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The Best Cornbread Recipe

5 from 1 vote

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Growing up in my grandmother's kitchen taught me that good cornbread recipe isn't just about following directions - it's about understanding how simple ingredients work together to create something magical. Emma and I have been making this Southern cornbread recipe for months, testing different ways until we found the combination that creates that perfect golden crust and tender, fluffy inside that makes everyone ask for seconds.

Stacked pieces of moist golden Cornbread Recipe topped with butter and herbs, served on a wooden board, ready to eat Save

Why You'll Love This Cornbread Recipe

From months of making this with Emma, I can tell you exactly why this cornbread has become our go-to side dish. If you've ever been disappointed by dry, crumbly cornbread that falls apart, you'll love how this recipe creates the perfect balance of tender crumb and sturdy texture. The cast iron skillet gives it that gorgeous golden crust that's crispy on the outside but stays soft on the inside.

What makes this recipe really work is how forgiving it is. Emma has forgotten ingredients, I've overmixed the batter, and we've both burned the bottom once or twice. But it always turns out delicious and comforting. This cornbread tastes like Sunday dinners and family gatherings, and it makes any regular meal feel a little more special.

Jump to:

Ingredients for Perfect Cornbread Recipe

The Cornbread Base:

  • Yellow cornmeal
  • All-purpose flour
  • Baking powder
  • Salt
  • Sugar

The Wet Team:

  • Buttermilk
  • Large eggs
  • Melted butter
  • Vegetable oil

Emma's Secret:

  • Extra butter for the skillet

See recipe card for quantities.

Ingredients for cornbread arranged on a white table: yellow cornmeal, flour, butter, eggs, salt, oil, and melted butter in bowls Save

How To Make Perfect Cornbread Recipe Step By Step

Getting Started:

  • Preheat oven to 425°F
  • Put cast iron skillet in to heat up
  • Mix all dry ingredients in big bowl
  • Whisk wet ingredients separately
Top-down view of baking ingredients including flour, eggs, butter, sugar, milk, and a cast iron pan filled with flour, ready for mixing. Save

The Magic Mix:

  • Pour wet into dry ingredients
  • Stir just until combined
  • Don't worry about lumps
  • Carefully take hot skillet out
Dry ingredients being mixed in a black cast iron skillet using a wooden spatula, preparing for a baking recipe. Save

Into the Skillet:

  • Add butter to hot pan
  • Swirl butter around to coat
  • Pour batter right into hot butter
  • Listen for that satisfying sizzle
Unbaked cornbread batter spread evenly in a cast iron skillet with cubes of butter melting on top, ready to go into the oven. Save

The Bake:

  • Let cool 5 minutes before cutting
  • 20-25 minutes in the oven
  • Top should be golden brown
  • Toothpick comes out clean
Golden brown cornbread baked in a cast iron skillet, resting on a light cloth napkin, showing a crisp top and soft texture. Save

Smart Swaps for Your Cornbread Recipe

Milk Options:

  • Buttermilk → Regular milk + lemon juice
  • Dairy → Almond milk
  • Regular → Oat milk
  • Standard → Coconut milk

Flour Changes:

  • All-purpose → Whole wheat
  • Regular → Gluten-free blend
  • White → Cornmeal only (for corn-heavy taste)

Fat Swaps:

  • Butter → Coconut oil
  • Oil → Melted butter
  • Regular → Bacon grease (Emma's favorite)

Sweetener Options:

  • Standard → Skip it completely
  • Sugar → Honey
  • White → Brown sugar
  • Regular → Maple syrup

Cornbread Recipe Variations

Jalapeño Cheddar:

  • Diced jalapeños
  • Sharp cheddar cheese
  • Extra pinch of salt
  • Great with chili

Sweet Honey:

  • Extra honey in batter
  • Honey butter on top
  • Touch more sugar
  • Emma's breakfast choice

Bacon Crumble:

  • Crispy bacon bits
  • Bacon grease for fat
  • Green onions
  • Sunday dinner special

Corn Kernel:

  • Whole corn kernels
  • Extra butter
  • Slightly sweet
  • Summer cookout hit

Holiday Sage:

  • Fresh sage leaves
  • Extra black pepper
  • Thanksgiving go-to
  • Goes with everything

Equipment For Cornbread Recipe

  • Cast iron skillet (10-inch works best)
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula

Storing Your Cornbread Recipe

Counter Storage (2-3 days):

  • Cool completely first
  • Wrap in clean kitchen towel
  • Keep at room temperature
  • Don't use plastic (makes it soggy)

Freezing (2 months):

  • Cool completely
  • Wrap in foil tightly
  • Label with date
  • Thaw at room temperature

Reheating Tips:

  • Emma likes hers toasted with butter
  • Wrap in damp paper towel for microwave
  • Or warm in 300°F oven for 5 minutes

Top Tip

  • The real magic behind this cornbread isn’t just the ingredients though yes, good cornmeal and a touch of buttermilk do wonders. The true secret? It’s all about that hot, preheated cast iron skillet. Emma and I learned this the hard way after a few underwhelming batches in standard cake pans. Now, we always slide our trusty skillet into the oven and let it heat for at least 10 minutes sometimes even longer if we’re not in a rush.
  • Then comes the moment of truth: we carefully drop a generous knob of butter into the pan, let it melt into golden pools, and immediately pour in the batter. That loud, satisfying sizzle you hear when the cornbread batter hits the hot butter? That’s not just sound it’s the soundtrack of a perfect, crisp-bottomed cornbread. It’s how you know the crust is already forming before it even begins to bake.

Why This Cornbread Recipe Works

Emma and I have made this cornbread so many times that we know exactly what makes it special. The hot cast iron skillet creates that amazing crispy bottom crust while keeping the inside tender and fluffy. The buttermilk gives it that slightly tangy flavor that balances out the sweetness, and heating the skillet first means the batter starts cooking the second it hits the pan. This creates steam that helps the cornbread rise up nice and tall.

What I love most about this recipe is how it brings people together. Whether we're making it for Sunday dinner or a potluck at Emma's school, everyone always asks for the recipe. The simple ingredients work together perfectly - no fancy techniques needed, just good timing and a hot skillet. Emma says the best part is hearing that sizzle when the batter hits the butter, and honestly, I think she's right.

FAQ

What is the secret to making good Cornbread Recipe?

The secret is using a hot cast iron skillet and not overmixing the batter. Emma and I heat our skillet in the oven, then add butter that sizzles when we pour in the batter. This creates that crispy bottom crust everyone loves.

What are the 4 ingredients in Cornbread Recipe?

The basic four are cornmeal, flour, liquid (usually buttermilk), and fat (butter or oil). But Emma insists we need eggs and a pinch of sugar too - she says it's not really cornbread without them, and I have to agree with her.

What ingredients are in Cornbread Recipe?

Our cornbread uses cornmeal, flour, buttermilk, eggs, butter, a little sugar, baking powder, and salt. Emma loves when we add extras like cheese or jalapeños, but these basics make great cornbread every time we bake it together.

Is cornbread healthy or unhealthy?

Cornbread can be part of a balanced diet since cornmeal provides some fiber and nutrients. Our recipe isn't super sweet like cake, but it does have butter and a little sugar. Emma and I think homemade is always better than store-bought versions.

Ready for Southern Comfort!

Now you have all the secrets to making perfect cornbread - from heating that cast iron skillet to Sarah's buttermilk trick. This golden, crumbly cornbread will become your new favorite side dish that makes every meal feel special.

Craving more comfort food classics? Try our fluffy The Best Mango Pancakes Recipe for weekend breakfast treats that Emma absolutely loves. Want something savory and fun? Our Easy Homemade Egg Rolls Recipe makes the perfect appetizer for family game nights. Or start your morning right with our The Best Baked Feta Eggs Recipe that's both elegant and simple!

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Stacked pieces of moist golden Cornbread Recipe topped with butter and herbs, served on a wooden board, ready to eat Save

Cornbread Recipe

This Southern Cornbread Recipe, tested and perfected with my daughter Emma, features a crispy golden crust from a hot cast iron skillet and a tender, fluffy inside. Simple ingredients, smart swaps, and easy steps make it our go-to comfort food for any occasion.
5 from 1 vote
Print Pin Rate
Course: Bread, Side Dish
Cuisine: American, Southern
Keyword: Best cornbread recipe, Best Southern cornbread recipe, Cornbread recipe easy, Cornbread recipe with corn, Healthy cornbread recipe, Old fashioned Southern cornbread recipe, Southern cornbread recipe, Traditional cornbread recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Preheating Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Calories: 215kcal
Cost: $6

Equipment

  • 1 Cast iron skillet (10-inch recommended)
  • 1 Mixing bowl (Large)
  • 1set Measuring tools (Cups and spoons)
  • 1 Whisk (For mixing wet ingredients)
  • 1 Spatula (Rubber for folding batter)

Ingredients

  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour - Can substitute whole wheat
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 tablespoon Sugar - Optional or use honey
  • 1¼ cups Buttermilk - Or milk + lemon juice
  • 2 Large eggs
  • ¼ cup Melted butter
  • ¼ cup Vegetable oil - Or use bacon grease
  • 1 tablespoon Butter - For skillet Emma’s trick

Instructions

  • Preheat oven to 425°F and place cast iron skillet inside to heat
    Top-down view of baking ingredients including flour, eggs, butter, sugar, milk, and a cast iron pan filled with flour, ready for mixing. Save
  • Mix cornmeal, flour, baking powder, salt, and sugar in a large bowl
    Dry ingredients being mixed in a black cast iron skillet using a wooden spatula, preparing for a baking recipe. Save
  • Whisk buttermilk, eggs, melted butter, and oil in another bowl, then combine with dry ingredients
    Unbaked cornbread batter spread evenly in a cast iron skillet with cubes of butter melting on top, ready to go into the oven. Save
  • Carefully remove hot skillet, swirl in butter, and pour batter into pan
    Golden brown cornbread baked in a cast iron skillet, resting on a light cloth napkin, showing a crisp top and soft texture. Save
  • Bake 20–25 minutes until golden brown, then cool 5 minutes before serving
    Stacked pieces of moist golden Cornbread Recipe topped with butter and herbs, served on a wooden board, ready to eat Save

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 215kcal (11%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 4.5g (28%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 320mg (14%) | Potassium: 110mg (3%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 250IU (5%) | Vitamin C: 0.1mg | Calcium: 80mg (8%) | Iron: 1.3mg (7%)
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