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Fork with bite of cornbread resting on white plate.
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5 from 7 votes

How To Make Cornbread

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 12 pieces, or 24 muffins
Calories: 445kcal

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.
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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

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.
 
Freezing instructions
Allow to cool completely, then store in a sealed container or zipper bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature before serving. 
 
Half recipe:
A half recipe can be made in a 9x9 baking pan. Bake for 25-30 minutes.

Nutrition

Calories: 445kcal | Carbohydrates: 60g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 388mg | Potassium: 187mg | Fiber: 3g | Sugar: 25g | Vitamin A: 618IU | Calcium: 64mg | Iron: 2mg