This simple homemade cornbread recipe makes cornbread from scratch in less than 30 minutes. This cornbread makes a great base for add-ins!
As the weather cools off, I find myself craving soups and chili. I love how soup warms you from the inside on those chilly fall days!
I can’t eat soup or chili without something on the side. Some people are go for crackers, but I’m a cornbread or bread kind girl.
In fact, I can’t have chili without craving a nice piece of cornbread. I love sweet cornbread, but there are times when I need savory cornbread instead.
One of the things that I like to do is put my own twist on classics like cornbread, and I’ve included mix-in ideas below so that you can change this recipe up to your liking.
“Okay, I’v tried the green chile and cheese, the corny, cheesy garlic and herb. All were super delicious, great with soup and beans. I give it 5 stars. We eat a lot of cornbread in our house so a few variations were welcome.” – Debra
Ingredient notes and substitutions
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Room temperature ingredients: It’s important that the eggs and buttermilk are at room temperature so that they properly incorporate into the batter.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
How to make homemade cornbread
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, whisk the dry ingredients together.
Step 2: Add the wet ingredients and whisk just until combined.
Step 3: Pour the batter into the preheated skillet.
Step 4: Bake until a toothpick inserted in the center comes out clean.
Recipe Tips!
Here are some variations to put a twist on this cornbread recipe. You’ll add any of these mix-ins between steps 3 and 4:
- Apple sage: This makes a great base for cornbread stuffing! Just stir in 1/2 cup grated, peeled apple and 2 tablespoons of fresh, chopped sage.
- Green chile cheese: This is great alongside chili! Add 1/2 of a 4 ounce can of chopped green chiles and 1/2 cup sharp cheddar cheese.
- Maple bacon: This is great for breakfast! Add 1/2 teaspoon maple flavor + 1 cup chopped, cooked bacon. Maple flavor is a flavoring like vanilla extract and is usually found in the same area of the grocery store.
- Pumpkin spice: Can’t have fall without pumpkin spice everything! Add in 1/2 cup pumpkin puree + 1 teaspoon pumpkin pie spice.
- Corny: This one is also good with chili! Add in 1 cup of fresh, frozen (and thawed), or canned corn (drained).
- Cheesy garlic: This one is also good with soup or chili! Add 1 cup of sharp cheddar cheese + 2 cloves minced garlic.
- Herb: This also makes a good base for cornbread stuffing. Add 2 tablespoons each of fresh, chopped rosemary, sage, and thyme.
Storage
Store any leftover cornbread in an airtight container at room temperature. The cornbread will keep for up to 3 days when properly stored.
More cornbread recipes!
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Cornbread Recipe
Equipment
- cast iron skillet
Ingredients
- 2 cups finely ground yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ cups buttermilk at room temperature
- 2 large eggs at room temperature
- 6 tablespoons butter melted
Instructions
- Preheat oven to 450F. Place a seasoned 10-inch cast-iron skillet in the oven while it preheats.
- In a large bowl, whisk the cornmeal, salt, baking powder, and baking soda together.
- Add the buttermilk, eggs, and butter. Whisk until just combined. The batter will be thick.
- Carefully remove the hot skillet from the oven.
- Pour the batter into the hot skillet.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Video
Notes
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Room temperature ingredients: It’s important that the eggs and buttermilk are at room temperature so that they properly incorporate into the batter.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- Nutrition values are estimates.
Nutrition
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Originally published 10/22/15. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Jules says
What could I use if I don’t have a cast iron skillet? Looks yummy, I’ve never tried corn bread!
Jules says
Sorry, have just seen your reply to Sue. I don’t have another oven safe skillet, do you think a stainless steel pan would work? Worried it would stick.
Sue says
I don’t have a cast iron skillet. Suggestions?
Kate says
If you don’t have a cast iron skillet, an oven-safe skillet should work just fine.
Johanna says
I have always wanted to know the amount of ingredients to put into your cornbread so it tastes justt the way cabin restaurant country soul food prepares it. I had no idea one could substitute butter and milk. Thanks Mrs. Kate!??
Kate says
So glad that it helped!
MarKel Borges says
My husband and i like ours slightly sweet, about how much would someone recommend?
Kate says
I would start off with 2 tablespoons of sugar. If you find that that isn’t quite sweet enough, I would increase it to 1/4 cup. Hope that helps!
Sharon Shockley says
I made the cheesy garlic corn bread on News Years Day 2020. It was fabulous and a crowd pleaser. Thank you for the recipe!
Kate says
You’re very welcome! I’m so glad that it was a hit. Thanks for commenting!
Robbie says
Everyone was surprised and delighted with the maple bacon cornbread.
Kate says
I’m so glad to hear that! Thank you for commenting!
Debra says
Okay, I’v tried the green chile and cheese, the corny, cheesy garlic and herb. All were super delicious, great with soup and beans. I give it 5 stars. We eat a lot of cornbread in our house so a few variations were welcome.