Easy Cornbread Recipe
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Easy Cornbread that’s golden, buttery, with crisp edges and a tender crumb. It’s perfect if you’re a cornbread lover and really easy to make. Buttermilk, a hot skillet and an easy recipe that you don’t have to babysit. Serve it on with your Sunday roast or just because you need something warm and slathered in butter and honey and 10 a.m.
My Super Easy Cornbread Recipe
I know I always tell you guys my recipes are easy and that’s because they are. And so is this cornbread recipe. Don’t buy the box mix and make it, homemade from scratch is so much better, trust me.
It really is ridiculously easy to make. No kneading, no waiting, nothing tricky about it. Just stir, bake and try not to burn your fingers grabbing a piece straight from the skillet. Try it with some chili, stew, or just all on it’s own smothered in honey and butter, you’ll thank me later.
Why You’ll Love This Cornbread
- Quick and Easy! This easy 8-ingredient recipe takes just 30 minutes to make using basic pantry ingredients and a cast iron skillet.
- Southern Classic! With crispy edges and a tender inside cornbread baked in a cast iron skillet is a tasty well-known southern classic.
- Family Favorite! Cornbread goes any meal from chili to BBQ and even with eggs at breakfast. Your whole family will love this recipe.
Ingredients and Tips
- Heat that skillet. A cold pan = soggy edges. Slip your cast iron into the oven while it preheats so you get that irresistible golden crust.
- Cornmeal. Stick with medium grind. Too fine and it’s cakey, too coarse and it’s like chewing gravel.
- Don’t overmix. Stir just until the dry bits disappear. Overzealous whisking gives you tough bread instead of tender crumb.
- Buttermilk is the secret. Tangy flavor + soft texture. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let it sit 5 minutes, and you’re good.
- Sugar is optional. I like a little sweetness (and by “a little” I mean just enough that butter and honey taste even better on top). If you’re a savory cornbread purist, leave it out.
Preheat The Oven And Skillet
Before you even begin the cornbread batter, put a large cast iron skillet inside your oven and preheat it to 425°F (218°C). You want to get it nice and hot for the best results.
Make The Batter
In a big bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt. Get rid of any lumps now.
In another bowl, whisk the buttermilk, eggs, and melted butter. Hold back a tablespoon of that butter, it’s going into the skillet later for flavor insurance.
Pour the wet mix into the dry and stir gently. Stop the second the streaks of flour disappear. Batter should look thick but pourable.
Reduce The Oven Temperature
Very carefully remove the hot cast iron skillet from the oven, and make sure you have a heatproof place to set it down. Then reduce the oven temperature to 375°F (190°C). This is an important step for your cornbread to properly bake.
Bake The Cornbread
Now it’s time to bake! But first, you need to grease the skillet by coating it with the leftover 1 tablespoon of melted butter. Then you can pour the batter into the hot skillet and place it in the oven to bake for 20 to 25 minutes. When it’s done the cornbread will be golden brown on top, firm to the touch, and a toothpick will come out clean.
Cool And Serve
Once the cornbread is baked, allow it to cool for 15 minutes in the cast iron skillet. Then serve it with butter and honey to enjoy!
How To Serve It
World’s Best Chili
Instant Pot Chicken Noodle Soup
Beef Barley Soup
Instant Pot Chili
Frequently Asked Questions
Can I make cornbread without a cast iron skillet?
Yep! A 9-inch square baking dish or even a muffin tin works. Just grease it well and keep an eye on the bake time, pans that aren’t cast iron may cook a little faster.
Do I have to use buttermilk?
Buttermilk is the secret weapon here, it keeps the crumb soft and adds that tang. No buttermilk on hand? Stir 1 tablespoon vinegar or lemon juice into 1 cup of milk, let it sit for 5 minutes, and boom: instant buttermilk.
Why is my cornbread dry or crumbly?
Two main culprits: over-baking or too much flour. Check it at the 20-minute mark and don’t skip measuring flour correctly (spoon it into the cup, level it off). Over-mixing the batter can also toughen things up.
Can I freeze cornbread?
Totally. Let it cool completely, then wrap wedges individually in plastic wrap and stash in a freezer bag. It’ll keep for up to 3 months. Reheat in the oven or toaster oven until warm and golden.
Can I add extras?
Absolutely. Stir in corn kernels, cheddar, jalapeños, green onions, or even crispy bacon bits. Think of this recipe as your base model, then add whatever upgrades you’re craving.
Other Delicious Recipes To Try
- Lemon Blueberry Yogurt Loaf
- Pumpkin Cinnamon Bread
- Healthy Whole Wheat Banana Nut Bread
- Cream Cheese Filled Banana Cake
- Banana Chocolate Chip Coffee Cake
- Lemon Blueberry Yogurt Loaf
- Limoncello Lemon Cake
- Old Fashioned Lemon Bread
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Easy Cornbread Recipe
Video
Ingredients
- 1¼ cups cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1⅓ cups buttermilk
- 2 large eggs (lightly beaten)
- 8 tablespoon butter (unsalted, melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425°F and place a large cast iron skillet inside to heat it while you make the batter.
- In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
- Carefully remove the skillet from the oven then reduce the oven temperature to 375°F.
- Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.
Notes
- Either a 10 1/2-inch or 12-inch skillet will work.
- Storage: Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
- Freezing: Wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months.
- Reheating: If you froze the cornbread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350°F degrees or until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
