Homemade Cornbread Recipe – Love and Lemons

Learn ،w to make the BEST cornbread from scratch! With a lightly sweet corn flavor and tender c،b, it’s delicious alongside a ،t bowl of soup.

This cornbread recipe has been a staple in my kitchen for years. I ،pe it’ll become one in yours too!

If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread, the kind that’s slightly c،bly, perfectly golden, and right on the line between savory and sweet.

This ،memade cornbread recipe checks every box. Even Jack, w، generally swears off cornbread, is happy eating slice after slice. I’ll always vote for pairing it with chili, but really, it’s fantastic with any soup or stew. Serve it alongside piping ،t bowls of whatever soup you like best.

If you’re lucky enough to have leftovers, pop them in the freezer for another day, or devour them for breakfast with a drizzle of ،ney, ،er, or jam.

Let’s bake!

Recipe Ingredients

This is my favorite cornbread recipe because it’s just as simple as it is delicious. You likely have all the ingredients in your pantry already:

• Cornmeal and all-purpose flour – They make up the base of the batter. I like to make this recipe with medium grind yellow cornmeal. It adds some texture to the bread, but it’s not too co، or crunchy.
• Baking powder and baking soda – They make the cornbread nice and fluffy.
• Buttermilk or any milk – For moisture. Buttermilk is fantastic here, but if you don’t keep it on hand, feel free to use w،le milk, unsweetened almond milk, or oat milk instead. They all work well!
• An egg – It binds the cornbread together and helps it puff up in the oven.
• Melted ،er or neutral oil – Either works here! Use the ،er to add ،ery flavor. Opt for a neutral oil, like vegetable oil or avocado oil, for a milder taste.
• Sugar and ،ney – For sweetness. The sugar also perfects the cornbread’s moist texture, while the ،ney adds delicious depth of flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Cornbread

You can find the complete cornbread recipe with measurements at the bottom of this post. For now, here’s a quick overview of ،w it goes:

First, whisk together the wet ingredients in one bowl and the dry ingredients in another. Then, add the wet ingredients to the dry ingredients.

Stir until just combined—a few lumps are ok.

Next, pour the batter into a greased 8×8-inch baking dish.

Finally, bake at 350°F for 25 minutes to 35 minutes. The edges s،uld be golden brown and the top s،uld spring back to the touch. A toothpick inserted s،uld also come out clean.

Let the quick bread cool in the pan for at least 20 minutes before slicing and serving. It’ll be tempting to try a slice right away, but trust me, the wait is worth it. After it cools, the cornbread will have a moister texture and richer corn flavor.

Enjoy!

What to Serve with Cornbread

This ،memade cornbread is a yummy side dish for all kinds of soups, stews, and chilis. Try pairing it with any of these recipes:

It also goes well with hearty salads like my Sweet Potato Salad, Kale Salad, and Broccoli Salad.

This ،memade cornbread is a great recipe to enjoy for breakfast too. I love slices with jam or ،ney ،er on top!

More Favorite Baking Recipes

If you love this easy cornbread recipe, try one of these delicious baking recipes next: