Homemade Cornbread Recipe (Southern Style)

This is the best cornbread recipe for soft, moist cornbread with crispy edges and just the right touch of sweetness. It’s made with simple ingredients, baked in a cast iron skillet or square pan, and ready in under 30 minutes – perfect for weeknights, holidays, or your next BBQ.

You’ll never look at dry cornbread the same way again after this golden brown beauty hits your table.

 

It’s the kind of moist cornbread that wins over even the “I’m not a cornbread person” crowd, every single time.

Southern cornbread has been around for centuries, rooted in Native American cooking and adapted through generations across the South. Whether it’s baked in a cast-iron skillet or a 9-inch square pan, it’s been a go-to recipe for quick breads using simple ingredients like yellow cornmeal, baking powder, and flour.

This sweet cornbread recipe produces a tender crumb, a golden brown top, and those signature crispy edges everyone fights over.

It’s perfect for dunking in chili, slathering with honey butter, or pairing with a drizzle of maple syrup for a sweet twist.

The combination of yellow cornmeal and all-purpose flour gives it just the right balance of soft and hearty.

Even if this is your first time baking homemade cornbread, our easy recipe is guaranteed to work every time.

I’ve tested more cornbread than I care to admit – and this one? It’s my favorite way to make it, hands down.

For a true Southern-style meal, pair it with Slow Cooker Mac and Cheese and a side of Baked Beans for rich, comforting flavor in every bite.

Ingredients

Gather the ingredients needed to make our homemade cornbread recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

Can I Adjust the Ingredients?

For a gluten-free option, use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum to help with texture.

Our sweet cornbread recipe uses granulated sugar, but if you prefer a deeper flavor, try cane sugar or brown sugar instead.
You can also reduce the sugar a bit if you’re after a more savory southern cornbread vibe.

Whole milk gives the cornbread a rich, tender crumb, but low-fat milk or buttermilk can be used with this recipe.
Just remember – cold milk can make the melted butter seize, so let it come to room temperature first.

We used melted butter for a buttery finish. Vegetable oil, bacon grease, or even avocado oil are all great substitutes.
And if you’re feeling fancy, a drizzle of honey or maple syrup in the milk mixture adds an extra touch of sweetness.

Yellow cornmeal yields that classic flavor and golden color, but medium grind or white cornmeal will also work, depending on your texture preference.
But avoid corn flour; it’s too fine and makes for dry cornbread.

How to Make Cornbread

Follow along with my simple step-by-step instructions to see how to make cornbread in your home kitchen.

• Preheat your oven to 425 degrees F.

• Add the all-purpose flour, baking powder, and salt to a sifter over a large bowl.
• Sift the mixture.
• Add the cornmeal to the sifter.
• Sift it into the bowl, and stir it into the flour mixture until combined.
• Add the sugar to the mixture.
• Stir again until you evenly mix the dry ingredients.

• Make a well in the center of the dry mix so it’s ready for the wet ingredients.
• In a separate large bowl, whisk together the eggs, milk, and melted butter until smooth.
• Pour the wet mixture into the well of the dry ingredients.
• Stir gently until the batter is smooth and free of lumps.

Don’t overmix – it can lead to a dry, holey texture that nobody wants.

• Generously butter the baking dish.
• Pour the batter into your prepared pan or hot skillet and smooth out the top.
• Place the pan on the center rack of the oven and bake for 23-25 minutes, until the top is golden brown. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
• Let it rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly before slicing.

Cut into squares and serve warm with butter, honey, or whatever your heart desires.

Make our cornbread for your next family dinner, potluck, or Sunday supper and watch it disappear faster than you can say “pass the butter.”
After just one bite of this warm, tender cornbread with its golden top and soft crumb, you’ll wonder why you ever bothered with boxed mixes.

Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days.
To reheat, warm slices in the oven at 300°F for 8-10 minutes or microwave for 20 seconds with a damp paper towel to keep it moist.
Cornbread also freezes well – wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Avoid freezing if it’s topped with honey butter or syrup, as that can change the texture when thawed.

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