Here’s a detailed cornbread recipe, Southern-style with a golden crust, tender crumb, and rich flavor — perfect as a side dish or stand-alone snack. Plus, you’ll find a full FAQ section to answer common questions and tips for variations.
🌽 Classic Homemade Cornbread Recipe
🍽️ Servings: 9 squares or 8 wedges
⏱️ Time: 10 min prep | 25 min bake | 35 min total
📝 Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda (optional but helps if using buttermilk)
- ½ tsp salt
- 2–4 tbsp granulated sugar (optional, to taste — Southern-style uses less)
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk (or whole milk + 1 tbsp vinegar)
- ½ cup unsalted butter, melted (plus more for the pan)
- 2 tbsp honey (optional, for extra flavor)
🍳 Instructions
1. Preheat & Prepare Pan
- Preheat oven to 400°F (204°C).
- Lightly grease an 8×8-inch baking dish or 9-inch cast-iron skillet with butter or oil.
- (Optional: preheat the greased skillet in the oven for an extra crispy crust.)
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Cornmeal
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar (if using)
3. Mix Wet Ingredients
- In another bowl, whisk together:
- Eggs
- Buttermilk
- Melted butter
- Honey (if using)
4. Combine Wet & Dry
- Pour wet mixture into dry mixture.
- Stir gently with a spatula or spoon just until combined (do not overmix).
- Batter should be thick but pourable.
5. Bake
- Pour batter into prepared pan or skillet.
- Smooth the top with a spatula.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Cool & Serve
- Let cool for 10 minutes before slicing.
- Serve warm with butter, honey, or alongside chili, BBQ, or soup.
🧠 Cornbread FAQs
❓ Can I make cornbread without buttermilk?
Yes. Substitute with:
- 1 cup milk + 1 tbsp vinegar or lemon juice (let sit 5–10 min).
- You can also use plain yogurt or sour cream thinned with milk.
❓ How do I get a crispy crust?
Use a cast-iron skillet preheated in the oven with a bit of oil or butter. Pour the batter into the hot pan and bake immediately — this gives the edges that perfect crunch.
❓ Can I make it sweeter?
Yes. Add more sugar (up to ¼ cup) and/or increase the honey to taste. Northern-style cornbread is often sweeter than Southern-style.
❓ Can I add mix-ins?
Absolutely! Try:
- 1 cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- 1 diced jalapeño
- ½ cup corn kernels (fresh or thawed frozen)
❓ Can I make cornbread muffins?
Yes! Spoon the batter into a greased or lined muffin tin (makes ~12). Bake at 400°F for 15–18 minutes.
❓ Can I make it gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend. Cornmeal itself is naturally gluten-free, but always check labels.
❓ How do I store leftovers?
- Room temp: Store tightly wrapped for up to 2 days.
- Fridge: Up to 5 days in an airtight container.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw and reheat in oven or toaster.
Would you like a buttermilk-free version, skillet-only recipe, or savory variation with cheese and jalapeños?