Accented with a touch of honey, this Easy Cornbread Recipe has just the right amount of sweetness and moisture to create a spongy, tender quick bread that the whole family will enjoy. Buttery crisp around the edges, but soft and moist in the middle, this easy from scratch cornbread recipe makes the perfect dipper for chili, soups, and so much more.
I was recently asked by a reader if I preferred cornbread or corn chips with my super savory Crockpot Chili Recipe. My answer? Both!
That's because unlike a lot of traditional, old timey cornbread recipes you'll find out there, this easy recipe isn't dry, or too crumbly, nor does it feel like it's packed with a bunch of sawdust. Yes, I just said that.
You might even say this from scratch recipe is a bit of a Goldilocks cornbread because it's just right. Thanks to clover honey, it's sweet enough for the kids, but not overly sweet for those of us used to more traditional recipes.
This cornbread quick bread is so ready to clean up your next bowl of Easy Stove Top Chili, Slow Cooked Chili, or spicy bowl of Jambalaya, so let's get cookin'!
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👪Why you'll love it
| Easy to make- No fancy equipment is needed to make this simple cornbread recipe. Versatile- Cornbread makes a great side for savory soups and chili; you can also serve it for breakfast with a pat of butter or jelly. Keeps well- With proper storage, this recipe retains its moisture and flavor for up to 1 week; it can also be frozen. |
🥘Ingredients
- cornmeal- to cut down on a grainy texture, use fine cornmeal
- flour- equal parts cornmeal and flour are key to making a good cornbread
- baking powder, baking soda, & salt- leavening agents to help the thick batter rise
- salted butter- the main savory ingredient
- white sugar & clover honey- a combination of these sweeteners is used for flavor
- egg- use at room temperature for easier mixing
- buttermilk- this thick, creamy milk gives the cornbread moisture and flavor depth
See recipe card for quantities.
🔪Instructions
- Step 1: Combine dry ingredients in medium mixing bowl.
- Step 2: Combine wet ingredients in large mixing bowl.
- Step 3: Add dry ingredients mixture to large bowl; stir until just combined.
- Step 4: Place batter in greased square pan and bake for 20 minutes.
Hint: The batter will be thick, and it's okay if there are lumps. Do not overmix or the consistency will be affected.
🥣Substitutions
- Buttermilk- while this ingredient is highly recommended for best taste and texture, sometimes it's hard to find. You may use whole milk mixed with 1 tablespoon white vinegar instead; allow mixture to sit for 5-10 minutes, then stir before adding to recipe.
📖Variations
- Skillet- Bake the recipe in an oven safe 9 inch cast iron skillet (same time and temp)
- Extra corn flavor- add 1 cup corn to the batter
- Tex-Mex- add 1-2 diced jalapeños to the batter; optional to also add 1 cup shredded cheddar cheese
- Blueberries- for extra sweetness, add 1 cup fresh blueberries to the batter
🍽Equipment
- medium & large mixing bowl
- whisks
- microwave safe bowl
- measuring cups & measuring spoons
- stirring spoon
- scraping spatula
- 9 inch square pan (lined with parchment paper or well greased)
🍶Storage
Wrap cornbread in plastic wrap and store in an airtight container for up to 1 week.
Can also be frozen for up to 3 months in freezer safe packaging; you may choose to freeze individual squares or the whole loaf. Defrost overnight in fridge; optional to warm slightly in microwave before enjoying again.
💭Top tip
From scratch cornbread recipes can be finicky if you don't follow the instructions or measure accurately, which can lead to the dough not rising or being too chewy or bland. Don't overmix the batter, and make sure the flour is spooned and leveled when measuring for best results.
🗨️FAQ
Southern cornbread typically isn't as sweet, uses white cornmeal, and is cooked in a cast iron skillet. It's also usually more dense.
Butter is best!
While you can cut it in either state, it's best to allow it to slightly cool before cutting. You'll get neater squares this way and they won't be as crumbly.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with this Easy Cornbread Recipe:
📋Recipe
Easy Cornbread Recipe
Equipment
- medium mixing bowl
- large mixing bowl
- microwave safe bowl (for melting butter)
- 2 whisks
- measuring cups
- measuring spoons
- stirring spoon
- scraping spatula
- 9 inch square pan (lined with parchment paper or well greased)
Ingredients
- 1 cup fine cornmeal
- 1 cup all purpose flour spooned and leveled in measuring cup
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 stick (½ cup) salted butter melted
- ⅓ cup white granulated sugar
- 2 tablespoon clover honey
- 1 egg at room temperature
- 1 cup buttermilk
Instructions
- Preheat oven to 400℉.
- In a medium mixing bowl, whisk together cornmeal and flour; add baking powder, baking soda and salt; whisk until thoroughly combined. Set aside.
- In large mixing bowl, whisk the melted butter, sugar, and honey until thick; whisk in egg until just combined; whisk in buttermilk.
- Add the dry ingredients to the large mixing bowl; stir with a sturdy spoon until just combined (batter will be lumpy).
- Transfer batter to a well greased 9 inch pan. Bake, uncovered, for 20 minutes, or until cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
- Allow cornbread to cool for 15 minutes before slicing and serving.
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