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This cornbread recipe is made from scratch with no mix. It’s a real treat with chili, ribs, or barbecued chicken. You could even use this sweet, homemade cornbread to make stuffing for your Thanksgiving feast! My mom made this for me as a child, and now it’s my family’s favorite. Serve with butter, jam, honey, or your favorite spread.
Skip the store-bought mix and make cornbread from scratch. This homemade cornbread recipe is perfectly moist, subtly sweet, and pairs perfectly with so many of your favorite comfort foods.
Cornbread Ingredients
It's easy to make this cornbread recipe with basic, budget-friendly ingredients. Here's what you'll need:
- Flour: This sweet cornbread recipe starts with a cup of all-purpose flour.
- Cornmeal: Opt for yellow cornmeal for this recipe, as it's sweeter than its white counterpart.
- Sugar: Use ? cup white sugar for the perfect amount of sweetness.
- Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise.
- Salt: A teaspoon of salt enhances the flavors of the other ingredients.
- Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.
- Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist.
- Egg: One egg lends moisture and acts as a binding agent.
How to Make Cornbread
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this homemade cornbread:
Whisk the dry ingredients in a large bowl, then add the wet ingredients and whisk until well-combined. Pour in a prepared cake pan and bake in a preheated oven until a toothpick comes out clean.
What Goes With Cornbread?
Cornbread is great with just about anything, but it pairs especially well with hearty soups, stews, and chilis. Explore these mouthwatering collections for delicious serving inspiration:
- 15 Top-Rated Chili Recipes That Are Anything But Basic
- Our 20 Top-Rated Soups Give You Comfort By the Bowlful
- Our 15 Best Stew Recipes of All Time Are the Perfect Comfort Food
- 16 of the World’s Best Savory Beef Stew Recipes
How to Store Cornbread
Wrap the cooled cornbread in storage wrap or place it in a shallow, airtight container. Store it at room temperature for up to two days or in the refrigerator for up to one week.
Can You Freeze Cornbread?
Yes! You can freeze cornbread for up to three months. Allow it to cool, then transfer it to a zip-top freezer bag (make sure to squeeze out the excess air) or freezer-safe container. Wrap in a layer of foil for extra protection. Thaw in the refrigerator overnight.
How to Reheat Cornbread
The best way to reheat cornbread is in the oven. Preheat the oven to 350 degrees F and place the cornbread pieces on a baking sheet. Cover with aluminum foil and bake for about 10 minutes. If the leftover cornbread seems dry, top it with butter to restore the moisture.
Cookdap Community Tips and Praise
“My family loved, loved, loved this,” raves Jo Ann Gantner. “This will be the only cornbread I make any more. The kids like me to make muffins and keep them on the counter in an airtight container for snacking instead of brownies or cookies. They stay ‘fresh’ for several days.”
"I make this often," says one Cookdap community member. "Everyone loves it. I have added jarred jalape?os for a spicy kick. It's a great recipe if you like sweet cornbread."
“This was fantastic,” according to cowgirll. “Came together in a snap and was the highlight of the meal. I think I’ve found my favorite cornbread recipe.”
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
Step 2
Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add milk, vegetable oil, and egg; whisk until well combined. Pour batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 189 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Cholesterol17mg | 6% |
| Sodium354mg | 15% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 4% |
| Total Sugars12g | |
| Protein3g | |
| Calcium107mg | 8% |
| Iron1mg | 6% |
| Potassium77mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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Tasted good. The sugar gives it a good smooth flavoring.
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This cornbread is my favorite breakfast now, with a little butter on it and a hot coffee. Wow!
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I never liked cornbread until I made this; I was making it for my husband. This is GREAT! It will be a regular in our house!
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Very good cornbread. I baked this in a cast iron skillet and it turned out great. Really good with butter and honey.
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AWESOME! This is the MOST tender and flavorful cornbread I’ve EVER made!!!!
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This is the first cornbread recipe I’ve made from scratch that turned out good!
If you like sweet cornbread, you’ll love this! -
Very simple recipe. I usually use boxed cornbread mixes and tried this because I didn’t have any mix on hand. I think I’ll stick to scratch from now on!
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It is so quick and easy to make. I don’t want it to be very sweet, so I reduced the white sugar to 1/2 cup and it came out with the wonderful original taste of the cornmeal.
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The only bad thing I’d say about this is that it crumbled to easily, and it was really messy.
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No matter how full people are, this cornbread always disappears from the table! I never have leftovers of this wonderful bread!
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very tasty!
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I liked this cornbread alot, the consistancy was very nice and moist, but I could taste a slight bitterness from the large amount of baking powder.
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DELICIOUS!!! I use this for my oyster stuffing recipe.
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This cornbread was very moist and had just the right amount of sweetness. It also had more cornmeal in it than other recipes I’ve tried, which I actually liked. However, like the reviewer below, I thought it had an unpleasant bitterness to it because of the large amount of baking powder. If not for that, it would have been perfect.
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I went ahead and decreased the baking powder to 2 1/2 teaspoons after reading other reviews, and it turned out just great. I LOVED this cornbread! It is not “cakey” sweet like many mixes. Really moist and delicious.
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This cornbread was very good. I always use the Jiffy box mixes because they are really sweet. This was not as sweet as theirs, but real close. It was very easy and quick to make. I will make this again and again!
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Delicious, moist and just the right sweetness. I used 2 teaspoons of baking powder and it was perfect.
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This is the easiest cornbread recipe I have used. If you like sweet cornbread this is the one for you! I used the posted advise of 2 tsp. baking powder,which was just right. I prefer muffins,so I baked them at 400 for 20 minutes. I did not have to adjust for high altitude. A+
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I decreased the baking powder to 2 tsps after reading previous reviews, but don’t forget to decrease the salt also, I added the 4 tsps and found it very salty, so I decreased salt to 2tsps and the recipe was perfect!
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It was very sweet and delicious. My whole family loved it.
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This recipe is the best corn bread recipe we have tried. My husband will even make this ’cause he just loves this corn bread. It goes fast in our house. We make it for church dinners and to take as hostess gifts when invited to friends or family to dine.
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Sweet, moist, and delicious!
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SUPER recipe! So glad I tried it. It’s now in my permanent recipe file. Do cut the baking powder to 2 tsp. as recommended by other testers. Quick, easy, and clearly the best cornbread recipe I’ve ever tried. Everyone raved!Mine came out looking thicker and more golden than in the pic.
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very sweet good corn bread. A little sweat for me but Dh loved it. Very easy.
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This cornbread is incredible! My three year old and my husband both loved it. It was so easy to make, it has become my only cornbread recipe!
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this was a great recipe my boys really enjoyed it this is the first time I have made a cornbread that my whole family agreed on.
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Very sweet and yummy! Everyone that I have made this for loves it!
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This was the best cornbread i’ve ever had. my whole family loved it. i also decreased the baking powder to 2 tsp and it was perfect. thank you.
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This was an easy and delicious recipe. Excellent.
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I have been looking for a corn bread recipe just like this one–sweet, moist, delicious and totally awesome!!!!!!!!
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This didn’t last long in my house! This is the recipe I will be using from now on. It is moist and has just the right sweetness. I also reduced the baking powder to 2 tsp. Perfect!
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this is the best cornbread i have ever had! so moist and sweet! i love it!! try this recipe and you will see!
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This is the first cornbread i have made that didn’t come from a box mix! It was wonderful!! This will definately be the cornbread i cook from now on! It was so easy and we all LOVED it!! Thanks for sharing!!
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I normaly like the buttermilk cornbread like grandma used to make but i seen this reciepe and the kids that dont normaly like cornbread tripprd over their feet to get to the last peice
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Super sweet easy cornbread recipe! I’ve been looking for a sweet cornbread recipe for a while and never found one that was as good as my husband’s granny’s cornbread. Although it was delicious, it was almost too sweet. Next time, I will reduce the sugar a bit to adjust to our taste, but otherwise – fabulous!!
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This is THE best cornbread recipe. Look no further!! I did cut down on the sugar a little. (It’s still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!
*****This recipe gets a 5 Star rating from MontanaRecipes***** -
This is the best cornbread ever!!! It’s so easy to make too. I did use 1/3 Cup powdered milk and 1 Cup water for the milk to save money. I also used canola oil instead of the vegetable oil. I didn’t like cornbread very much until I found this recipe.
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I followed the recipe, except used corn flour rather then all-purpose. Very good, had a nice amount of “gritty” feeling to it, not too sweet, very easy to make, great color and overall look, and nice mild corn flavor. Only minor complaint is that it was rather crumbly and fell apart easily.
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Exactly the recipe I’ve been looking for! I used 2 teaspoons of baking powder. Other than that change, I followed the recipe exactly. I will definitely make this again.
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After reading some of the previous reviews, I cut the sugar to 1/2 cup and the baking powder to 2 tsp. The muffins baked well and tasted good… not extraordinary… but good.
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My husband felt this cornbread tasted better than the box cornbread. It was quick and easy.
Thanks! -
I live in Australia and have always wanted to try this thing called cornbread. I followed the recipe exactly and really loved what came out of the oven. I don’t have anything to compare it to but I will ask some of my American friends if I made it right. I know it tasted fantastic. thanks
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I HAVE MADE THIS RECIPE MANY TIMES AND EACH TIME IT WAS MADE, PEOPLE WANTED THE RECIPE. BY THE TIME YOUR OVEN PRE HEATS, THE INGREDIENTS ARE MIXED AND READY TO BE PLACED IN THE OVEN!! DON”T EVER THINK OF USING A BOXED RECIPE. THIS IS JUST AS EASY, BETTER TASTING AND LOWER IN FAT. USE IT FOR A THANKSGIVING GATHERING OR JUST FOR EVERY DAY. YOU ARE DEFINITELY IT FOR A TREAT.
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I thought this would be a great starter recipe for cornbread and I was right. I only changed the amount of sugar I put in since my husband doesn’t like sweets. I put in 1/3C sugar and coated the bottom of my pan with vegetable oil and it came out great with the right amount of moistness and only slightly crumbly.
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Simple and delicious!
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Yum! This cornbread is extremely good! There are plenty of cornbread recipes out there, but this one has the perfect blend of corn and sweetness.
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I doubled this and used a 9.5×13.5 pan, put in 300degree oven for a little over an hour (I was in charge of cornbread for a Superbowl party and made the Absolute Mexican Cornbread also) and it turned out very nice. Tastes like the cornbread my mom made me. It was a bit crumbly, but that may have been due to the change in the baking time/temp. We liked it though, definitely will be making again.
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Easy and delicious.
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This was very good and easy to make.
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Easy and delicious…..much better than the boxed stuff.
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Really Good and Really easy. I make it in a square pan, to make it slightly
easier to cut. -
This was my first time making cornbread and it came out great! I also doubled the recipe to use a 9X13 pan. I added a teaspoon of vanilla for more flavoring. I baked it at 390F for 24 minutes and it came out fine.
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This is a great cornbread recipe – very easy and delicious! It was moist but a little crumbly, but what cornbread isn’t? I like that it could be made in a cake pan since I don’t have a cast iron skillet that most cornbread recipes call for.
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This is a great cornbread recipe.
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This was really good. Thanks Lori!
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Oh my goodness–this is wonderful! Absolutely better than boxed mix (and without that funny little aftertaste you get from boxed cornbread). This is the only cornbread recipe I will ever need. If you like sweet cornbread rather than unsweetened cornbread and you’re looking for a good recipe, look no more–this is the one! I read some reviews that noted cumbliness, so I added a little extra vegetable oil (very little extra–I just let the measuring cup overflow a tad). Also, I cut the salt to 1/2 teaspoon rather than 1 teaspoon. I don’t know if that’s the reason, but it turned out super moist without any crumbling apart whatsoever–just those few cornbread crumbs that fall as you slice. Perfection!!! Thank you!!!!
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This was good, although it could’ve been sweeter (we like our cornbread sweet). The texture was perfect. Next time, I’ll add more sugar. Other than that, it was perfect. Thanks.
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This recipe was awesome!! The first time I made it i cut the sugar to 1/3 cup, the second time I added a 1/2 cup–and enjoyed the second bread much better. I got lots of nice compliments about it…YUMMY!
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I have fought with other cornbread recipes, but this one turned out perfect. My husband said it was the best cornbread he had ever had. It turned out to be sweet and moist. This is definitely a keeper.
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This is very good cornbread. I’ve always used the “box” mixes because I couldn’t find a recipe that tasted “as good.” This one does. As far as the crumbliness goes — if you cut it when it is very hot, it’ll crumble; if you let it cool a bit, it holds its shape just fine. A simple recipe too.
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Really like this recipe. It’s one I have been looking for a long time. Thanks so much.
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Very good – great texture! Tastes very similar to the “Marie Callendars” brand mix if you are familiar with that. When I make this again I will add a slight bit more salt – that’s the only change I would suggest…
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This cornbread was fabulous! I made it for my husband last night to go with a pot of chili, and we both absolutely loved it. It was easy, the proportions and baking instructions were just right, and it came out golden brown and delicious. I did wait 15 minutes before cutting — this would be a good addition to the recipe.
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So sweet and crumbly! And it took no time at all. Yumm!
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This is a great cornbread. However, it had a slight baking powder after-taste. I changed the 3 1/2 teaspoons of baking powder to 3 teaspoons and the after-taste is gone. I eat this cornbread all the time. Everyone loves it! Thanks for sharing. 😀
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Very good, traditional cornbread recipe. It’s very easy to make, too. I took another reviewer’s advice and only used 3 tsp of baking powder. I also used a 12 muffin pan, instead of a cake pan. This worked fine, but 19 min was too long for the muffins. They were a little to brown on the sides and bottom, but not burnt. I would probably do 15 min for muffins.
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This is the most delicious sweet cornbread I have ever tasted. I wasn’t a huge fan of cornbread until I tried this recipe. It makes a wonderful companion to chili. Thanks for this keeper!
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This is a fantastic recipe. Simple and delicious!! I used only 2 teaspoons of baking powder as others suggested and added half a teaspoon of vanilla for extra flavor. So good w/ butter and honey!!
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This would have been perfect if it did not have so much baking powder in it- I would definitely cut this ingredient down to about half of what was listed.
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I love this cornbread! It is so easy to make and it tastes great. I will be making this again and again!
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Excellent! my moms recipe is very similar but there are differences, hers has only 3 TBLS of sugar so I was a little concerned it would be to sweet for our taste, so I cut the sugar to 1/3 cup and used 3 tsp of baking powder per others suggestions and I thought it was terrific Next time I make it I am going to use a trick from my moms recipe, she melts bacon grease into the pan that you will be cooking the cornbread in and then add 3-4 Tbls of the melted bacon grease into the batter and cook, it adds a great taste and it is not greasy, gives it a beautiful golden color thanx for a great recipe!!!! the only difference in her recipe is that it calls for 1/2 cup of flour and4 tsp of baking powder, I think Lori’s recipe makes a bigger fluffer cornbread so I would think the bacon grease would work just as well, I will try it that way next time and let you know GREAT!!!!!!! GREAT!! try this one folks!!!
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This cornbread is the best – moist but not greasy, sweet but not too sweet. I sort of compromised between this recipe and the similar recipe on my canister of cornmeal. I cut the sugar to 1/2 cup and cut the baking powder to 2 teaspoons. Also used a 8×8 pan, easier to cut in pieces. The second time I made it I found out (by accident) that you get a really great rich texture if you undercook it, let it cool a little, and then finish baking it. This also worked really well on my undercooked banana bread – every time I had some I stuck individual pieces in the toaster oven for a few minutes.
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This is a great sweet cornbread recipe, just like I remember my Grandma making when I was little.
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Great Recipe…I did reduce the sugar to 1/2 a cup and it was plenty sweet! I also reduced the baking powder to 2 tsp..but it didn’t rise as high as I would have liked..I added 1 tsp of nutmeg for a wonderful spicy flavor!!
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this recipe is the best! my husband has never liked cornbread, but he loves this. i use only 1/2 cup of sugar though. this cornbread is sooooo moist! YUM YUM YUM
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It was just “okay”, nothing special
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This is a great recipe. The only thing I changed was cutting down the baking powder to 2 tsp. It turned out so moist with a great taste.
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This was great cornbread. I reduced the baking powder to 2.5 tsp and the sugar to 12 cup as many others have.
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Awesome recipe! Very easy to make. Next time I think I may add canned sweet corn for an extra touch. When it was done baking, I spread a little white sugar on top and put in in the broiler for about 1 minute. It browned the top nicely and made it a little crispy. Yum!
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I have been searching for a long time for the perfect cornbread recipe, and for me, this is it. I made it on Thanksgiving and it was a big hit. I reduced the sugar to half a cup and the baking powder to two and a half teaspoons. It rose perfectly and was delicious. And it took only two minutes to make!
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Yum. I like sweet cornbread and so I thought this one is good. Delicious when buttered and eaten right out of the oven.
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YUMMY! The name is right, this is sweet! With other (bland) cornbread, I’ve always made honey-butter to enjoy it, but this is perfect just as it is. No need to make honey-butter, and no sticky hands while eating it. It was almost too sweet to accompany a savory chili, but it is still my new default cornbread recipe. Thanks!
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Wonderful! Reduce baking powder to 2 teaspoons. Thanks.
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Used melted butter and added just over 1/3 cup for a buttery taste. Could just eat it by itself! Yummy! Texture was great. Didn’t crumble apart!But for some reason I could actually taste the salt. Would probably cut it down to 3/4 tsp next time. Also added 1 tsp of vanilla extract and cut the sugar to 1/2 cup.
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Pretty good, but could be sweeter.
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After reading the other reviews, I too used only 1/2 cup of sugar and 2 1/2 tsp. baking powder. Actually, I didn’t have baking powder, and no all-purpose flour. So I used 1 cup self-rising flour, 1/2 tsp. salt, and in place of the baking powder, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, and 1/4 tsp. cornstarch. I also added 1/2 tsp. vanilla. It worked out great. I made it twice, for a party in class and for my study group. But I wish I had had a chance to try a little more than a piece (1 1/2 of the recipe) before making it again–I would still cut back on the sugar, maybe to 1/3 cup. Then it would be nice to have with honey–just the way I like it. But with these adjustments, I FINALLY found a great cornbread recipe!! Thanks Lori.
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I can not over emphasis how great this recipe is -not only is it delicious, it is so easy to make that I literally get it done in no time. I chose this recipe as my “starter” recipe as I was new to the world of baking. Now, a year later and having successfully baked several other recipies, my hubby and kids ask for this one time and time again. I have altered the recipe a little – by adding less sugar and using 2 eggs instead of one. An excellent recipe!!
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This is indeed very good cornbread. I think it’s lower in fat than other cornbreads listed here. I used this as my starter recipe. I added canned corn and some cooked onion. It became a delicious savoury cornbread. I baked them for about 20 minutes in muffin tins. They tasted and looked perfect. I liked how the bottom was golden brown. Like others did, I used half a cup of sugar and 2 tsp of baking powder. It was quite sweet still for my taste. Wonderful recipe. Perfect for beginners.
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This sure was sweet cornbread!! I thought a little too sweet, but fiance said he could eat this stuff all day! Overall a very tasty cornbread recipe.
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A good basic cornbread recipe that I’ll make again with a few revisions. I used about 1 tablespoon less flour (very lightly spoon flour into measuring cup) as it came out dry the first time, and I used about 2 tablespoons less sugar, for personal taste.
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Nice and moist. I made muffins baking them for 15 minutes. I also added an extra egg and a 1/2 tsp vanilla. Could be a little more ‘corny’ tasting.
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Awesome!!!!I also cut the sugar down to 1/2 cup andthe baking powder to 2 1/2 tsp. and it was perfect!
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Let me start by saying, I followed the recommendation to only use 2 1/2 tsp baking powder. I also added some corn, and made muffins instead of the 9″ pan. Something still is off….there was an odd after taste…not sure..maybe the baking powder still, or the flour (tasted kind of chalky if that makes sense). I still rated this 4*s b/c I think that with some tweaking it could be great….it has a nice corn texture and is more moist than some corn breads
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This is the best cornbread I have ever made! I took the suggestions of others and used 1/2 cup of sugar and it was just right. I also used only 2 tsp. of baking powder. Can’t imagine it being more perfect!
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I make this exactly as the directions dictate and we love it. It makes a moist, sweet cake-like cornbread everyone in my family loves, especially my kids. If you want something along the lines of the flavor and texture of Boston Market’s cornbread, this is the recipe for you. Yummy!
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This was absolutely GREAT. I took others advice and cut the sugar and baking powder and it came out GREAT.
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This has to be the best cornbread I’ve ever tasted, homemade or store bought. I actually make muffins out of them and they are sweet and moist. Most of the recipes that I have tried are either too dry or too bland. This recipe however is both sweet and moist. I do reduce the amount of baking powder to two teaspoons as recommneded by some reviewers. I also add a 1/2 teaspoon of vanilla extract for a slight vanilla taste as well adding some homemade vanilla sugar sprinkled on top of the batter prior to putting the pan into the oven. A GREAT recipe!
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This is a favorite in my house of picky eaters. I swear, I can eat a whole pan! LOL I made this recipe just as it is written out. Thanks for the recipe!
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The best cornbread we have had said our Seniors when we made this for them.
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This is the best cornbread ever. My husband ate half the pan and my picky 12-year-old had 2 pieces. In fact, as I’m typing this, my son gave me a hug and said “Thanks for dinner, Mom. I loved the cornbread!” It doesn’t get any better than this! Thanks, Lori.
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