Fluffy, buttery and moist, this easy, homemade Cornbread Recipe is the perfect addition to your family dinner table. Or as a delicious snack!
Cornbread is one of the ultimate comfort foods. It is slightly sweet, buttery, soft and moist. It can be eaten at any time of the year but most prefer it during the colder months or during the holidays. This cornbread recipe has earned its way into my Thanksgiving meal plans and I know it will be a fabulous addition to yours too!
Cornbread Recipe
This Cornbread Recipe is an easy side dish that can be made in 35 minutes! Gather up these ingredients to start the process. It’s a one bowl, tasty and moist recipe that gives you amazing results every single time.
- Yellow Cornmeal – use yellow cornmeal for the color and texture of cornbread. Be careful that you don’t buy any of the cornmeals that are used to make tamales. The texture will be all off.
- Flour – if you want to make gluten-free cornbread just replace the all-purpose flour with your favorite gluten-free flour blend.
- Salt – to season and to balance out the sweet.
- Baking Powder – to leaven/lift!
- Baking Soda – another ingredient to help balance out the acids and also help the cornbread rise.
- Butter – melted and cooled. Used for flavor.
- Sugar – to sweeten.
- Honey – once again to sweeten but also to add honey flavor and moisture.
- Eggs – for structure.
- Buttermilk – this brings a slight tang to it but also helps with the overall moisture of the bread.
- Creamed Corn – for texture and taste.
How to Make Cornbread
- Preheat oven to 375 degrees. Spray a glass 9×13 dish or large cast-iron skillet with nonstick cooking spray and set aside.
- In a large bowl, whisk cornmeal, flour, salt, and leavenings together until well combined.
- Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.
- Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.
This recipe yields a very moist and tender cake-like cornbread. If you’d like a more traditional cornbread, be sure to bake this in a cast-iron skillet to get crispier edges.
Serving
This Cornbread Recipe is best served fresh and warm. Traditionally it is served as a side dish to soups and stews. But it can also be served alongside other main dishes such as Tangy Baked Beans, Easy Oven Baby Back Ribs or The Best Chili Recipe.
During the holiday’s cornbread is served with all of the traditional dishes. Turkey, gravy, mashed potatoes, green bean casserole, and much more. It’s an early American dish that has stayed on the Thanksgiving table for centuries.
As stated before cornbread is also super tasty on its own. It makes an amazing snack or a great addition to your Thanksgiving leftovers. Slather with butter, honey butter, jams or jellies!
For more Thanksgiving carby side dishes, check these recipes out: Garlic and Herb Pull-Apart Biscuits, Pumpkin Drop Biscuits, and Sweet Potato Rolls!
Storing Cornbread
Cornbread can be stored either at room temperature or in the fridge. However, both methods need to use an airtight container to seal the cornbread away.
At room temperature cornbread will last 1-2 days while storing in the fridge extends its shelf life up to a week. This means that you could make this cornbread recipe ahead of time! Perfect for holiday preparations!
Freezing this Cornbread Recipe
Another way to make this cornbread recipe ahead of time is to freeze it.
Freeze. Simply place your baked and cooled cornbread into a freezer bag or wrap it tightly in plastic wrap. The trick is that you want to make sure the cornbread is sealed off from the atmosphere of the freezer. If you are freezing more than one cornbread loaf, place parchment paper between the layers to avoid sticking.
Defrost. Set the cornbread on your counter at room temperature for about 30 minutes.
Reheat. Wrap it in foil and throw it in the oven for about 15 minutes at 350 degrees.
More Corn Recipes to Try!
Make sure to save this recipe for your Thanksgiving plans! The recipe card for this tender and delicious Cornbread Recipe is below! Print it, pin it, or bookmark it. Happy Holidays!
Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1/2 cup buttermilk
- 8.5 oz creamed corn
Instructions
- Preheat oven to 375 degrees. Spray a glass 9x13 dish or large cast-iron skillet with nonstick cooking spray and set aside.
- In a large bowl, whisk cornmeal, flour, salt, and leavenings together until well combined.
- Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.
- Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.
Julie Johnson says
I look forward to trying this! Hubby and I love corn bread and would like to bake some ‘from scratch’. Thanks!!
Linda Blackerby says
Could I leave out the sugar but just use the honey. I don’t really care for sweet cornbread.
Jo Gudel says
Thank you Lauren for yet another great recipe. Merry Christmas to you and your beautiful family.
Jo
Larry Gaines says
can this be made as muffins?
Lauren says
yes! Be sure to grease your muffin tins well (or just use paper liners). Would only take 15-20 minutes in the oven.
Dawn Williams says
I love cornbread and i’ve never made it with creamed corn, but will try it. Thanks for the recipes and great meal ideas. Wishing your family a wonderful Christmas. Frohe Weihnachten und eine gute Rutsch!
Denise Billings says
Love your recipes. What do you consider a “large” cast iron pan? “10 or 12”? miss you here in Oregon. We live in Keizer.
Lauren says
I think both would work. The 10 inch would make really thick cornbread though, so I might opt for the 12.
Pauline Digini says
I just made this cornbread, I can eat the whole skillet, absolutely delicious. Light and moist.
Last time I made cornbread, a couple of month ago, it was a disaster. This is my go to recipe, will not look any further.
Depending on what I’m serving it with will lessen sugar just a bit.
Thank you for sharing
P.
Gina B says
Hi Lauren,
I made your Actually Perfect Chocolate Chip Cookies. I love chocolate
and with two types of chocolate was calling my name. The only proplem
I had was they spread out quite a bit. I might have mix the batter to
much or let the butter get too cool. Love them thought.
Thanks for the recipe.