Easy Homemade Cornbread Recipe

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Published: September 3, 2021Updated: November 4, 2021Author: Kendra Murdock
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Our easy homemade cornbread is a sweet and deliciously crumbly bread that is perfect for your next BBQ. It is so simple to make if you have cornmeal and other pantry items.
Easy Homemade Cornbread Recipe

Cornbread is one of my favorite things to serve at a BBQ and this easy homemade cornbread is the perfect recipe! You can make it in no time, and enjoy a delicious and sweet easy side dish idea. 

Easy Homemade Cornbread on a plate topped with butter and honey

This is very similar to a classic cornbread recipe so you wont need to worry about extraneous ingredients. As long as you have cornmeal in your pantry you will be good to go. 

My kids especially love this recipe. They say it is the best cornbread they have ever had. And that is saying something, because you know kids can be picky!

Make sure you serve this delicious cornbread recipe with one of our amazing chili recipes like our Instant Pot Ground Turkey and Pumpkin Chili recipe (talk about the perfect fall recipe!), Instant Pot White Chicken Chili, and Instant Pot Ground Turkey Taco Chili Recipe.       

Ingredients for Easy Homemade Cornbread

Ingredients Needed Our Easy Homemade Cornbread Recipe:

  • Flour
  • Cornmeal
  • Sugar
  • Salt
  • Baking powder
  • Egg
  • Milk
  • Vegetable oil

How To Make Our Easy Homemade Cornbread Recipe:

Begin by preheating the oven to 400 degrees. 

Then grab a 9 inch round cake pan and spray it with some nonstick cooking spray. 

Dry ingredients for Easy Homemade Cornbread mixed in a glass bowl

Now, in a large bowl mix together the flour, cornmeal, sugar, salt, and baking powder until it is all well combined. 

Once you are done with that, add in the egg, milk, and vegetable oil until all of the wet ingredients are well combined into the dry ingredients. 

Pouring Cornbread Batter into round cake pan

When all of the ingredients are mixed together, pour the cornbread batter into the greased 9 inch cake pan and put it in the oven to bake for 20-25 minutes. 

Easy Homemade Cornbread fresh out of the oven sliced

You’ll know it’s done for sure when you insert a toothpick and it comes out clean. Then serve it warm with butter and enjoy!

To Make The Best Cornbread You Will Need:

  1. 9 inch cake pan (THIS is a great one!)
  2. Spatula
  3. Medium mixing bowl
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Key’s For Success

Sometimes making amazing cornbread can seem impossible, but it’s actually not! 

Make sure to follow these tips:

  1. Make sure to combine the dry ingredients separately from the wet ingredients. By doing this you make sure the sugar, flour, salt, cornmeal, and baking powder are going to be evenly distributed through the whole loaf of cornbread.
  2. Using the correct temperature and cooking time are key! If your oven is too hot it will dry out the cornbread. If you cook it too long it will also dry out the cornbread.
  3. Vegetable oil is a must! If we’re being honest, vegetable oil is where a lot of the moisture comes from for this recipe. If you cannot use it, try substituting it with melted butter for the best results. 

Why Use Baking Powder:

I am always interested in why specific ingredients are needed. A lot of chemistry goes into baking, so this cornbread recipe is no different. You need to use baking powder instead of using baking soda. 

If you want to know why you need to use baking powder, take a look at Scientific American as to how baking powder makes cornbread fluffy!

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Try More of Our Delicious Cornbread Recipes:

Serves: 10

Easy Homemade Cornbread Recipe

Our easy homemade cornbread is a sweet and deliciously crumbly bread that is perfect for your next BBQ.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Print Pin

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ⅔ cup sugar
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil

Instructions

  • Preheat oven to 400 degrees F.
  • Spray a 9-inch round cake pan with nonstick cooking spray.
  • In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
  • Stir in egg, milk and vegetable oil until well combined.
  • Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Notes

  • Make sure to combine the dry ingredients separately from the wet ingredients. By doing this you make sure the sugar, flour, salt, cornmeal, and baking powder are going to be evenly distributed through the whole loaf of cornbread.

Nutrition

Calories: 243 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 10 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 19 mg · Sodium: 399 mg · Potassium: 103 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 63 IU · Calcium: 115 mg · Iron: 1 mg

Equipment

  • 9" round cake pan
  • Non-stick Cooking Spray
  • Large Mixing Bowl

Recipe Details

Course: Side Dish
Cuisine: American
Easy Homemade Cornbread sliced on a plate, topped with butter and honey

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  1. Meg says:
    July 9, 2015
    Step 3 mentions sugar, but there's no sugar listed in the ingredients list......
    Reply
    • Elyse says:
      July 9, 2015
      So sorry about that! The recipe has been updated!
      Reply
    • Rita winmill says:
      February 18, 2018
      2/3 cup it states.
      Reply
  2. kelly taylor says:
    July 9, 2015
    How much sugar please.......thank you!!
    Reply
    • Elyse says:
      July 9, 2015
      I am so sorry! Thanks for letting us know. The recipe has been updated and calls for 2/3 cup sugar. :)
      Reply
  3. Debbie Kaiser says:
    July 9, 2015
    This looks yummy,,,,, but you forgot to list the amount of sugar.
    Reply
    • Elyse says:
      July 9, 2015
      Debbie, Thanks so much for letting us know! The recipe has been fixed!
      Reply
  4. Robert says:
    July 20, 2015
    Are both the flour and cornmeal self-rising or all purpose/plain?
    Reply
    • Cyd says:
      July 23, 2015
      They are all purpose.
      Reply
  5. MiMi213 says:
    January 18, 2016
    Can I substitute the vegetable oil for butter? And how much?
    Reply
    • Cyd says:
      January 21, 2016
      We haven't tried this cornbread with butter in place of the vegetable oil. We have only made it as the recipe directs. It's so yummy!
      Reply
    • Lara says:
      June 26, 2016
      Hey MiMi213, I just made these tonight using butter in place of the vegetable oil and it came out perfect. Definitely one of the best cornbread recipes I've made before. Granted I haven't made these using the vegetable oil, so I don't have it to compare to. For anyone else wondering if you can substitute the oil for butter, I would say yes, yes you can! So rich and flavorful! I used the same measurement and unsalted butter. I hope others try this. :) Also try adding some fresh corn ;) Thanks so much for sharing this recipe...this is now my go to recipe!
      Reply
  6. Megan says:
    February 8, 2016
    This recipe came out perfectly. Very quick and easy and MOIST!
    Reply
  7. Nancy Firestone says:
    July 28, 2016
    Recipe says "serves 35 min"? Trying to calculate nutrition - can you please clarify? Thank you in advance for your help.
    Reply
  8. Kate says:
    August 22, 2016
    I love this recipe! I've made it several times and each time it comes out perfect. Tonight I'd like to make muffins. Any suggestions on time or if adjusting the temperature is needed? Thanks!
    Reply
  9. Christa says:
    January 4, 2017
    Great recipe! Cornbread came out perfect.
    Reply
  10. Erin says:
    January 8, 2017
    Love this recipe!! I followed the recipe but added in a tablespoon of honey. I also used a muffin tin and dropped the cooking time to 15 minutes. They turned out PERFECTLY! Will definitely use this recipe in the future! :)
    Reply
  11. Reba Khatun says:
    September 27, 2017
    Hi. Is this savoury as you're serving with ribs or a dessert as it's got sugar in it? Looks yummy anyway.
    Reply
    • Cyd says:
      October 4, 2017
      It is our absolute favorite! It would go great with ribs and fine with a dessert after.
      Reply
  12. Sue says:
    February 24, 2018
    This recipe came out great, as I have never made cornbread before and am not from the South. I made it for a Mardi Gras celebration at work. Everybody loved it, I’ve received requests to not only make it again but for the recipe itself. Thank you!
    Reply
    • Cyd says:
      February 26, 2018
      Hi Sue. Thanks for taking time to leave such a sweet comment. We are so glad that everyone like your cornbread. Have a great week.
      Reply
  13. JM says:
    July 24, 2018
    This recipe looks so good, and I’m so excited to try it! Just wondering about the nutrition and calorie amount?
    Reply
    • Cyd says:
      July 24, 2018
      Hi JM. We will try to get that button on today. It will say GET NUTRITION INFO at the bottom and just click on it. Hopefully we can get it on later today.
      Reply
  14. Shelley says:
    July 31, 2018
    Hi - do these freeze well?
    Reply
    • Cyd says:
      August 1, 2018
      This cornbread will freeze well in a freezer container or freezer bag.
      Reply
  15. Nancy says:
    August 30, 2018
    This is a huge hit at my house. Have made it 3 times. This is the 4th time and my grandson added a couple things. We added a jalapeno and corn. So we had Mexican cornbread. Smells great.
    Reply
    • Cyd says:
      August 30, 2018
      Hi Nancy. You add ins to this cornbread sound delicious. We'll be trying it for sure. Have a great week!
      Reply
  16. Susie says:
    November 3, 2018
    Added cream corn (1/2 can )and tablespoon chopped jalapeño yummy :)
    Reply
  17. Julie says:
    November 14, 2018
    Hi!!! Can this be made in a loaf pan? Want to make it for a thanksgiving feast in my kindergarten class. If so, do you think these measurements will get me 1 or 2 loaves? Thanks!
    Reply
    • Cyd says:
      November 16, 2018
      You will only get one loaf with this recipe.
      Reply
  18. Karissa says:
    October 17, 2019
    Could I add chopped jalapenos to spice this up?
    Reply
    • Cyd says:
      October 23, 2019
      Chopped Jalapenos added to this Easy Homemade Cornbread Recipe would be amazing.
      Reply
    • Christina says:
      September 7, 2020
      Would this be ok to use in cornbread dressing?
      Reply
      • Cyd Adamson says:
        September 18, 2020
        Yes, I'm sure it would be amazing!
        Reply
  19. MaryLou says:
    November 25, 2019
    Can I make this ahead of time (day before) and pop in the oven when ready to bake?
    Reply
    • Cyd says:
      December 5, 2019
      We have only made the batter and placed it directly into the oven. So we aren't sure if it would still work out making it a day ahead. The good part is that prep time in only 10 minutes.
      Reply
  20. Celine says:
    August 21, 2020
    If I wanted to make this in a 12in Cast Iron, do you think I would do the recipe 1 1/2 times to get the proper thickness? Or just straight double it?
    Reply
    • Cyd Adamson says:
      August 27, 2020
      That's a tricky one. We haven't made this in a 12 inch cast iron skillet. Either 1 1/2 or doubling the recipe should work. Just watch it closely for the cook time.
      Reply
  21. Christina says:
    September 3, 2020
    Would this be ok to use in a cornbread dressing recipe?
    Reply
    • Cyd Adamson says:
      September 4, 2020
      If the recipe dressing mix asks for cornbread, this should work just fine.
      Reply
      • Christina says:
        September 7, 2020
        Ok thanks 😊
        Reply
  22. Rhiannon H says:
    September 29, 2020
    We loved this recipe. I’m making it again tonight to pair with our turkey chili. Thank you!
    Reply
  23. Sara Blake says:
    May 8, 2021
    Can I use buttermilk instead of milk
    Reply
    • Momma Cyd says:
      May 11, 2021
      Hi Sara. We have not made this using buttermilk. But after doing some research on the internet, I did learn this about using buttermilk in place of milk in baking that should help you - For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. So adding the baking soda in place of some of the baking powder will help.
      Reply
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