This easy cornbread recipe makes THE BEST homemade cornbread. You can't go wrong with this tender skillet cornbread recipe!
Oh boy, oh boy, oh boy! "I cracked the homemade cornbread code!" That's exactly what I texted to Ben when I finally got the results I wanted in this cornbread recipe. You see, I've been working on perfecting my skillet cornbread for the last couple of weeks. For years I was using a recipe that was good in taste, but it was lacking the moisture and fluffiness I desired.
THIS IS IT. This is the cornbread recipe you're going to save and make for years and years. You'll have everyone asking you for the recipe. It's the BEST.
What is the best cornbread?
We may have differing opinions on what defines the best cornbread. Some recipes call for ONLY cornmeal, others add in flour. Some disdain the idea of sugar in their cornmeal, others like it sweet. Some like it more dry and crusty, others prefer moist and tender. Some use white cornmeal, others use yellow. The list of differences go on and on.
My perfect homemade cornbread is moist, with a tender crumb and only a hint of sweet that doesn't overpower the taste of corn. I also prefer to make mine in a cast iron skillet, but it's not necessary. After five attempts this last week, plus countless others through the years, I finally perfected my homemade cornbread recipe.
Best of all, this recipe uses SIMPLE ingredients and SIMPLE steps -- nothing crazy or weird. I do not mix in sour cream, I do not stir in a can of creamed corn, and I do not soak my cornmeal first. Simply combine normal ingredients together and bake! That is it.
Perfect homemade cornbread
This cornbread yields the perfect fluffiness with a crispy buttery crust. I use equal parts cornmeal and flour, and I require the tang of buttermilk. I adjusted how much baking powder vs baking soda to develop the best rise and crackly shell. The one thing I kept constant during each trial was the use of butter. Always 1 stick. Always.
Can you make cornbread without a cast iron skillet?
You can make cornbread without a cast iron skillet. Instead, use a baking dish or a cake pan. Follow the same directions, but do not preheat the pan in the oven and instead melt the butter in a microwave safe dish. Brush some of the butter around the bottom and sides of the pan then pour the rest into the cornbread mixture. You might also need to adjust the baking time, so keep an eye on it!
What Goes With Cornbread?
Cornbread can be served alone for breakfast or a snack topped with butter or jam. Serve this homemade cornbread alongside some of my favorite recipes:
I know you will love this easy cornbread recipe! Print it, save it, and share with others!
Easy Homemade Cornbread
- 1/2 cup unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- Adjust oven rack to top center position. Place stick of butter into 10-inch oven-proof skillet and place in the oven. Preheat oven with skillet in it to 425°F.
- Meanwhile, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- Measure the buttermilk and lightly beat the egg into the buttermilk. Pour into the dry ingredients and stir to combine.
- When the oven is preheated, carefully remove the skillet and pour the butter into the mixing bowl. Stir with a wooden spoon until butter is incorporated into batter. Do not overmix. Pour batter evenly into the hot skillet. Bake 12-15 minutes, until edges are golden and center is set.
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