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.

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.

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.

Easy Classic Cornbread Recipe

This easy classic cornbread is tender, lightly sweet, and bakes up golden with a crisp edge. Perfect alongside chili, barbecue, or a simple weeknight dinner—ready in about 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 9

Calories: 120kcal

Ingredients

 

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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

For a less sweet cornbread, reduce sugar to 0.25 cup. No buttermilk? Use 1 cup milk mixed with 1 tablespoon white vinegar, rest for 5 minutes. For add-ins, fold in 0.5 cup corn kernels, shredded cheddar, or diced jalapeño. A preheated cast-iron skillet gives the best crispy edges.