Name: Cornbread Recipe from Scratch Quick and Easy to Make - Simple, Warm, and Comforting
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup yellow cornmeal (medium grind works best); 1 cup all-purpose flour; 1/4 cup granulated sugar (adjust to taste); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 cup buttermilk (see FAQ for substitute); 2 large eggs, room temperature; 1/3 cup unsalted butter, melted (plus a little for the pan); Optional add-ins: 1 cup corn kernels, 1/2 cup shredded cheddar, 1–2 chopped scallions, or 1 small diced jalapeño

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If you’re craving something warm, buttery, and a little bit sweet, this quick cornbread hits the spot. It comes together in minutes with pantry staples and bakes up golden with a tender crumb. No mixers, no fuss—just one bowl and a hot pan.

It’s perfect alongside chili, barbecue, or a bowl of soup, and it’s just as good on its own with a pat of butter and a drizzle of honey. Whether you’re new to baking or seasoned in the kitchen, this is a no-stress, go-to recipe you’ll make again and again.

Why This Recipe Works

This recipe uses simple ratios to keep the texture soft and moist, not dry or crumbly. A mix of cornmeal and all-purpose flour creates the right balance of structure and tenderness.

Buttermilk reacts with baking powder and baking soda to give a light rise and slight tang. Sugar adds a touch of sweetness without turning it into cake, and melted butter brings rich flavor while keeping the batter easy to stir. Best of all, preheating the pan helps give the edges a subtle crisp that makes every bite more satisfying.

What You’ll Need

1 cup yellow cornmeal (medium grind works best)
1 cup all-purpose flour
1/4 cup granulated sugar (adjust to taste)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk (see FAQ for substitute)
2 large eggs, room temperature
1/3 cup unsalted butter, melted (plus a little for the pan)
Optional add-ins: 1 cup corn kernels, 1/2 cup shredded cheddar, 1–2 chopped scallions, or 1 small diced jalapeño

Instructions

Heat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8–9 inch square baking pan in the oven to preheat.
A hot pan helps create crisp edges.
Combine the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly blended.
Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the buttermilk and eggs until smooth. Slowly whisk in the melted butter. (If the butter starts to clump, your buttermilk was too cold—no worries, it will still bake up fine.)
Bring it together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined.
A few small lumps are okay. Do not overmix—that can make the crumb tough.
Add extras if using. Fold in corn, cheese, scallions, or jalapeño now. Spread the batter evenly; it will be thick but spreadable.
Grease the hot pan. Carefully remove the preheated pan from the oven. Swirl in a teaspoon of butter or lightly brush oil to coat the bottom and sides.
Bake. Pour the batter into the hot pan and smooth the top.
Bake for 18–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool briefly and serve. Let the cornbread rest for 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.

Keeping It Fresh

Cornbread tastes best the day it’s baked, but it keeps well when stored right. Let it cool completely, then wrap tightly in foil or place in an airtight container.

Keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm slices in a 300°F (150°C) oven for 8–10 minutes or toast in a skillet with a dab of butter to revive the edges.

Health Benefits

Cornmeal is a whole-grain ingredient that provides fiber and essential minerals like magnesium and phosphorus.

This recipe uses a moderate amount of sugar and relies on buttermilk and eggs for protein and structure. If you want to lighten it up, you can reduce the sugar to 2 tablespoons and swap half the butter for neutral oil without losing tenderness. Adding fresh corn or diced peppers boosts fiber and micronutrients while keeping the flavor lively.

Served with a lean protein and vegetables, it rounds out a balanced, satisfying meal.

Common Mistakes to Avoid

Overmixing the batter. Stir just until the dry spots disappear. Overworking builds gluten and makes the cornbread tough.
Skipping the hot pan. Preheating the skillet gives you that lightly crisp, golden crust—don’t miss out.
Using only cornmeal. A bit of flour helps the structure. Going 100% cornmeal can make it crumbly unless you adjust liquids and fat.
Cold ingredients. Room-temperature eggs and buttermilk blend better and lead to a more even rise.
Overbaking. Check early.
Pull it when the center is set and the edges are golden. Dry cornbread is hard to rescue.

Recipe Variations

Skillet Honey Cornbread: Drizzle 1–2 tablespoons of honey over the batter right before baking. It bakes into the top for a glossy, lightly sweet finish.
Cheddar-Jalapeño: Fold in 1/2 cup shredded sharp cheddar and 1 chopped jalapeño (seeds removed for milder heat).
Add a sprinkle of cheese on top for a bubbly crust.
Sweet Corn Boost: Stir in 1 cup thawed frozen corn kernels for pops of sweetness and extra moisture.
Maple-Butter Topping: Mix 2 tablespoons softened butter with 1 tablespoon pure maple syrup and a pinch of salt. Spread over warm slices.
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking blend. Check doneness a minute or two early as textures can vary.
Dairy-Free: Use unsweetened almond milk mixed with 1 tablespoon lemon juice or vinegar (let sit 5 minutes) and replace butter with neutral oil.
Cast-Iron Cornbread Muffins: Portion batter into a greased muffin tin.
Bake at 400°F (200°C) for 12–15 minutes.

Explore more irresistible bread recipes you won’t want to miss:

No Knead Bread

Irish Soda Bread Recipe

FAQ

Can I make this without buttermilk?

Yes. Combine 1 cup milk with 1 tablespoon lemon juice or white vinegar, stir, and let sit for 5 minutes. This quick substitute gives enough acidity to react with the leaveners and keep the crumb tender.

What’s the best pan for cornbread?

A cast-iron skillet is ideal for a crisp edge and even browning.

If you don’t have one, use an 8–9 inch square metal or ceramic baking dish. Preheat the pan if possible for better crust.

How do I keep my cornbread from being dry?

Measure flour and cornmeal lightly (don’t pack the cup), don’t overmix, and avoid overbaking. Adding a little extra fat—an extra tablespoon of butter or a tablespoon of oil—also helps keep it moist.

Can I reduce the sugar?

Absolutely.

For a more savory loaf, cut the sugar to 1–2 tablespoons. It won’t affect the rise much and keeps the crumb soft while leaning into a more classic, less sweet profile.

How do I know when it’s done?

The top should be golden and slightly springy. A toothpick in the center should come out clean or with a few moist crumbs.

If the edges are browning too fast, tent loosely with foil in the last few minutes.

What’s the difference between Northern and Southern-style cornbread?

Northern-style often includes some sugar and a mix of flour and cornmeal for a softer crumb. Southern-style is typically less sweet and can be made with mostly or all cornmeal, sometimes with bacon drippings for flavor. This recipe sits comfortably in the middle, easy to tweak either way.

Can I make it ahead?

Yes.

Bake, cool, and wrap tightly. Reheat in a 300°F (150°C) oven for 10 minutes. If you want fresh-baked feel, mix the dry ingredients in advance and whisk in the wet right before baking.

What type of cornmeal should I use?

Medium-grind yellow cornmeal gives the best texture—nice grit without being coarse.

Fine-grind works too for a softer crumb. Avoid self-rising cornmeal here, since the leaveners are already included.

In Conclusion

This quick and easy cornbread is the kind of recipe you keep on standby for busy nights and cozy weekends. It’s simple, reliable, and endlessly adaptable, with just the right balance of tenderness and golden crust.

Serve it with chili, barbecue, or a simple salad, and make it your own with the variations you like best. Once you’ve baked it a couple of times, it’ll feel like second nature—and it’ll taste like home every time.