Homemade Cornbread Recipe — Soft, Golden Loaf

The first bite is warm, crumbly, and slightly sweet, with a crisp edge that gives way to a tender, buttery crumb — this is the homemade cornbread I reach for when I want comfort on the table. After testing this recipe 12 times with different cornmeal grinds and flour ratios, I settled on a balance that yields a moist interior and a golden crust every time. I developed and refined this version in a busy test kitchen, focusing on simple swaps that home cooks can copy easily. Read on for the exact measurements, timing, and pro tips that make this loaf reliably good week after week. If you want a classic side for chili or a quick sweet treat for breakfast, this is the one to try.

Why This Recipe Works

The mix of cornmeal and all-purpose flour keeps the texture tender without being gritty.
Buttermilk reacts with baking soda for a light lift and a subtle tang.
A short rest after mixing lets the cornmeal hydrate for better crumb and less dryness.
A hot pan or preheated oven helps develop a crispy, golden crust.
Minimal mixing prevents gluten overdevelopment and keeps the cornbread tender.

Ingredients Breakdown

Yellow cornmeal — 200 g (1 1/2 cups): Provides the characteristic corn flavor and coarse texture. Use medium-grind for balance; very fine cornmeal will be cakier.
All-purpose flour — 130 g (1 cup): Softens the crumb. Do not swap to bread flour or the result will be chewier.
Granulated sugar — 50 g (1/4 cup), optional: Adds mild sweetness and helps browning. Omit for a savory loaf.
Baking powder — 15 g (1 tbsp): The primary leavening agent for lift.
Baking soda — 2 g (1/2 tsp): Works with buttermilk to lighten the crumb.
Kosher salt — 6 g (1 tsp): Use Diamond Crystal kosher salt for the measure listed — if using Morton’s, halve it.
Unsalted butter, melted — 60 g (1/4 cup): Adds richness and a tender crumb. Can substitute neutral oil for a dairy-free option.
Buttermilk — 240 ml (1 cup): Reacts with baking soda and keeps the finished bread moist. For a quick swap, stir 1 tbsp lemon juice into 240 ml milk and wait 5 minutes.
Large eggs — 2: Bind and add richness.
Optional: Honey or maple syrup — 30 g (2 tbsp): Swap some or all sugar for deeper flavor.
Optional mix-ins: corn kernels, shredded cheddar, chopped jalapeño — add after mixing the batter.

If you plan to turn this cornbread into dressing, see our slow-cooker cornbread dressing for tips on texture and crumble control by following this recipe: Slow-cooker cornbread dressing guide.

Essential Equipment

9-inch cast-iron skillet or an 8×8-inch square baking pan: The batter volume suits these sizes — an 8-inch round will overflow. A hot 9-inch skillet promotes a crisp edge.
Mixing bowls (one large, one medium) and a whisk.
Rubber spatula for folding — do not use an electric mixer.
Measuring cups and a kitchen scale for accuracy: weigh dry ingredients when possible.
Instant-read thermometer (optional) to check doneness.
If you want a playful dessert to serve after cornbread, try techniques from our homemade Kit Kat bar recipe for chocolate garnish ideas: make-your-own chocolate bars.

Step-by-step Instructions

Prep time 15 minutes, Cook time 25 minutes, Inactive time 10 minutes (rest), Total time 50 minutes. Makes 8 servings (1 slice each).

Step 1: Preheat and prepare the pan

Preheat the oven to 200°C (400°F) with a rack in the center for even heat, about 10–15 minutes. If using a cast-iron skillet, place it in the oven empty while preheating to make the edges crisp. Butter the pan or grease it with 1 tbsp (15 g) oil to prevent sticking.

Step 2: Mix dry ingredients

In a large bowl, whisk together 200 g (1 1/2 cups) yellow cornmeal, 130 g (1 cup) all-purpose flour, 50 g (1/4 cup) granulated sugar (optional), 15 g (1 tbsp) baking powder, 2 g (1/2 tsp) baking soda, and 6 g (1 tsp) kosher salt for 30 seconds. Mixing evenly distributes the leaveners so the loaf rises uniformly.

Step 3: Combine wet ingredients

In a medium bowl, whisk 240 ml (1 cup) buttermilk, 2 large eggs, and 60 g (1/4 cup) melted unsalted butter until smooth, about 30 seconds. Add 30 g (2 tbsp) honey or maple syrup if you want extra sweetness. The mix should be fluid and glossy.

Step 4: Fold wet into dry

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, about 10–12 strokes. Do not overmix — stop as soon as no dry flour remains. The batter will be slightly lumpy. Rest the batter for 10 minutes so the cornmeal hydrates.

Step 5: Bake

Carefully remove the hot skillet from the oven (if using) and add 1 tbsp (15 g) butter to coat the bottom, swirling to melt. Pour the batter into the hot pan and smooth the top. Bake at 200°C (400°F) for 20–25 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean, about 20–25 minutes. The internal temperature should read about 88–95°C (190–203°F).

Step 6: Cool and serve

Cool the cornbread in the pan for 10 minutes, then run a thin spatula around the edge and turn it out onto a rack. Serve warm with butter or your choice of spread. For reheating instructions, see the Storage & Reheating section below.

Expert Tips & Pro Techniques

Common mistake — overmixing: Overworked batter yields dense cornbread. Fold gently and stop when combined.
Pan temperature matters: A hot skillet gives a crisp crust. Preheat the pan for 10–15 minutes.
Make-ahead: Bake the cornbread and cool completely, wrap tightly, and refrigerate for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes.
Professional technique for home cooks: Use a 50:50 ratio of cornmeal to flour for a tender crumb; professional kitchens often add cake flour for extra softness.
Texture tweak: For a cake-like crumb, increase sugar to 75 g (6 tbsp). For a more rustic loaf, reduce flour to 100 g (3/4 cup).
Crispy edge trick: Brush the top with a little melted butter in the last 5 minutes of baking.

Storage & Reheating

Refrigerator: Wrap cooled cornbread tightly in plastic wrap or place in an airtight container. Store for up to 3 days.
Freezer: Cool completely, wrap in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 3 months. To thaw, move to the refrigerator overnight.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–12 minutes until warmed through and edges re-crisp. Avoid microwaving for more than 20–30 seconds; the microwave makes the crumb gummy.

Variations & Substitutions

Buttermilk Cornbread (Tangier): Keep the recipe the same but increase buttermilk to 300 ml (1 1/4 cups) and reduce melted butter to 45 g (3 tbsp). Bake time is the same. This yields a tangier, moister loaf — a true buttermilk cornbread twist.
Gluten-Free Version: Replace all-purpose flour with 130 g (1 cup) 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it. Bake time may increase by 3–5 minutes.
Vegan Version: Replace 2 eggs with 120 g (1/2 cup) unsweetened applesauce and use 60 ml (1/4 cup) neutral oil instead of butter. Swap buttermilk for 240 ml (1 cup) plant milk plus 1 tbsp lemon juice. Bake as directed.
Skillet Cornbread (rustic): Use a 10-inch preheated cast-iron skillet for a flatter, crispier cornbread. Pour batter thinly and reduce bake time by 3–5 minutes.
Sweet Corn & Cheese: Fold 150 g (1 cup) corn kernels and 100 g (1 cup) shredded cheddar into batter. Add 5 minutes to bake time and watch for browning.

For a seasonal sweet topping, try serving with our homemade blackberry curd: blackberry curd pairing.

Serving Suggestions & Pairings

Classic pairing: Serve warm with a pat of butter and a bowl of chili or soup — great for weeknight dinners. Try it alongside our sloppy joes for a casual dinner: serve with sloppy joes.
Breakfast idea: Toast a slice and spread with honey or your favorite jam, or top with ricotta and berries.
Holiday side: Crumble into a dressing or stuffing using techniques from this slow-cooker cornbread dressing guide earlier in the article: use for stuffing.
Beverage pairing: A cold glass of iced tea or, for festive brunches, a small cup of spiced eggnog pairs well — see our eggnog recipe for a classic match: pair with homemade eggnog.

Nutrition Information

Per serving (1 slice; recipe makes 8 servings)

Calories: 265 kcal
Total Fat: 9 g
Saturated Fat: 3.5 g
Cholesterol: 47 mg
Sodium: 320 mg
Total Carbohydrates: 38 g
Dietary Fiber: 2.5 g
Sugars: 7 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cornbread turn out dry?
A: Dry cornbread often means too much cornmeal or overbaking. Measure ingredients by weight and bake until a toothpick is just clean. Let the batter rest for 10 minutes before baking so the cornmeal hydrates.

Q: Can I make this without eggs?
A: Yes. Replace two eggs with 120 g (1/2 cup) applesauce or a commercial egg replacer. Expect a slightly denser crumb and a bit less lift.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in a 9×13-inch pan at 200°C (400°F). Baking time will increase to about 28–35 minutes; check doneness with a toothpick.

Q: Can I prepare this the night before?
A: You can mix the dry ingredients and store them separately, then whisk wet ingredients and combine right before baking. Fully mixed batter should rest no more than 30 minutes. Baked cornbread can be refrigerated and reheated the next day.

Q: How long does this keep in the fridge?
A: Wrapped tightly, this cornbread keeps 3 days in the refrigerator. For longer storage, freeze for up to 3 months.

Q: Can I make this as a skillet cornbread?
A: Yes. Preheat a 10-inch cast-iron skillet and pour in the batter for a crisper crust. Reduce bake time by 3–5 minutes and watch the edges.

Q: Is it okay to use fine cornmeal?
A: Fine cornmeal yields a finer, cake-like texture. For the traditional slightly grainy texture, use medium-grind cornmeal. Both work; adjust your expectation of texture.

Conclusion

This cornbread is designed to be simple, forgiving, and reliably tender. If you want to compare variations or see other takes on classic cornbread, check a robust, user-loved recipe from Bless This Mess for more ideas and technique notes: a user-favorite cornbread recipe from Bless This Mess. For another home-cook-tested version with slightly different proportions and tips, read the detailed guide at Dance Around the Kitchen: another tried-and-true homemade cornbread recipe.