I know you’ve had some amazing cornbread in your life, but have you ever had the best cornbread recipe out there? Probably not. I’m going to teach you how to make the best Cornbread Recipe out there. I’ve been making this recipe for years, and now it’s time that I pass it on. Cornbread is one of those recipes that you enjoy with chili, soup, or as a snack.
Whenever I have people over, I enjoy making cornbread because it’s tasty and very filling. My friend, Kathleen, gave me this recipe years ago, and it is the best one I have ever tasted.
Making cornbread from scratch is one of those timeless kitchen skills that brings comfort, flavor, and tradition together in one simple dish. Long before boxed mixes lined grocery store shelves, cornbread was made with basic pantry ingredients and baked fresh for every meal. Learning how to make cornbread from scratch isn’t just about food; it’s about preserving a skill that has fed families for generations.
This guide walks you through the process, techniques, tips, and common mistakes involved in making homemade cornbread without a recipe, so you understand the why behind every step.
Why Make Cornbread From Scratch?
Homemade cornbread has a texture, flavor, and freshness that store-bought mixes simply can’t replicate. When you make it from scratch:
- You control the ingredients
- You avoid preservatives and fillers
- You can customize sweetness, texture, and moisture
- You achieve a more authentic corn flavor
From-scratch cornbread also adapts easily to different meals, from hearty chili nights to simple beans and greens.
Understanding the Key Ingredients
While cornbread is simple, each ingredient plays an important role in the final result.
Cornmeal
Cornmeal is the foundation of cornbread. The grind size matters:
- Fine grind creates a softer, cake-like texture
- Medium grind offers a traditional crumb
- Stone-ground cornmeal provides a deeper flavor and texture
Flour
Flour balances the cornmeal, giving structure and preventing the bread from being too crumbly. The ratio of cornmeal to flour determines whether your cornbread is dense or light.
Fat
Fat adds moisture and richness. Butter, oil, or rendered fat all affect flavor and texture differently. Traditional Southern cornbread often relies on fat heated in the pan for crisp edges.
Liquid
Milk or other liquids hydrate the cornmeal and flour. Some cooks prefer to let the cornmeal soak briefly to soften the texture before baking.
Leavening
A leavening agent helps cornbread rise slightly, keeping it tender instead of compact.
Sweetener (Optional)
Sweetness is a personal and regional preference. Some styles of cornbread are completely unsweetened, while others include a touch of sugar for balance.
Choosing the Right Pan
The pan you use has a major impact on how your cornbread turns out.
- Cast iron skillet: Creates crispy edges and even heat
- Glass or ceramic: Produces a softer crust
- Metal pan: Bakes evenly with a moderate crust
Preheating the pan, especially cast iron, helps develop that golden, crunchy exterior many people love.
Mixing the Batter Properly
One of the most common mistakes when making cornbread from scratch is overmixing.
- Mix just until combined
- Overmixing can lead to tough or dense cornbread
- A few small lumps are normal and expected
Cornbread batter should be thick but pourable, not runny or stiff.
Baking Tips for Perfect Cornbread
- Preheat your oven fully before baking
- Place the pan in the center of the oven
- Avoid opening the oven door too early
- Look for a golden top and firm center
Cornbread continues to set slightly after being removed from the oven, so resting time matters.
Common Cornbread Mistakes to Avoid
- Using stale cornmeal
- Skipping pan preheating
- Adding too much flour
- Baking at the wrong temperature
- Cutting too soon after baking
Avoiding these mistakes helps ensure a tender crumb and balanced flavor.
Variations You Can Make From Scratch
Once you master the basics, cornbread is easy to customize:
- Savory additions like herbs or vegetables
- Richer versions with added fat
- Rustic styles with coarse cornmeal
- Softer versions with extra moisture
Making cornbread from scratch gives you full control over how it turns out every time.
Cornbread Ingredients
- Bread or all-purpose flour will help your cornbread rise and achieve a spongy, cake-like texture.
- The yellow cornmeal is really what you need for good cornbread. It gives that grainy texture and beautiful color.
- Granulated white sugar gives the cornbread that hint of sweetness we all love.
- Salt is critical to bring out all the flavors we want to taste in that first bite of cornbread.
- Baking powder (must be fresh) helps our cornbread dough to rise and expand as it bakes.
- Milk makes our cornbread taste rich and makes it so moist!
- Eggs, we need to bring all the ingredients together and help the cornbread rise.
- Butter, well, I LOVE butter, and it makes everything taste better and gives us that rich, flaky, and moist flavor.
Easy Cornbread Recipe
This recipe is one of the best cornbread recipes I’ve found. Most of us go for a Jiffy Box in order to make cornbread. You don’t have to do that anymore. I know that I was intimidated for years by making cornbread.
After you master it, you will start making this cornbread recipe anytime you want, and particularly when you have just a few minutes. I think you’ll appreciate the soft texture of the cornbread, but also that familiar taste that only this kind of bread can give you.
How to Make Cornbread From Scratch
Are you interested in learning how to make this delicious recipe? I’m excited to teach you! Learning how to make this recipe is sure to change mealtime in your house. You can easily make this recipe whenever you get the “hankering” for a little cornbread.
Step One
The first step is to preheat your oven to 425°F = (218°C). I greased the 8-inch cast-iron pan and placed it in the hot oven to preheat. This is an 8-inch Lodge Cast-Iron Skillet Pan, but any brand will work.
Step Two
The next step is to gather all of the ingredients. What I love about this recipe is that I stock all of these ingredients in my pantry, refrigerator, and freezer. I keep my cornmeal in the freezer in an airtight container. The cornmeal I like to buy is Bob’s Red Mill Coarse Grind Cornmeal. You may prefer Bob’s Red Mill Medium Grind Cornmeal. It’s just your personal preference.
Step Three
I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Be sure to watch for the baking powder to be fully distributed, or you may find a tiny chunk of it after baking your cornbread. Yes, it’s happened to me!
Step Four
Then I added the melted butter, the egg, buttermilk, and the sour cream. Then stir thoroughly, but do not overmix.
Step Five
Remove the cast-iron pan from the oven. Spread the batter evenly in the pan.
Step Six
Bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.
Step Seven
Let cool for about ten minutes before cutting the wedges to serve.
The Best Cornbread Recipe
Cornbread Recipe
Ingredients
- 1 cup white flour (I use bread flour)
- 1 cup yellow cornmeal
- 2/3 cup of sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup melted butter or vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1/4 cup sour cream
Instructions
-
Preheat your oven to (425°F) = (218°C)
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Grease an 8-inch cast-iron pan or 9-inch round cake pan.
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I would place the cast-iron pan in the oven to heat while you mix all the ingredients.
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I combined all other dry ingredients in a medium bowl to evenly distribute them.
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Then I added the melted butter, the egg, buttermilk, and the sour cream.
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Then you mix thoroughly, but do not overmix.
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Remove the cast-iron pan from the oven.
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Spread the batter evenly in the pan and bake for 20-25 minutes until golden brown.
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Serve warm with butter or honey butter.
Honey Butter Recipe
Honey Butter by Food Storage Moms
Ingredients
- 1/2 cup softened butter
- 1/4 cup honey-I only use pure raw honey
Instructions
-
Whip the softened butter with a hand mixer until fluffy and slowly add the honey to blend together. Chill until ready to use.
What can I serve with Cornbread?
- Chili
- Soup
- Beef Stew
- BBQ Chicken Legs
- Honey Butter (see recipe above)
- BBQ meat of any kind
- Instant Pot meat (super tender)
- 20 Instant Pot® Bean Recipes
- Pork Chops
- Award Winning White Chili Recipe
What is Cornbread?
You may be the only person in the world who hasn’t tried or made cornbread, but that’s about to change. If you’re uncertain about what cornbread is made from, here is the list: cornmeal, flour, sugar, eggs, a leavening agent, and a few other ingredients.
All of the ingredients are mixed together to create cornbread. I bake mine in the cast-iron pan, and it comes out golden brown. I prefer sweet cornbread. When I was a kid, I’d pour syrup on the cornbread to make it even sweeter. Give that a try if you haven’t done it before.
When I go to Cracker Barrel, their cornbread is kind of dry, so you have to add tons of syrup to help it go down. That’s not the type of cornbread we’re making here. My recipe is soft and scrumptious.
How Do You Make Cornbread From Scratch?
Well, the reason you’re reading this post is to show you how to make cornbread from scratch. It’s a lot different than making cornbread from a box. You’ll be surprised how easy it is to make.
Do You Need to Use Baking Powder for Homemade Cornbread?
While each recipe is different, most cornbread recipes require baking powder. If you don’t have baking powder, you can always use a substitute.
This post explains Baking Powder Substitutes.
What Does Cornbread Taste Like?
You have not lived until you’ve tasted cornbread. When done right, cornbread tastes like a dense cake, with a sweeter and lighter texture than cake.
Some recipes can fall apart because the cornmeal isn’t the best at holding everything together. Whether it falls apart or not, it still tastes delicious. This recipe has sour cream, and maybe that’s why it’s so soft and yummy!
Storing and Reheating Cornbread
- Store at room temperature for short periods
- Refrigerate for longer storage
- Reheat gently to avoid drying it out
Proper storage helps maintain moisture and flavor.
Final Word
Learning how to make cornbread from scratch is a skill worth having in every home kitchen. It’s simple, affordable, and deeply rooted in tradition. Once you understand the process, you’ll never need a boxed mix again and can tailor your cornbread exactly to your taste.
Homemade cornbread isn’t just food, it’s comfort, heritage, and self-reliance baked into every slice. I believe Southern Cornbread is the best, but when it comes to cornbread, I’m not picky. I’m glad I could show you how to make the best cornbread out there. Add a little melted butter, and you’ll be in heaven! May God bless this world, Linda
Copyright images: Homemade Whipped Honey Butter Depositphotos_187217466_S
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