This homemade cornbread recipe is a Southern classic and it’s so easy to make from scratch–no box of mix needed! You’ll want to serve these moist and fluffy squares of golden cornbread (slathered in butter) with every holiday feast and comfort meal.
- Why We Love This Homemade Cornbread Recipe
- Easy Cornbread Variations
- How to Store
- How to Freeze
- What to Eat with Cornbread
- More Cornbread Recipes To Try
- Cornbread Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Cornbread from Scratch Step by Step
Why We Love This Homemade Cornbread Recipe
Cornbread has always been one of my favorite side dishes for hearty meals like chili & BBQ, so I made and re-made this recipe until I got just the right texture and flavor.
- Homemade. It’s so easy to make cornbread from scratch with this recipe. You only need a few pantry staples, like canned corn, cornmeal, and sweetened milk.
- Perfect Texture! Dense but still fluffy and deliciously moist, this cornbread has the ideal texture.
- Comforting. If you’re a fan of Southern comfort food, you’ll want to make this recipe to go with all of your favorite meals.
Easy Cornbread Variations
- Jalapeno Cornbread: Fold 1-2 sliced or diced jalapenos into the batter before baking.
- Cheesy Cornbread: Fold shredded cheese (cheddar, pepper jack, or another favorite) into the batter before baking.
- Loaded Cornbread: Add both of the above, and some bacon crumbles for good measure.
- Gluten-free Cornbread: Use a 1:1 gluten-free flour in place of all-purpose flour.
- Fresh or Frozen Corn: This cornbread is easy to make with canned corn, but you can use fresh corn or frozen corn instead (if using frozen, thaw it first).
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How to Store
Store fresh cornbread in an airtight container at room temperature for up to 3 days.
How to Freeze
To freeze, wrap squares of homemade cornbread in plastic wrap, place into a resealable freezer bag, and freeze for up to 3 months. Let it thaw on the countertop before serving.
What to Eat with Cornbread
This easy cornbread is delicious served alongside Southern favorites, like buttermilk fried chicken, mac and cheese casserole, black eyed peas, and chicken fried steak. It’s also the perfect side dish for bowls of chili, BBQ favorites like pulled pork, or potlucks.
For best results, bake this recipe in a 9×13-inch pan. To bake cornbread in an 8- or 9-inch pan, divide a full batch into 2 pans or halve the recipe and bake it in one pan. Keep an eye on the bread as it bakes – it may need a little longer in the oven. If you use a slightly larger pan, the bread may need less time as it will yield a thinner cornbread. For something different, try baking cornbread in a greased cast iron skillet!
For quick breads, I like to use all-purpose flour. You can use bread flour, but bread flour has a higher protein content than all-purpose flour, which can lead to a dense, heavy cornbread.
While delicious on its own, top cornbread with butter, jam, or a drizzle of pure maple syrup.
Many cornbread recipes use all-purpose flour, which means it is not gluten-free. However, you can use a gluten-free flour or more cornmeal for this recipe to make it gluten-free.
I use butter to make cornbread because it gives it a sturdy yet fluffy texture that I really love.
Once all ingredients are combined, the batter should be pretty thick–thin enough to pour, but you don’t want it to be runny or soupy.
When cornbread is done baking, the edges will be slightly golden, and a toothpick will come out clean when inserted into the center.
More Cornbread Recipes To Try
- Cornbread Muffins
- Cornbread Drop Biscuits
- Loaded Cornbread Casserole
- Sweet Potato Cornbread
- Cornbread Dressing
How to Make Cornbread from Scratch Step by Step
Prep: Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside. I recommend measuring out ingredients so they’re ready to use.
Blend Corn: In a blender, food processor, or Vitamix, blend 1 can of corn kernels, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract together until smooth.
Mix Ingredients: In a large bowl, use a hand mixer to cream 14 tablespoons of room temperature, unsalted butter until soft and fluffy. Next, add in 2 eggs and mix. Then, add in the blended corn mixture you made in the previous step, and mix everything until smooth.
Add Dry Ingredients: Add 2 cups of flour, 1 cup of cornmeal, 2 teaspoons of baking powder, and 1/2 teaspoon of salt into the batter, and stir with a spatula until just combined. Don’t over-mix!
Bake: Pour the cornbread batter into the prepared baking pan, and bake in the oven for 40-45 minutes, or until the edges are a bit golden and a toothpick inserted into the center comes out clean.
Serve: Let the cornbread cool, then cut it into squares and serve with honey, butter, or this delicious honey butter (the best of both worlds!).