Name: Homemade Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour, spooned and leveled; 1 cup cornmeal, spooned and leveled; 2 teaspoons baking powder; ½ teaspoon sea salt; ¼ teaspoon baking soda; 1 cup milk or buttermilk; 1 large egg; ¼ cup melted unsalted butter or neutral oil, plus more for the pan; ¼ cup sugar; 2 tablespoons honey

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There’s something undeniably comforting about the golden, crumbly goodness of Homemade Cornbread. With its crisp edges and tender, moist center, this classic treat is a perfect balance of sweet and savory flavors. In just 45 minutes, you can whip up a batch that fills your kitchen with the warm, inviting aroma of freshly baked bread. Whether served alongside a hearty chili or enjoyed on its own with a pat of butter, this cornbread is a crowd-pleaser that feels like home.

The simplicity of this recipe makes it a go-to for busy days, requiring only 15 minutes of prep and 30 minutes of baking. Each bite offers a delightful contrast of textures—crunchy crust giving way to a soft, fluffy interior. Infused with the natural sweetness of cornmeal and a hint of richness from buttermilk, this cornbread is a versatile side that elevates any meal. It’s a timeless recipe that’s as easy to make as it is delicious to savor.

What You’ll Need for Homemade Cornbread?

1 cup all-purpose flour (spooned and leveled for accuracy)
1 cup cornmeal (spooned and leveled)
2 teaspoons baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup milk or buttermilk (buttermilk adds extra tanginess)
1 large egg
¼ cup melted unsalted butter or neutral oil (plus extra for greasing the pan)
¼ cup sugar
2 tablespoons honey (for a touch of natural sweetness)

How to Make Homemade Cornbread

Preheat the oven to 350°F and grease an 8×8-inch baking dish with butter or oil.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until well combined.
In a medium bowl, whisk together the milk (or buttermilk), egg, melted butter (or oil), sugar, and honey until smooth.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix until just combined (avoid overmixing).
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 25 to 35 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Let cool in the pan for 20 minutes before slicing and serving. Enjoy warm!

Perfect Pairings: Serving Suggestions

This homemade cornbread is a versatile side that pairs beautifully with chili, soups, or BBQ dishes. For a sweet twist, serve it warm with a drizzle of honey or a pat of butter. It also makes a great base for a hearty breakfast—try it with scrambled eggs and avocado!

Keep It Fresh: Storage and Reheating Tips

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap it in foil and warm it in a 300°F oven for 10 minutes, or microwave individual slices for 15-20 seconds. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 3 months.

Mix It Up: Recipe Variations

Customize your cornbread by adding ½ cup of shredded cheddar cheese, diced jalapeños, or crumbled bacon to the batter. For a sweeter version, increase the honey to ¼ cup and add ½ cup of fresh or frozen corn kernels. You can also swap the milk for buttermilk for a tangier flavor and extra moisture.

Quick Tips for Success

For the best texture, avoid overmixing the batter—just stir until the ingredients are combined. If you don’t have an 8×8-inch pan, a 9-inch round cake pan or muffin tin works too (adjust baking time to 15-20 minutes for muffins). And don’t skip greasing the pan—it ensures easy removal and a golden crust!