Easy Classic Cornbread Recipe

This is the cornbread you make when you want crispy, buttery edges, a tender middle, and a faint honey vibe that whispers “I’m homemade” without screaming “I used five bowls and my will to live.” It’s classic, no-fuss, and leans savory-but-not-sad. Preheated cast iron does the heavy lifting, which is great because I’m not doing burpees for bread.
The first time I made this, my husband “helped” by setting the oven to broil, because apparently we live in a volcano now. The skillet smoked, the smoke alarm applauded, and the kids asked if dinner would be “hot bread chips.” I also chose a hilariously tiny pan—think cornbread soufflé—and yes, it bubbled over. Did we still eat it? Absolutely. Did we pick at the crunchy edge bits like raccoons? You already know.
Why You’ll Love This Easy Classic Cornbread Recipe
– Crispy edges, tender middle. Like a rom-com with a good ending and fewer plot holes.
– Not too sweet—but sweet enough that butter makes sense. Add more sugar if you’re feeling rebellious.
– Pantry staples. If you have cornmeal, you’re halfway to glory.
– One bowl-ish. Okay fine, two. I’m not washing fewer dishes, I’m just pretending I did.
– Skillet magic. Preheat, pour, and boom—golden halo and instant kitchen swagger.
Time-Saving Hacks
– Melt the butter in the skillet while it preheats. Less mess, more flavor, and your butter gets all toasty.
– No buttermilk? Fake it: milk + a splash of vinegar or lemon juice. It’s fine. Your grandma will forgive you.
– Stir the wet ingredients in a large measuring cup so you can pour like a champion and skip an extra bowl.
– Use a scale and dump dry ingredients straight into the bowl. Measuring cups are for when you feel emotionally stable.
– Boxed mix upgrade: add 2 tablespoons cornmeal and a spoon of sour cream. No one has to know.
– Line a muffin tin and pretend they’re “portion controlled.” Eat three. You’re still a person.
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Serving Ideas
– Slather with honey butter and pretend you planned dinner.
– With chili so thick your spoon stands up. If it falls over, add cheese and lie.
– Drizzle with hot honey. Is it trendy? Yes. Is it delicious? Also yes.
– Serve with wine if the kids drove you nuts. Or sparkling water if you’re pretending to hydrate.
– Keep it simple: butter and jam, eaten over the sink like a feral but happy adult.
What to Serve It With
– Big pot of chili (beef, turkey, or veggie—cornbread loves them all)
– BBQ anything: pulled pork, brisket, ribs
– Collard greens or black-eyed peas
– Fried chicken or crispy tofu
– Tomato soup, because grilled cheese doesn’t get to have all the fun
– Breakfast plate: eggs, bacon, and a side of maple-buttered cornbread
Tips & Mistakes
– Preheat the skillet. Cold pan = sad edges. Hot pan = crispy halo.
– Don’t overmix. Stir until just combined. Lumps are fine; therapy-level smoothness is not required.
– Let the batter rest 5 minutes before baking; it hydrates and puffs better.
– Use fresh cornmeal. If it smells like a dusty attic, it’s old.
– Butter = flavor, oil = moisture. Do a mix for the best of both worlds.
– If adding corn kernels, pat them dry so you don’t steam the crumb into mush.
– Check early. Ovens lie. When a toothpick comes out with a few moist crumbs, you’re done.
– Let it cool 10 minutes before cutting. Yes, I know, but crumbs need to set and you need patience.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Counter: 1 day, wrapped tight.
– Fridge: up to 4 days, airtight. Warm slices in a skillet with a dab of butter or 325°F oven for 8–10 minutes.
– Freeze: wrap slices, then bag. Reheat from frozen at 325°F for 15–20 minutes or toaster it like a rebel.
Variations and Substitutions
– Jalapeño-cheddar: fold in chopped jalapeños and shredded sharp cheddar.
– Honey-butter swirl: drizzle honey over the batter and swirl before baking.
– Green onion + black pepper: savory and grown-up, unlike my life choices.
– Maple-bacon: crumble in crisp bacon and use a touch of maple syrup.
– Dairy-free: use neutral oil and non-dairy milk; still delicious, promise.
– Gluten-free: use a 1:1 GF flour blend for the flour portion, or go all cornmeal for a rustic crumble.
– Extra tender: swap in sour cream or yogurt for part of the milk.
– Sweetness control: cut sugar or trade for honey/brown sugar. It’s your cornbread, not a group project.
– Cast-iron muffins: portion into a preheated, greased muffin tin for speed and maximum edge action.
Frequently Asked Questions

Easy Classic Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup buttermilk shake well
- 2 large eggs room temperature
- 0.5 cup unsalted butter melted and cooled slightly
- 1 tablespoon unsalted butter for greasing skillet or pan
Instructions
Preparation Steps
- Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven to heat, or grease an 8-inch square baking pan and set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk and eggs until smooth. Slowly stream in the melted butter while whisking.
- Add the wet mixture to the dry ingredients and stir just until combined; do not overmix.
- If using a hot skillet, carefully remove it from the oven and add the extra tablespoon of butter to coat the bottom and sides. Pour in the batter and spread evenly.
- Bake until golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- Cool in the pan for 10 minutes before slicing. Serve warm with butter and honey, if desired.
Notes
Featured Comments
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“Impressed! Clear steps and family favorite results. Perfect for busy nights.”