So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added. 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. 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. 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. How to serve cornbread 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! 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. 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! 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. Here’s what you’ll need to make our easy cornbread recipe. PIN IT to your recipe BOARD TO SAVE FOR LATER! 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. 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. 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. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls. Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs. 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. To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! 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.Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine.” Or give this savory green chile cornbread recipe a try.I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious.Wrap tightly in plastic wrap and foil, then place in a freezer bag.Each option provides a different texture, from crispy edges to softer centers. Homemade Cornbread 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!Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.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.Northern cornbread recipes are typically sweeter with a cake-like texture, often baked in square or round pans.For best results, use a mild or light olive oil; don’t replace all the butter with it.Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs.You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.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. 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. 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. 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!! Follow Me On: 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. For best results, use a mild or light olive oil; don’t replace all the butter with it. Free Recipe eBooks 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! The butter not only adds flavor but also prevents the cornbread from drying out.Since this quick bread relies on baking powder for rise, it should be baked right after mixing.The flavor and texture for this homemade cornbread also get high marks.You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan.Here’s what you’ll need to make our easy cornbread recipe.And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends.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!Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals.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. Beat the melted butter, milk, and egg with a whisk until smooth and fully combined. 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. Recipe Notes: 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. 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! Get ready to meet your new favorite cornbread! While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar.I am thrilled to share this recipe with you, as I consider myself a connoisseur of cornbread.As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls.Here’s what you’ll need to make our homemade cornbread.This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough.Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue.We’ve heard from you that you love the versatility of this cornbread recipe.Southern cornbread recipes, on the other hand, are more savory, with a slightly crumblier texture and add-ins like corn or bacon. Both milk and buttermilk can be used in this cornbread recipe—it’s really a matter of preference.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.You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside!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.Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated.Rarely do I say my recipes are the BEST version in the world!Spoon the ingredients into your measuring cup and level off—don’t scoop directly from the bag.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. 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. 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. 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. 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.For best results, avoid overmixing the batter and overbaking.To make cornbread moist, this recipe uses sour cream and a full cup of butter, both of which add richness and tenderness.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.Our recipe uses regular milk for a balanced flavor and consistent texture.Cut it into pieces – large or small – and serve it warm if you can so the butter melts and oozes into the bread.Other recipes, including older versions of ours, use buttermilk for a lighter, fluffier crumb with a tangy bite.For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.”To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! 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. 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. 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. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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. 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. 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. It’s ready when the top is golden brown and sides pull away from the edges of the pan. 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.