick and easy it is to make, with straightforward steps that deliver great results every time.
Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals.

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. By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans. Each option provides a different texture, from crispy edges to softer centers.

You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan.
Other recipes, including older versions of ours, use buttermilk for a lighter, fluffier crumb with a tangy bite.
Northern cornbread recipes are typically sweeter with a cake-like texture, often baked in square or round pans.
The flavor and texture for this homemade cornbread also get high marks.
Whether served with dinner or on its own, it’s a versatile side that fits into nearly any meal.
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.
Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon.
By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans.

Mix Wet Ingredients

Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine.
Northern cornbread recipes are typically sweeter with a cake-like texture, often baked in square or round pans.
Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.
By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans.
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.
Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon.
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. Spoon the ingredients into your measuring cup and level off—don’t scoop directly from the bag. 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. Why Betty Users Love This Recipe

Ingredients

Here’s what you’ll need to make our homemade cornbread. You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan. Note that buttermilk’s acidity can affect the texture if swapped in. While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar. Serving Cornbread

Both milk and buttermilk can be used in this cornbread recipe—it’s really a matter of preference. Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon. 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.
” Or give this savory green chile cornbread recipe a try.
You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.
Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.
Beat the melted butter, milk, and egg with a whisk until smooth and fully combined.
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.
Since this quick bread relies on baking powder for rise, it should be baked right after mixing.

Add Batter to Pan

It’s ready when the top is golden brown and sides pull away from the edges of the pan. Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine. Reviewers consistently mention how quick and easy it is to make, with straightforward steps that deliver great results every time. Wrap tightly in plastic wrap and foil, then place in a freezer bag. Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week.

Recipe Tips

This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough.
Beat the melted butter, milk, and egg with a whisk until smooth and fully combined.
Since this quick bread relies on baking powder for rise, it should be baked right after mixing.
Here’s what you’ll need to make our homemade cornbread.
Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.
You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.
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.

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. Since this quick bread relies on baking powder for rise, it should be baked right after mixing. Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated.

Cookware You’ll Need

Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals.
We’ve heard from you that you love the versatility of this cornbread recipe.
Through years of testing, we’ve refined our homemade cornbread recipe to get it just right.
Reviewers consistently mention how quick and easy it is to make, with straightforward steps that deliver great results every time.
For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.”
It’s a dependable recipe that works whether you’re baking for a holiday or a weeknight dinner.
Here are the best ways we’ve tested for storing and reheating this cornbread recipe.
Our recipe uses regular milk for a balanced flavor and consistent texture.

The flavor and texture for this homemade cornbread also get high marks. ” Or give this savory green chile cornbread recipe a try. Through years of testing, we’ve refined our homemade cornbread recipe to get it just right.