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 96 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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5 from 96 votes (63 ratings without comment)

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Recipe Rating




50 Comments

  1. 5 stars
    I’ve made this recipe twice now- once for my family and once for a work potluck. Rave reviews all around!! It will definitely be my go-to cornbread recipe!

  2. 5 stars
    The best cornbread we have had. Very tasteful and moist.
    I had to cook it about 3 minutes longer because the middle was still a little wet . But everything else was great.
    Thank you very much for sharing .❤️🙏God bless you and your family.

  3. 5 stars
    I am a chef at heart!! I bought a premix self rising cornbread mix added milk, egg, corn and so on. Was rated very high, let me tell you I throw the hole thing away. I looked at your ingredients and thought this one looks good and great reviews. OMG this was outstanding!!!!!!!!!!!!!! I followed to the T added corn from a can and 1 fresh jalapeños. So moist not to sweet, taste like cornbread. My friend who is a famous chef said he loved the cornbread even though he’s not a fan of sweet cornbread he LOVED this one. Nothing better than friends, chile and great cornbread.

  4. 5 stars
    Ok so I’m a pretty good cook/ baker. I’ve just deleted all other recipes for this corn bread recipe. I was looking for a go to recipe with all the ingredients important to me. Didn’t change a thing. My spread of choice is just honey mixed with butter. Oh sorry only had an 8×8 pan it took 37 minutes and golden brown and moist! Thank you!

  5. 5 stars
    I’ve made a lot of cornbread recipes over the years, and this is my favorite by a country mile. The only change I make is to brown the butter (it’s worth the extra 3 minutes), and only use corn if it’s in season (fresh). It’s got the perfect texture, moisture, and sweetness for me. Thanks for sharing!

  6. 5 stars
    This was amazing. I used the doubled recipe. Added 1/2 tsp salt to make up for the fact I used unsalted butter. Baked in 9x 12 (I think) baking dish. Fresh sweet corn from the farmers market. Spectacular.

    1. Did you change the temp and how long did it bake for? I am at 25 mins and it’s browning but liquid in the middle. Doubled recipe using 9×13 @ 400degrees.

  7. 5 stars
    Fluffy Golden Goodness. It was like
    cake-cobbler-cornpudding-cornbread
    All-In-1. Very Delicious. I replaced the sour cream for .4oz activia yogurt because that’s all I had. I 3/4 cup sugar and used unsalted butter.