There’s nothing quite like the smell of freshly baked cornbread wafting through the kitchen. It’s warm, buttery, and has that perfect balance of sweetness and crumbly texture that makes it irresistible. Whether you serve it with chili, fried chicken, or just a pat of butter and honey, this classic cornbread recipe always hits the spot.

>>>Corn Fritters

Recipe Details

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~280 per serving

Why You’ll Love This Cornbread

• Soft, moist, and slightly sweet with crisp golden edges.
• Comes together in just one bowl, no fancy equipment needed.
• Perfect for pairing with soups, stews, or BBQ dinners.
• Easy to customize add jalapeños, cheese, or even corn kernels for extra flavor.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar (or adjust to taste)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup butter milk (or milk)
• 2 large eggs
• ¼ cup melted butter (plus more for greasing the pan)
• Optional: ½ cup corn kernels or shredded cheese for mix-ins

Instructions

1. Preheat oven. Set oven to 400°F (200°C) and grease an 8-inch baking dish or cast-iron skillet with butter.
2. Mix dry ingredients. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Add wet ingredients. Stir in milk, eggs, and melted butter until just combined, don’t overmix.
4. Fold in extras. If using corn or cheese, gently mix them in now.
5. Bake. Pour the batter into the prepared dish and bake for 20–25 minutes or until golden and a toothpick comes out clean.
6. Cool and serve. Let it cool slightly, then slice and serve warm with butter, honey, or your favorite topping.

Tips for the Best Cornbread

• For a softer crumb, use buttermilk instead of regular milk.
• Want it extra moist? Add a spoonful of sour cream or yogurt to the batter.
• Leftovers can be reheated in the oven or skillet still delicious the next day!