I can honestly say that this homemade cornbread recipe is one of my all time favorites. It’s so easy to make and tastes better than any of the pre-made mixes! I’ve made different recipes multiple times and have perfected this recipe for the best homemade cornbread.
Easy homemade cornbread recipe
You are going to love this easy homemade cornbread recipe. Making cornbread from scratch isn’t as hard as you might think.
In fact, it is super easy to make, it tastes much better than store bought cornbread and it will save you money.
Check out this video
I remember the first time I made this recipe. I was surprised by how easy it was to prepare. Trust me, you can definitely make this and your entire family will be impressed with the results!
The best easy cornbread recipe.
We do call this the best corn bread recipe, because well…. it is! After a few years of making different recipes and trying new ones, I definitely call this the best corn bread recipe.
It is a slightly sweet but also buttery cornbread recipe that I know your family will love.
Easy Cornbread from scratch:
Seriously gals…. (and guys) we love this cornbread from scratch.
However, if you don’t like all the work in cooking from scratch but you still want the flavor of cooking from scratch, check out my post on how I actually make my own homemade cornbread mixes to make my life a little easier in the kitchen.
They are easy to assemble and you get the taste of this easy homemade cornbread recipe without all the extra work.
What do you need to make this simple cornbread recipe?
The ingredients for this recipe are not overcomplicated. If you already love to bake, I bet you already have most of these items in your pantry!
1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Can I use water instead of milk in homemade cornbread?
If you are all out of milk, you can definitely use water instead of milk in this recipe.
I would recommend that if you are using water that you also add 1 1/2 teaspoon of butter to ensure that your cornbread is soft and moist. Yum!
How to make homemade cornbread:
First preheat the oven to 400 degrees. Then spray a 9X9 baking pan (I love these on sale) with the non-stick spray of your choice or lightly grease the pan with butter or shortening.
The next step is so easy, you won’t believe it! Simply combine all the ingredients together in a large bowl and stir well. I usually use a hand mixer but you can stir it by hand as well.
How to make cornbread continued:
Then pour the batter into your prepared pan and bake for 20-25 minutes until the cornbread is golden brown. A toothpick inserted into the cornbread will be clean when removed when it’s done!
Allow to cool, and then cut.
Serve this cornbread topped with a little bit of melted butter. I also love making my own Homemade butter to serve with this delicious corn bread.
What kind of baking dishes can I use for this cornbread from scratch?
There are 3 different types of pans that can be used for this recipe. I usually use a metal or glass 9X9 baking dish.
However, you can also use a cast iron skillet for this recipe.
When using a cast iron skillet, warm up the skillet by putting it into the oven while it is preheating. Then follow the rest of the original recipe and allow to cool for 10-15 minutes until cutting this cornbread recipe.
This recipe can also be made in muffin tins to make cornbread muffins. If making muffins, you’ll need to reduce the cooking time to 12-14 minutes.
I like making muffins when taking corn bread to a party so no one has to worry about cutting it to serve it.
This Buttery Cornbread recipe tastes great.
I’m telling you – try making cornbread from scratch. I think you are going to love it. This slightly sweet and oh so buttery cornbread recipe is exactly what you need at your next dinner.
If you are surprised by how easy this recipe is, I hope you try some of these other great bread recipes.
I love that this recipe is so versatile. This easy recipe is a base cornbread recipe and you can add in your favorite ingredients to make this recipe your own!
Honey is a great addition to this recipe, if you like sweet cornbread. All you have to do is add 1/4 cup of honey to the ingredients and mix it in before baking. Simple and delicious!
If you prefer spicy foods, I recommend that you add chopped jalapeños prior to baking. You can easily remove as much seeds to give this homemade corn bread recipe the prefect amount of spice.
Cheese is also a great add in for this recipe. I love making cheddar cornbread. Mix in approximately 1/2 cup of your favorite cheese to all the other ingredients.
first time making cornbread ever.. came out awesome!!!! thank you so much for this recipe! will most definitely make again!?
Kathysays
Love this recipe! I do it in a preheated 9” cast iron skillet. Perfect every time.
Judysays
I made this cornbread recipe for a little luncheon. There wasn’t any left! It was really easy to prepare and an excellent recipe to keep! Thank you!
Keesays
This is a great recipe, first time ever of making it and totally blown the diet…..love it. Made it in a load tin, crumbled a bit but we eat crumbles!
Cathysays
This recipe looks amazing! I cant wait to make it. I just have one question, is it possible to add a can or half a can of corn? I like to have pieces of corn in my cornbread.
Thank you for sharing this recipe!
JP Cormiersays
Good recipe, made in a cast iron pan. Found it a little salty but will definitely use this one again.
Debrasays
Never made cornbread from scratch before and this was not only a snap to put together but delicious!
Antonia Tomlinsonsays
Hi my first time making cornbread it’s not something we usually have unless I go to the local bbq restaurant. Anyway I’m not sure if I made it quite right it was a little dry but still very tasty, I will definitely make it again maybe not cook it for quite as long. I have a spicy cheese that is a little to hot to eat as is so would like to add it to my next batch, do you think it would work and how much would you add so it doesn’t become sloppy? Thanks for reading
. Toni (from the uk)
Debra Carpsays
I have been experimenting in the kitchen since I recently retired and when I made this cornbread, it was an immediate hit! I already made it a number of times and didn’t change a thing. The outcome was always the same (delicious) and I usually have on hand all the ingredients I need. Now family members request it all the time when we visit. Not a crumb goes to waste! Great success! Thanks!
Alisays
I made these into muffins for a large get together! They were delicious! Everyone loved them!! Thank you so much! ??
ydellesays
can you use brown sugar since I don’t have white
Bobbsays
I’m sure this is a great recipe, will be trying soon. Need to ask one question tho. I would love to put corn into it, either canned corn or crammed corn. How much would I put in?
Clara Cassellsays
I love this! I hadn’t made cornbread in a while and had a recent fail, but this is simple and perfect and I nailed it. My groove is back!! 🙂
Michellesays
Would I be able to add corn pieces in it as well??
Pattysays
Absolutely delicious and so easy. I could eat this daily! First time ever made it from scratch and and you were right! Thanks my husband will now make pinto beans to go along with this.
Jo Alvarezsays
This is the best ever recipe. Simple, authentic, delicious.
Sara Coopersays
I made cornbread using this recipe for the second time. I used butter rather than cooking oil. It came out really really good. My family loves it and now I won’t ever used pre-mixed again!
Mindy S Bushsays
How many muffins do you get out of a batch?
Nancy S.says
Loved this! Doubled the recipe for a class of 16 students and it was just the right amount. The cooking time was the same.
Jackie Walshsays
Just a reminder that if your out of eggs in baking only, you can replace an egg with
1 teaspoon of vinegar (I use cider vinegar) you can’t taste it. Also if you want milk in it you can add a little bit of coffee creamer with water too.
Carriesays
I’m so glad you loved it!
Carriesays
I’m so glad you loved it!
Carriesays
I’m so glad you loved it!
Chrissays
I made these with super today thank you the kids and I loved them
Shanique B.says
Thanks so much for sharing your recipe. I tried it just now and my kids and hubby loved it. It tastes good, just the right amount of sweetness amd it was nice and soft.
DonnaSsays
I LOVE LOVE this recipe! Every time I think I’ve found the perfect cornbread recipe, I find a new one that’s even better. Your recipe is by far THE BEST Cornbread Recipe I have run across. I’ve printed it to put in my cookbook with my other treasures and have officially stopped looking for a better cornbread recipe. I always thought buttermilk was the key, but no more. Thank you Thank you!
Very Old Jack Jacknmar@87says
For a nice breakfast muffin, add a small can of crushed pineapple. Slightly reduce amount of liquid.
It was easy and good would not change a thing made in the cast iron skillet wanted to post a picture but don’t know how
Carriesays
I’m so glad you enjoyed it – Thank you for sharing!
Carolsays
I made your recipe and enjoyed! The only change I made was to bake them on a cookie sheet as mini corn cakes as I love crispy edges, they came out great!!
Carriesays
Oh that sounds delicious! Thanks for sharing Carol.
Analisa says
first time making cornbread ever.. came out awesome!!!! thank you so much for this recipe! will most definitely make again!?
Kathy says
Love this recipe! I do it in a preheated 9” cast iron skillet. Perfect every time.
Judy says
I made this cornbread recipe for a little luncheon. There wasn’t any left! It was really easy to prepare and an excellent recipe to keep! Thank you!
Kee says
This is a great recipe, first time ever of making it and totally blown the diet…..love it. Made it in a load tin, crumbled a bit but we eat crumbles!
Cathy says
This recipe looks amazing! I cant wait to make it. I just have one question, is it possible to add a can or half a can of corn? I like to have pieces of corn in my cornbread.
Thank you for sharing this recipe!
JP Cormier says
Good recipe, made in a cast iron pan. Found it a little salty but will definitely use this one again.
Debra says
Never made cornbread from scratch before and this was not only a snap to put together but delicious!
Antonia Tomlinson says
Hi my first time making cornbread it’s not something we usually have unless I go to the local bbq restaurant. Anyway I’m not sure if I made it quite right it was a little dry but still very tasty, I will definitely make it again maybe not cook it for quite as long. I have a spicy cheese that is a little to hot to eat as is so would like to add it to my next batch, do you think it would work and how much would you add so it doesn’t become sloppy? Thanks for reading
. Toni (from the uk)
Debra Carp says
I have been experimenting in the kitchen since I recently retired and when I made this cornbread, it was an immediate hit! I already made it a number of times and didn’t change a thing. The outcome was always the same (delicious) and I usually have on hand all the ingredients I need. Now family members request it all the time when we visit. Not a crumb goes to waste! Great success! Thanks!
Ali says
I made these into muffins for a large get together! They were delicious! Everyone loved them!! Thank you so much! ??
ydelle says
can you use brown sugar since I don’t have white
Bobb says
I’m sure this is a great recipe, will be trying soon. Need to ask one question tho. I would love to put corn into it, either canned corn or crammed corn. How much would I put in?
Clara Cassell says
I love this! I hadn’t made cornbread in a while and had a recent fail, but this is simple and perfect and I nailed it. My groove is back!! 🙂
Michelle says
Would I be able to add corn pieces in it as well??
Patty says
Absolutely delicious and so easy. I could eat this daily! First time ever made it from scratch and and you were right! Thanks my husband will now make pinto beans to go along with this.
Jo Alvarez says
This is the best ever recipe. Simple, authentic, delicious.
Sara Cooper says
I made cornbread using this recipe for the second time. I used butter rather than cooking oil. It came out really really good. My family loves it and now I won’t ever used pre-mixed again!
Mindy S Bush says
How many muffins do you get out of a batch?
Nancy S. says
Loved this! Doubled the recipe for a class of 16 students and it was just the right amount. The cooking time was the same.
Jackie Walsh says
Just a reminder that if your out of eggs in baking only, you can replace an egg with
1 teaspoon of vinegar (I use cider vinegar) you can’t taste it. Also if you want milk in it you can add a little bit of coffee creamer with water too.
Carrie says
I’m so glad you loved it!
Carrie says
I’m so glad you loved it!
Carrie says
I’m so glad you loved it!
Chris says
I made these with super today thank you the kids and I loved them
Shanique B. says
Thanks so much for sharing your recipe. I tried it just now and my kids and hubby loved it. It tastes good, just the right amount of sweetness amd it was nice and soft.
DonnaS says
I LOVE LOVE this recipe! Every time I think I’ve found the perfect cornbread recipe, I find a new one that’s even better. Your recipe is by far THE BEST Cornbread Recipe I have run across. I’ve printed it to put in my cookbook with my other treasures and have officially stopped looking for a better cornbread recipe. I always thought buttermilk was the key, but no more. Thank you Thank you!
Very Old Jack Jacknmar@87 says
For a nice breakfast muffin, add a small can of crushed pineapple. Slightly reduce amount of liquid.
Carrie says
Great tip! Thanks for sharing!
Shiela Thom says
I read every recipe and every comment! ‘Tis outstanding!
Erika says
I make this all the time now….. love it!
calli frye says
This is the only homemade bread I can actually make! I mess up all the others!
Melissa P says
Never buy the boxed stuff anymore!
Virginia says
I doubled the recipe and added two cups coconut grated; it is delicious and the baking time was the same. Thanks so much for sharing your recipe.
Carrie says
Virginia – I’m so glad you enjoyed it. I haven’t tried coconut before but that sounds delicious!
Sharon says
It was easy and good would not change a thing made in the cast iron skillet wanted to post a picture but don’t know how
Carrie says
I’m so glad you enjoyed it – Thank you for sharing!
Carol says
I made your recipe and enjoyed! The only change I made was to bake them on a cookie sheet as mini corn cakes as I love crispy edges, they came out great!!
Carrie says
Oh that sounds delicious! Thanks for sharing Carol.