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You are here: Home / Bread / Best Cornbread Recipe

Best Cornbread Recipe

Last updated on November 8, 2020. Originally published October 7, 2020 2 Comments

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The best cornbread recipe you’ll ever eat! It’s sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes – no mixer required.

front view of slices of cornbread with melting butter on top

Cornbread is the perfect companion to so many fall meals, chili (beef chili, chicken chili, turkey chili, etc), soups, etc. and it’s also a delicious holiday side dish. 

This is the best cornbread recipe you’ll ever eat! It’s sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes – no mixer required.

overhead view of the best homemade cornbread cut into squares with butter

Homemade Cornbread Recipe: Ingredients & Substitutions

As always, I recommend making this cornbread recipe exactly as it’s written for the best results, but we’ll chat about the ingredients and possible substitutions.

  • Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
  • All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well. 
  • Salted Butter. Unsalted butter can be used in place of salted butter.
  • Whole Milk. Fat content is important for the this homemade cornbread. You could use 2% milk, or half and half, but I don’t recommend other substitutions. 
  • Sour Cream. Again, full-fat is best. Greek yogurt can be used in place of sour cream. 
  • Granulated sugar and honey. I don’t recommend making substituions for the granulated sugar or honey. If you don’t love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
  • Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn. 

overhead view of the ingredients in this cornbread recipe

How to make Cornbread

People often wonder “How do you make cornbread from scratch?” Well you’re in luck because we’re going to walk through how to make cornbread step-by-step to ensure your success! And don’t forget to watch the video!

Combine the dry ingredients

In a medium bowl, combine the dry ingredients (but not the sugar) and sea salt, then set the bowl aside. 

two overhead photos showing How to Make Cornbread

Whisk together wet ingredients

In a large bowl, whisk together melted butter sugar and honey, making sure the sugar is completely dissolved. Add, milk, sour cream and eggs and whisk until smooth.

two overhead photos showing How to Make Cornbread

Combine Wet & Dry ingredients

Next, add the dry ingredients to the whisked wet ingredients and stir/whisk until mixture is smooth.

two overhead photos showing How to Make Cornbread

Add Corn

Fold in corn kernels, gently stirring until they are evenly distributed throughout the cornbread batter. 

two overhead photos showing How to Make Cornbread

Bake

Pour the cornbread batter into a prepared baking dish and bake for 20-25 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.

two overhead photos showing How to Make Cornbread

Serve!

Cool for at least 30 minutes before serving. Then serve warm with a generous slather of this cinnamon honey butter. 

Store

Store any leftover cornbread in an airtight container in the refrigerator for 5 days. 

How to freeze cornbread: 

Let the cornbread cool completely. Slice into individual servings and store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each slice of cornbread in plastic wrap before putting it in an airtight container. 

front view of slices of cornbread with butter

What to serve with cornbread:

Here are some of our favorite recipes to enjoy with this homemade cornbread. 

  • CHILI! We love chili around here, beef chili, turkey chili and chicken chili are all great companions for this honey cornbread recipe. 
  • Soup. this sausage and kale soup tastes amazing with a side of this honey cornbread, also try this vegetable soup and this chicken and rice soup! 
  • This slow cooker pot roast is a great main dish to serve with this sweet cornbread. 
  • And of course, serve it as a side amongst all your favorite Thanksgiving Recipes. 
  • Serve it as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy! 

overhead view of a slice of homemade cornbread

 

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Best Cornbread Recipe

Best Homemade Cornbread Recipe

Laura
This is the best cornbread recipe you'll ever eat! It's sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes - no mixer required.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, bread, Side Dish
Cuisine American
Servings 16 Servings
Calories 163 kcal

Equipment

  • 9x9" baking pan
  • measuring spoons
  • measuring cups
  • glass batter bowl
  • whisk
  • spatula

Ingredients
 
 

  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • ½ cup salted butter melted
  • 1 cup whole milk
  • ¼ cup sour cream
  • 2 eggs
  • ¼ cup granulated sugar
  • ¼ cup honey
  • 1 cup fresh or frozen corn kernels thawed

Instructions
 

  • Preheat oven to 400 degrees f. Grease a 9x9” square baking dish, set aside. (Note, you can use an 8x8” baking dish, you will need to bake a touch longer).
  • In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
  • In a large bowl, whisk together melted butter sugar and honey.
  • Add, milk, sour cream and eggs and whisk until smooth.
  • Add dry ingredients and stir/whisk until mixture is smooth.
  • Fold in corn kernels.
  • Pour into prepared baking dish.
  • Bake for 20-25 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the bread comes out clean.
  • Cool for at least 30 minutes before serving.

Video

Notes

Ingredient Substitutions  

  • Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
  • All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well. 
  • Salted Butter. Unsalted butter can be used in place of salted butter.
  • Whole Milk. You could use 2% milk, or half and half, but I don't recommend other substitutions (with lower fat content)
  • Sour Cream. Full-fat is best. Greek yogurt can be used in place of sour cream. 
  • Granulated sugar and honey. I don't recommend making substituions for the granulated sugar or honey. If you don't love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
  • Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn. 

Store

Store any leftover cornbread in an airtight container in the refrigerator for 5 days. 

How to freeze cornbread: 

Let the cornbread cool completely. Slice into individual servings and store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each slice of cornbread in plastic wrap before putting it in an airtight container. 

Nutrition

Calories: 163kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 39mgSodium: 254mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 279IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword best cornbread recipe, cornbread, cornbread recipe, homemade cornbread, honey cornbread, how to make cornbread, sweet cornbread
Tried this recipe?Let us know how it was!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 

You might also like:

Best Sweet Potato Casserole Recipe
Paleo Blueberry Muffins
Healthy Greek Yogurt Pancakes

Filed Under: Appetizers, Bread, Recipe Videos, Recipes, Side Dish, Thanksgiving Tagged With: bread, side dish, thanksgiving

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Reader Interactions

Comments

  1. Molly Brohl

    December 7, 2020 at 6:21 pm

    5 stars
    I just made these for the first time and they are so delicious! Everyone needs this recipe in their life. They taste like they already have butter and honey on them without having to add it. I could eat the whole pan!

    Reply
  2. Jason

    October 10, 2020 at 5:03 am

    5 stars
    I especially like the flavor of corn. This is more dish from corn I can practice. The corn kernel is crisp. It’s interesting when to use this cornbread.

    Reply

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