Classic Homemade Cornbread
This classic cornbread is light, fluffy, and perfectly sweet—a wonderful side for soups, stews, or chili.
- Prep10 min
- Cook35 min
- Total45 min
- DifficultyEasy
- Servings9
Cornbread is a beloved staple of American home cooking, known for its tender crumb and golden crust. This version uses buttermilk for a subtle tang and a soft, moist texture.
Perfect for breakfast with a pat of butter or as a side to hearty dishes, this cornbread comes together quickly with simple pantry ingredients. The key is not to overmix the batter—just stir until combined for the best results.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Grease an 8x8-inch baking pan.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Transfer the batter to the prepared pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before slicing.
💡 Tips
- For soured milk: add 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit 5 minutes.
- Do not overmix the batter—a few lumps are fine.
- Serve warm with butter and honey for a classic treat.
Inspired by a recipe from Spend With Pennies