If you’re hunting for a crowd-pleasing classic that never fails, the Best Homemade Cornbread is it. With just the right blend of wholesomeness, golden color, and buttery crumble, this is a comfort-food staple you’ll want to make again and again. Each bite is perfectly balanced—sweet but not cloying, tender yet slightly hearty—and thanks to a hint of honey, the flavor absolutely sings. Whether you’re cozying up with a chili night or treating your family to a simple, nostalgic bread, the Best Homemade Cornbread gives you that fresh-from-the-oven magic every time.
Ingredients You’ll Need
The ingredients for Best Homemade Cornbread are straightforward but thoughtfully chosen to deliver peak flavor and texture. Each plays a starring role, from the rich yellow cornmeal to the creamy scoop of butter, ensuring the finished bread has the ideal crumb and color that make this version stand out.
- Yellow cornmeal: This is the backbone of the recipe, lending the cornbread its sunny hue and welcome earthy bite.
- All-purpose flour: Balances the texture, making sure your cornbread is sturdy but never dense or dry.
- Granulated sugar: Just enough to add gentle sweetness and round out the flavors.
- Baking powder: Gives the rise and tender crumb that makes every slice so satisfying.
- Salt: Brings all the flavors together—you’d notice if it weren’t there!
- Whole milk: Ensures moisture and richness, making the crumb perfectly soft.
- Unsalted butter (melted): For unbeatable flavor and a melt-in-your-mouth texture.
- Large eggs: They bind everything together, providing structure without heaviness.
- Honey (optional): Adds a lovely, floral note and an extra layer of sweetness if you like a touch more depth.
How to Make Best Homemade Cornbread
Step 1: Prep Your Pan and Oven
First, preheat your oven to 400°F (200°C). While the oven heats, grease an 8×8-inch baking dish or a 9-inch cast iron skillet. This step ensures a lovely golden crust and easy removal of your Best Homemade Cornbread once baked.
Step 2: Mix Dry Ingredients
Grab a large mixing bowl and whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt. Blending these dry ingredients well guarantees even flavor in every bite and helps the baking powder distribute properly for the perfect rise.
Step 3: Whisk Wet Ingredients
In a separate bowl, combine whole milk, melted unsalted butter, eggs, and optional honey. Whisk until smooth. Gently melting the butter before adding gives that rich flavor throughout, while the honey, if you’re using it, subtly perfumes the batter.
Step 4: Combine Wet and Dry
Pour the wet mixture into your dry ingredients. Stir just until everything is incorporated—over-mixing can lead to a tougher bread, so a few lumps are perfectly okay. The batter should look creamy and slightly textured from the cornmeal.
Step 5: Pour and Bake
Spread the batter evenly into your greased dish or skillet, smoothing the top gently with a spatula. Slide it into the oven and bake for 20 to 25 minutes. You’re looking for a golden brown top, and a toothpick inserted in the center should come out clean when it’s ready.
Step 6: Cool and Serve
Let your Best Homemade Cornbread cool for a few minutes in the pan—just enough so you don’t burn your fingers, but not so long that it loses its magical warmth. Slice into generous squares or wedges and serve right away for maximum coziness!
How to Serve Best Homemade Cornbread
Garnishes
Take your Best Homemade Cornbread over the top with a pat of softened butter, a drizzle of extra honey, or a swipe of homemade fruit preserves. A sprinkle of flaky sea salt or fresh herbs can add a fresh twist that plays beautifully with the bread’s warmth.
Side Dishes
This cornbread is the perfect companion for hearty chili, creamy soups, or juicy roasted meats. Make it the star of your brunch table alongside eggs and crispy bacon, or serve it as a rustic side for a backyard barbecue. The subtle sweetness and crumbly crust never fail to elevate a meal.
Creative Ways to Present
Try baking the batter in muffin tins for adorable individual portions, or use cookie cutters to create fun shapes for a kid-friendly spread. For entertaining, serve mini slices on a platter with flavored butters or a trio of jams—your guests will love the variety!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap them tightly in foil or store in an airtight container at room temperature for up to two days. This keeps your Best Homemade Cornbread moist and delicious for quick snacking.
Freezing
Cornbread freezes beautifully! Allow it to cool completely, then wrap slices individually in plastic wrap. Pop them into a freezer-safe bag or container, and store for up to three months. When a craving hits, just grab a slice and enjoy whenever you like.
Reheating
To revive that fresh-baked warmth, toast individual slices in the oven at 300°F for a few minutes or zap briefly in the microwave. A dab of butter as it warms up brings back just-out-of-the-oven vibes every time.
FAQs
Can I make Best Homemade Cornbread dairy-free?
Absolutely! Substitute the milk with your favorite plant-based alternative and use a dairy-free margarine or oil in place of butter. The texture will still be moist and delicious, though flavor will change slightly.
How do I make my cornbread extra moist?
For especially moist Best Homemade Cornbread, try adding up to 1/4 cup extra milk or a dollop of sour cream. Avoid over-baking and always let it cool just slightly before serving—this helps retain all that lovely moisture.
Is there a way to make it more savory?
Definitely! Fold in shredded cheddar, chopped jalapeños, or even some cooked bacon bits before baking. These add-ins bring a delightful kick and transform your Best Homemade Cornbread into an irresistible savory treat.
Can I use white cornmeal instead of yellow?
You can, but yellow cornmeal brings that iconic sunny color and slightly sweeter taste. White cornmeal works in a pinch, but expect a subtler flavor and paler appearance.
What if I don’t have a cast iron skillet?
No worries—a regular 8×8-inch baking dish works perfectly! You might not get the same crispy edges as with cast iron, but the Best Homemade Cornbread still turns out light, tall, and full of flavor.
Final Thoughts
There’s something special about pulling a fresh pan of Best Homemade Cornbread from the oven. It’s simple, cozy, and loved by all ages. Next time you want a foolproof side—or just an afternoon treat—give this classic a try, and don’t be surprised if it becomes your new go-to recipe.
Print
Best Homemade Cornbread Recipe
- Total Time: 35 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Enjoy the warm, comforting goodness of the Best Homemade Cornbread with its golden crust and tender crumb. This classic cornbread recipe is easy to make and perfect for any meal.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons honey (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish or a 9-inch cast iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together milk, melted butter, eggs, and honey if using.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving warm.
Notes
- For a savory twist, add 1/2 cup shredded cheddar cheese or diced jalapeños to the batter before baking.
- Leftover cornbread can be stored at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
