There’s nothing quite like warm, homemade cornbread fresh from the oven.
This easy recipe delivers a tender, slightly sweet crumb with golden edges and rich buttery flavor.
Serve it with honey butter for the ultimate comfort food experience.
Why You’ll Love This Recipe
It’s made completely from scratch with simple pantry ingredients.
The texture is soft and moist, not dry or crumbly.
Honey and sugar bring just the right amount of sweetness.
It pairs perfectly with savory meals or as a stand-alone treat.
What You’ll Need (Ingredient Highlights)
Yellow cornmeal gives the cornbread its signature flavor and texture.
Honey adds natural sweetness and moisture.
Butter and oil keep the bread tender with a rich, buttery taste.
Baking powder ensures a fluffy rise.
Honey butter makes a creamy, indulgent topping.
Pro Tips Before You Start
Don’t overmix the batter—it can make the cornbread dense.
Let the batter rest 5–10 minutes before baking so cornmeal softens.
Use parchment paper plus a light spray for easy release.
Brush the baked cornbread with melted butter for extra flavor.
How to Make Cornbread From Scratch
Step 1 – Prepare the pan
Preheat oven to 350°F (176°C). Line or grease an 8×8-inch baking dish (or similar pan).
Step 2 – Mix dry ingredients
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Step 3 – Combine wet ingredients
Add melted butter, oil, milk, honey, egg, and yolk. Stir gently until just combined.
Step 4 – Rest the batter
Let sit 5–10 minutes for cornmeal to hydrate.
Step 5 – Bake
Pour into prepared pan. Bake 24–30 minutes, until a toothpick comes out clean.
Step 6 – Cool and serve
Cool 10 minutes before slicing. Serve warm with honey butter.
Step 7 – Make honey butter
Mix softened butter with honey until creamy. Serve dolloped on each slice.
What to Serve Them With
Cornbread pairs perfectly with chili, soups, and stews.
It’s a great side for barbecue, fried chicken, or grilled meats.
Enjoy it as a snack with tea or coffee.
Variations / Substitutions
Swap buttermilk for milk for a tangy flavor.
Add corn kernels or jalapeños for texture and spice.
Use brown sugar instead of white for deeper sweetness.
Make it savory by reducing sugar and adding cheese or herbs.
Storage & Leftovers
Store cooled cornbread in an airtight container at room temperature for 2 days.
Refrigerate up to 5 days for longer freshness.
Freeze slices for up to 2 months—thaw and warm before serving.
Honey butter keeps in the fridge for a week.
FAQs
Can I use white cornmeal instead of yellow?
Yes, though yellow gives a richer flavor and color.
What type of pan works best?
A square or round cake pan works, but cast iron gives the crispiest edges.
Can I reduce the sugar?
Yes, adjust to taste or replace with honey only.
Is buttermilk necessary?
No, but it adds tang and tenderness. Regular milk works fine.
Can I make this cornbread gluten-free?
Yes, substitute gluten-free flour blend for the all-purpose flour.
How do I know it’s fully baked?
A toothpick should come out clean from the center.
Can I double the recipe?
Yes, just use a larger pan and adjust baking time slightly.
What’s the best way to reheat cornbread?
Wrap in foil and warm in a 300°F oven for 10 minutes.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin for about 15–18 minutes.
Do I have to serve it with honey butter?
Not at all, but it adds a delicious finishing touch.
Final Thoughts
This cornbread recipe from scratch is quick, easy, and absolutely delicious.
With its tender crumb, buttery sweetness, and golden crust, it’s a recipe you’ll turn to again and again.
Perfect for family dinners, potlucks, or cozy nights in.
