Learning how to make cornbread couldn't be easier! Here are all the tips and tricks you need to make sure your cornbread turns out perfectly every time. Serve up this sweet, buttery, and super moist cornbread with your soups, chilis, and bbq for a perfect meal!
Attention, everyone: I am here to end the days of disappointing, dense, and crumbly cornbread. Because there isn’t much worse than spending 30 minutes in the kitchen just to end up with a bland and dry result that no one wants to eat (I’ve been there, friends.) Fear not, for today is the day for learning how to make delicious cornbread!
In the world of cornbread, some like it sweet and tender - others not so much. This cornbread, while it is a sweeter cornbread, it's not too sweet and is perfectly tender inside with a buttery finish. It's the best homemade cornbread recipe I've ever had.
This guide for how to make cornbread will make sure you have the best cornbread recipe around! The inspiration is borrowed from All Recipes Grandmother’s Cornbread. It can be made in a cast iron skillet, in a 9 x 13 pan or made into cornbread muffins.
🏅 Why it’s the best!
- Often cornbread is dry, dense, or bland. This buttermilk version is moist and fluffy, slightly sweet, and buttery. It’s delicious.
- My favorite way to make it is in a cast iron skillet because it creates beautifully golden, crispy edges that no other pan can emulate. But it tastes great any way you bake it!
- Besides being delicious, this recipe is also as easy as can be! You’ll have a warm, homemade side ready before you know it.
- It is versatile. You can customize it to have a different version every time. But my favorite way is to serve it up as is with lots of butter and a drizzle of honey. It's the sweet cornbread of my dreams!
🌽 Ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy comments.
- Buttermilk: This is essential to a moist cornbread because it contributes to its tender texture. It should not be substituted. I have found that homemade buttermilk substitutes don’t work either, so I suggest using a carton from the store. It's worth it!
- Baking soda: The baking soda reacts with the acidic buttermilk to make the bread rise and get fluffy. Make sure the baking soda isn’t expired, or it may not work properly.
- Cornmeal: Corn meal is dried, ground corn. It is not the same as cornflour, which is ground into a much smoother texture than cornmeal. Cornflour won’t make a good substitute in this recipe, so stick with cornmeal. Yellow cornmeal is classic but white cornmeal will work as well. Either can be found in the baking aisle of the grocery store.
- Flour: Even though you are using cornmeal, it is also important to use all-purpose white flour. It will help bind the cornmeal together so your bread doesn’t fall apart.
🥣 How to make cornbread
All it takes is five steps to make the perfect cornbread.
- Melt your butter.
- Stir in sugar and eggs.
- Add in buttermilk and baking soda.
- Stir in dry ingredients.
- Bake.
Now all you have to do is gather up your ingredients and decide which pan you want to bake it in.
For a cast iron skillet
- Preheat the oven to 375°F.
- Melt the butter in the cast iron skillet (affiliate) on the stove. This step is important - it gets the pan hot to create a crispy crust, plus it automatically greases the pan. Once melted, turn off the stove.
- In a large bowl, whisk together the sugar and melted butter from the skillet. Quickly add the eggs and whisk until combined.
- In another small bowl, stir together the buttermilk and baking soda. This allows the baking soda to start interacting with the acid. Pour the wet ingredients into the sugar mixture and whisk well.
- Add the dry ingredients (cornmeal, flour, and salt) to the bowl and whisk until well combined and only a few lumps remain.
Use a paper towel to spread any butter remaining in the hot skillet up the sides. Pour in the cornbread batter, then bake for 30-40 minutes, or until a toothpick comes out clean and it is golden brown in color.
For a 9 x 13 baking dish or muffin tin
Follow the directions shown for the cast iron skillet, but melt your butter in the microwave. Continue with the recipe as written. Being sure to spray your baking dish or muffin pan with baking spray.
For the 9 x 13 pan the baking time is a little longer. Start checking it at 30 minutes, but depending on the material of the pan it could take up to 50 minutes to bake.
For cornbread muffins, fill your muffin cups ⅔ of the way full with batter. Bake for 18-23 minutes or until a toothpick comes out clean. One recipe yields 24 muffins.
❄️ How to freeze corn bread
Buttermilk cornbread is best served warm from the pan. But if you have leftover cornbread or want to prepare it ahead, allow it to cool completely. Wrap it tightly in plastic wrap and foil, or store in an airtight container. Freeze for up to 3 months.
When ready to eat, thaw at room temperature. You can gently warm it for 5-10 minutes in a 350°F oven wrapped in foil to keep it from drying out.
👨👩👧👦 For a crowd
One recipe serves at least 12 people. To serve more people, feel free to double the recipe and make two 12-inch cast iron skillets or 9 x 13 baking pans. When baking, swap the pans on the upper and lower racks halfway through to help them cook evenly.
🌶 Variations
- Add some shredded cheddar cheese to the finished batter. Sharp cheddar is especially delicious.
- Add crispy bacon pieces for a savory kick.
- Stir in fresh chopped herbs. Sage, rosemary, thyme, oregano, chives, or parsley would be good.
- Cook up some jalapeno slices like this recipe, then layer them on top before baking.
🙋 Questions and Answers
Two tips: First, start with a well-seasoned skillet. If you’ve never done it before, check out how to season a cast iron skillet.
Second, make sure to melt the butter in the pan, then use a paper towel to spread the excess along the sides of the pan before adding the batter in.
To make a moist and tender cornbread, we use a combination of butter (adds fat and flavor), buttermilk (adds tang and moisture), and eggs (helps hold the bread together). Also be sure to bake it just until a toothpick comes out clean and no longer. Overbaked cornbread = dry cornbread.
There are several possible reasons. First, make sure you measured the flour and cornmeal with a light hand. Too much of either those will result in dry cornbread. Second, don't skimp on the butter because fat equals moisture in baked goods. Third, be careful not to over mix the batter. Stirring it too much can cause the cornbread to turn out tough.
👨🏼🍳 Tips & Tricks
- Don’t overmix the batter or you risk it becoming dense. It should be well combined but still have some small lumps.
- Use real buttermilk, not a homemade substitute. This always gives the best results.
📖 What to serve with cornbread
- Cornbread is the perfect side for soups and chilis. Try it with this smoky White Chicken Chili stovetop recipe or this classic easy chili.
- Serve this easy cornbread with a simple chicken dish, such as this Honey Mustard Sheet Pan Chicken or this incredible Skillet Chicken with Brown Butter and Herbs.
Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Recipe
How To Make Cornbread
Ingredients
- 1 cup butter
- 1⅓ cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups cornmeal
- 2 cups flour
- ½ teaspoon kosher salt
- baking spray only if using baking dish or muffin pan
Instructions
For a 12-inch cast iron skillet
- Preheat oven to 375°F.
- Melt the butter in a 12-inch cast iron skillet on the stove over medium heat. This gets the pan hot, which helps create crispy edges. When almost melted, turn off the heat and allow to finish melting.1 cup butter
- In a large bowl, whisk together the sugar and melted butter from the skillet. Quickly add the eggs and whisk until combined.1⅓ cup sugar, 4 eggs
- In another small bowl, stir together the buttermilk and baking soda to allow the baking soda to activate. Pour the milk into the sugar mixture and whisk well.2 cups buttermilk, 1 teaspoon baking soda
- Add cornmeal, flour, and salt to the bowl and whisk until well combined and only a few lumps remain.2 cups cornmeal, 2 cups flour, ½ teaspoon kosher salt
- Use a paper towel to spread any butter remaining in the skillet up the sides. If it is not well coated, lightly spray with non-stick spray. Pour in the batter, then bake for 30-40 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes, then serve warm.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
9 x 13 or muffin pan
- Spray baking dish or muffin pan with baking spray.baking spray
- In a medium bowl, gently melt butter in the microwave. Whisk in sugar. Then add in eggs until combined.1 cup butter, 1⅓ cup sugar, 4 eggs
- In a separate bowl, stir together the buttermilk and baking soda to allow the baking soda to activate. Pour the milk into the sugar mixture and whisk well.2 cups buttermilk, 1 teaspoon baking soda
- Add cornmeal, flour, and salt to the bowl and whisk until well combined and only a few lumps remain.2 cups cornmeal, 2 cups flour, ½ teaspoon kosher salt
- For baking dish: Bake for 30 minutes. Check for doneness. Depending on the material of the baking dish it could take up to 50 minutes for the cornbread to be done. It is done when the edges are turning golden brown and a toothpick comes out clean.For cornbread muffins: Fill each prepared muffin cup ⅔ full of batter. Bake for 18-23 minutes or until the tops are slightly golden brown and the toothpick comes out clean.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Don’t overmix the batter or you risk it becoming dense. It should be well combined but still have some small lumps.
- Use real buttermilk, not a homemade substitute. This always gives the best results.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Toni Ottinger says
Is the cornmeal supposed to be a plain cornmeal or a cornmeal mix??
Cindy says
This cornbread was super delicious. So, I didn't have buttermilk, and I only had ½ cup skim milk...what to do. Subbed out the remaining milk with 1 bottle of Corona beer, and 1 tsp white vinegar. Baked in my 12" cast iron skillet. Next time I will cut the sugar down by ½ as I found it too sweet...but moist and delicious it was. Thank you!
Misty says
Glad you liked it 🙂
Ann says
Thank you for sharing this delicious cornbread recipe. I've made it twice. The first time I cut the sugar down to 2/3 cup, the second time down to 1/3 cup, and it was still delicious.
Misty says
We're glad you enjoyed it! Thanks for taking the time to share.
Lori says
Corn bread is one of my favourites and I have been looking for years for a recipe as good as what I’d order at a restaurant. I’ve finally found the perfect recipe. It must be done in the cast iron skillet though.
Danielle says
Thank you so much for taking the time to let us know! It genuinely makes our day. Happy eating!
Doug says
We made this in a 15 inch cast iron skillet. We multiplied the recipe by 1.5 and it came out perfect. Some of the best corn bread I have had. I highly recommend this recipe.
Danielle says
Thank you so much for taking the time to let us know how much you loved it! Happy eating!
Viviane Van Giesen says
This is absolutely the best corn bread recipe ever!! It was good out of the oven and it is good the next day. super moist and delicious. I added extra 1/8 cup of sugar because I like my corn bread a little sweet.
Danielle says
Yay! So happy to hear that. Thanks for taking the time to let us know.