Cornbread Recipe
This homemade cornbread has a golden top, tender crumb and lightly sweet corn flavor. It comes together from scratch with everyday baking ingredients.
Contains: Milk · Egg · Wheat
Contains milk, egg and wheat. The Nut-Free classification describes the required ingredients only; check product labels if manufacturing cross-contact is a concern.
WHY IT WORKS
Why This Recipe Works
01
Balance Corn and Flour
Equal parts cornmeal and flour give the bread clear corn flavor while keeping the crumb tender enough to slice cleanly.
02
Keep the Batter Tender
Mixing the wet and dry ingredients only until combined limits gluten development and helps prevent a tough, dense crumb.
03
Bake Hot and Briefly
A 400°F oven gives the cornbread a golden top and lightly browned edges before the center has time to dry out.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 400°F. Lightly grease an 8-inch square baking pan.
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In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder and salt until evenly combined.
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In a second bowl, whisk together the milk, melted butter and egg until smooth.
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Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula just until no dry flour remains. A few small lumps are fine; do not overmix.
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Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top lightly.
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Bake for 20 to 24 minutes. Start checking at 20 minutes and remove the cornbread when the top is golden, the edges pull slightly from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Let the cornbread cool in the pan for 10 minutes before cutting it into 9 squares and serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The cornbread is ready when the top is golden, the edges have begun to pull slightly from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Make Ahead
Bake the cornbread up to 1 day ahead. Cool it completely, wrap it tightly and keep it at room temperature until needed. Rewarm individual squares briefly before serving if you prefer them warm.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1 US cup whole milk
With1 US cup unsweetened neutral plant milk
Replace240 millilitres (ml) whole milk
With240 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace1/3 US cup unsalted butter, melted and cooled slightly
With1/3 US cup unsalted plant-based butter, melted and cooled slightly
Replace75 grams (g) unsalted butter, melted and cooled slightly
With75 grams (g) unsalted plant-based butter, melted and cooled slightly
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use medium- or fine-grind yellow cornmeal for a tender, sliceable crumb. Very coarse cornmeal or polenta can make the finished bread noticeably grittier and may need a different liquid balance.
Useful Substitutions
White cornmeal can replace yellow cornmeal in the same quantity. Buttermilk can replace the whole milk for a tangier flavor. If using salted butter, reduce the added salt to 1/4 teaspoon (tsp).
INGREDIENT QUALITY
Quality Note
For the most tender crumb, use medium- or fine-grind cornmeal, measure the flour lightly and stop mixing as soon as the wet and dry ingredients are combined.
SPEND LESS
Cost-Saving Tip
Cornmeal and flour are inexpensive pantry staples, so compare unit prices rather than package prices. Store opened cornmeal airtight in a cool place, or freeze it for longer storage if you buy a larger bag.
COOKING TIPS
Tips
Measure Flour Lightly
Spoon flour into the measuring cup and level it rather than packing it down. Too much flour can make cornbread dry and cakey.
Do Not Overmix
Fold the wet ingredients into the dry ingredients only until no dry flour remains. A few small lumps are better than an overworked batter.
Start Checking at 20 Minutes
Ovens and pans vary. Check once the top is golden and the edges have begun to pull slightly from the pan rather than baking by the clock alone.
Cool Before Cutting
Let the cornbread stand for about 10 minutes before slicing. The crumb firms as it cools, so the squares are less likely to break apart.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the cornbread completely, then store it in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.
Freezing
Wrap fully cooled squares individually and freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Reheat in the Oven
Wrap a few squares loosely in foil and warm them at 325°F for about 10 to 15 minutes, just until heated through.
Reheat in the Microwave
Microwave one square in short 10- to 15-second intervals until warm. Covering it loosely helps keep the crumb from drying out.
ESTIMATED PER SERVING
Nutrition
1 of 9 squares
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Cornbread FAQs
Why does cornbread sometimes turn out dry or crumbly?
Too much flour, overmixing or overbaking can all make cornbread dry. Measure the flour lightly, mix only until combined and start checking the bread at 20 minutes.
How do I know when cornbread is done?
The top should be golden, the edges should pull slightly from the pan and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use buttermilk instead of whole milk?
Yes. Use the same amount of buttermilk for a slightly tangier cornbread. The recipe will still work with the baking powder already included.
Can I bake this cornbread in a cast-iron skillet?
Yes. A well-greased 9-inch cast-iron skillet is a reasonable alternative. Because cast iron browns the edges quickly, start checking a little earlier than you would with the square baking pan.
Is this cornbread very sweet?
No. The sugar gives the bread a lightly sweet flavor rather than turning it into a dessert. For a more savory-leaning cornbread, you can reduce the sugar to 2 tablespoons (tbsp).
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