The Best Homemade Cornbread

4 from 6 votes

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Cornbread does not have to be dry! I have come up with the perfect combination of ingredients to ensure a fluffy, buttery, and most importantly MOIST homemade cornbread. My Cornbread Recipe is the perfect addition to your family dinner table and only takes about 15 minutes of prep time.

piece of cornbread with butter and honey drizzled on

This is the Best Cornbread for Every Occasion

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!

Northern vs. Southern Cornbread

The main difference between northern and southern cornbread is texture. Northern cornbread is crumbly due to using less cornmeal and eggs, plus it is overall less sweet…while southern cornbread is more cake-like. It uses more eggs and has hints of buttery flavor. Today’s recipe most closely lines up with southern cornbread, nice and traditional. 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 or corn flour. The texture will be all off.

What is the best cornmeal for cornbread?

I really liked using Arrowhead Mills Yellow Cornmeal for this recipe. It’s organic and comes in a resealable bag. Plus, it’s completely gluten free!

Ingredients for the Best Homemade Cornbread

The first thing you need to do to keep this cornbread recipe moist is to use moist and flavorful ingredients. These include:

  • melted butter
  • honey
  • buttermilk
  • creamed corn

There is no way this bread is drying out with this combo of ingredients.

Best Cornbread Recipe Tips

If you like a moist cornbread, but with crispy edges I recommend baking this in a cast-iron skillet. If you want it to be soft and cakey throughout, bake it in a glass baking dish. Because the sides aren’t metal they don’t get as crispy.

How to make the Best Cornbread Ever

This Cornbread Recipe is an easy side dish that can be made in 35 minutes! It’s a one-bowl, tasty and moist recipe that gives you amazing results every single time. Find all of the full recipe details and measurements down below in the printable recipe card. 🙂

Preheat + Prep

1. Preheat oven to 375° F. Spray a baking dish with nonstick cooking spray and set aside. Be extra sure to grease your pan well!

What do I bake cornbread in?

Use a glass 9×13 baking dish or a large cast-iron skillet. This recipe yields a very moist and tender cake-like cornbread when baked in glass. If you’d like a more traditional cornbread, be sure to bake this in a cast-iron skillet to get crispier edges.

Make the Batter

2. In a large bowl, whisk cornmeal, flour, salt, and leavenings together until well combined.

3. Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. 

4. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.

Bake + Cool

5. Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.

piece of cornbread being spatulad out from a cast iron skillet

How to Store the Best 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!

Or if you’re looking for a way to use leftover cornbread, I’d suggest making this Cornbread Dressing!

How to freeze the Best 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° F.

cornbread in cast iron skillet

What to serve with The Best Cornbread Recipe

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 dishes such as  Tangy Baked Beans, Easy Oven Baby Back Ribs or The Best Chili Recipe.

During the holidays 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!

cornbread cut into pieces in cast iron skillet

More Thanksgiving Carb Sides to Try

For more Thanksgiving carby side dishes, check these recipes out: Homemade Dinner RollsPumpkin Drop Biscuits, and Sweet Potato Rolls! Looking for another Thanksgiving worthy corn dish? Try my Buttery Corn Casserole!

Make sure to save this recipe for your Thanksgiving plans! The printable recipe card for this tender and delicious Cornbread Recipe is below! Print it, pin it, or bookmark it and enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Cornbread in cast iron skillet and serving plate
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4 from 6 votes

Best Cornbread Ever

Fluffy, buttery, moist and easy, this homemade Cornbread is the perfect addition to your family dinner table. Or as a delicious snack!
servings 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • Preheat oven to 375° F. 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, sugar, 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. 


Calories: 368kcal | Carbohydrates: 54g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 585mg | Potassium: 267mg | Fiber: 3g | Sugar: 23g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Course: Breads, Side Dish
Cuisine: Southern
Keyword: cornbread, cornbread recipe, southern cornbread

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Recipe Rating

20 Responses
  1. Donna

    1 star
    I’m from Tennessee, and this is considered a more ‘Southern’ cornbread? Maybe Southern New Jersey!! I’ve never see a Southern cornbread recipe with that much sugar/sweetner and that much flour in it. This recipe is trying it’s best to be cake! And as much flour as cornmeal? I don’t think so…yes, use cast iron but grease it well with shortening & a little bacon grease till it’s screamin’ hot, then pour your batter in. You need a real Southern recipe if you want to taste real Southern cornbread. Please don’t give that moniker to this recipe.

  2. Marilyn Brennan

    I have tried many a cornbread in my days (which have been long). I have enjoyed many. But. This. is. The. Best. Cornbread. Ever! That’s all.

  3. Debbie

    I’m sorry but you are wrong about the difference between Southern and Northern cornbread. I was born and raised in the South and our true cornbread does not contain sugar, honey or any other sweetener. Also did not contain creamed corn.
    I lived in Boston for 5 years and that was the first time I had sweet, cake like cornbread. Normally they ate cornbread for breakfast with beans, home fries, and eggs.

  4. ann ryan

    I read here that most southerners prefer sweet cornbread and as a southern from the most southern part of Mississippi I do have to disagree with yall here, I have found some do like it sweet but for the vast majority we do not like it sweet

  5. Seba Steed

    Thank you for this recipe. When writing it out on a recipe card, I noticed the sugar is not mentioned in the written direction. Just wanted to let you know and maybe help others making this recipe.

  6. Jack Russell

    So funny. “Especially winter time” . . . I was grown and living on my own before a dinner meal went by that we didn’t have cornbread. It is odd living in a place where it is eaten by itself as if it is violated if it gets other foods on it. The first act of any meal was crumbling a big piece of cornbread and soaking it with pot liquor from the fresh or canned vegetables that our garden had produced. There is really nothing better than good cornbread fully saturated with such an elixir along with the richly seasoned vegetables simmered with smokehouse bacon or ham hocks.

  7. Kelly

    If I want to leave out the creamed corn, do I need to increase one of the other ingredients instead?? Or how would I adjust?

    BTW…your oatmeal cookies and pumpkin bread…PERFECTION!

    1. Lauren

      Yes, you’d have to replace it with something, but am unsure of a good recommendation that adds sweetness, moisture and texture…I use creamed corn for a reason!! Maybe a little extra honey and sour cream?!

  8. Nery

    Hello, I have a question. Can we omit the creamed corn and proceed with the recipe as normal? Where we live, it’s hard to find creamed corn at times. Thank you.

  9. Gina B

    5 stars
    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.

  10. Pauline Digini

    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

  11. Denise Billings

    Love your recipes. What do you consider a “large” cast iron pan? “10 or 12”? miss you here in Oregon. We live in Keizer.

  12. Dawn Williams

    5 stars
    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!

    1. Beth

      Doesn’t need any sugar or honey. The creamed corn will give it a slight sweetness and that’s plenty. Good southern cornbread doesn’t have sugar in it.