Oh, how I love a good cornbread recipe! There’s something so comforting about that golden, slightly crumbly slice fresh from the oven—the way it soaks up chili juices or crumbles perfectly into a bowl of beans. My grandma used to make it in her cast iron skillet, and the smell would fill her whole kitchen. That’s when I fell in love with baking—standing on a stool, watching her whisk everything together like it was nothing.
Now, this isn’t just any cornbread recipe—it’s the one I reach for when I need something quick, reliable, and downright delicious. Whether I’m throwing together a last-minute side dish for barbecue night or craving a little something sweet with my morning coffee, this version never lets me down. It’s got that perfect balance—just sweet enough, with a texture that holds together but still melts in your mouth.
What I love most is how forgiving it is. Forget fancy techniques or hard-to-find ingredients—this cornbread comes together with pantry staples in one bowl. And the best part? It’s ready in about 30 minutes from start to finish. Trust me, once you try this version, you’ll understand why it’s been my go-to for years.
Why You’ll Love This Cornbread Recipe
This cornbread recipe is the kind of keeper you’ll come back to time and time again—here’s why:
- It’s ridiculously easy—one bowl, no fancy equipment, and you probably have all the ingredients in your pantry right now.
- Ready in a flash—from mixing to table in under 30 minutes. Perfect for those “oops, I need a side dish NOW” moments.
- The texture is just right—not too dense, not too crumbly, with that perfect golden crust that crackles when you break into it.
- Plays well with others—equally happy next to a bowl of spicy chili or slathered with honey butter for breakfast.
- Forgiving as can be—overmix a little? No problem. Forget to measure perfectly? It’ll still turn out delicious.
Seriously, this recipe is like your favorite jeans—comfortable, reliable, and goes with everything!
The Ingredients That Make This Cornbread Shine
Here’s the beautiful thing about this cornbread recipe—it only needs a handful of simple ingredients, but each one plays a starring role. I’ve tweaked these measurements over the years to get that perfect balance between sweet and savory:
- 1 cup cornmeal (I prefer yellow for that gorgeous golden color, but white works too)
- 1 cup all-purpose flour (spooned and leveled—no packing!)
- 1/4 cup sugar (or up to 1/2 cup if you like it sweeter)
- 1 tablespoon baking powder (yes, a full tablespoon—this gives it that perfect rise)
- 1/2 teaspoon salt (trust me, it makes all the flavors pop)
- 1 cup milk (whole milk makes it extra rich, but any kind works)
- 1/3 cup vegetable oil (this keeps it moist for days)
- 1 large egg (room temperature blends in better)
See? Nothing fancy—just good, honest ingredients that work magic together. Now let’s turn them into something delicious!
How to Make the Best Cornbread Recipe
Now, let’s get baking! I promise this cornbread recipe is so simple, you’ll have it memorized after making it once. Here’s exactly how I do it—with all my little tricks to ensure perfection every time.
First things first—preheat that oven to 400°F (200°C). This is crucial for getting that gorgeous golden crust. While it’s heating up, grab your favorite baking pan—I love using my well-seasoned 9-inch cast iron skillet, but a regular 9-inch round or 8×8 square baking pan works great too. Give it a good greasing with butter or oil (I use the wrapper from my butter stick—waste not, want not!).
In a large mixing bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Don’t skip the whisking—this makes sure everything is evenly distributed so you don’t get pockets of baking powder in your finished cornbread (been there, not tasty!).
Now, make a well in the center of your dry ingredients and pour in the 1 cup milk, 1/3 cup oil, and 1 egg. Here’s the key—mix just until combined. I mean it! Overmixing makes tough cornbread. A few small lumps are perfectly fine—they’ll work themselves out in the oven.
Pour that beautiful batter into your prepared pan (it should sizzle if you’re using cast iron—music to my ears!) and pop it in the oven for 20-25 minutes. You’ll know it’s done when the edges pull slightly away from the pan and a toothpick in the center comes out clean with maybe just a crumb or two.
Resist the urge to cut into it right away—let it cool for at least 10 minutes. I know, the waiting is torture, but this helps it set perfectly. Then slice, slather with butter, and enjoy that perfect balance of crispy edges and tender crumb!
Tips for Perfecting Your Cornbread Recipe
Want to take your cornbread from good to great? Here are my tried-and-true secrets:
- Sweetness is adjustable—bump the sugar up to 1/2 cup if you prefer dessert-style cornbread (perfect with honey butter!).
- Add texture by stirring in 1/2 cup fresh or frozen corn kernels—they give delightful little bursts of sweetness.
- Test doneness like a pro: the toothpick should come out clean, but a few moist crumbs are okay—overbaked cornbread turns dry.
- For extra richness, swap the vegetable oil for melted butter (just wait for it to cool slightly before adding).
- Leftovers? Warm slices in a skillet with butter—it revives that crispy exterior beautifully!
Remember: cornbread is forgiving! These tweaks let you make it perfectly yours.
How to Make This Cornbread Recipe Your Own
One of my favorite things about this cornbread recipe is how easily it adapts to whatever mood strikes! Here are some foolproof ways to put your personal spin on it:
- Spice it up with diced jalapeños (about 2 tablespoons)—remove seeds for mild heat or leave ’em in if you’re feeling brave!
- Buttermilk magic—swap the regular milk for buttermilk and add 1/4 teaspoon baking soda for extra tang and tenderness.
- Cheese please! Fold in 1/2 cup shredded cheddar or pepper jack for savory pockets of melted goodness.
- Herb garden twist—2 tablespoons chopped fresh rosemary or thyme adds lovely aromatic notes.
- Breakfast version—mix in crumbled cooked bacon and a drizzle of maple syrup before baking.
The possibilities are endless—that’s the beauty of a great basic recipe!
Serving Suggestions for Your Cornbread Recipe
Oh, the ways you can serve this cornbread recipe! It’s like the ultimate team player in the kitchen. My absolute favorite is pairing it with a big bowl of spicy chili—the way it soaks up all that rich, tomatoey goodness is pure magic. It’s also fantastic with hearty soups like butternut squash or black bean—it’s basically a built-in spoon!
For barbecue nights, this cornbread is a must-have side dish. It balances out smoky ribs, pulled pork, or brisket perfectly. And don’t even get me started on how amazing it is slathered with honey butter for breakfast or dessert. Seriously, it’s the little black dress of bread—it goes with everything!
Storing and Reheating Your Cornbread Recipe
Here’s the good news—this cornbread stays delicious for days if you store it right! Let it cool completely first (warm bread creates condensation that makes it soggy), then wrap it tightly in plastic wrap or tuck it into an airtight container. It’ll keep at room temperature for about 2 days, or you can stretch it to 3 days in the fridge—though I doubt it’ll last that long!
When it’s time to revive leftovers, my favorite trick is reheating slices in a dry skillet over medium-low heat until they’re crispy again. The microwave works in a pinch (10-15 seconds does it), but it won’t bring back that wonderful crust. For a whole loaf, wrap it in foil and warm it in a 300°F oven for 10 minutes—like magic, it’ll taste freshly baked!
Nutritional Information for the Cornbread Recipe
Okay, let’s talk numbers—because sometimes you just want to know what you’re biting into! Here’s the scoop on one serving (about 1/8th of the recipe):
- Calories: Around 200
- Fat: 8g (mostly from that good vegetable oil keeping it moist)
- Carbs: 28g (hello, cornmeal goodness!)
- Protein: 4g (not bad for a side dish!)
- Sugar: 8g (adjust this up or down based on your sweet tooth)
Now, a little disclaimer—these numbers can wiggle a bit depending on your exact ingredients and brands. I mean, if you go wild with the honey butter topping, that’s between you and your tastebuds! But this gives you a solid baseline for this wholesome, homemade version.
Frequently Asked Questions About the Cornbread Recipe
I get asked about this cornbread recipe all the time—here are the questions that pop up most often, with all my tried-and-true answers:
Can I use buttermilk instead of regular milk?
You bet! Buttermilk makes it extra tender with a lovely tang. Use 1 cup buttermilk and add 1/4 teaspoon baking soda to the dry ingredients—it reacts with the acidity for a perfect rise.
How do I make this gluten-free?
Easy peasy! Just swap the all-purpose flour for your favorite gluten-free blend (I like ones with a bit of xanthan gum). The cornmeal is naturally gluten-free, so you’re halfway there already.
Why is my cornbread dry?
Three likely culprits: overmixing the batter, overbaking, or old cornmeal. Mix until just combined, pull it when a toothpick has moist crumbs (not clean), and check your cornmeal’s freshness—it can go rancid!
Can I make this in advance?
Absolutely! Bake it up to a day ahead—just warm it before serving. For longer storage, freeze slices wrapped tightly in foil for up to 2 months.
Cast iron or baking pan?
Both work! Cast iron gives a crispier crust, while a baking pan makes softer edges. Just adjust the baking time—cast iron heats faster, so check a few minutes early.
For more delicious recipes and baking inspiration, check out my Pinterest boards!
Print
Irresistible 30-Minute Cornbread Recipe You’ll Love
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious cornbread recipe perfect for any meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch round baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Add milk, vegetable oil, and egg. Stir until just combined.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- For a sweeter cornbread, increase sugar to 1/2 cup.
- You can add 1/2 cup of corn kernels for extra texture.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cornbread, easy cornbread, homemade cornbread
