The Best Homemade Cornbread Recipe

This recipe for homemade cornbread is tried and true and perfect EVERY time! My family has been making this easy cornbread recipe for decades and THOUSANDS of people on the internet LOVE it too! Read the reviews!

Prep time: PT5M

Cook time: PT25M

Total time: PT30M

Rating

4.78 stars (850 reviews)

Keywords

best cornbread, easy cornbread, gluten free cornbread, homemade cornbread, how to make cornbread, skillet cornbread, southern cornbread, sweet cornbread, thanksgiving cornbread

Ingredients

1 cup all-purpose flour (not self rising flour)
1 cup yellow cornmeal (fine ground, not cornmeal mix)
2/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder (see notes for recent changes)
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk (or milk substitute like almond milk)

Cuisine

American

Steps

Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve hot.

Nutitrion

Serving Size: 1 of 9 slices
Calories: 274 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 11 g
Saturated Fat: 1 g
Trans Fat: 0.03 g
Cholesterol: 24 mg
Sodium: 443 mg
Sugar: 16 g
Unsaturated Fat: 9 g

Reviews

Janie Scheer on 2026-02-05 (5 stars):
Very tasty cornbread. Quick and easy. I made muffins to have with soup and they were perfect.
Bluebird on 2026-02-04 (5 stars):
Incredible. Easy, perfect every time!
John Padgham on 2026-02-04 (5 stars):
I’ve been making cornbread for 40+ years and this may be the best I’ve ever made. Super moist with a nice crust. Very easy to make!
Niki on 2026-02-03 (3 stars):
Too sweet, gross. 🤮
Frederick Roberts on 2026-02-01 (5 stars):
Thanks, Melissa, for your easy cornbread recipe. I will try it and get back to you with the results! Frederick
Cynthia on 2026-01-29 (5 stars):
The best cornbread recipe ever! So easy and delicious!! I'll be using this going forward.
Nan Fazakerley on 2026-01-27 (5 stars):
This cornbread recipe is delicious ! I always double the recipe into a 9x13 Pyrex pan @400 for 25 minutes. I use GHEE to cover the inside of the pan before adding the batter. The only ingredient that I use that is different is BOCHA SWEET SUGAR which is a sugar substitute that comes from the extract of kabacha, a Japanese pumpkin-like squash (Cucurbita maxima) known for its naturally sweet, nutrient dense, and low-calorie properties. It measures 1:1 in baking and will NOT taste the difference. I also brush the top with 4 TBSP of honey & melted 4 TBSP of unsalted butter to give it a nice sheen.
Nancy G on 2026-01-18 (4 stars):
Made corn muffins with this recipe using 2/3 cup coconut sugar and canola oil and the flavor was very good! I found the texture dense and a bit heavy, so I’ll increase the baking powder slightly and use 1/2 cup sugar next time. But thanks for the recipe! Served it with veggie chili, as many have.
Sharon Kachadoorian on 2026-01-15 (5 stars):
Perfect cornbread recipe and easy to make. It’s a keeper
Sharon Kachadoorian on 2026-01-15 (5 stars):
Perfect cornbread recipe and easy to make
Kim on 2026-01-14 (5 stars):
This recipe is very simple and the cornbread is very good. My new cornbread recipe. Will never buy boxed cornbread mix again.
Patricia Whigham on 2026-01-01 (5 stars):
OH MY! It's taken me about 60 years but I FINALLY found my 1 & only go-to cornbread recipe & believe me I've tried more than I care to count! This receipt is simply delish. Thank you!!