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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.

Cut Cornbread stacked on a plate with melted butter on top.
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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. This cornbread recipe is the perfect side dish to our favorite crock pot meal. This is one of our favorite oven baked recipe.

This cornbread recipe is super easy to make. We think it tastes much better than store bought cornbread and it will save you money.

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.

Cut Cornbread stacked on a plate with melted butter on top.

The Best Easy Cornbread Recipe:

We do call this the best corn bread recipe. We love the way it fills out kitchen with the aroma of fresh cornbread. With just a few simple pantry ingredients, you can make this easy cornbread recipe that your entire family will love.

This cornbread recipe is slightly sweet but also buttery cornbread recipe that I know your family will love. Your family will be asking for seconds.

Cut Cornbread stacked on a plate with melted butter on top.

Easy Cornbread from Scratch:

Have you ever made cornbread from scratch? Once I started making this recipe I never made the box stuff again. I usually always have the ingredients on hand which makes it easy to serve this with our favorite soups and stews.

One the best money saving tip that I use for my family is I make homemade cornbread mixes. This makes it so much easier to have the dry ingredients already mixed together. On the day I decide to make cornbread, all I have to do is add the rest of the ingredients. It really makes 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.

Cut Cornbread stacked on a plate with melted butter on top.

What is Cornmeal?

Cornmeal is a meal ground from dried corn. This staple ingredient is a must when preparing cornbread. It gives the cornbread a golden-brown color and the grainy texture that makes the best cornbread.

Ingredients needed - flour, cornmeal, white sugar, salt, baking powder, egg, milk, vegetable oil

Cornbread Ingredients:

The ingredients for this recipe are not complicated.  If you already love to bake, I bet you already have most of these items in your pantry!

  • All-purpose flour
  • Yellow cornmeal
  • White sugar
  • Salt
  • Baking Powder
  • Egg
  • Milk
  • Vegetable oil

How to Make Homemade Cornbread:

  • Prepare oven and baking pans – First preheat the oven to 400 degrees.  Then spray a 9X9 baking pan with the non-stick spray of your choice. You can also lightly grease the pan with butter or shortening.
  • Combine Ingredients – Simply combine the dry ingredients together then add the remaining ingredients in a large bowl and stir well.  I usually use a hand mixer but you can stir it by hand as well.
Cornbread batter being mixed in a bowl with a spoon
  • Pour batter into pan – Then pour the batter into your prepared pan. Then bake for 30 minutes until the cornbread is golden brown.  A toothpick inserted into the cornbread will be clean when removed when it’s done.
  • Serve and Enjoy – Allow to cool slightly or to room temperature and then cut. I love to serve warm with butter.

Cornbread Variations:

What is great with this recipe is you can change it based on your diet or what you have on hand. Here are some variations:

  • Use Water – If you are all out of milk, you can definitely use water. Just add about 1 ½ teaspoon of butter to ensure you still have soft and moist cornbread.
  • Melted Butter – You can use melted butter instead of oil
  • Whole Wheat flour – You can use whole wheat flour instead of all purpose flour
  • Half the Sugar – Reduce the sugar if you don’t want it as sweet

Since you are making this from scratch, you adjust the ingredients as your prefer and what you have. That is why I love this easy recipe.

Topping Ideas for Cornbread

What do you top your cornbread with? You can use fun toppings that make this easy cornbread recipe even more amazing. Try these toppings the next time you make cornbread:

  • A little bit of honey
  • Butter
  • Honey Butter
  • Syrup
  • Jelly

Even if you like your cornbread fresh out of the oven, you will not be disappointed.

What Can I substitute for Vegetable Oil?

If you prefer to use something other than vegetable oil. Here are some of our suggestions. Any of these would work great with this cornbread recipe.

  • Canola Oil
  • Avocado Oil
  • Melted Butter

What is the Difference between Southern Cornbread and Regular Cornbread?

  • Southern Cornbread – This type of cornbread is made with white or yellow cornmeal. It usually is made with more eggs and has a cakelike texture.
  • North Cornbread – This type of cornbread has a crumbly texture and is made with fewer eggs and yellow cornmeal.
Cornbread batter poured into a pan

What kind of Pans can you Cook Cornbread in?

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.

What to Serve with Cornbread:

  • Soups or Stews – It is the perfect bread to serve with soups and stews. We also like to crumble it and mix in a bowl of beans.
  • Chili – Add a side of this cornbread to this Crock Pot Chili. I like eating it on the side of my chili with some melted butter on top. But my husband crumbles it up puts it in his bowl of chili.
  • Other Options – Check out What Goes with Cornbread for more ideas.
Cut Cornbread stacked on a plate with melted butter on top.

Variation Ideas:

I love that this recipe is so versatile.  This easy recipe is a base cornbread recipe. It is so simple to 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 ¼ cup of honey to the ingredients and mix it in before baking. 
  • 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 ½ cup of your favorite cheese to all the other ingredients.
  • Cornbread Muffins – We love cornbread muffins in muffin tins.

Can you Freeze Cornbread?

Yes, you can freeze cornbread. Cornbread freezes very well if stored properly. Place cornbread in a freezer safe container and it will last about 3 months.

Print this Homemade Cornbread Recipe below:

Homemade Cornbread Recipe

4.93 from 188 votes
Looking for an easy homemade cornbread recipe? This is the best corn bread recipe where you can make cornbread from scratch easily.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9
Cuisine American
Course Side Dish
Calories 255


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  • Preheat oven to 400 degrees F.
  • Spray a 9×9 baking pan with non stick spray.
  • Combine all ingredients into a bowl. Stir well.
  • Pour into your prepared pan and baked for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  • Allow to cool, and then cut and serve.

Recipe Video

Recipe Notes

*Store the leftover cornbread in an airtight container at room temperature for up to 1 week.  

Nutrition Facts

Calories 255kcal, Carbohydrates 36g, Protein 4g, Fat 10g, Saturated Fat 7g, Cholesterol 20mg, Sodium 279mg, Potassium 248mg, Fiber 2g, Sugar 12g, Vitamin A 70IU, Calcium 93mg, Iron 1.4mg

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More Easy Cornbread Recipes

This is a simple homemade cornbread recipe. It is the perfect side to your favorite soup or chili recipe. It is easy to make and taste great! Learn how to make homemade cornbread from scratch with this easy recipe! #eatingonadime #cornbreadrecipes #sidedishes #sidedishrecipes

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. Ivette says:

    5 stars
    My go to recipe. Very good. ?

  2. Shaheen says:

    5 stars
    I had the pleasure of dining at home last night, and it was a delightful experience from start to finish.

  3. Carbaholic says:

    4 stars
    Delicious! Great smooth, fluffy texture. I used about 2/3 cup of sugar instead and it was great! I can’t put my finger on what the last star is missing, but something about the flavor. Would definitely remake this regardless though.

  4. Mike says:

    5 stars
    I followed this recipe to the letter, and it was amazing. I could have eaten the entire pan!

  5. Maggie says:

    I don’t know where your information came from about southern cornbread but your recipe is almost identical to what my family has cooked for years and believe me Georgia is a long way from north. Use self rising flour and cornmeal (yellow) no sugar, 1 egg, milk or buttermilk, baking powder, oil and butter cooked in cast iron skillet. Not being critical because I love your recipes. White cornmeal only used if grocery store is out of yellow. Lol

  6. Leslie Dunagan says:

    4 stars
    Wonderful and super eager

  7. Carrie Barnard says:

    No I used regular cornmeal.

  8. Tabatha says:

    Is this self- rising cornmeal ?

  9. Stephanie says:

    Can I make them into corn muffins?

  10. Pat Beane says:

    5 stars
    I added about 10 green chili peppers (not super hot ones) finely diced; a handful of shredded Mexican blend cheese and 1/2cup more sugar. This recipe is great. My hubby loves it!

    Thank u!

  11. Sonny Bellotte says:

    5 stars
    My mama taught me how to make her southern cornbread, around 50-52 years ago. I have made it on and off through the various seasons and phases of my life. I just entered a new phase. After not making it in quite a while, I’m ready to get back to it. But I needed to find a recipe to check my memory with. Your recipe is very close to how we made it.

    If you don’t mind, I’d like to offer a few tips you might want to consider:

    1. I nearly always use my cast iron skillet, never a plain ol’ cake pan. The only time I’ve ever used anything else was when I used to bake corn muffins for church singles pot lucks. Of course for that I used a muffin tin.

    2. Heating the cast iron in the oven is good and recommended by most websites I’ve explored. One particular reason is more even heating. However, it does just as fine, heating it on the stovetop. I like it that way because I can monitor it – and have it convenient for the twist coming up in #3 below – and I don’t have to take it out of the oven to fill it and then put it back in.

    3. THIS tip has always been a hit at the pot lucks and with my dinner guests at home: instead of combining the oil in the batter, I heat it in the skillet while I whip up the batter. Then, just as I’m getting ready to pour in the batter, I add a good portion of butter to the skillet – maybe half a stick (I have to experiment a couple of times to find the right amount again) giving it a minute or so to melt and mixing it evenly in the oil. Then pour in the batter. You get a good sizzle – that’s good. You can also adapt this to muffins. For the muffin process it’s easier to add the oil into the batter. But then simply add a bit of butter in the bottom of each muffin cup prior to pouring batter into it. Adding the butter during the cooking process gives the cornbread that nice, buttery flavor right out of the oven.

    I’m quite glad to have found your recipe today. Thanks so much for sharing it. ?

  12. Carrie Barnard says:

    I never have cooked with self rising corn meal mix, but I imagine it would work.

  13. Tim McLaughlin says:

    Can you use self rising corn meal mix? Thanks, Tim

  14. TamGlo says:

    5 stars
    Here in East Texas we prefer savory, that is what I like about this recipe. No added sugar.

  15. Trina Ortiz says:

    I like sweet cornbread, I’m plain when it comes to cornbread. I like to eat mine toasted from a butter pan with jelly, hot.

  16. Victoria Poston says:

    Thank you for including the “how to cook in a cast iron skillet….just inherited some and have been dying to try cornbread cooked in one. I look forward to making this recipe with some jalapenos and cheddar to serve with collards or some chili.

  17. michele says:

    I’ve only made it a couple of times, but I love cornbread. I like it both sweet and savory :). I would love trying this recipe with some jalapeños added and dipping it in chili!! yum!

  18. Lisa says:

    5 stars
    I like sweet cornbread. My husband prefers regular. He loves to eat his cornbread in a bowl with milk and onions.

  19. Megan says:

    My kids and I LOVE cornbread! We prefer cornbread on the sweeter side versus savory. I have added pumpkin spice to mine in the fall! We always put butter and honey on ours!

  20. Mari says:

    On this recipe for cornbread, can you use olive oil instead of vegetable oil? I was just wondering.

  21. Dezirae says:

    5 stars
    Personally not a big fan of cornbread but my husband is and one of my favorite memories of my great grandma before she passed os saying NY cornbread was just as good as her mama’s. Might have to give this a try #Giveaway

  22. FranD says:

    I always pour honey or guava all over the top of the cornbread as soon as I take it out of the oven. Love sweet!!

  23. Jenny says:

    I love savory cornbread, but my family loves sweet. They’ll love this recipe for sure!

  24. Carrie Barnard says:

    Oh I love that idea!

  25. Carrie Barnard says:

    Oh I love that. I’ll have to try that

  26. Vanessa Bell says:

    I like to put shredded pepper jack cheese in the mix! So tasty and a nice little kick to it!

  27. Barbara says:

    5 stars
    I like to use crackling in my cornbread

  28. Nancy Bryan says:

    Love this recipe. Ii Do perferred sweet cornbread. But love it anyway.

  29. Eleanor says:

    Cornbread with butter is must to accompany ham and bean soup at our house. I like to make it with brown sugar rather than white.

  30. Amy says:

    5 stars
    Recipe looks great! I like my cornbread sweet but would love to try this recipe with a spicy variation.

  31. Judy says:

    5 stars
    I love to add butter to cornbread as soon as it’s out of the oven. I’m thinking about trying to add some real bacon bits to my cornbread the next time I make it. I prefer my cornbread sweet. Cornbread is very good with fish.

  32. Kathy Mahoney says:

    I like to make my cornbread into mini muffins and add a can of green chilis and cheddar cheese! I take a basket of them to work and everyone loves snacking on them! I use box mix, I can’t wait to try them with your recipe!

  33. Christina Mott says:

    I love love sweet cornbread. It’s my absolute favorite. I add honey to mine. But not to much just to give it a little sweetness to it. Then I will add a little butter on top once I take it out of oven. My kids and I enjoy cornbread especially with chili.

  34. Dora Carr says:

    It is purfect the way it is. My son says a pinch of cayenne could be a good twist on recipe.

  35. Beverly Doolittle says:

    I’m from SC and I never put sugar in cornbread, or anything else. It should be savory. I always use white cornmeal, one egg and always buttermilk and it is best cooked in a cast iron skillet. I heat the pan up in the oven with some shortening or oil. When the mix is poured into the pan it sizzles and the grease comes up to the top edges. This is what makes the yummy crust! I love cornbread with beans, fried okra, fried chicken, chili, and soups. The ultimate way, though, to eat cornbread in the south, is in a bowl of buttermilk or whole milk. Oh my goodness, so good!!

  36. Melody Fike says:

    I love mine sweet and definitely lots of melted butter all over. Even when having with chili. Of course I think butter makes everything taste good lol. But sometimes I do make it with jalapenos or green chilies as most of my family likes it that way as well!

  37. Bonnie Graham says:

    I love cornbread hot or cold !!! Spicy with jalapeños or reg . I like to use the iron skillet and i will use this recipe this week

  38. Marsha says:

    I love jalapeños in my cornbread. Also I love to eat white beans with it! Yummmm!

  39. Heather Harrelson says:

    I usually just make Jiffy mix for cornbread but I might give this recipe a try!

  40. April Baxley says:

    This looks delicious
    I love savory cornbread with vegetable soup

  41. Mary Jo Fortes says:

    This recipe looks delicious! I enjoy cornbread with breakfast or with BBQ. Also as a stand-alone treat. And, a bit sweet is my preference. I do not like anything in my cornbread (i.e., corn kernels). I am quite picky about cornbread actually– just organic, moist, and delicious!

  42. KIT says:

    5 stars
    I like mine fresh out of the oven, sweet and with lots of butter, but not too sweet anymore, since I’m trying to lose weight.

  43. Lisa says:

    5 stars
    Depending on what I’m making it with, I like to add cheese, peppers, minced onion, chives, or even sausage to my cornbread. This recipe looks delicious and I can’t wait to try it!

  44. Robbie says:

    I have not tried this recipe yet, but it sounds so good and much better than the boxed kind! I will be trying it very soon. Thank you for sharing your recipes! I love them!

  45. Cathy F says:

    5 stars
    Got home last night and we made this cornbread and added honey to the batter. It was so good!!! I am so excited that we have a cornbread recipe like my mom used to make!!!! Thank you so much!!!!

  46. Mona says:

    Cornbread is much simpler if you use cornmeal mix, the salt and baking powder (as in self rising flour) is already apart of the cornmeal. It is also richer if buttermilk is used instead of plain milk or water. Of course I’m from Georgia and we tend to eat more cornbread and biscuits than other areas of the country. Thank you for your site I love the recipes and ideas.

  47. Carol Evans says:

    5 stars
    Love this recipe & have made it! I usually add a can of creamed corn, it makes it super moist. I do bake it just a little longer so it firms up. Then we eat it with a little butter & honey, yummy!!!

  48. Anna says:

    My family loves cornbread! I have made the batter and spread it on top of a chicken casserole and baked it in the oven. Delicious

  49. Carrie Barnard says:

    You can use any kind. I personally use fine, but any of them will work.

  50. Lynne Killingbeck says:

    Wow. This makes my mouth water. Heck – this doesn’t look much more difficult than “the mix”, really! Being raised in the Northeast, I like it on the sweet side. (Shh! I know those can be fighting words). Boy – warm cornbread w/butter & jelly – YUM! Dessert! lol A Tulsa neighbor made it w/corn, onions, cheese…SO good! Gonna’ buy some cornmeal & try this! ?

  51. Holly says:

    5 stars
    Delicious added a fresh jalapeños

  52. Denise says:

    5 stars
    Cornbread is as good or better than yeast rolls. Buttered, honeyed, with fried potatoes and brown beans, as a snack – yep, cornbread is always a good choice. Love your recipe.

  53. Melissa says:

    5 stars
    My family loves cornbread with a variety of meals! I always add extra butter and sugar. We enjoy the sweet cornbread best! Leftovers always get eaten in a bowl with milk.

  54. Bobbie Palmer says:

    What kind of yellow cornmeal? Stone Ground? Fine? Coarse? Thanks. Brand suggestion?

  55. Patricia Ladd says:

    We love are cornbread savory with soup, I always use buttermilk in mine, just the way my mom made it. Love all your recipes!!

  56. Marj says:

    I add about 1/3 cup of honey to the recipe.

  57. Karen Wyche says:

    5 stars
    Sounds delish! We love our cornbread a little sweet, cooked in my car iron skillet. Goes great with red beans, homemade stew, or fried chicken, with collard greens. Mmmmm just made myself hungry!

  58. Sheila says:

    I love my cornbread sweet!

  59. Elizabeth says:

    We usually prefer a savory cornbread. It makes a perfect side to Chili!

  60. Melody Murray says:

    Love this cornbread. A dollop of lard in a cast iron skillet while the skillet preheats then pour mix in for a nice crunchy bottom. Sometimes I include jalapeno relish into the mix for awesome flavor. I have made this dry mix up in pint canning jars to store in my pantry for quick cooking.

  61. Sharon L Tucker-Bright says:

    5 stars
    I like to add canned corn to this recipe. Then serve with honey butter. Yum!

  62. Susan says:

    5 stars
    There is nothing better than homemade cornbread and homemade Chili ?. It was totally Awesome ?. Thank y’all much ?

  63. Tammy Budd says:

    I like my cornbread on the sweet side with lots of butter!

  64. Lori says:

    I sometimes add a little honey to sweeten it up…and if I want to “healthify” it (or at least pretend I am) I’ll add some broccoli and corn. And I always sprinkle shredded cheese (usually cheddar but whatever shredded cheese I have on hand will work) on top and then bake as usual.

  65. Pauline says:

    I like to add green chili’s to my cornbread so I’d have to say I like it more savory than sweet with chili or soup. I also love plain cornbread with honey butter! Yummy!!

  66. Linda says:

    I love corn bread.grew up with it in the south moms cbread always had 2eggs flour milk or butter milk then as we got older she would put sometimes cream corn or onions cheese or peppers together in corn bread anyway it’s made

  67. Pam Chavez says:

    5 stars
    I like to make my corn bread with a little bit of sugar, A little bit of chopped onions and
    Rotel diced tomatoes & green chilies and with some good homemade Chilie’s or Any kind of home make stew! 🙂

  68. Jennifer Schalk says:

    I like my cornbread sweet with butter and syrup.

  69. Pauline Gudas says:

    I like my cornbread to have a little sweetness

  70. Margie Linke says:

    Was good but I like to put a little corn in mine

  71. Tammy says:

    5 stars
    Our family LOVES sweet cornbread!

  72. Robin says:

    5 stars
    This recipe is SO good and easy! I do like to add a little jalapeno to the batter before baking. It gives it a little kick!

  73. Lesia Ubben says:

    I love cornbread with molasses and old fashioned navy bean soup with ham on top of it all.

  74. Susan says:

    I like to add cheese and jalapenos to my cornbread. I like to eat it warm with butter on it or in the winter, broken up in my chili.

  75. Tracey A says:

    We like corn bread with corn kernals

  76. Lenna says:

    I like savory cornbread and love to add jalapeños

  77. Carrie Barnard says:

    We are using baking powder and salt to help the cornbread rise. I like to have control of the rising, and tend not to use self rising flour.

  78. Carrie Barnard says:

    Oh I love it in the cast iron too

  79. Carrie Barnard says:

    That sounds delicious!

  80. Carrie Barnard says:

    If you double it I would put it in a 9×13. I’m thinking a triple batch might be too much for a 9×13 pan.

  81. Cindy Lasiter says:

    5 stars
    So wonderful on a cold winter’s night and I think the very best way to eat hot cornbread is with butter and a generous amount of jalapeño jelly. Heavenly!!!

  82. Paulette says:

    We love cornbread just about any way it comes! I especially like sweet with homemade honey butter! Depending on what I’m serving with it though, sometimes more savory with the jalapenos to spice it up a bit is good. We really like cornbread hot out of the oven or for leftovers the next day. I can never get it to last more than that!

  83. Audrey Baham says:

    I love any type of cornbread and love to eat it with soup

  84. Linda Belton says:

    I love a sweet cornbread with just butter. This is a keeper recipe for sure just the way it is.9

  85. Julie Wessel says:

    Honey! I add it to the ingredients

  86. Linda Belton says:

    This is an easy recipe and I will be using it. Delicious!!

  87. Julie Dowell says:

    This recipe looks easy to make and I have all the ingredients on hand. I will probably add less sugar, as I like a less sweet and more savory cornbread. Real butter spread on top is a must for me.

  88. Kim Cripps says:

    Question if I triple the ingredients, what size dish would be best 9×13?

  89. Leigh Anne Page says:

    5 stars
    I like to add cheddar cheese and jalapeño peppers!

  90. Maria says:

    I like my cornbread on the sw

  91. Fran says:

    Will try your recipe i always add a little honey also make the casserole adding caned corn whole and creamed with sour cream…usually serve with seafood dish or chili mom and grandma always used cast iron skillet thanks for sharing your recipe

  92. Dawn Lovell says:

    I’m going to make this cornbread! I like mine with honey butter.

  93. rayna says:

    I like sweet cornbread, so I would probably add a drizzle of honey to the recipe.

  94. mary perry says:


  95. Mary Davis says:

    4 stars
    Good recipe. I would use less sugar and use buttermilk. Also, add can of Mexican corn to mixture. Yummy

  96. Alicia Martin says:

    perfect with turnip greens or a good ole’ bowl of cornbread and milk

  97. Cathy F says:

    I love sweet cornbread so I cant wait to make this with honey in it like you suggested. I grew up with my mother making homemade cornbread but mine never tastes like hers always did. I bet she used honey!!! Thank you for the recipe!!

  98. Bobbi says:

    Thank you for the recipe. Sounds really good. I prefer it without sweetener but my family loves the sweeter version so I’ll definitely give it a try.

  99. Sallie says:

    We love are cornbread savory, I use buttermilk in mine this is the only way my mother made hers. Love all your recipes!!

  100. Jana G says:

    I have made this cornbread 3 times now in the last month. Was searching for an easy recipe, and yours popped up. It is delicious and simple. I like sweet cornbread. The only thing I changed after the first time was replacing the regular sugar for Splenda. I also always use unsweetened almond milk, because that is what I buy. Still delicious, just trying to eat less sugar. I have had this with taco soup and chili.

  101. Faithe says:

    I like to add cranberries to alot of breads. I think it would go good with the sweet cornbread. I eat honey and butter on my cornbread.

  102. Belinda Lee says:

    It was easy to make and great crust. I used Cast Iron and left out the sugar. I like my cornbread savory!

  103. Lynn Mosher says:

    Love sweet cornbread! My recipe is very similar to yours. Sooo good! Gotta have it with lots of butter on it. Or sometimes honey. ?

  104. Leatha Hurley says:

    Love cornbread with buttermilk, can’t get more southern than that!! Thanx for the recipe!!

  105. Belinda Lee says:

    5 stars
    Great cornbread!

  106. Connie says:

    Love it sweet

  107. Jack Jackson says:

    Stone ground cornmeal is essential.
    Use a cast-iron skillet. Melt butter and sprinkle cornmeal on the melted butter before pouring in the batter. Makes a beautiful bottom crust.

  108. Southener says:

    No self respecting Southerner would use sugar in cornbread and would use oil instead of bacon grease if they didn’t have grease.

  109. Sheila Meischen says:

    Sometimes I add broccoli and cheese.
    I like both sweet and savory.
    If I have leftovers from my sweet cornbread, I have cornbread cereal the next morning. No sugar needed. Brings back youthful memories.

  110. Susan Stacy says:

    Is there a reason why you don’t use self-rising flour?

  111. jennifer jaeger says:

    5 stars
    Made it –I usually use a box, though. This is easy and delicious.

  112. Maggie Wilson says:

    5 stars
    This recipe looks awesome. My husband and I both like a savory cornbread, we’ve never been a fan of the sweetness in some.

  113. Kat McMain says:

    I like both sweet and savory cornbread. I LOVE cornbread! 🙂 I like eating my cornbread warm from the oven and slathered with real butter.

  114. Susan says:

    5 stars
    I am a southern girl at heart but I love my cornbread slightly “grainy” (for lack of a better term) and on the slightly sweet side. Savory can be okay – but I mix my cornbread IN my beans and you taste is more if on sweeter side. Cornbread is ALWAYS better when made from scratch. . . . and as for leftover cornbread . . . . .put it in milk for a “cornbread” cereal !!!!!!!

  115. Mirandra Parkin says:

    I’ll be using this recipe- what’s ironic is that I’ve been craving cornbread lol

  116. Amber Hayes says:

    We love to eat cornbread topped with honey! ? Sweet cornbread when it’s a side, and savory cornbread with chili or milk etc!

  117. Mark Korel says:

    5 stars
    This looks like a great recipe. I like my cornbread sweet with lots of honey butter on it.

  118. Cheryl says:

    I love my cornbread a little sweet.
    I can’t wait to try this recipe. My family and I have loved EVERY recipe of yours that I have tried.

  119. Paula Staton says:

    I add chopped green chokes and cheese to my cornbread!

  120. Carrie Barnard says:

    Thanks so much for commenting and letting us know what changes you made. So glad you enjoyed it!

  121. Kathy Hall says:

    5 stars
    Thank you for this recipe! We enjoyed it very much! I did make some adjustments. I used 1/4 cup of sugar, 1/2 tsp. of salt, used bacon grease instead of oil and used Walmart brand of unsweetened Almondmilk Original 30 calories. Our milk seems to always go bad before we get to use it up so we tried this and we love it! (also uses in our cereal and milk gravy)

  122. April says:

    5 stars
    I make this GF with a gf flour blend in place of the regular flour. I also use buttermilk and mix in about 1 TB honey. I grease my glass baking dish with butter. With those adaptations this is the best cornbread I have ever made. The first time trying it I made it twice in one weekend! Soooooo good, thanks for the recipe.

  123. Janet says:

    Easy and delicious!

  124. Carolyn says:

    We live in LA ( lower Alabama) We use cast iron skillets and if sugar is used (I don’t) very little!

  125. Janice says:

    I am on a low sodium diet so I used baking powder with no sodium and it was fantastic!!

  126. Carrie says:

    Oh that sounds delicious! Thanks for sharing Carol.

  127. Carol says:

    5 stars
    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!!

  128. Carrie says:

    I’m so glad you enjoyed it – Thank you for sharing!

  129. Sharon says:

    5 stars
    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

  130. Carrie says:

    Virginia – I’m so glad you enjoyed it. I haven’t tried coconut before but that sounds delicious!

  131. 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.

  132. Melissa P says:

    5 stars
    Never buy the boxed stuff anymore!

  133. calli frye says:

    5 stars
    This is the only homemade bread I can actually make! I mess up all the others!

  134. Erika says:

    5 stars
    I make this all the time now….. love it!

  135. Shiela Thom says:

    5 stars
    I read every recipe and every comment! ‘Tis outstanding!

  136. Carrie says:

    Great tip! Thanks for sharing!

  137. Very Old Jack Jacknmar@87 says:

    For a nice breakfast muffin, add a small can of crushed pineapple. Slightly reduce amount of liquid.

  138. DonnaS says:

    5 stars
    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!

  139. 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.

  140. Chris says:

    5 stars
    I made these with super today thank you the kids and I loved them

  141. Carrie says:

    I’m so glad you loved it!

  142. Carrie says:

    I’m so glad you loved it!

  143. Carrie says:

    I’m so glad you loved it!

  144. Jackie Walsh says:

    5 stars
    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.

  145. 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.

  146. Mindy S Bush says:

    How many muffins do you get out of a batch?

  147. 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!

  148. Jo Alvarez says:

    This is the best ever recipe. Simple, authentic, delicious.

  149. 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.

  150. Michelle says:

    Would I be able to add corn pieces in it as well??

  151. 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!! 🙂

  152. Bobb says:

    5 stars
    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?

  153. ydelle says:

    can you use brown sugar since I don’t have white

  154. Ali says:

    I made these into muffins for a large get together! They were delicious! Everyone loved them!! Thank you so much! ??

  155. Debra Carp says:

    5 stars
    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!

  156. Antonia Tomlinson says:

    4 stars
    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)

  157. Debra says:

    5 stars
    Never made cornbread from scratch before and this was not only a snap to put together but delicious!

  158. JP Cormier says:

    4 stars
    Good recipe, made in a cast iron pan. Found it a little salty but will definitely use this one again.

  159. Cathy says:

    5 stars
    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!

  160. Kee says:

    5 stars
    This is a great recipe, first time ever of making it and totally blown the diet… it. Made it in a load tin, crumbled a bit but we eat crumbles!

  161. Judy says:

    5 stars
    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!

  162. Kathy says:

    Love this recipe! I do it in a preheated 9” cast iron skillet. Perfect every time.

  163. Analisa says:

    5 stars
    first time making cornbread ever.. came out awesome!!!! thank you so much for this recipe! will most definitely make again!?