Best Cornbread Recipe is a super easy to make cornbread that is tender, buttery, and moist. Â Serve it with butter, honey, and syrup or your favorite soups and stews!
Can you believe this is one of the first recipes to ever grace my blog way back in 2016? It deserved a little love and an update, because if you haven’t tried this you’re about to be in LOVE! I know right now a lot of you have some extra time on your hands, but even if you don’t this cornbread is really fast/simple to make any night of the week. It’s especially handy if you suddenly find yourself cooking more from scratch! This cornbread tastes slightly sweet, but not overly so. I don’t like my cornbread super sweet like cake and you can always slather it in honey and syrup to get that sweet taste! This recipe totally blows the boxed mix out of the water and is great served up with a big bowl of White Chicken Chili or a good, hearty Classic Beef Stew!
Making Cornbread From Scratch:
You can follow along with the photo collage below if you need. It will just give you a feel for what your batter should look like during the process! First things first, which is self explanatory, so no photo….you’ll want to preheat your oven and then add two Tablespoons of butter to either a large cast iron skillet or a 9×9 inch baking dish, place it in the oven and let it melt to coat the pan.
- Now, grab two bowls! One will be to mix together all of your dry ingredients. You don’t need to spend a lot of time on this at all. Just whisk for about 30-60 seconds until everything is combined.
- Whisk your eggs next until they’re frothy. This will take 2-3 minutes but you really want to make sure that they are well mixed and that you don’t have any streaks of bright yellow or egg white remaining.
- Now, we use milk and buttermilk for this recipe and those are what you will want to mix in next. I’ll leave a tip below for you, if you need to make buttermilk because you don’t have any.
- Now we simply combine the wet/dry ingredients, along with one whole stick of melted butter. Don’t over mix, that’s important. You don’t want to see any dry bits throughout your batter, but don’t beat it hard. It should just be moist, and it’s ok if you have some lumps!
Note on Buttermilk:
You do need buttermilk for this recipe to turn out best! If you don’t have any, it’s really simple to make. Just combine 1 Cup of milk (whole, or 2% preferably) and 1 Tablespoon of either fresh lemon juice or white vinegar. Allow the mixture to sit for 10 minutes and it will thicken, then you can use it in place of buttermilk.
Best Cornbread Recipe
Ingredients
- 1/2 Cup (1 Stick) Butter plus two Tablespoons, Melted
- 1 1/4 Cups Cornmeal
- 3/4 Cup All purpose flour
- 1/4 Cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 1/3 Cup Milk
- 2 Large Eggs
Instructions
- Arrange oven rack in the middle of the oven. Preheat oven to 450 degrees.
- Place 2 Tablespoons of butter in the bottom of a 9x9 inch baking pan or large cast iron skillet and place in the oven to melt. Once melted, remove from the oven and swirl the butter around to coat.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs until frothy. Whisk in the milk and buttermilk until combined.
- Pour the egg mixture into the flour mixture. Mix just until dry pieces are incorporated. Do not overmix.
- Fold in the remaining stick of melted butter. Allow mixture to sit for 5 minutes.
- Bake 15-20 minutes, until knife inserted into center comes out clean.
- Serve warm cornbread with butter, honey, and syrup as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It came out great! All I had on-hand was fine-cornmeal, so I substituted the fine-cornmeal for the cornmeal and it still came out great. This cornbread has a lot of corn-flavor and a great texture. It’s more savory and less cake-like than the last cornbread recipe I tried. It rose nicely, browned well and has a really nice crust. I will be making more next week. I have to try this in a cast iron skillet once I dig it out.
Note that you have a tiny omission in the recipe. Step #6 should read “Fold in the remaining stick of melted butter, then pour mixture into the previously buttered baking pan. Allow mixture to sit for 5 minutes.” It’s currently missing the part about pouring it into the pan prior to letting it rest.
Very tasty. I’ll keep it in my rotation
Thanks for sharing
If I use a glass 9×9″ pan, should the oven temperature still be at 450 degrees? Should I cover the cornbread with foil when baking to keep it from browning too much?
OMG I made this to go with some ribs I made with homemade bbq sauce and butter beans that I made. I just knew cornbread would be the perfect accompaniment for those and THIS cornbread delivered.
I’ve made what feels like a million different recipes and this is my favorite forever. A touch of sweetness, moist, and everything you want in cornbread.
This was a great recipe! So easy and it turned out perfect!! I added jalapeños to part of it kick it up, but it all had a very good flavor!!
After looking for many years for the best corn bread recipe, my family told me to look no further. This is the last corn bread recipe I will ever need.
Hi!
I always get confused on the butter! Salted or unsalted?
Unsalted especially when you have baking soda, baking powder and salt
Yes, but you can use salted butter for greasing the pan. I did and had no issue.
Best cornbread ever. From now on I will only make cornbread in a castiron skillet. Loved the crispy crust.
I am a 70 year old Southern gal. My mother made the best cornbread which I could never reproduce. I never cared for the boxed or packaged products, all too sweet for my pallet. This is hands down the best cornbread I have ever made! My husband praised it, too. Thank you so much!