Name: Cornbread
Yield: 12

Buttery, rich Cornbread Recipe in under 15 minutes! Ditch the box; this simple recipe is just as straightforward and way more satisfying!

author’s note

The Cornbread I Never Have Leftovers Of!

If you’ve followed me for any amount of time, you know I’m chili obsessed. I have more chili recipes on my site than I can count, and one of a reliable parts of chili night is all the sides and toppings. It is satisfying to switching it up, pouring chili over a baked potato, scooping it with tortilla chips, or serving it with a big slice of warm cornbread on the side.

So of course I had to reliable my own cornbread recipe. I wanted all the best parts of cornbread in one pan: the big softness, a little tanginess, a touch of sweetness, and crisp buttery edges. I tested and tweaked until I found that reliable balance.

I know some people like their cornbread totally unsweet and baked in a cast iron skillet, and that is a very real camp of people. But I’m firmly on the lightly sweet, tender, straightforward-to-slice side. This recipe is that: soft, golden, and just the right amount of sweet to pair with a big bowl of chili.

Ingredients used in cornbread recipe including butter, buttermilk, egg, honey, sugars, flour, cornmeal, baking agents, and cornstarch.

Ingredients In This Recipe

Ingredient	Swap or Tip
Butter	Use salted or unsalted; if using salted, reduce added salt slightly.
Buttermilk	If you don’t have buttermilk, mix milk with 1 tbsp vinegar or lemon juice and let it sit 5 minutes.
Honey	Maple syrup works, but the flavor will change slightly.
Brown and White sugar	You can use all white sugar instead, but brown sugar adds a bit more depth.
All-purpose flour	Don’t swap with self-rising flour unless you reduce the leavening.
Yellow cornmeal	Don’t use polenta—it’s too coarse. Use extras to make this cornbread casserole.
Cornstarch	You can leave it out, but the crumb will be slightly tighter.
Baking powder & baking soda	Make sure they’re fresh for the best rise.
Egg	Room temperature works best so the butter doesn’t seize.

Quick Tip

Want individual cornbread servings? Try my cornbread muffins!

How To Make Cornbread Recipe

Pan: Pre-heat oven. Add butter to a pan and place in oven to coat the bottom.
Mix wet: In a large bowl, whisk buttermilk, egg, honey, and sugar. Slowly whisk in cooled melted butter until smooth.
Mix dry: In another bowl, whisk flour, cornmeal, baking and soda, salt, and cornstarch.
Combine: Pour wet into dry and fold just until combined; small lumps are fine.
Bake: Pour batter into the hot buttered pan, smooth the top, and bake.
Finish: Cool 10 minutes, brush with remaining honey, slice, and serve warm.

Storage

Room Temp: Store cornbread recipe in an airtight container, 2-3 days.
Refrigerator: Store in an airtight container, up to a week.
Freezer: To freeze, cool completely, cut into squares, wrap each in plastic, then foil. Store wrapped squares in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight.