Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine. 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.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.I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious.Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs.While Northerners may enjoy a hint of sweetness, many Southerners believe cornbread should be strictly savory and prefer it without sugar.This cornbread regularly makes an appearance all year round for a variety of purposes. HOW TO STORE Cornbread from scratch 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!! 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. 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. Bake and Serve 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. It’s ready when the top is golden brown and sides pull away from the edges of the pan. Mix Wet Ingredients 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. Serving Cornbread 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. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls. 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! 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. 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. You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam. 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. 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. Casserole Dish 9×13 inches 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. 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. 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. For best results, use a mild or light olive oil; don’t replace all the butter with it. Spoon the ingredients into your measuring cup and level off—don’t scoop directly from the bag. 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!Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense.Rarely do I say my recipes are the BEST version in the world!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! Buttermilk is one of the best ingredients to use in cornbread! 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. The flavor and texture for this homemade cornbread also get high marks. The Face Behind the Recipes And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends.Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals.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.I am thrilled to share this recipe with you, as I consider myself a connoisseur of cornbread.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 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. For best results, use a mild or light olive oil; don’t replace all the butter with it.This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough.Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.Yes, you can use olive oil in cornbread, but consider that you’ll miss out on the deep, rich flavor that butter brings.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.As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls.So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.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.No, you really shouldn’t make cornbread without baking powder. Save This Recipe To Your Recipe Box You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam.Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week.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!Rarely do I say my recipes are the BEST version in the world!Whether served with dinner or on its own, it’s a versatile side that fits into nearly any meal.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!Bakers love the slightly sweet taste and rustic, moist crumb that’s not too dense or too crumbly. 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. 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. 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! Get ready to meet your new favorite cornbread! Each option provides a different texture, from crispy edges to softer centers. 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. 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! 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 homemade cornbread. 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!Note that buttermilk’s acidity can affect the texture if swapped in.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!Here are the best ways we’ve tested for storing and reheating this cornbread recipe.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.