Perfect Cornbread (fluffy and moist)

Homemade Cornbread is tender and fluffy with just a hint of sweetness and it’s easy to make from scratch.

It’s the perfect bread to serve alongside your favorite hearty soups, stews, and chilis! Light, tender and moist, this recipe is perfect for dipping, dunking, or slathering with butter. Making cornbread from scratch is so easy I know you’re going to love it!

Homemade Cornbread with square of butter

How to Make Cornbread

As much as I love a good Cheddar Cornbread, there are few things like a simple classic to dip into a bowl of Crock Pot Chili!

  1. Whisk dry ingredients in a bowl. Mix wet ingredients in a separate bowl.
  2. Combine the two just until moistened.
  3. Bake until fluffy.

BAKING TIP: This recipe uses buttermilk for a rich flavor as well as to get a great rise. No buttermilk? No problem!

Make your own buttermilk substitute by placing 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill with milk and let sit 5 minutes.

This cornbread recipe make a super moist and tender cornbread with just a hint of sweetness. I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted).

Like most quick bread recipes (such as Banana Bread) be sure to mix the batter just until moistened.  Overmixing can cause a dry, tough cornbread.

Pile of Homemade Cornbread in a basket

What Goes with Cornbread?

Of course we serve cornbread with soups and stews and our favorite chili recipe. It’s great with beans, greens, or even to replace some of the bread in our favorite Stuffing Recipe.

Cornbread is great topped with plain butter (or honey butter) but you can also top it with jam or jellies!

pile of Homemade Cornbread

How to Store Cornbread

Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).

To Freeze

You can definitely freeze cornbread. Simply cut it into squares and place in a sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Thaw by letting it sit at room temperature for about 30 minutes.

If you’d like to reheat it, wrap in in foil and reheat in the oven for about 15 minutes at 350°F.

More Corn Recipes You’ll Love

Pile of Homemade Cornbread in a basket

Easy Cornbread Recipe

This simple cornbread is light, fluffy and delicious!
Course Bread, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 servings
Calories 232
Author Holly Nilsson


  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • cup butter melted
  • 1 cup buttermilk


  • Preheat oven to 350°F.
  • Whisk together flour, cornmeal, sugar, baking powder and salt.
  • In a separate bowl, whisk together egg, buttermilk and melted butter.
  • Combine the wet and dry ingredients just until mixed. 
  • Spread into a greased 8×8 pan and bake 30-35 minutes or until a toothpick comes out clean.


Optional: Add 1 cup corn kernels to the batter before baking.


Calories: 232 | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Calcium: 117mg | Iron: 1.5mg

Recipe adapted from Chile Cheddar Cornbread.

Homemade Cornbread with melted butter and writing
Homemade Cornbread in a basket with a title

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