Cornbread Recipe

I landed on an Easy Homemade Cornbread thanks to one small swap that keeps it sweet and moist and makes it the perfect side for chili and stew, and I’m sharing the simple secret here.

I love a cornbread that surprises you, and this one always does. It’s my Easy Homemade Cornbread that somehow stays a Moist Cornbread yet still holds up beside a big bowl of chili or stew.

Made with yellow cornmeal and a little melted butter, it gets this crunchy top and tender inside that makes people ask what you did different. I swear it’s simple, not fancy, but it keeps pulling people back for another piece.

Try it and you might find yourself bringing it to every dinner, like I do, because someone will always ask for the recipe.

Ingredients

• Cornmeal gives hearty texture, fiber and complex carbs, a real corn flavor
• Flour adds structure, mostly starch carbs and some protein, less fiber though
• Sugar sweetens, raises carbs quickly, makes it moist but adds empty calories
• Eggs bind, give protein, fat and richness, boosts rise and golden color
• Butter brings fat, lots of flavor and moisture, more sumptuous but calorie dense
• Milk adds tenderness, mild dairy flavor, calcium and small amounts of protein
• Honey or maple gives gentle sweetness and depth, plus a hint of floral notes
• Vanilla adds aroma, perceived sweetness without extra sugar, small flavor boost

Ingredient Quantities

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1/3 cup granulated sugar (for a sweet, moist cornbread)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole milk or 2%)
• 2 large eggs
• 1/4 cup (60 ml) melted butter
• 1 teaspoon vanilla extract (optional)
• 2 tablespoons honey or maple syrup (optional)

How to Make this

1. Preheat oven to 400°F (200°C). If you have a cast iron skillet, put the empty skillet in the oven to heat while you mix the batter for extra-crispy edges.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

3. Melt 1/4 cup (60 ml) butter. If you plan to use a hot skillet, pour about 1 tablespoon of the melted butter into the hot pan to grease it and save the rest for the batter. If not using a hot skillet just grease your 8 or 9 inch pan with some of that melted butter.

4. In a separate bowl whisk 1 cup milk, 2 large eggs, the remaining melted butter, and 1 teaspoon vanilla extract if using. Stir in 2 tablespoons honey or maple syrup now if you want it sweet and moist; otherwise keep the 2 tbsp to brush on top later.

5. Pour the wet mixture into the dry ingredients and fold together with a spatula or wooden spoon just until the flour streaks disappear. Do not overmix or it gets tough, a few small lumps are fine.

6. Pour batter into the prepared hot or greased pan and smooth the top. If you used the oven-heated skillet be careful, it will sizzle.

7. Bake in the preheated oven 18 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Remove from oven and let rest in the pan about 10 minutes so it sets up, then run a knife around the edge and transfer to a rack or serve straight from the skillet.

9. If you didn’t add the honey or maple syrup to the batter, brush the warm top with the optional 2 tablespoons now for extra shine and sweetness. Serve warm with chili, stew, or butter.

Equipment Needed

1. Cast iron skillet (about 10 inch) or any oven-safe skillet. If you have one pop it in the oven while you mix the batter for extra crispy edges, it’ll sizzle when you add the butter.

2. 8 or 9 inch baking pan (round or square), greased.

3. Large mixing bowl for the dry ingredients, you’ll whisk in here.

4. Small mixing bowl for the wet ingredients.

5. Measuring cups and spoons (1 cup, 1/3 cup, tablespoons, teaspoons).

6. Whisk.

7. Spatula or wooden spoon for folding the batter just until the flour streaks disappear.

8. Oven mitts or thick kitchen towels, the hot skillet/pan is dangerous.

9. Cooling rack and a toothpick to test doneness and let the cornbread rest.

FAQ

Cornbread Recipe Substitutions and Variations

• Cornmeal: Polenta works fine, use the same 1 cup but expect a slightly coarser crumb. Masa harina can be swapped 1:1 too, it gives a different, more nixtamalized corn flavor and might need a touch more liquid.
• All-purpose flour: Swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cornbread, or do half whole wheat + half AP to keep it lighter. For gluten free, use a cup-for-cup GF blend that includes xanthan gum (or add 1/4 tsp xanthan per cup).
• Eggs: For each egg use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or 1/4 cup unsweetened applesauce. Flax keeps structure better, applesauce makes it moister and a bit cake-like.
• Milk: Use buttermilk 1:1 for a tangy, tender crumb, or make a quick buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup plant or dairy milk and letting it sit 5 minutes. Plant milks like almond or oat work fine too.

Pro Tips

1. Heat a cast iron or oven safe pan first so the batter hits something hot and gets crisp edges, but be careful it will spit and the butter can burn fast so dont pour in until the pan is really hot.

2. Let the milk and eggs warm up to room temp before mixing, they blend easier and give a lighter crumb. And dont overmix once the wet and dry meet, a few small lumps are fine.

3. Use a toothpick to check doneness not just color, look for a few moist crumbs not raw batter. If the top is getting too brown tent it loosely with foil for the last few minutes.

4. Leftovers get way better if you reheat in a skillet or toaster oven to bring back the crust, or freeze slices wrapped tight and toast them straight from frozen, brush warm pieces with honey or butter before serving.