The Best Cornbread Recipe 🌽

Golden, Moist, Lightly Sweet — and Truly Irresistible

There’s something timeless and comforting about a slice of warm, homemade cornbread. Whether you’re dunking it into a bowl of hearty chili, serving it alongside fried chicken, or pairing it with slow-cooked greens, cornbread brings a cozy Southern charm to the table. This version — buttery, moist, and just lightly sweet — is what we call the best cornbread recipe for a reason.

No bacon. No fuss. Just real ingredients, golden edges, fluffy centers, and a whisper of sweetness that balances perfectly with its savory roots. This is the cornbread recipe you’ll come back to over and over again — for holidays, Sunday suppers, or everyday family meals.

---

Why This Cornbread Is Truly the Best

• 🧈 Buttery & moist: With just the right amount of fat from butter and oil, this cornbread is never dry or crumbly.
• 🌽 Packed with real corn: Corn kernels folded into the batter give it bursts of flavor and a slightly rustic texture.
• 🍯 A touch of sweetness: Not too sugary, just enough to enhance the natural corn flavor.
• 🍽️ Versatile: Serve with stews, BBQ, soups, or breakfast spreads.
• ⏱️ Quick & easy: One bowl, everyday ingredients, and ready in 30 minutes.

---

What You’ll Need (Tried, True, and Bacon-Free)

This recipe uses pantry staples and comes together fast. No fancy tools or mixers needed — just a bowl, a whisk, and an appetite.

Dry Ingredients:

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (adjust to taste)

Wet Ingredients:

• 2 large eggs
• 1 cup buttermilk
  (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup whole corn kernels
  (fresh, frozen and thawed, or canned and drained)

---

Optional Add-Ins (All Bacon-Free!)

• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped green onions or chives
• 1/2 teaspoon ground black pepper
• 1 teaspoon honey for extra sweetness
• 1/2 teaspoon smoked paprika for depth

---

How to Make the Best Cornbread

🔥 Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 400°F (204°C).
If using a cast iron skillet, place it in the oven to heat while you make the batter. This step gives your cornbread that irresistibly crispy bottom crust.

Alternatively, grease a 9×9-inch square baking dish or 10-inch round cake pan generously with butter or cooking spray.

---

🥣 Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1 cup cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sugar

Set aside.

---

🧁 Step 3: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk:

• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter
• 1/4 cup vegetable oil

Whisk until fully combined. The buttermilk helps tenderize the crumb while giving that classic tang.

---

🌽 Step 4: Fold Everything Together

Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix — a few lumps are totally fine.

Fold in:

• 1 cup corn kernels
• Any optional add-ins like cheese or chives

Let the batter rest for 5 minutes to allow the baking powder to activate and create a fluffier texture.

---

🧈 Step 5: Bake

Pour the batter into your hot skillet or prepared pan. Smooth the top gently with a spatula.

Bake for 20–25 minutes, or until:

• The top is golden brown
• The center is set
• A toothpick inserted into the middle comes out clean

Let the cornbread cool in the pan for 10–15 minutes before slicing into squares or wedges.

---

Pro Tips for Cornbread Perfection

• Use fresh baking powder: For the best rise, make sure your baking powder is active and not expired.
• Hot skillet = crispy crust: This step is optional but adds authentic texture.
• Want it spicier? Stir in finely diced jalapeños or a pinch of cayenne.
• Avoid dryness: Buttermilk and the combo of butter + oil keep the bread moist for days.

---

What to Serve with Cornbread

Cornbread is a flexible side dish that shines with a wide variety of mains:

• 🥘 Chili — beef, turkey, or vegetarian
• 🐓 Fried or baked chicken
• 🐷 Pulled pork or ribs
• 🥬 Collard greens or black-eyed peas
• 🥣 Creamy soups like tomato, squash, or potato
• 🥓 Breakfast sausage and scrambled eggs (just skip the bacon!)

Add honey, whipped butter, or hot honey for serving — your guests will thank you.

---

Storage & Reheating

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for 4–5 days in an airtight container.
• Freezer: Wrap individual slices and freeze up to 2 months.
• To Reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 8–10 minutes.

---

Common Questions

Is this sweet or savory cornbread?

It’s balanced — lightly sweet but not cake-like. You can adjust the sugar up or down based on preference.

Can I use creamed corn instead of whole corn?

Yes! It will make the cornbread even more moist and dense — perfect if you love a custardy center.

Can I bake this into muffins?

Absolutely. Bake in a greased muffin tin at 375°F for 15–18 minutes.

What flour works best?

All-purpose flour is ideal, but a 1:1 gluten-free blend works beautifully too.

---

Final Thoughts

This Best Cornbread Recipe is exactly what homemade comfort food should be — quick, easy, made from scratch, and full of soul. It pairs beautifully with anything from stews to salads, and it stands proudly on any holiday or weeknight table.

No bacon needed. No mixes. Just wholesome ingredients, baked golden and ready to enjoy.

Bake it once, and it’ll become a go-to side dish for years to come.

Print