Easy Cornbread Recipe -- Only 35 Minutes to Make! (2024)

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Quick Summary

This cornbread recipe is tender, moist, and so easy to make. It’s my go-to recipe when I’m craving cornbread.You will never buy boxed cornbread mix again!

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Cornbread is one of my favorite side dishes. It’s delicious on its own, but is also perfect for sopping up the flavors of a chili, stew, or gravy. But sometimes it’s a little too time-consuming for a side dish, which is why I love this easy cornbread recipe.

This recipe is moist and soft, with a strong corn flavor, and the perfect hint of sweetness. And best of all? It only takes 35 minutes from start to finish. Say goodby to boxed cornbread mix forever! This homemade cornbread is the BEST and makes a great side dish for chili, soup, chicken pot pie, or any meal.

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Ingredients

This cornbread mostly uses ingredients that are likely already in your fridge or pantry. Be sure to check out the recipe card at the bottom of the page for the exact quantities.

  • All-purpose flour
  • Coarse cornmeal
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Unsalted butter
  • Oil – Vegetable oil, canola oil, or any other neutral oil, also works.
  • Large eggs
  • Corn – The corn is optional. If you want a smoother texture, you can leave the corn out. If you want to add corn, I recommend fresh or frozen corn. Drained canned corn will work in pinch.

What is Cornmeal?

Cornmeal is exactly what it sounds like: dried and ground corn. It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb.

I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins. If you aren’t sure if the cornmeal is stone-ground, look for the words “whole grain” on the label. Stone-ground cornmeal is more perishable than regular fine cornmeal, so I keep it sealed in a container in the freezer, where it will last for up to 6 months.

How to Make This Easy Cornbread Recipe

This cornbread is straightforward and quick to make. Here’s how to make it.

  • Prep. Preheat the oven to 400F with a rack in the center. Coat an 8×8-inch baking pan with non-stick baking spray.
  • Mix the dry ingredients. Add the cornmeal, flour, sugar, baking soda, baking powder, and salt to a bowl. Stir to combine.
  • Mix the wet ingredients. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and oil.
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  • Combine. Pour the wet mixture into the bowl with the dry mixture, and stir until combined. The mixture will be lumpy.
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  • Add the corn. Stir the corn into the mixture, then pour the batter into the prepared plan.
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  • Bake. Place the cornbread in the oven and bake for 25-30 minutes. A toothpick inserted into the middle of the cornbread should come out clean, and the top will be golden brown.
  • Cool. Remove the cornbread from the oven and let rest for 15 minutes, then cut into squares and eat.

Tips for Perfect Cornbread

Here are a few tricks and tips to make sure that this easy cornbread is mouth-watering every time you make it.

  • Let the butter reach room temperature. This recipe calls for melted butter, but you don’t want the butter to be hot. Melt it ahead of time, and let it come up to room temperature. That way it won’t cook the other wet ingredients, and they won’t separate.
  • Don’t over bake. This cornbread recipe is very moist, but cornbread can dry out easily if it’s baked too long. Keep a close eye on it, and check the doneness frequently once the cornbread gets close.
  • Let it rest. Your whole home will be filled with the amazing smell of cornbread when you bake this recipe. You’ll be tempted to dig in as soon as it comes out of the oven, but resist if you can. Letting the cornbread cool allows it to firm up, so it will hold its shape when you cut into it.
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Variations

Here are a few easy variations you can make to this easy cornbread recipe.

  • Make it sweeter. Maple syrup and cornbread is a match made in heaven, and you can always add a little syrup on top when you eat it, like a pancake. But you can also incorporate the rich, caramel flavor of maple syrup by adding it to the recipe. Just put a little maple syrup in with the wet ingredients, and cut back on the sugar a little.
  • Make it spicy. Jalapeños and cornbread are also a wonderful pairing. You can add some heat to this cornbread by putting chopped fresh or pickled jalapeños in the batter when you add the corn. You can also put slices of jalapeños on top of the cornbread after the batter has been poured into the pan.
  • Make muffins. Cornbread is great, but so are cornbread muffins. Use the same batter and equally divide it into a regular size muffin tin. It will take less time to cook, so only bake for around 15-18 minutes.
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How to Store

You can store this cornbread at room temperature in an airtight container. It will last for 3-5 days, depending on the temperature and humidity. You can also store it in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months.

The cornbread can be reheated in the microwave or in a toaster oven.

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Serving Suggestions

This easy cornbread recipe is now a staple in our house, and we make it all the time. It goes great with chili, soup, or salad, but sometimes we just eat it plain!

Chili and cornbread are a classic combo. If you need a good chili recipe to go with this easy cornbread, try a few of our favorite chili recipes:

  • Slow Cooker Turkey Chili
  • Hearty Vegetarian Chili
  • No Bean Chili
  • Dad’s Spicy Chili
  • Slow Cooker Beef Chili
  • White Chicken Chili

You can also serve cornbread with:

  • Slow Cooker BBQ Chicken
  • Soups
  • Salads
  • Slow Cooker Pulled Pork

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Side Dishes

Easy Cornbread

This easy cornbread recipe moist, tender, and full of flavor. The perfect side for a warm bowl of chili, it takes just 35 minutes to make.

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Review

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12

Ingredients

Instructions

  • Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

  • In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.

  • Bake cornbread for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.

Nutrition

Calories: 202kcal, Carbohydrates: 27g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 153mg, Potassium: 215mg, Fiber: 1g, Sugar: 6g, Vitamin A: 160IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1.2mg

Keywords best cornbread recipe, cornbread recipe, homemade cornbread

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Easy Cornbread Recipe -- Only 35 Minutes to Make! (2024)

FAQs

How long should cornbread batter sit before baking? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Why wont my cornbread stay together? ›

generally speaking, cornbread is crumbly if there is too high a proportion of cornmeal to flour. you need the gluten in the flour to hold it together and also enough moisture. if it is too high in fat it will also be too tender and crumbly.

What does adding an extra egg to cornbread do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Why is my homemade cornbread so dry? ›

You may also have a problem in the baking process, where you need more "wet" ingredients. If your dough/batter is the right texture/wetness before it goes in the oven, and assuming you didn't under-/overbake - try subsitituting 50% butter for a vegetable/fruit oil. Oil will help create a moist mouthfeel.

How long should you let batter sit? ›

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Is cornbread batter supposed to be thick or runny? ›

In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Then make a well in the center of the flour mixture and pour in the egg/milk mixture, along with the melted butter. Gently stir, just to combine. The batter should be thick, but still pourable.

Should you let cornbread batter sit? ›

Cornbread Best Practices:
  1. LET the batter sit for 15-20 minutes before baking. ...
  2. BE gentle!! ...
  3. START preheating your oven as soon as you set aside the batter to rise, by the time it's preheated, your batter should be ready to go in.
  4. HEAT your skillet. ...
  5. SUBSTITUTE regular salt for this amazing Smoked Salt.
Jul 7, 2019

What ingredient keeps cornbread from crumbling? ›

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

How thick should cornbread batter be? ›

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

What happens if I use 1 egg instead of 2? ›

Please note that substituting two large eggs with one extra-large egg might slightly alter the texture of your dish, but it typically won't drastically change the taste or overall outcome.

Can you put too many eggs in cornbread? ›

On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

How long should batter sit before baking? ›

“Let your cake batter sit on the counter for 20 minutes before putting it in the oven.”

How long should cornbread rest before cutting? ›

Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

Can you mix up cornbread batter ahead of time? ›

Can I mix the corn bread batter ahead of time for later baking? For best results, mix the dough just before baking. To make ahead for serving later, make and bake the cornbread, then cover and re-heat at 350°F for 10 to 12 minutes.

How long should cornbread cool before taking out of pan? ›

Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean. Cool. Carefully transfer the skillet to a wire cooling rack and let the cornbread cool for at least 10 minutes. Then slice, serve, and enjoy!

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