Learn how to make the BEST cornbread from scratch! With a lightly sweet corn flavor and tender crumb, it's delicious alongside a hot bowl of soup.

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This cornbread recipe has been a staple in my kitchen for years. I hope it’ll become one in yours too!

If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread, the kind that’s slightly crumbly, perfectly golden, and right on the line between savory and sweet.

This homemade cornbread recipe checks every box. Even Jack, who generally swears off cornbread, is happy eating slice after slice. I’ll always vote for pairing it with chili, but really, it’s fantastic with any soup or stew. Serve it alongside piping hot bowls of whatever soup you like best.

If you’re lucky enough to have leftovers, pop them in the freezer for another day, or devour them for breakfast with a drizzle of honey, butter, or jam.

Let’s bake!

Recipe Ingredients

This is my favorite cornbread recipe because it’s just as simple as it is delicious. You likely have all the ingredients in your pantry already:

Cornmeal and all-purpose flour – They make up the base of the batter. I like to make this recipe with medium grind yellow cornmeal. It adds some texture to the bread, but it’s not too coarse or crunchy.
Baking powder and baking soda – They make the cornbread nice and fluffy.
Buttermilk or any milk – For moisture. Buttermilk is fantastic here, but if you don’t keep it on hand, feel free to use whole milk, unsweetened almond milk, or oat milk instead. They all work well!
An egg – It binds the cornbread together and helps it puff up in the oven.
Melted butter or neutral oil – Either works here! Use the butter to add buttery flavor. Opt for a neutral oil, like vegetable oil or avocado oil, for a milder taste.
Sugar and honey – For sweetness. The sugar also perfects the cornbread’s moist texture, while the honey adds delicious depth of flavor.
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Cornbread

You can find the complete cornbread recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:

First, whisk together the wet ingredients in one bowl and the dry ingredients in another. Then, add the wet ingredients to the dry ingredients.

Stir until just combined—a few lumps are ok.

Next, pour the batter into a greased 8×8-inch baking dish.

Finally, bake at 350°F for 25 minutes to 35 minutes. The edges should be golden brown and the top should spring back to the touch. A toothpick inserted should also come out clean.

Let the quick bread cool in the pan for at least 20 minutes before slicing and serving. It’ll be tempting to try a slice right away, but trust me, the wait is worth it. After it cools, the cornbread will have a moister texture and richer corn flavor.

Enjoy!

What to Serve with Cornbread

This homemade cornbread is a yummy side dish for all kinds of soups, stews, and chilis. Try pairing it with any of these recipes:

It also goes well with hearty salads like my Sweet Potato Salad, Kale Salad, and Broccoli Salad.

This homemade cornbread is a great recipe to enjoy for breakfast too. I love slices with jam or honey butter on top!

How to Store Cornbread

Store leftover cornbread in an airtight container at room temperature for up to 2 days.

It also freezes well. I like to cut it before freezing so that I can thaw individual slices. Seal slices in an airtight container, or wrap them tightly in foil. Freeze for up to 3 months.

To thaw, let frozen cornbread sit at room temperature for an hour or so. You can also quickly defrost it in the microwave or warm it in a 350°F oven.

More Favorite Baking Recipes

If you love this easy cornbread recipe, try one of these delicious baking recipes next: