Best Cornbread Recipe

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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 (also try this corn pudding). 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

overhead view of the labeled ingredients in this cornbread recipe
  • 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. 
two pieces of homemade cornbread stacked on each other topped with melting butter

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.

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

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

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

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

two overhead photos showing How to Make Cornbread

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

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

a piece of homemade cornbread with melting butter on top

Store

Store any leftover cornbread in an airtight container in the refrigerator for 5 days. You can also use it to make the best cornbread croutons or this cornbread dressing!

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

Homemade Cornbread Recipe FAQs

Why is my cornbread dry?

This recipe makes very moist cornbread, if it turns out dry it’s likely that it was over-baked. Next time, shorten the baking time and be sure to use an oven thermometer to make sure your oven is heating to the proper temperature.

What kind of cornmeal is used in cornbread?

This recipe calls for yellow cornmeal, but white can be used as well it will just have a different color.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13″ baking dish.

overhead view of a slice of homemade cornbread

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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 94 votes
Course Appetizer, bread, Side Dish
Cuisine American
Servings 16 Servings
Calories 163
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 400 degrees f. Grease a 9×9” square baking dish, set aside. (Note, you can use an 8×8” 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

Serving: 1piece | Calories: 163kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 254mg | Potassium: 150mg | Fiber: 1g | Sugar: 9g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




48 Comments

  1. 5 stars
    I rarely comment on recipes but this is a FANTASTIC cornbread. I’ve made it several times now and even with various modifications it’s been foolproof (omitted the honey completely, tried spelt flour, tried whole wheat flour, tried brown sugar instead of granulated, tried kefir instead of sour cream, tried maple syrup instead of honey, etc. etc.). It’s been an absolute hit every time and barely lasts a day in this household. Thin crunchy exterior and soft, fluffy interior.

  2. I’m going to try this recipe for my nephew’s open house, but since I’m needing to make so much, wonder if I can double or triple the recipe and use a sheet pan?
    It looks amazing btw, and the great reviews convinced me to try it!
    Thanks!

  3. 5 stars
    This is THE BEST cornbread ever! I sub out 1/2 the flour with gluten free flour and cut the honey and sugar in half. It’s still sweet and oh so delish!! Thank you for posting this…it will be forwarded to friends and family.

  4. 5 stars
    I made this cornbread on Thanksgiving i received so many compliments, it is moist, I tasted the kernels, a little crunchy, you can cook in advance, for my taste, the best I ever made! Thanks for the recipe!

  5. 5 stars
    Made these today for an early thanksgiving side for my family and they were delicious!! So moist and has that sweet and savory kick! Will be making for thanksgiving day to take to family gatherings!