The Best Cornbread You’ll Ever Make

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Cornbread is one of those classic comfort foods that I always find myself craving. Whether served alongside a bowl of hearty chili or simply enjoyed with a pat of butter and a drizzle of honey, it never fails to hit the spot. The perfect cornbread should be moist, slightly crumbly, and packed with rich, buttery flavor. After testing countless recipes, I’ve finally landed on the best version—golden, fluffy, and incredibly easy to make.

This recipe delivers the ideal balance of sweetness and savory notes, with a crisp, golden crust and a soft, tender crumb. It’s made with simple pantry staples, so you can whip it up anytime the craving strikes. Whether you’re a longtime cornbread lover or trying it for the first time, this recipe is bound to become a favorite in your kitchen!

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Why You’ll Love This Cornbread

• Perfect Texture – Moist yet slightly crumbly, with a soft inside and crispy edges.
• Quick & Easy – Takes just a few minutes to prepare and bakes up beautifully.
• Sweet or Savory – You can tweak the sweetness level to your preference.
• Pairs with Everything – From barbecue to soups, it’s the ultimate side dish.
• Great for Any Occasion – Whether it’s a family dinner, a holiday feast, or a quick snack, this cornbread always shines.

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What Kind of Cornmeal Should I Use?

The type of cornmeal you choose will have a big impact on the texture and flavor of your cornbread. I recommend using medium or fine-ground yellow cornmeal for the best results. Medium-grind cornmeal gives the bread a bit of texture without being too coarse, while fine-ground creates a smoother crumb. If you prefer a heartier, rustic feel, you can go for stone-ground cornmeal, but keep in mind that it will be a bit denser.

Avoid self-rising cornmeal unless a recipe specifically calls for it, as it already contains leavening agents, which can throw off the balance of ingredients. White cornmeal can also be used, but yellow cornmeal tends to have a richer, sweeter flavor.

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Options for Substitutions

Want to tweak the recipe to fit your taste or dietary needs? Here are some easy swaps:

• Milk Alternatives: Instead of regular milk, use buttermilk for a tangier flavor or almond/oat milk for a dairy-free option.
• Butter vs. Oil: Butter gives a rich, classic taste, while vegetable or coconut oil keeps it extra moist. You can also do half-and-half for balance.
• Sweetness Adjustments: Reduce or increase the sugar depending on your preference. Honey or maple syrup can also be used for natural sweetness.
• Flour Alternatives: Swap all-purpose flour with whole wheat flour for a heartier texture or use a gluten-free flour blend for a gluten-free version.
• Egg Substitutes: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan-friendly option.

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Ingredients for This Cornbread

Each ingredient in this recipe plays an important role in achieving the perfect texture and flavor. Here’s what you’ll need and why:

• Cornmeal – The star of the recipe! It gives the cornbread its signature flavor and slightly crumbly texture.
• All-Purpose Flour – Balances the cornmeal and adds structure, making the bread soft and tender.
• Baking Powder – Helps the cornbread rise and stay fluffy.
• Salt – Enhances the flavors and balances the sweetness.
• Sugar – Adds a touch of sweetness to complement the corn flavor. Adjust based on your preference.
• Milk – Keeps the cornbread moist and helps bind the ingredients together. Buttermilk can be used for extra richness.
• Eggs – Provide structure and help create a light, fluffy texture.
• Butter (or Oil) – Adds moisture and richness. Butter gives a more traditional, buttery taste, while oil keeps it ultra-soft.
• Honey (Optional) – For a natural hint of sweetness and extra moisture.

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Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 400°F (200°C). While it’s heating, grease a square 9×9-inch baking dish or a similar-sized pan with butter or oil. You can also line it with parchment paper to make removing the cornbread easier once it’s baked.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. If you like your cornbread on the sweeter side, add 2–3 tablespoons of sugar.

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Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together 2 eggs, 1 cup of milk, and 1/4 cup of melted butter. If you’re using honey, add it here as well. Stir until everything is well combined and the wet ingredients are smooth.

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Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine!

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Step 5: Bake

Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If you like a crunchier top, leave it in for a few extra minutes.

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How Long to Cook the Cornbread

This cornbread bakes at 400°F (200°C) for about 20–25 minutes. However, baking times can vary depending on your oven and the size of your baking dish. The best way to check if it’s done is by inserting a toothpick or cake tester in the center. If it comes out clean or with just a few crumbs, it’s ready to be taken out. If the toothpick comes out wet, give it a few more minutes.

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Tips for Perfect Cornbread

• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make your cornbread dense.
• Use Room Temperature Ingredients: For a smoother batter, let your eggs and milk come to room temperature before mixing them in.
• Butter the Pan Generously: This ensures a crispy, golden crust that adds extra flavor.
• Check for Doneness Early: Since ovens vary, it’s a good idea to start checking for doneness a couple of minutes before the suggested time.
• Let It Rest: After baking, let your cornbread sit for 5–10 minutes before cutting. This allows the flavors to settle and makes it easier to slice.

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Watch Out for These Mistakes While Cooking

• Overmixing the Batter: It’s tempting to fully mix the ingredients, but overmixing can make the cornbread dense and tough. Stir just until the ingredients are combined.
• Not Preheating the Oven: Make sure your oven is fully preheated before placing the pan inside. Starting with a hot oven helps the cornbread rise properly and bake evenly.
• Using the Wrong Pan Size: Using a pan that’s too large or too small can throw off the baking time and texture. Stick to a 9×9-inch square pan or an equivalent-sized dish.
• Skipping the Resting Time: Letting the cornbread rest for a few minutes after baking helps it firm up and makes cutting easier.

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What to Serve with Cornbread?

Cornbread is versatile and can be served with a variety of dishes. Here are some great ideas to pair it with:

1. Chili

A warm bowl of chili is a classic pairing. The cornbread’s sweetness complements the savory, spiced flavors of chili perfectly.

2. Barbecue

From ribs to pulled pork, cornbread is the ideal side dish to soak up that smoky barbecue sauce.

3. Roasted Vegetables

Roast up some carrots, sweet potatoes, or Brussels sprouts for a delicious, balanced meal alongside your cornbread.

4. Fried Chicken

A crispy, golden piece of fried chicken alongside soft, buttery cornbread is a Southern favorite that never disappoints.

5. Soup

Whether it’s a rich tomato soup, a hearty vegetable soup, or a creamy potato soup, cornbread always makes the perfect dipping companion.

6. Greens

Collard greens, spinach, or other sautéed greens pair wonderfully with cornbread, adding a nice balance of flavors.

7. Eggs and Bacon

For a hearty breakfast or brunch, serve your cornbread with scrambled eggs and crispy bacon.

8. A Simple Salad

A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of cornbread.

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Storage Instructions (and Reheating)

Cornbread is best enjoyed fresh, but if you have leftovers, you can store them for later. Here’s how:

• Room Temperature: Allow the cornbread to cool completely before storing it. Then, place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for about 2–3 days at room temperature.
• Refrigerator: If you want to keep it for a bit longer, store the cornbread in the refrigerator for up to 5 days. To prevent it from drying out, wrap it in foil or plastic wrap before refrigerating.
• Freezing: Cornbread freezes well! Wrap slices in plastic wrap or place them in a freezer-safe bag. It will stay good in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it in the oven at 350°F (175°C) for about 10 minutes.

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Estimated Nutrition

Here’s an estimate for a serving of this delicious cornbread (based on a 9×9-inch pan cut into 9 pieces):

• Calories: 180–200 kcal per slice
• Protein: 3 grams
• Carbs: 30 grams
• Fat: 7 grams
• Fiber: 1 gram
• Sugar: 6 grams

Keep in mind, the exact nutritional values will depend on the specific ingredients and portions used.

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Frequently Asked Questions

1. Can I make cornbread without eggs?

Yes! You can substitute eggs with flax eggs (1 tbsp ground flaxseeds + 2.5 tbsp water per egg) or use 1/4 cup of unsweetened applesauce for each egg. Both options will help bind the ingredients and provide a moist texture.

2. Can I use gluten-free flour for this recipe?

Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum, which helps provide structure and texture to the cornbread.

3. How do I make cornbread less sweet?

If you prefer a less sweet cornbread, you can reduce the sugar by half or skip it altogether. The natural sweetness of the cornmeal will still come through.

4. Can I add cheese to the cornbread?

Yes, adding cheese is a great idea! You can fold in about 1 cup of shredded cheddar cheese into the batter for a cheesy twist. It will melt into the cornbread and add extra flavor.

5. Can I make this cornbread ahead of time?

Yes, cornbread can be made ahead of time. Store it in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days. You can reheat it in the oven at 350°F (175°C) for about 10 minutes.

6. Why is my cornbread dry?

If your cornbread turns out dry, it could be due to overmixing the batter or overbaking it. Make sure to mix only until just combined and check for doneness a few minutes before the suggested time.

7. Can I use buttermilk instead of regular milk?

Yes, buttermilk is an excellent substitute! It adds a slight tanginess and helps make the cornbread extra moist. If you don’t have buttermilk, you can substitute it with a mixture of 1 cup of milk plus 1 tablespoon of vinegar or lemon juice.

8. What size pan should I use for cornbread?

A 9×9-inch square baking dish is ideal for this recipe. If you use a different size pan, be sure to adjust the baking time, as the cornbread may bake faster or slower depending on the depth of the batter.

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Conclusion

Cornbread is one of those dishes that never gets old, and I’m sure this version will become a staple in your home. It’s simple, flavorful, and so versatile—perfect for every meal or occasion. Don’t forget to save this recipe to Pinterest and share it with your family and friends! They’ll love it too.

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