My favorite ways to enjoy cornbread include with my favorite turkey chili, with homemade sloppy joe meat served on top, or even with cheesy scrambled eggs + salsa + black beans. Or how about blueberry breakfast cornbread? Just the best.
There are so many ways to serve it my beloved cornbread and thankfully, I’m finally serving you up the BEST CORNBREAD RECIPE! It’s so moist (I know we hate that word, but it truly is!), tender, fluffy, and surprisingly on the lighter side — meaning you should have at LEAST two slices. Thank me later and enjoy this recipe. Can’t wait to hear how you like it! xo.
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Everything you need to make the best homemade cornbread recipe
This cornbread recipe uses just 10 super simple ingredients and the taste & texture are out-of-this-world amazing. We’re talking super fluffy, perfectly moist cornbread with a delicious crust that you’ll crave. Here’s what you’ll need to make it:
- Flour: we’re using good old all purpose flour in this cornbread recipe. Some recipes call for whole wheat flour, but I find it to be too dense.
- Yellow cornmeal: for that cornbread flavor, of course.
- Baking staples: you’ll also need some baking powder (not baking soda!) & salt so that the cornbread bakes up nice and fluffy.
- Eggs: you’ll need two eggs in this recipe.
- Sweetener: feel free to use pure maple syrup or honey to naturally sweeten the cornbread.
- Yogurt: the secret ingredient for making moist cornbread? Greek yogurt! I like to use whole milk greek yogurt but a low fat yogurt would also work. It helps to replace additional oil (like vegetable oil) that many recipes call for. If you’re out of yogurt, feel free to use milk instead.
- Milk: feel free to use regular milk or your favorite dairy free milk. No buttermilk necessary!
- Butter: extra delicious cornbread requires some melted butter. I like to use salted butter for extra flavor, but feel free to use unsalted butter. Vegan butter will also work.
How to make gluten free cornbread
Good news, this homemade cornbread can easily be made gluten free! Just swap the all purpose flour for oat flour or gluten free all purpose flour. Check out my delicious gluten free cornbread muffins, too.
Can I make this dairy free?
Yep! Feel free to use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. If you’re out of yogurt, try replacing it with milk of choice.
Can I make it vegan?
I haven’t tested this cornbread with an egg substitute, but I think flax eggs should work; the cornbread just won’t be as fluffy. Don’t forget to be sure to use maple syrup as honey isn’t considered vegan. Be sure to also make the dairy free substitutions mentioned above, and let me know how it goes!
How to make cornbread from scratch
The best part about this cornbread recipe? It’s SO easy to make. You’ll need two bowls and just 30 minutes:
- Prep your pan. Feel free to use a 9×9 inch square baking pan (or an 8×8 inch pan will work), 9-inch cake pan or 9-inch cast iron skillet and grease it with butter or nonstick cooking spray.
- Mix the dry. Add all of your dry ingredients to a bowl and whisk them well.
- Mix the wet. In a separate bowl mix together all of your wet ingredients besides the melted butter until well-combined.
- Make your batter. Add the dry ingredients to the wet and mix together until your batter forms. Stir in the butter last and be sure to not overmix!
- Bake & enjoy! Bake your cornbread for 18-25 minutes until a toothpick comes out clean. Serve warm with butter & honey!
Jazz up your cornbread
This cornbread recipe is a great base for adding your fav mix-ins and flavors. Just mix these right into the batter and bake it up! Here’s what I suggest:
- Jalapeno cheddar: 1 diced jalapeno (plus some slices for the top) + 1/2 cup cheddar cheese
- Blueberry: 3/4 cup fresh blueberries (adding a few chopped up maple breakfast sausages would also be delicious!)
- Honey bacon: 1/2 cup chopped bacon (and use honey in the batter)
- Cheesy garlic: 3 cloves minced garlic + 3/4 cup cheddar cheese
- Green chile corn: add 1 (4 oz) can drained green chile + 1/2 cup thawed frozen corn + optional 1/2 cup cheddar cheese
- Breakfast cornbread: fold in 1/2 cup chopped or crumbled cooked breakfast sausage
- Cranberry: 1/2 cup dried cranberries
Turn this cornbread into muffins
Great news! You can easily make this recipe into the most fluffy moist cornbread muffins! Here’s how to do it:
- Make the batter as directed in the recipe, then pour the batter into a muffin pan lined with muffin liners that have been greased with nonstick cooking spray.
- Bake for 15-20 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey. Enjoy!
Storing & freezing tips
- To store: store leftover cornbread in an airtight container at room temp for a day, and then transfer it to the refrigerator.
- To freeze: let the cornbread cool completely, slice if you’d like, and freeze in airtight containers for up to 3 months. When you’re ready to enjoy, thaw the cornbread slices at room temp or reheat in the microwave.
What to serve with the BEST cornbread
Besides enjoying an afternoon snack with some butter & honey, try this cornbread with soup, stew, chili, and more:
Get all of my soups, stews & chilis here!
I hope you love this cornbread recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Recipe by: Evi Madison of SRCooking | Photography by: Eat Love Eat
