There’s something timeless and comforting about a Classic Cornbread Recipe. Whether you’re warming up alongside a pot of chili, bringing a side to a family dinner, or simply craving that toasty, golden crumb, this cornbread always hits the spot. It’s simple, satisfying, and a true crowd-pleaser that you’ll find yourself making over and over.
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In the Kitchen
I love this Classic Cornbread Recipe because it’s incredibly forgiving and quick to whip up, yet delivers that nostalgic, lightly sweet crumb and crisp golden crust every time.
- Juicy and Tender Every Time: Using milk and eggs balances moisture perfectly, keeping it soft inside.
- Golden, Satisfying Finish: Baking in a hot oven and greasing your pan well creates that crave-worthy toasty crust.
- Simple Ingredients, Big Impact: Pantry staples combine effortlessly for a delightful texture and flavor.
- Weeknight to Weekend Ready: From a busy night dinner side to a weekend potluck, it fits seamlessly.
Ingredients at a Glance
Quality ingredients make a noticeable difference here—you’ll want freshly ground cornmeal if possible and fresh baking powder for the best lift. The rest is basic, but that doesn’t mean you should skimp!
- Cornmeal: Choose medium grind for a tender crumb that’s not too coarse or gritty.
- All-Purpose Flour: Adds structure; make sure it’s fresh to keep your bread light.
- Sugar: Just enough to brighten flavor without overpowering.
- Baking Powder: Essential for rise; double-check it’s active by stirring into hot water before use if unsure.
- Milk: Whole milk works best for richness, but any milk you have will do.
- Eggs: Bind and enrich the batter; room temperature if possible for better mix-in.
- Vegetable Oil or Melted Butter: For moisture and that lovely golden color.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic Cornbread Recipe
Step 1 — Preheat and Prep Your Pan
Start by heating your oven to a full 425°F (220°C) and greasing an 8-inch square baking dish or a cast-iron skillet. I’ve found that using a skillet gives a satisfyingly crisp edge, but either works. Make sure your grease covers every corner—this helps create that golden crust that’s pure magic.
Step 2 — Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. You’ll notice the dry mixture is fragrant and a little gritty, setting the stage for that classic cornbread texture.
Step 3 — Whisk Wet Ingredients Separately
In another bowl, beat the milk, eggs, and vegetable oil (or melted butter) together until combined and slightly frothy. If your eggs are cold, a quick zap in warm water helps them blend smoothly. This step is key to avoiding overmixing later.
Step 4 — Combine and Don’t Overmix
Pour the wet ingredients into the dry and gently stir until just combined. You’ll want the batter a little lumpy—overmixing can toughen the cornbread and make it dense. This part is easy to mess up, but a few lumps won’t hurt a thing!
Step 5 — Bake to Golden Perfection
Pour the batter into your prepared pan, then slide it into the oven. Bake for 20 to 25 minutes until the top is a warm golden brown and a toothpick inserted in the center comes out clean. The aroma of baking cornbread sweetens the kitchen like nothing else.
Step 6 — Cool Slightly Before Serving
Let your cornbread rest for a few minutes after baking—this helps it set, so slices hold together without crumbling. Serve warm with a pat of butter and watch it melt into those tiny pockets perfectly.
Things to Remember
Getting this Classic Cornbread Recipe right is easy with a few trusted guidelines. Here are my top tips to keep your cornbread light and flavorful every time you bake.
- Doneness Cue: A clean toothpick test means it’s set—don’t rely only on the color.
- Temperature Trick: Preheating the oven fully ensures a crispy crust and tender inside.
- Make-Ahead Move: Prepare your dry mix in advance to save time on busy days.
- Common Pitfall: Avoid overmixing batter; it’s tempting but leads to dense cornbread.
Ways to Serve It
Finishing Touches
A simple swipe of creamy butter is all this cornbread really needs, but if you like a little extra, drizzle with honey or a sprinkle of flaky sea salt. These small additions enhance that sweet-savory balance beautifully in the Classic Cornbread Recipe.
Plays Well With
This cornbread is a perfect partner for rich, bold dishes like chili, barbecue ribs, or smoky baked beans. The tender crumb harmonizes with hearty flavors, lifting your meal to fresh comfort-food heights.
Simple Plating Upgrades
Try serving slices in rustic bowls alongside soups, garnishing with fresh chopped herbs, or cutting into bite-sized pieces for a friendly snack platter. A little garnish goes a long way to making the humble cornbread feel special.
Make-Ahead & Keeping Fresh
Storing Leftovers
Wrap your leftover cornbread tightly in plastic wrap or store in an airtight container. It stays fresh and moist up to 3 days in the fridge, though I find it tastes best when eaten within the first day.
Freezing Tips
This Classic Cornbread Recipe freezes beautifully. Slice it before freezing so you can pull out just what you need. Wrap pieces tightly in foil or freezer bags and thaw overnight in the fridge for best texture.
Reheating Classic Cornbread Recipe Without Drying Out
To keep your cornbread moist when reheating, pop slices in the oven at 300°F (150°C) wrapped loosely in foil for 10-15 minutes. Alternatively, microwave with a damp paper towel over the top for about 20 seconds to preserve softness without drying out.
Frequently Asked Questions
Absolutely! Buttermilk adds a pleasant tang and tender crumb. If you use it, slightly reduce baking powder and consider adding baking soda to help with leavening.
Both work well; oil keeps the bread moist and tender, while butter adds flavor and richness. I usually use vegetable oil for a balance of texture and taste.
Don't overmix the batter and ensure you don’t overbake. Also, greasing your pan liberally and baking at the right temperature contribute to moist, tender cornbread.
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for a similar texture, but results might vary slightly depending on the blend.
Final Thoughts
This Classic Cornbread Recipe is one of those trusty go-tos I keep in my repertoire when I want straightforward, delicious comfort food. It’s quick to make, uses simple ingredients, and brings a little golden joy to the table. I hope you enjoy making it as much as I do—every bite carries a warm, nostalgic hug.
PrintFull Printable Recipe
Classic Cornbread Recipe
This classic cornbread recipe offers a moist and tender texture with a slightly sweet flavor, perfect as a side dish for hearty meals or as a warm snack. Made with simple ingredients, it combines cornmeal and all-purpose flour for the ideal crumb, baked to a golden brown crust.
- Total Time: 35 minutes
- Yield: 8 servings
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and grease an 8-inch square baking dish or a cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the cornmeal, all-purpose flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted butter until smooth and well blended.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread tender and light.
- Bake Cornbread: Pour the batter into the prepared baking dish or skillet, spreading it evenly. Bake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm with butter for a delightful treat.
Notes
- For a richer flavor, substitute vegetable oil with melted unsalted butter.
- Use buttermilk instead of regular milk to add a slight tang and improve texture.
- Do not overmix the batter to avoid tough cornbread; stir just until ingredients are combined.
- Adding corn kernels or shredded cheese can enhance texture and taste.
- A cast-iron skillet helps create a crispier crust but a baking dish works equally well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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