Moist, buttery cornbread with crispy brown edges, a touch of sweetness, and the perfect crumb. This recipe goes great with butter and honey and makes a delicious side dish for your favorite chili!
There’s something about cornbread that’s just so comforting. The flavor. The heartiness. The hint of sweetness. The crumb.
Every time fall rolls around, and soup is on the menu, cornbread makes the perfect side dish! And although it’s easy enough to pick some up at the store or make a box mix… we all know that homemade is better. Every. Time.
So… I decided it was time to finally perfect my Homemade Cornbread recipe. And THIS IS IT! The perfect balance of savory, sweet, and buttery… this cornbread is delicious all on its own and even better with a smear of butter and a drizzle of honey. If you’ve been on the search for the best cornbread over, you’ve come to the right place!
what you’ll love about this recipe
This recipe is everything cornbread should be: slightly dense and buttery, with just the right touch of sweetness and crumbliness. And you’ll LOVE the addition of whole corn kernels for extra flavor!
what you’ll need for this recipe
Flour & Cornmeal – I used equal parts all purpose flour and yellow cornmeal to achieve the perfect blend. Both can be found in the baking aisle at your local grocery store.
Corn – I also added 1 cup of corn kernels for extra flavor and texture. I used canned, but you can also use either fresh or frozen kernels. Not a fan of the added texture? Feel free to omit this ingredient without making any other adjustments to the recipe.
Sugar – For sweetness, I added 2/3 cup of granulated sugar. You can absolutely substitute light brown sugar for granulated or use a combination of the two.
Salt – 1 teaspoon of salt brings out all the delicious flavors in this bread. I used regular table salt.
Baking powder – I used 4 teaspoons of baking powder for leavening. It may seem like a lot, but trust me… it’s right!
Butter – 1/2 cup of melted butter makes this bread nice and moist while also adding delicious flavor.
Eggs – I used 2 large eggs to bind the ingredients together.
Milk – For the liquid I used 1 cup of 2% milk.
how to make homemade cornbread
Combine the dry ingredients. In a large mixing bowl, combine the flour, cornmeal, sugar, salt and baking powder. Mix well; make a well in the center.
Add the wet ingredients. To the well, add melted butter, milk, and eggs. Stir just until combined (a few lumps will remain.)
Bake. Transfer batter to an 8×8 inch square baking dish. Bake at 400°F for 20-25 minutes. Serve warm with butter and honey.
Recipe Variations
- Adjust the amount of sugar according to personal taste
- Substitute brown sugar for granulated
- Omit the corn kernels
- Add 1 cup of your favorite shredded cheese
- Add cooked, crumbled bacon or sausage
- Add chopped onion or chives
- Add lemon or orange zest
what goes well with cornbread?
- Chili con Carne
- Creamy White Chicken Chili
- Cheesy Potato Soup
- Charro Beans
- Black Bean Soup
- Chicken Cacciatore
- Cheesy Cauliflower Soup
Homemade Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 cup corn kernels
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine the flour, cornmeal, sugar, salt and baking powder. Mix well; make a well in the center.
- To the well, add melted butter, milk, and eggs. Stir just until combined (a few lumps will remain.)
- Transfer batter to an 8×8 inch square baking dish. Bake for 20-25 minutes.
- Serve warm with butter and honey.
Notes
Recipe Variations
- Adjust the amount of sugar according to personal taste
- Substitute brown sugar for granulated
- Omit the corn kernels
- Add 1 cup of your favorite shredded cheese
- Add cooked, crumbled bacon or sausage
- Add chopped onion or chives
- Add lemon or orange zest
Sheila says
I can’t believe this recipe has no reviews yet. This is probably the best cornbread recipe I have tried, and I have dozens of them. It is so versatile. I did cut the sugar in half, and it was perfect for us. I also made your chili mac recipe, which was a perfect pairing. I am excited to try more of your recipes.
Cathy Trochelman says
Thank you so much! Glad you enjoyed it!