After countless batches that turned out dry, crumbly, or just plain disappointing, I finally developed this sweet cornbread recipe that works every single time.
It’s become my family’s absolute favorite, and I think it’ll become yours too.
I still remember my first cornbread disaster. I was 22, hosting my first Thanksgiving, and wanted to impress everyone with homemade cornbread.
What came out of the oven looked like cornbread but tasted like sawdust. My guests were polite, but I knew I’d failed.
That embarrassing moment started my mission to create the perfect cornbread recipe.
What Makes This Cornbread Different
Many cornbread recipes miss the mark—too dense, too crumbly, too sweet, or just plain bland. After testing countless versions, I’ve finally cracked the code.
Here’s what makes this one stand out:
- Balanced ingredients: Equal parts cornmeal and flour for perfect texture.
- Just-right sweetness: Enough sugar to enhance the corn flavor without turning it into cake.
- Best of both fats: A mix of butter and oil for moisture and flavor.
- Ideal texture: Moist and tender, yet sturdy enough to slice without falling apart.
- Lasts longer: Stays fresh for days when stored properly.
This is the cornbread you’ve been looking for—flavorful, reliable, and easy to love.
Ingredients for the Best Cornbread
One of the things I love about this cornbread recipe is that it uses simple, everyday ingredients. You probably have most, if not all, of them in your kitchen right now!
- All-Purpose Flour: Provides the main structure.
- Cornmeal: This gives cornbread its signature flavor and texture. I prefer using a fine or medium grind.
- Sugar: Adds a touch of sweetness. This recipe has a pleasant sweetness, but you can slightly adjust it if you prefer less.
- Baking Powder: Our leavening agent, making the cornbread light and fluffy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Melted Butter: For that rich, unmistakable buttery taste. I use unsalted, so I can control the saltiness.
- Oil: Vegetable or canola oil works perfectly to ensure a super moist crumb.
- Milk: I typically use whole milk for extra richness, but 2% works fine too.
- Large Eggs: These are crucial for binding the batter, adding moisture, and contributing to the tender texture.
How to Make Cornbread
Ready to bake? Here’s exactly how I make this cornbread every time:
- Prep your kitchen. Preheat the oven to 400°F. Grease a 9×9 inch baking pan with butter or cooking spray. I like using butter because it adds flavor and helps create a golden crust.
- Mix the dry ingredients. In a large bowl, whisk together 1 cup flour, 1 cup cornmeal, 1/3 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Make sure everything is evenly distributed.
- Combine wet ingredients. In a separate bowl, whisk together 1/3 cup melted butter, 1/4 cup vegetable oil, 1 cup milk, and 2 large eggs. The mixture should be smooth and well combined.
- Bring it together. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold everything together. Stop as soon as you don’t see dry flour. The batter will look slightly lumpy, and that’s perfect.
- Bake to golden perfection. Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve. Let the cornbread cool in the pan for 10 minutes before cutting. This helps it set up properly and makes cleaner slices.
Common Cornbread Mistakes (And How to Fix Them)
Over the years, I’ve made every cornbread mistake possible. Let me save you the frustration by sharing what I learned.
- Using only cornmeal. Pure cornmeal cornbread crumbles apart. You need flour to give it structure. My ratio is 1:1 cornmeal to flour, and it works perfectly.
- Overmixing the batter. I used to think more mixing meant better results. Wrong! Overmixing develops the gluten too much, making tough cornbread. Mix just until the ingredients come together.
- Wrong oven temperature. Too high, and the outside burns before the inside cooks. Too low, and you get dense cornbread. I bake at 400°F for the perfect golden crust and fluffy interior.
- Not enough fat. Dry cornbread is usually the result of not enough butter or oil. Don’t skip the fat if you want moist results.
My Best Tips for Cornbread Success
After making hundreds of batches, here are my most important tips:
- Room temperature ingredients mix better. Take your eggs and milk out of the fridge 30 minutes before baking. They’ll combine more easily with the other ingredients.
- Don’t open the oven door early. I know it’s tempting, but opening the door lets heat escape and can cause the cornbread to sink in the middle. Trust the timer.
- Use the toothpick test correctly. The toothpick should come out clean or with just a few moist crumbs. If there’s wet batter, keep baking for 2-3 more minutes.
- Let it rest before cutting. Those 10 minutes of cooling time make a huge difference. The cornbread finishes cooking and firms up, so you get clean, neat squares.
Delicious Variations to Try
Once you master the basic recipe, try these variations:
- Jalapeño cornbread: Add 2-3 diced jalapeños to the batter for a spicy kick. Remove the seeds if you want less heat.
- Cheese cornbread: Stir in 1/2 cup shredded cheddar cheese. Sharp cheddar works especially well.
- Honey cornbread: Replace 2 tablespoons of sugar with honey for a different sweetness profile.
- Corn kernel cornbread: Fold in 1/2 cup of whole corn kernels (fresh, frozen, or canned and drained) for extra corn flavor and texture.
Serving and Storage Tips
- Fresh cornbread is amazing on its own, but I love serving it with butter and honey. It’s perfect alongside chili, soup, or barbecue. My kids love it as an after-school snack with a glass of milk.
- Storage: Keep leftover cornbread covered at room temperature for up to 3 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.
- Reheating: Warm leftover cornbread in a 300°F oven for 5-10 minutes, or microwave individual pieces for 15-20 seconds.
FAQs
Yes! The batter can be mixed and refrigerated for up to 24 hours before baking. Just bring it to room temperature first.
Absolutely. Use a 9×13 inch pan and increase the baking time to 25-30 minutes.
I haven’t personally tested this specific cornbread recipe with a gluten-free 1-to-1 baking flour, but it’s often possible. The texture might be slightly different, but it’s worth experimenting if you need a gluten-free option!
Yes! Buttermilk will add a lovely tangy flavor and can make the cornbread even more tender. You can typically substitute it 1:1 for regular milk in cornbread recipes.
Conclusion
I truly believe this cornbread recipe will become a staple in your baking rotation. It’s reliable, it’s easy, and the results are consistently delicious and super moist.
Happy baking! I’d love to hear how your cornbread turns out. Do you have any favorite add-ins or ways to serve it? Let me know in the comments below!
Cornbread Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease your 9×13 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a medium bowl, whisk together the melted butter, oil, milk, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. Do not overmix; a few small lumps are okay.
- Transfer the batter to the prepared pan and spread evenly. Bake for 35–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cornbread to cool in the pan for 15–20 minutes before cutting into squares. Serve warm, optionally with butter and honey.