The Best Cornbread Recipe {from scratch} (2024)

The Best Cornbread Recipe {from scratch} (1)

January 9, 2021 by Valerie 25 Comments

Cornbread should be fluffy, soft, buttery, corny and slightly sweet in opinion. Here it is friends, the Best Cornbread Recipe! {easy & from scratch}.

Do you like cornbread? Who am I kidding, seriously, who doesn’t like cornbread? Please if you do not like cornbread write me a comment and I will make you some cornbread to see if I can successfully convert you.

Good cornbread is moist, sweet, fluffy and buttery. The perfect little crumbly side for rich meals like chili, chicken wild rice soup or summer BBQs. And for some reason up until a year ago, I had this weird perception that it was difficult to master. Well I was dead wrong.

The Best Cornbread Recipe {from scratch} (2)

In the past I have had a lot of boxed cornbread. You know theJiffy box mix kind. Decentbut never as moist and fluffy as thestuff served up atBBQ joints in Texas. Because of this Iconvinced myself that it would be difficult to make from scratch. Letme tell you, it is not difficult at all. Seriously it as easy asopening a box of Jiffy and mixing all the ingredients.

8 ingredients. 1 bowl. 35 minutes in the oven. Boom. Done.Pure corn bread gold.

The Best Cornbread Recipe {from scratch} (3)

8 ingredientsseems like a lot, but they are all pantrystaples I promise! Milk, eggs, flour, oil, butter, baking powder,sugar. We all have these. The only ingredient you may not have iscornmeal.

So whether you are in need of a side for your winter chili,soup or summer BBQ,this recipe is a winner. Just a few whole real ingredients (none of that chemical stuff), a good mix, a little oven time and TA-DA. Slather on some butter and maybe honey and enjoy.

The Best Cornbread Recipe {from scratch} (4)

The Best Cornbread Recipe! {easy & from scratch}

Yields Yield: 8 inch pan; recipe doubles easily into a 9x13 inch pan

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Ingredients

1/2 cup cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk (preferably 2% or whole)

Instructions

Add dry ingredients into a large bowl and mix. Make a well and add oil, butter, eggs, and milk into the center. Stir until just combined (batter will be runny – which is fine).
Bake in an 8-inch square pan at 350 degrees for 35-40 minutes.

7.8.1.2

165

https://sweetpoppyseed.com/the-best-cornbread-recipe-easy-from-scratch/

Slightly adapted from Mel’s Kitchen Café Cornbread recipe.

Originally posted 2016-03-30 05:41:41.

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Reader Interactions

Comments

dad says
March 30, 2016 at 6:51 am
You made me hungry :-)ciao dad
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Reply
- By Val says
  March 30, 2016 at 7:44 am
  haha! I will mail you some cornbread dad! love you and Liv sends you un abrazo :)
  Reply
ANTOINETTE says
May 11, 2016 at 9:55 am
WHY OIL AND NOT BUTTER
Reply
- By Val says
  May 19, 2016 at 6:19 am
  Hi Antoinette, Oil tends to mix in better and I love using it for this cornbread. Then I love lathering on a bunch of butter before eating. YUM!
  Reply
Jen says
August 20, 2016 at 6:57 pm
Cornbread is the best!! I can't wait to try this recipe and make it from scratch! Just one thing, if you have a cast iron skillet, you should definitely make it in that, it's soooo much better then the glass dish. The cast iron give it that crispy bottom that is just awesome!
Reply
- By Val says
  August 20, 2016 at 7:36 pm
  It is the best Jen! I'm excited for you to make it too! I have made it in the cast iron and it is pretty amazing! Great tip girl :) happy Saturday!
  Reply
Haley Denley says
September 19, 2016 at 9:03 pm
We made this tonight, and it was SO good! I found the recipe on Pinterest, and I'm so grateful I did. My husband, who rarely has seconds, had three pieces! We will definitely be adding it to our regular rotation. Thank you!
Reply
- By Val says
  September 19, 2016 at 9:19 pm
  yay! So glad you loved it as much as we do Haley! Enjoy :-)
  Reply
Becky says
September 25, 2016 at 5:28 pm
I'm allergic to dairy. What can I substitute for the milk? Would coconut milk work, or should I just use plain water? Also... have you tried adding things like corn and green chiles to this recipe? I read another recipe that called for corn and green chiles, and it sounded delicious. I'm going to try this recipe, because it's so simple, but I would like to try the corn and green chiles version, too. Thanks!
See Also
Recipe For Pizza Soup
Reply
- By Val says
  September 26, 2016 at 7:33 am
  HI Becky, have no fear! You can definitely use non dairy milk. My recommendation would be something that has little added flavor such as almond milk or soy milk (no the vanilla varieties). Coconut milk should work too (although I have never tried), if you do not mind a little coconut milk flavor. Also Thanks for the great tips! I actually made a green chili version of this corn bread about a month ago and it was amazing!!! I need to add corn though next time.
  Reply
  - Becky says
    September 26, 2016 at 8:06 am
    Great! Have you posted the recipe -- or do I just add the green chiles, a small can? And thanks for the tip on the milk. I'll give it a shot!
    Reply
    - By Val says
      September 26, 2016 at 10:11 am
      I normally use a 7 ounce can of the green chilis. Just add them to the recipe. :-) enjoy!!!
      Reply
      - Becky says
        September 26, 2016 at 12:22 pm
        Sweet! Thanks!
Libby vogel says
October 30, 2016 at 6:30 pm
What kind of flour? I'd prefer to use whole wheat but wonder about other lighter flours like coconut. Thanks. Libby -(Minneapolis)
Reply
- By Val says
  October 30, 2016 at 8:33 pm
  Hi LIbby! I have only made this recipe using all-purpose four or doing half all purpose and half whole wheat. I would fear that if you use coconut flour, it would also be necessary to change the liquid measurements as this flour requires more liquid for baking. For best results I would stick to All purpose or half All-Purpose and half whole wheat (or white whole wheat). Happy baking!
  Reply
Michelle says
February 8, 2018 at 3:37 pm
Best cornbread I’ve ever made and ever had! I makes this at least twice a month! Yum!!
Reply
- Valerie says
  February 9, 2018 at 6:14 am
  Thanks so much Michelle for the high praise! We absolutely LOVE this recipe too and make it about once a month in the winter months. It's perfect for mopping up a bowl of chili :-)
  Reply
Carrie says
August 15, 2018 at 4:24 pm
How long should I cook it if doubling and using a 9×13 pan?
Reply
- Valerie says
  August 15, 2018 at 11:26 pm
  The bake time will be about the same. I start at 35-40 and 3-5 minutes at a time after testing with a toothpick.
  Reply
Marie says
September 20, 2018 at 5:53 am
Made this yesterday - it is great! Do you have any ideas home many calories are in a piece of it?
Reply
- Valerie says
  September 23, 2018 at 4:59 am
  So glad you liked it! It's a favorite at our house too! Sadly I do not know the calorie count.
  Reply
MJ Symmonds says
November 11, 2018 at 9:00 am
Years ago after trying a few corn bread recipes I stumbled upon this one on Pinterest. Needless to say my search was over. This is the most perfect corn bread ever and so easy and quick to whip up. I make it exactly as is and it turns out perfectly every time. I line my dish with a sheet of parchment paper right up over the sides so when it's done I lift it out and into a cutting board right into the table so you get a nice warm piece. Love it with Chili and Hamburger soup which is what I'm making right now. Can't wait to dig in! Thanks for sharing this recipe.
Reply
- Valerie says
  November 12, 2018 at 11:17 am
  Yay! So glad you love this cornbread. It is such a staple in our home. Happy cooking!
  Reply
Hunter P says
January 4, 2020 at 1:45 am
I have been using nothing but this recipe for a couple years now. It takes two 13x9 pans for Sunday dinner! When my daughter was three she decided it should've called dinner cake because you don't have to wait til dessert to eat it.. Today is her 7th birthday and we still call it that. She has requested this for her birthday Sunday dinner. It's our favorite. Thank you from my whole family.
Reply
- Valerie says
  January 17, 2020 at 6:04 am
  I'm so glad your family loves this recipe as much as we do! Thank you so much for the message :-)
  Reply

The Best Cornbread Recipe {from scratch} (2024)

FAQs

How is cornbread made from scratch? ›

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add milk, vegetable oil, and egg; whisk until well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

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What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Discover More Details ›

What does adding more eggs do to cornbread? ›

Doubling the egg adds maybe another 20-25g. You're enriching it a bit more, so slightly heavier dough and slightly slower rising, but it's unlikely it would amount to much. You will probably end up offsetting the additional liquid with a bit more flour.

Is cornbread better with milk or water? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Can you over mix cornbread? ›

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

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Can you use mayo as an egg substitute? ›

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Can I use sour cream instead of milk for cornbread? ›

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

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Is cornbread good for your bowels? ›

Is cornbread hard to digest? A. Cornbread contains fibre, which is not easily digested or absorbed by the body and passes through the digestive system relatively intact. Fibre also controls bowel motions by softening and increasing the weight and size of the stool, all of which make it easier to pass stool.

Get More Info Here ›

Can I use half-and-half instead of milk to make cornbread? ›

Cream or Half-and-Half

Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. With half-and-half, use the same amount that's called for in the recipe.

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What is cornbread made of? ›

A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.

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What is cornbread mix made of? ›

The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Noticeably, cornmeal is first, meaning it's the most prevalent ingredient. The instructions have you add 2 eggs, 1 cup milk, and 1/3 cup vegetable oil, blend, and bake.

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What is the science behind cornbread? ›

Most recipes are based in a mixture of wheat flour and yellow or white maize meal or flour, baking powder, shortening/lard, and other ingredients that improve texture and flavor. The functional gluten of the wheat flour allows the production of more aerated breads, whereas corn flour imparts the characteristic flavor.

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