Learn everything you need to know about how to make homemade cornbread that cooks up light, fluffy, and lightly sweet. It's the best traditional, southern-style, buttermilk cornbread recipe from scratch to serve as a side dish or use it to make homemade cornbread stuffing.
This homemade cornbread recipe combines that traditional cornbread flavor with the perfect amount of sweetness. Top it with butter, honey, or your favorite preserve.
It's a sweet cornbread recipe that will not disappoint.
Learning how to make cornbread is really a right of passage in the kitchen. I think back to my days of watching others cook and I have fond memories of the smells of a sweet cornbread recipe wafting through the house.
This is probably why I find myself making homemade cornbread from scratch quite often. It's such a simple addition to make a quick meal heartier!
If you love this homemade cornbread you've got to try this broccoli cornbread with cheese and my easy blueberry cornbread muffins.
Why You Will Love This From Scratch Cornbread
- Simple Recipe. This homemade cornbread recipe requires minimal prep and only a few basic ingredients, nothing fancy.
- Great Flavor. Moist, tender, and buttery center with golden brown edges.
- So Versatile. You can easily customize your cornbread by adding your favorite mix-ins like jalapeños, cheese, or cooked bacon.
Ingredients
You'll only need a few simple ingredients to make this recipe, and most of them are probably in your kitchen right now. Anything you don't have can be found easily at your local grocery store.
Be sure to check the recipe card at the end of the post for exact amounts!
- All-Purpose Flour: Provides the structure of your cornbread.
- Yellow Cornmeal: Both fine and medium ground cornmeal can be used. Fine cornmeal will result in a smoother texture, while medium cornmeal will give a slightly coarser texture. It's up to you.
- Baking Powder and Baking Soda: Allows the cornbread to rise without yeast.
- Salt: A necessary flavor enhancer.
- Light Brown Sugar: Adds the right kind of sweetness.
- Frozen Corn: Booster for more corn flavor. You can use fresh or canned corn too but we find it easiest to use frozen and allow it to defrost while you're getting everything else ready. If using canned make sure to drain and pat dry the corn with a paper towel before adding it.
- Buttermilk: Adds a more tangy, buttery flavor as well as moisture, making the cornbread more tender, light, and fluffy.
- Eggs: Helps hold everything together.
- Unsalted Butter: Adds flavor and firmness while using oil making the cornbread more moist.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this homemade cornbread
- Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the cornbread mixture for a bit of heat.
- Add-ins: Add dried cranberries or fresh blueberries to give a burst of sweet flavor. Shredded cheddar cheese, bacon bits, scallions, or broccoli work great for more savory options.
- Make Muffins: Make muffins or small loaves instead of a large pan of cornbread. Fill each opening three-quarters full and bake until golden brown around the edges and on top.
How to Make Homemade Cornbread from Scratch
It's easier than you think to make cornbread from scratch. It only takes a few minutes and a few simple steps!
The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine the dry cornbread ingredients.
- Blend the brown sugar, thawed corn kernels, and buttermilk in a food processor or blender until combined.
- Combine the wet and dry ingredients until just combined. Then add melted butter and mix again. Pour into a prepared baking dish and smooth out the top.
- Bake the cornbread until golden. Allow it to cool and serve.
Hint: It's imperative that you don't over-mix the batter. Over-mixing will make dense cornbread rather than light crumbly cornbread.
If you love recipes like this, you may also enjoy my savory corn muffins with bacon, cheese, and onion or this delicious Onion Bread.
Storage
- Room Temperature: Store in an air-tight container for a couple of days.
- Refrigerator: Store for up to a week in an air-tight container.
- Freezer: Wrap individual cornbread pieces in plastic wrap, then place them in an air-tight, freezer-safe container and store for up to 3 months.
- Reheat: Bring frozen cornbread to room temperature. Then, microwave it for a few seconds to warm it up.
What to Serve with Homemade Cornbread
Cornbread is a classic dinner side, is quite delicious, and can be served in a variety of ways. Here are some ideas for inspiration.
- Served with your favorite beef, chicken, or pork dishes especially southern-style dishes such as fried pork chops or slow cooker pot roast.
- Crumble it up in a bowl and topped with honey or sugar and milk for homemade "cereal".
- Serve it warm alongside breakfast options like smoked maple bacon, air fryer frozen sausage, ham, and eggs.
- It goes great with soups, stews, chili, or chowder like this pumpkin chili, cowboy stew, and roasted vegetable soup.
- Top it with butter and jam, or for more flavor try this bacon butter, almond butter, or rhubarb jam.
Tips
To perfect your homemade cornbread, follow these tips that will ensure a moist, fluffy, and delicious final product.
- Combine dry and wet ingredients separately. This helps prevent over-mixing which can result in a tough, dense cornbread.
- Ensure you don't over-bake your cornbread, which can lead to a dry, crumbly final product. Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean, your cornbread is done.
- Use buttermilk for a moist and rich flavor. If you don't have buttermilk handy, you can make a substitute by adding a tablespoon of vinegar or lemon juice to every cup of milk and letting it sit for a few minutes before using.
- Allow your prepared batter to rest for a few minutes before baking to improve your cornbread's texture. This allows the cornmeal to absorb liquids resulting in a more tender crumb.
- Let the cornbread cool after baking for a few minutes before cutting into it to be sure the cornbread will hold its shape and not crumble.
- DO NOT over-mix your batter! That will make tough cornbread.
FAQ
Do you have questions about homemade cornbread? Here are some of the most commonly asked questions about making cornbread from scratch.
It's not but there are some people that treat it the same. Cornmeal tends to have a different texture and will also have a more vivid corn taste as well. This is why using cornmeal in cornbread is really what gives it that overall "corn" taste.
Buttermilk reacts with baking soda to produce a leavening effect, resulting in a light and fluffy texture. It also adds a tangy flavor and extra moisture to the cornbread.
To make cornbread muffins from scratch, follow the same directions but use a greased or lined muffin tin instead of a square or round baking dish.
The batter should fill each muffin cup no more than two-thirds to ensure proper rising and to avoid overflowing. Adjust the baking time accordingly, as muffins will bake faster than a full batch of cornbread. Keep an eye on them and test them with a toothpick for doneness.
The primary difference between Northern and Southern cornbread styles lies in the sweetness and texture. Northern cornbread tends to be sweeter and more cake-like, often containing more sugar and a higher proportion of flour than cornmeal. Southern cornbread, on the other hand, is typically less sweet and has a more crumbly texture, with a higher ratio of cornmeal to flour.
To make cornbread in a cast iron skillet, you'll first need to preheat your oven and the skillet itself. After combining your dry and wet ingredients in separate bowls, pour the batter into the heated skillet, and spread it evenly. Finally, bake the cornbread in the preheated oven directly in the skillet until it's golden brown and cooked through. The cast iron skillet will provide a crispy crust and even cooking.
More Bread Recipes
Do you like bread? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
How to Make Homemade Cornbread
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup light brown sugar packed
- ¾ cup frozen corn thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter 1 stick, melted and cooled slightly
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
- Add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
- Cut into pieces and serve.
Notes
- Combine dry and wet ingredients separately. This helps prevent over-mixing which can result in a tough, dense cornbread.
- Ensure you don't over-bake your cornbread, which can lead to a dry, crumbly final product. Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean, your cornbread is done.
- Use buttermilk for a moist and rich flavor. If you don't have buttermilk handy, you can make a substitute by adding a tablespoon of vinegar or lemon juice to every cup of milk and letting it sit for a few minutes before using.
- Allow your prepared batter to rest for a few minutes before baking to improve your cornbread's texture. This allows the cornmeal to absorb liquids resulting in a more tender crumb.
- Let the cornbread cool after baking for a few minutes before cutting into it to be sure the cornbread will hold its shape and not crumble.
- DO NOT over mix your batter! That will make tough cornbread.
Nutrition
This post was originally published November 2020. It has been updated with new images and content.
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