Homemade Cornbread

Recipe Ingredients

Through years of testing, we’ve refined our homemade cornbread recipe to get it just right. Here are the ingredients you'll need.

Cornmeal: Made from ground dried corn kernels, cornmeal comes in various textures, from fine to coarse. For this recipe, we recommend yellow cornmeal with a finer grind, though you can use white or blue cornmeal as well.

Flour: Just like in 1917, we use Gold Medal™ All Purpose Flour. It adds structure, as cornmeal doesn’t contain gluten.

Milk: While buttermilk has been used in past versions, we prefer regular milk for the best texture and rise. Note that buttermilk’s acidity can affect the texture if swapped in.

Butter: Our earliest recipes used shortening, then margarine, but salted butter—our top choice for years and the one we recommend—adds rich, buttery flavor.

Other Ingredients You’ll Need: Large egg, granulated sugar, baking powder, and salt.

Cookware You’ll Need

Here’s what you’ll need to make our easy cornbread recipe.

Baking Pan: We recommend shiny, uncoated metal pans, as they reflect heat for a tender crumb and golden-brown crust. An 8-inch square or 9-inch round cake pan is ideal. You can also try baking in a small cast-iron skillet, muffin cups, or a corn stick pan.

Whisk: While we used a rotary egg beater in 1950, today a simple wire whisk works great for mixing ingredients and ensuring a smooth batter. A fork will work in a pinch, too.

Other Cookware You’ll Need: Measuring cups (dry and liquid), measuring spoons, large bowl, mixing spoon, rubber spatula, and a cooling rack.

How to Make Cornbread

Here’s what you’ll need to make our homemade cornbread.

1. Mix Wet Ingredients

Beat the melted butter, milk, and egg with a whisk until smooth and fully combined. The mixture should look uniform with a slightly foamy top.

2. Add Dry Ingredients

Switch to a mixing spoon and gently stir in the dry ingredients—just until everything is moistened. A few lumps are fine. Overmixing can lead to dense or tough cornbread, so stop stirring as soon as the flour is incorporated.

3. Add Batter to Pan

Since this quick bread relies on baking powder for rise, it should be baked right after mixing. Pour the thick batter into your prepared pan and use a spatula to spread it evenly, all the way to the corners.

4. Bake and Serve

Start checking for doneness at the minimum bake time. It’s ready when the top is golden brown and sides pull away from the edges of the pan. Serve warm with your favorite spread.

Possible Variations

We’ve heard from you that you love the versatility of this cornbread recipe. Try any of these easy variations.

Make it Sweet: JimMou suggests stirring “…honey or substituting brown sugar” in the batter. For serving, try honey butter, softened butter mixed with orange zest, a drizzle of molasses, or as JimMou also recommends, “whipped cinnamon honey butter.”

Make it Savory: Stir in 1/4 cup shredded cheese, chopped cooked bacon, or enhance the corn flavor, like NancyBakesForDan does by adding, “1/2 cup of canned corn drained…it turned out to die for!” Or give this savory green chile cornbread recipe a try.

Make it Spicy: Stir in up to 2 tablespoons of chopped jalapeño peppers or a spoonful of chili garlic sauce. Serve with hot sauce or hot honey for an extra kick.

If you love cornbread as much as we do, check out our entire collection of delicious cornbread recipes.

Serving Cornbread

We heard that you love pairing this easy cornbread with everything from our homemade chili or a wide variety of soups to green bean casserole during the holidays. You've also shared surprising pairings, like pork chops, Kung Pao Chicken, and even enjoying it for breakfast with honey or jam. This easy cornbread recipe pairs well with bold, spicy, or creamy dishes, thanks to its mild taste, tender texture, and slightly sweet profile that balances rich, savory flavors. Whether served with dinner or on its own, it’s a versatile side that fits into nearly any meal.

Storing and Reheating

Here are the best ways we’ve tested for storing and reheating this cornbread recipe.

Room Temperature

Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.

Refrigerator

Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week.

Freezer

Wrap tightly in plastic wrap and foil, then place in a freezer bag. Store for up to 3 months.

Reheating

• Room Temperature: Place a serving on a microwave-safe plate and heat on low (30%) for 15 seconds or until warm.

• From Refrigerator: Place a serving on a microwave-safe plate and heat on high for 15 to 20 seconds.

• From Freezer: Loosen the wrap and let sit at room temperature for 2 to 3 hours. Reheat as directed above for refrigerated cornbread.

Why Betty Users Love This Recipe

We’ve heard from our bakers that this cornbread recipe is a standout favorite—and it’s easy to see why it’s so highly reviewed. Reviewers consistently mention how quick and easy it is to make, with straightforward steps that deliver great results every time. It’s a dependable recipe that works whether you’re baking for a holiday or a weeknight dinner.

The flavor and texture for this homemade cornbread also get high marks. Bakers love the slightly sweet taste and rustic, moist crumb that’s not too dense or too crumbly. Many also appreciate the recipe’s flexibility—it can be easily adapted with ingredient swaps like olive oil, honey, or cheese, and adjusted for different preferences. Whether served with a hearty chili, a festive holiday meal, or even on its own, this cornbread recipe continues to be a go-to for many home bakers.