Cornbread

My easy cornbread recipe is the perfect accompaniment for a spicy bowl of chili or crispy fried chicken. Between the sweet, corn-forward flavor, delightful crunch from the golden brown edges, and moist yet crumbly texture, it’s everything you could want from this classic bread. A hot pan with hot oil makes the outside of the loaf irresistibly crunchy. Top it off with butter, and you won’t be able to stop eating it!

This is sure to become your favorite cornbread recipe because it is easily adaptable to include all kinds of flavorful mix-ins. Plus, it’s a super easy side to fill a bread basket alongside cheese biscuits and fluffy popovers for the holidays. One key to making the best cornbread, though, is choosing the right cornmeal. During recipe testing, I discovered that some brands of cornmeal are finer than others, and they don’t all bake up in quite the same way. One brand baked a drier, denser loaf while another brand made a delightfully moist yet crumbly bread. With a quick adjustment, though, you can bake up the most delicious skillet of cornbread regardless of the brand. Just check out the section below on “Types of Cornmeal and Choosing The Right One.”

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Key Ingredients

These are the main ingredients needed to make the best homemade cornbread recipe. Get the full list of ingredients and measurements in the recipe card below.

Fine yellow cornmeal — I like the classic look and taste of yellow cornmeal used for cornbread. However, you’re also welcome to use any color you prefer. You can often find red, blue, or white cornmeal as well in the grocery store baking aisle.

All-purpose flour — this is important for a fluffy texture. If you were to use all cornmeal (which some traditional cornbreads use), the texture can become dense or very crumbly. I add a mix of flour and cornmeal to give the cornbread a slight cake-like structure for a loaf that is still true to itself but not dense or falling apart easily.

Granulated sugar — a touch of white sugar emphasizes the natural sweetness of the corn. This is not always included in cornbread, depending on the region you are from. (Southern cornbreads often do not include sugar, whereas New England versions are typically sweet.) I prefer a sweeter cornbread and sometimes swap the granulated sugar for brown sugar, too.

Whole milk — for added fat and moisture. Feel free to swap in buttermilk instead of regular milk if you prefer a slightly tangy flavor, extra tender crumb, and higher rise.

Unsalted butter — butter adds delicious flavor and moisture to the cornbread! Use unsalted butter and add the salt in a measured amount to ensure consistent results every time. Reserve your salted butter on top of a hot slice!

Vegetable oil — a little bit of oil helps to produce that perfectly crisp, golden crust. While we add butter to the cornbread batter for a richer flavor, we can’t use it in the hot pan because it will burn. Vegetable oil has a higher smoke point, so it can be added to the super-hot skillet without any off-putting flavor. Any neutral oil with a high heat tolerance (e.g., avocado or canola) will work just as well.

Types Of Cornmeal And Choosing The Right One

The type of cornmeal you use can be a big factor in how moist and flavorful the cornbread turns out. There are different grind styles of cornmeal, which you can see in the image below. Some are finer and some are coarser. Typically, I use a fine cornmeal for a fluffier, more evenly textured cornbread; though sometimes I enjoy a medium grind cornmeal for a cornbread that has a bit more heft to it. Here’s what you need to know when buying cornmeal, which ones to use, and which ones to avoid.

• Corn Flour (masa harina): This is very finely ground and is not suitable for this recipe. Corn flour makes a cornbread that is finer, denser, and less crumbly in texture (more like a cake). However, it also requires different ratios of other ingredients to bake into a nice cornbread, which is why I don’t recommend using it in this recipe.
• Finely Ground: This is coarser than corn flour but the finest of true cornmeals, and it works well for cornbread! I used Quaker and Indian Head brands in recipe testing, and both turned out well. Finely ground cornmeal will produce a fluffy, slightly crumbly cornbread.
• Medium Ground: This is also an excellent choice for this recipe. This cornmeal has a bit more variation in texture with some finer parts and some coarser parts, leading to a cornbread that has a slight bit of chew in the texture and is a little more crumbly. I love using Bob’s Red Mill brand for this variety. To use it in my recipe, use the same volume amount (1½ cups), but only 236g if weighing it.
• Coarsely Ground: This is akin to polenta or grits. This cornmeal is very coarse, and I found it didn’t produce the best cornbread when used in this recipe.

What’s The Best Pan To Use?

Metal is the best material—glass and ceramic won’t yield the same dark, lacy edges or crisp crust. I prefer using a cast-iron skillet, but a cake pan also yields excellent results. If you don’t have the right size pan, don’t fret. You can easily swap in other sizes by adjusting the bake times accordingly:

• 8×8″ baking pan — use the same bake times given in the recipe.
• 10″ skillet or 9×9″ baking pan — reduce the baking time by 3 to 5 minutes to account for the slightly thinner depth.
• 9×13″ pan or 12″ skillet — double the recipe and increase the bake time by about 10 minutes.
• Muffin tin — bake cornbread in muffin tins following my cornbread muffins recipe!

A Simple Trick For Keeping A Crispy Crust

Turn the cornbread out onto a wire rack as soon as it comes out of the oven, flipping it crust-side up. This helps keep the bottom nice and crispy by preventing it from steaming in the hot pan or cast iron skillet. Because, after all your effort, you deserve a crust that stays crisp!

Pro Tips For Making The Best Cornbread

Weigh the dry ingredients. Measuring by volume (using Cup measurements) can be surprisingly inconsistent, and too much flour can dry out this otherwise moist cornbread recipe. This also goes back to our earlier conversation about cornmeal types. If one brand is finer, then it will pack more cornmeal in the cup and potentially result in a denser or drier cornbread. Weight is always the same regardless of volume! Using a kitchen scale ensures you’re getting exactly the right amount every time, leading to more reliable, evenly baked results.

Don’t skip preheating the pan. A hot pan is the secret to that crispy, golden crust—the batter should sizzle the moment it hits the oil! Even if you’re using a ceramic or glass dish instead of metal or cast iron, go ahead and preheat it anyway. That extra heat makes all the difference in terms of consistency.

Mix the batter just before you pour it into the pan. Once the leavener mixes with the wet ingredients, it starts working right away. So if you combine them too early, you risk losing that lift and ending up with a dense cornbread instead of a light, fluffy one. Hold the wet and dry ingredients separate until the skillet is hot!

How To Make Cornbread

1. Preheat your oven to 425°F and let it get nice and hot while you prep the batter. In a large bowl, whisk together the dry ingredients—cornmeal, flour, sugar, baking powder, and salt—until everything is well combined. In a separate medium bowl or large measuring cup, whisk the milk, melted butter, and egg until smooth.

2. Once the oven is preheated, pour the oil into a 9-inch round cake pan or cast-iron skillet and pop it into the oven for about 5 minutes. You want a sizzling hot skillet before adding the batter. (It’s the secret to getting a perfect crust.)

3. While the pan heats up, make a well in the center of the dry ingredients and pour in the milk mixture. Whisk everything together just until combined—don’t over mix!

4. Carefully take the hot pan out of the oven and pour the batter straight into the prepared pan. You should hear it sizzle the second it hits. (That’s how you know your crust will come out perfectly!) Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. If you love a crisp crust (who doesn’t?), invert the cornbread onto a wire rack right away. Let it cool for 5 to 10 minutes before slicing and serving.

How To Serve

As far as I’m concerned, the best cornbread recipe is one that can stand alone—and this one definitely can! That said, a swipe of softened salted butter or honey butter would certainly be welcome. It’s also a favorite side for many Southern or Tex-Mex meals, from slow-cooker chili or taco soup to collard greens and fried chicken.

Variations To Try

This classic cornbread recipe is a great foundation for so many flavor additions. Here are some of my favorites:

• Add cheese: Add up to ½ cup of freshly shredded cheddar cheese (sharp, medium, or mild), Colby Jack, or pepper jack cheese.
• Add vegetables: Fresh, frozen, or drained corn kernels or roasted and diced green chiles are classic options that pair well together. You can also add in diced bell pepper, or chopped fresh or pickled jalapeños.
• Make it sweeter: for more of a New England area interpretation with a softer crumb and cakier consistency, feel free to bump up the sweetness. You can add up to ⅓ cup (66-73g) of granulated or brown sugar, or add two additional tablespoons of a liquid sweetener like honey or maple syrup.
• Mix in herbs and seasonings: Fresh or dried herbs like chopped rosemary, thyme, chives, or parsley can add aromatic layers of herbaceous flavor. A teaspoon or two of garlic powder, smoked paprika, or even a pinch of cayenne can add a touch of warmth or a subtle kick.

How To Store And Use Leftovers

Once your cornbread has cooled completely, you can store it tightly wrapped in foil or in an airtight container at room temperature for up to two days. For longer storage, wrap individual slices in plastic wrap and freeze them in a zip-top bag for up to two months. When you’re ready to enjoy, simply thaw at room temperature or warm in a 300°F oven until heated through.

Leftover cornbread is surprisingly versatile! Cornbread’s second act is just as delicious as the first: Use cubed or crumbled cornbread in my cornbread dressing for a comforting holiday side. You can also crumble and toast it to use in place of breadcrumbs in recipes like mac and cheese for a golden topping, meatloaf for added texture and a hint of sweetness, or squash casserole to boost the flavor and crunch of the topping. Or cube it and toast the cubes to make croutons!

Frequently Asked Questions

If you’ve tried this Cornbread recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!