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Golden cornbread fresh from the oven makes any meal instantly better. Whether you’re serving this easy Basic Cornbread recipe alongside a cozy bowl of white chicken chili, a plate of BBQ pulled chicken, or just slathering a warm slice with butter and honey, it’s as classic (and comforting) as it gets.
Table of Contents
Why I Love This Recipe
- Quick and easy: This homemade cornbread can be on the table in under 30 minutes. Perfect for pairing with hearty Crock Pot Lentil Veggie Stew or a cozy bowl of Beef Stew in the Crock Pot
- Perfect texture: Moist and tender on the inside with a light golden crust on top, especially if you bake it in a cast iron skillet.
- Versatile: Serve it sweet or savory! This cornbread pairs well with everything from Four Bean Chili to Southern Style Pork Tenderloin and even as the base for your favorite holiday stuffing like my Cornbread Cranberry Stuffing!
The Ingredients
This is one of those times you really want to use the best quality ingredients possible as cornbread is all about the cornmeal you use to make it. Here’s what you need to make the perfect cornbread:
- Cornmeal: The star of the show! Gives cornbread its signature flavor and slightly crumbly texture.
- All-purpose flour: Balances the cornmeal so the cornbread stays soft instead of gritty.
- Sugar: Adds just a touch of sweetness. Feel free to adjust to your taste or leave out entirely!
- Baking powder: Helps the cornbread rise and stay fluffy.
- Egg: Adds structure and richness to the batter.
- Milk: Keeps the cornbread moist and smooth. You can use whole milk or any milk you have on hand, even dairy free milk.
- Vegetable oil: Adds moisture and gives a tender crumb. You can also use melted butter for a richer flavor.
* For a full list of ingredients and measurements, see the recipe card below.*
Variations and Substitutions
- Savory twist: Stir in chopped jalapeños, shredded cheddar, or cooked bacon.
- Dairy-free: Swap the milk for almond or oat milk or other plant-based milk alternative.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure your cornmeal is labeled gluten-free too. Some brands are processed in facilities that handle wheat.
- Richer flavor: Use melted butter instead of oil.
- Cast iron upgrade: Preheat your skillet in the oven for a crispier crust.
How to Make Easy Basic Cornbread
- Preheat the oven to 400°F. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and vegetable oil.
- Add the dry ingredients into the wet ingredients, a little at a time, and stir to combine.
- Pour the batter into a greased 8-9 inch cast iron skillet or 8×8 inch baking dish bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Tips and Tricks
- Don’t overmix: Stir just until the batter comes together. This keeps your cornbread tender.
- Use a cast iron skillet: I highly recommend baking this in your cast iron skillet. It gives that beautiful crispy edge everyone loves!
- Make it ahead: You can make this cornbread recipe a day in advance and rewarm in the oven.
- Add flavor: A drizzle of honey with a pat of butter on top takes it to the next level! Trust me.
- Use it in holiday stuffing: This is the same cornbread recipe I use as the base for my Cornbread Cranberry Stuffing every Thanksgiving. It’s sturdy enough to hold up beautifully in the stuffing but still perfectly moist and tender on its own.
FAQs
Yes! Buttermilk gives the cornbread a tangy flavor and makes it extra tender. Just reduce the baking powder slightly (to about 2 teaspoons) since buttermilk is acidic.
Definitely! Use a 1:1 gluten-free flour blend in place of all-purpose flour, and make sure that your cornmeal is labeled gluten-free to avoid cross-contamination.
Cornbread is ready when it’s golden on top, the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
Store cornbread covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven or microwave until warm.
Serve with These Recipes
This Basic Cornbread Recipe is the kind of staple you’ll want to keep on repeat. It’s reliable, cozy, always a crowd-pleaser, and the perfect balance of sweet and savory, soft and crumbly. Once you taste it warm out of the oven, you’ll never go back to the boxed mix again!
Let me know what you think — leave a comment and rating below!
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Basic Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and vegetable oil.
- Add the dry ingredients into the wet ingredients a little at a time and stir to combine.
- Pour the batter into a greased 8 x 8 inch baking dish or cast iron skillet and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Notes
- Don’t overmix: Stir just until the batter comes together. This keeps your cornbread tender.
- Use a cast iron skillet: I highly recommend baking this in your cast iron skillet. It gives that beautiful crispy edge everyone loves!
- Make it ahead: You can make this cornbread recipe a day in advance and rewarm in the oven.
- Use it in holiday stuffing: This is the same cornbread recipe I use as the base for my Cornbread Cranberry Stuffing every Thanksgiving. It’s sturdy enough to hold up beautifully in the stuffing but still perfectly moist and tender on its own.
Made this to go with your slow cooker chicken chili recipe for dinner last night – yum! Not too sweet, super easy and quick…will definitely make it again.
Fantastic! Glad you liked it 🙂 Thanks for the comment!
Try replacing half the flour for masa harina…. You will not be disappointed :). Also, to make less processed try subbing the other half cup flour for whole wheat and subbing honey for the sugar .. Still super yummy
It can be made with any milk or milk alternative! 🙂
In the recipe of the corn bread it says dairy free. I’m confused about this because when the ingredients are listed, milk is included. Can this please be clarified. Thanks in advance.
Yes! Use any milk alternative you prefer. 🙂
Could this be made dairy-free?
I haven’t tested it in this recipe specifically, but I always use Cup 4 Cup and King Arthur gluten-free blend!
Hi Catherine! I recently had to go gluten free and it has turned my cooking life upside down!! Do you have good replacement gluten free flour that won’t ruin the recipe?
butter!
What could I use in place of oil?
I haven’t tested it in this recipe specifically, but I like King Arthur Flour gluten-free blend as well as cup 4 cup!
Hi,
We love cornbread! Any suggestions for a flour alternative to make this gluten free?
It would make about 12 standard size muffins. Just pour the mixture into greased muffin tin and reduce baking time to about 15-20 minutes!
Can you make this into a corn muffin recipe? How many standard muffins would you expect this to make?