Easy Homemade Cornbread from Scratch

If you want a simple, tasty homemade cornbread recipe that’s ready quickly and always turns out great, you’re in the right place. This cornbread is soft, buttery, and easy to make with just a few ingredients, perfect for busy nights or special meals.

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You don’t need fancy tools or hard-to-find items to make this recipe. Whether you like your cornbread a little sweet or savory, this recipe lets you enjoy a classic dish that pairs well with soups, chili, or barbecues.

Making cornbread from scratch can be easy and fun. Once you try this recipe, you might find it becoming your go-to side dish for dinners or snacks.

Easy Homemade Cornbread Recipe

Making cornbread at home is simple and rewarding. You’ll find clear steps to follow, important ingredients that keep it moist, and tips to get the right texture every time.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
⅓ cup granulated sugar (optional for a sweeter cornbread)
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk (or regular milk)
2 large eggs
½ cup unsalted butter, melted (plus extra for greasing the pan)

Directions:

Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or an 8-inch square baking pan with butter and place it in the oven to heat while you prepare the batter.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the buttermilk, eggs, and melted butter, mixing until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix. The batter should be slightly lumpy.

Carefully remove the hot skillet or pan from the oven and pour the batter into it, spreading evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let it cool slightly before slicing. Serve warm with butter, honey, or alongside chili and soups.

Homemade Skillet Cornbread Recipe

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
⅓ cup granulated sugar (optional for a sweeter cornbread)
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk (or regular milk)
2 large eggs
½ cup unsalted butter, melted (plus extra for greasing the skillet)

Directions:

Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven while it preheats to get it hot — this helps create a crisp, golden crust.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the buttermilk, eggs, and melted butter, mixing until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

Carefully remove the hot skillet from the oven and add about a tablespoon of butter, swirling it around to coat the bottom and sides. Pour the cornbread batter into the hot, buttered skillet — you should hear a light sizzle as it hits the pan. Spread the batter evenly.

Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool in the skillet for about 10 minutes before slicing. Serve warm right from the skillet with butter, honey, or your favorite meal.

Tips for the Perfect Texture

Mix your batter gently. Overmixing activates gluten, making the bread dense and tough.

Use a cast-iron skillet if you have one. It helps create crispy edges while keeping the inside soft.

Don’t open the oven door during baking. Sudden temperature drops can cause the bread to fall.

If you like a sweeter finish, brush warm cornbread with honey butter when it’s done. It melts in and adds a nice touch.

Let your cornbread cool for 10 minutes before cutting to keep it from crumbling. Use a sharp knife to slice neatly.

Serving and Storing Cornbread

Cornbread tastes best when enjoyed fresh but can be stored well for later. You can enhance your cornbread with simple toppings or pair it with dishes that balance its flavor. Proper storage helps keep it moist and ready to eat anytime.

Pairing Ideas and Toppings

You can serve cornbread with soups, chili, or barbecue to make a hearty meal. It pairs well with savory dishes like ribs or a bowl of beans. If you want a sweeter touch, spread honey butter or jam on top.

Butter melted on warm cornbread adds richness. For a bit of extra flavor, try a drizzle of honey or dollops of cream cheese. You can also add savory toppings like bacon bits or shredded cheese if you want a salty twist.

Make-Ahead and Freezing Tips

Store leftover cornbread in an airtight container at room temperature for up to 3 days. This keeps it soft and fresh enough to enjoy without drying out.

If you want to save it longer, wrap slices tightly in plastic wrap and place them in a freezer bag. Frozen cornbread lasts for several weeks this way. When you’re ready to eat, thaw at room temperature or warm it in the oven for a few minutes.

Reheating cornbread in a cast-iron skillet or wrapped in foil in the oven helps keep it moist and gives it a fresh-baked taste. Avoid microwaving if you want to keep the crust crispy.

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