If you’re craving warm, homemade cornbread with the perfect balance of sweet and savory flavors, this Best Cornbread from Scratch recipe is a must-try!
Made with simple pantry staples like cornmeal, flour, and sugar, this cornbread is soft, moist, and golden brown with just the right amount of sweetness. The best part? It’s ready in under 45 minutes and easy to double for feeding a crowd!
Perfect for serving with chili, ham and bean soup, BBQ, or as a side for any meal, this cornbread will become a go-to family favorite! Whether you prefer crumbly or cake-like cornbread, this easy homemade recipe delivers absolute perfection every time!
You can make this recipe ahead, but I would try to make it on the same day, warmed in the oven before serving or making cornbread stuffing.
Ingredients:
1 cup yellow cornmeal
1 cup whole milk
1 cup flour
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 large egg
1/3 cup unsalted butter melted
Instructions:
Before starting to make this cornbread, you may need to prepare your ham and beans first so that they come up together in time. If that’s the case, here is the recipe for ham and beans soup.
1 ) Preheat oven to 400 degrees and grease an 8×8 baking pan.
2 ) Mix the cornmeal and milk in a large bowl and let soak for 10 minutes.
3 ) Add in the remaining ingredients and whisk well then pour them into the baking pan and bake for 22-25 minutes until a toothpick comes out clean.
How to Make Cornbread Fluffy:
Trade the milk for buttermilk to help the baking powder get the best rise possible. If you don’t have buttermilk, add a teaspoon of lemon juice to the milk and let it sit for a few minutes.
Be sure that the baking powder you are using is fresh. Old baking powder doesn’t work as well.
Check your oven with an oven-safe thermometer to make sure you are cooking at the right temperature.
Let the cornmeal soak with the milk for ten minutes before mixing the ingredients together. This really does make a difference in the recipe.
Cast Iron Skillet Option:
YES, You can make this cornbread recipe in a cast iron skillet for a crispy crust with a soft light center. When melting the butter, you can also let it keep cooking to get a browned butter skillet cornbread recipe with more flavor.
Bring the skillet up to high heat, then melt two tablespoons of butter in the skillet.
Pour the batter into the skillet, and transfer the skillet to the oven at 400 degrees. It’s done when a toothpick comes out clean.
Cornmeal vs Corn Flour
Ever wonder what makes them different?
Cornmeal is coarsely ground dried corn — perfect for cornbread, polenta, or grits.
Corn flour is much finer and often used for thickening soups or puddings.
For this recipe, always use yellow cornmeal for authentic texture and color.
Storage & Freezing Tips
Store cornbread tightly wrapped at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days.
Freeze for up to 3 months — wrap slices individually and thaw overnight at room temperature.
To reheat, warm in a 300°F oven for 10 minutes or microwave for 20–30 seconds.
Pro Tips for the Best Homemade Cornbread
Use Buttermilk – Adds richness and moisture.
Preheat the Pan – Ensures those beautiful crispy edges.
Don’t Overmix – Keeps it light and fluffy.
Add Honey – For a subtle, natural sweetness.
Try Muffin Tins – Great for portion control or lunchboxes!
Variations
Honey Cornbread – Add 2 tablespoons of honey to the batter for extra sweetness.
Cheddar Jalapeño – Fold in ¾ cup shredded cheddar and 2 tablespoons diced jalapeños for a zesty twist.
Skillet Cornbread – Bake in a preheated cast-iron skillet with a touch of browned butter.
Cornbread Muffins – Spoon into a muffin tin and bake 15–18 minutes.
Sweet Corn Version – Stir in ½ cup corn kernels for added texture and flavor.
Nutrition & Dietary Notes
Yield: 9 servings
Calories: 292
Carbs: 45g | Protein: 5g | Fat: 10g | Fiber: 2g
Vegetarian-friendly, easily made dairy-free with almond or oat milk and plant-based butter.
(FAQ) About Homemade Cornbread
1. Can I make this cornbread without sugar?
Yes! For savory cornbread, just omit the sugar completely.
2. Can I use a different flour?
Whole wheat flour works for a denser, more hearty bread.
3. How do I store leftovers?
Keep at room temp up to 3 days or refrigerate for longer freshness.
4. Can I freeze cornbread?
Absolutely! Wrap slices and freeze up to 3 months.
5. How can I make this dairy-free?
Swap milk for almond milk and butter for vegan margarine.
6. Can I bake this in a skillet?
Yes! Preheat your cast iron for a crisp, buttery crust.
7. What’s the best way to reheat it?
Warm in a 300°F oven for 10 minutes or microwave briefly.
8. Can I add mix-ins?
Cheddar, corn kernels, or jalapeños add great flavor!
9. Can I make it without eggs?
Use a flax egg (1 tbsp ground flax + 3 tbsp water).
10. What goes best with cornbread?
Chili, ham and beans, fried chicken, BBQ ribs, or honey butter!