Cornbread Recipe: Easy Classic Southern Homemade Bread

Introduction

Few things are as comforting as a warm piece of cornbread fresh from the oven. This cornbread recipe is a true American classic that’s been served at family tables for generations. Making easy cornbread is one of the simplest bread recipes you’ll ever try, and this homemade cornbread tastes so much better than boxed mixes.

What Makes Cornbread Special?

Cornbread represents a fundamental part of American cooking, particularly in the South and Midwest. Unlike wheat bread that requires yeast and hours of rising, cornbread comes together quickly with just basic pantry ingredients. Native Americans taught early settlers how to make bread from corn, and it became a staple because corn was easier to grow than wheat in many regions.

Recipe Quick Stats

Ingredients You’ll Need

Dry Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup milk
• 1/4 cup vegetable oil or melted shortening
• 2 eggs, beaten

How to Make Cornbread Recipe

This quick cornbread for beginners comes together in minutes with simple mixing!

Step 1: Preheat and Prepare

Preheat your oven to 425°F. Grease a 9-inch square baking pan or cast iron skillet with butter, oil, or cooking spray. If using a cast iron skillet, you can place it in the oven while it preheats for extra crispy edges!

Step 2: Mix Dry Ingredients

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until everything is evenly distributed. This ensures your cornbread will rise evenly and have consistent flavor throughout.

Step 3: Mix Wet Ingredients

In another bowl or large measuring cup, whisk together the milk, oil (or melted shortening), and beaten eggs. Make sure everything is well combined and smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula just until the mixture is moistened. Don’t overmix—a few lumps are fine! Overmixing makes cornbread tough instead of tender.

Step 5: Pour into Pan

Pour the batter into your prepared pan or skillet. Use a spatula to spread it evenly, but don’t worry about making it perfectly smooth.

Step 6: Bake

Place the pan in your preheated oven and bake for 20-25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool Slightly

Remove from the oven and let the cornbread cool in the pan for about 5 minutes. This makes it easier to cut without crumbling. Then cut into squares and serve warm!

Pro Tips for the Best Cornbread Ever

1: For extra flavor and incredibly crispy edges, heat your cast iron skillet in the oven with a tablespoon of bacon grease before adding the batter. The hot fat creates an amazing crust!

2: Don’t overmix the batter. Stir just until the dry ingredients are moistened—lumps are okay! Overmixing develops gluten and makes the cornbread tough.

3: Serve cornbread warm! It’s at its absolute best right out of the oven when the edges are crispy and the inside is steamy and tender.

Classic Southern Cornbread

Traditional classic southern cornbread is actually less sweet than this recipe—many Southern cooks use no sugar at all! For authentic Southern style, reduce or omit the sugar and use buttermilk instead of regular milk. Southern cornbread should taste predominantly of corn with a slightly savory flavor. It’s meant to complement rich, flavorful dishes like collard greens, black-eyed peas, and pot liquor without competing with them.

Sweet Cornbread From Scratch

This recipe makes slightly sweet cornbread from scratch, which is popular in Northern and Midwestern states. The 1/4 cup of sugar adds subtle sweetness that appeals to many people, especially kids. For even sweeter cornbread (almost like cake), you can increase the sugar to 1/2 cup and add a tablespoon of honey. This sweeter style is delicious with chili or just spread with butter as a snack.

Savory Cornbread Recipe

Want a savory cornbread recipe? Simply omit the sugar and consider adding:

• 1/2 cup of shredded cheddar cheese
• 2 tablespoons of diced jalapeños
• 1/4 cup of cooked, crumbled bacon
• 2 tablespoons of fresh chopped herbs like chives or cilantro

These savory additions make cornbread even more delicious alongside soups, stews, and barbecue!

Cornbread with Buttermilk

For cornbread with buttermilk, simply substitute buttermilk for the regular milk in this recipe. Buttermilk creates an incredibly tender, flavorful cornbread with a subtle tang. It also reacts with the baking powder to make the bread rise even higher and become more fluffy. Many bakers consider buttermilk cornbread the very best version!

Old Fashioned Cornbread

This old fashioned cornbread recipe uses the traditional method that’s been around for generations. Before modern ovens, cornbread was baked in cast iron skillets over fire or in wood-fired ovens. The cast iron distributed heat evenly and created those irresistible crispy edges. Using a cast iron skillet today honors that tradition and creates the most authentic flavor and texture.

Fluffy Cornbread Recipe

This fluffy cornbread recipe gets its light texture from the baking powder and the careful mixing technique. The key is not overmixing—those few lumps in the batter are actually good! They mean you haven’t developed too much gluten, which keeps the cornbread tender. The ratio of cornmeal to flour also affects texture—this recipe’s 1:1 ratio creates cornbread that’s fluffy while still tasting distinctly of corn.

Cornbread for Holidays

Cornbread for holidays is traditional at Thanksgiving, Christmas, and other celebrations, especially in the South. It’s often used to make cornbread dressing (stuffing) for turkey or served alongside holiday ham. The comforting, familiar flavor makes it perfect for special occasions when you want foods that feel like home.

Simple Cornbread Bake

This simple cornbread bake requires no special techniques or equipment (though cast iron is wonderful if you have it). Anyone can make this successfully on their first try. It’s much easier than yeast breads, quicker than biscuits, and more forgiving than many other baked goods. This makes it perfect for beginning bakers or busy cooks who need something reliable and delicious.

Cornbread Side Dish

As a cornbread side dish, this pairs perfectly with:

• Chili (the classic combination!)
• Beans of any kind—pinto, black, navy
• Stews and soups
• Barbecue ribs or pulled pork
• Fried chicken
• Collard greens or other Southern vegetables
• Ham and beans

The slightly sweet, corny flavor complements savory, rich main dishes without overwhelming them.

Serving Suggestions

Serve your homemade cornbread warm with:

• Butter melting into the warm bread
• Honey drizzled on top
• Maple syrup for a sweet treat
• Alongside a bowl of chili
• With pinto beans and greens
• As the base for cornbread dressing

Storage and Leftover Advice

Store cornbread at room temperature, covered with a clean kitchen towel (not plastic, which makes it soggy), for up to 2 days. The bread will dry out a bit, but it’s still delicious toasted or warmed. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Leftover cornbread has many uses:

• Crumble it for cornbread stuffing or dressing
• Cut into cubes and toast for croutons
• Soak in milk with a bit of sugar for “cornbread pudding”
• Crumble over a salad
• Use as a base for bread pudding

Frequently Asked Questions (FAQs)

1. Should cornbread be sweet or not?

It depends on regional preference—Southern cornbread is typically unsweetened, while Northern versions often include sugar.

2. Can I use only cornmeal without flour?

You can, but it will be very crumbly—the flour helps hold it together and makes it more tender.

3. Why is my cornbread dry?

Overbaking or using too much cornmeal causes dryness—bake just until done and measure ingredients accurately.

4. Can I make cornbread muffins with this recipe?

Yes! Fill greased muffin tins 2/3 full and bake at 400°F for 15-18 minutes.

5. What’s the difference between yellow and white cornmeal?

The color comes from corn variety—yellow has slightly more vitamin A, but they taste nearly identical.

A Note from Author

This cornbread recipe connects us to the very roots of American cooking. When European settlers arrived in North America, they learned from Native Americans how to grow corn and grind it into meal for baking. Cornbread became a staple because corn grew well in diverse climates and required no special equipment or expensive ingredients.

Through centuries of hardship and prosperity, cornbread remained constant on American tables. During the Great Depression, families relied on this simple, filling bread. In the South, it became an essential part of the cuisine, served at nearly every meal. At NostalgicEats.com, we preserve this recipe because it represents resilience, resourcefulness, and the blending of cultures that created American food traditions.

Conclusion

This easy cornbread proves that homemade cornbread is simple and delicious. This classic southern cornbread works as sweet cornbread from scratch or savory cornbread recipe depending on your preference. Whether you need quick cornbread for beginners or want to make old fashioned cornbread in cast iron, this fluffy cornbread recipe is the best cornbread ever. Try cornbread with buttermilk for extra tenderness, make it for cornbread for holidays, or bake this simple cornbread bake as your go-to cornbread side dish!

Ready for warm, golden comfort? Make this cornbread recipe today and enjoy a classic that has nourished families for generations! Visit NostalgicEats.com for more traditional recipes!