Best Cornbread Ever

Cornbread in cast iron skillet and serving plate

Fluffy, buttery, moist and easy, this homemade Cornbread is the perfect addition to your family dinner table. Or as a delicious snack!

Course Breads, Side Dish

Cuisine Southern

Keyword cornbread, cornbread recipe, southern cornbread

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 368kcal

Author Katie Cooksey

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup butter melted and cooled
1/4 cup honey
2 large eggs
1/2 cup buttermilk
8.5 oz creamed corn

Instructions

Preheat oven to 375° F. 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, 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.

Video

Notes

**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.

Storage Directions

Storage: Store covered at room temperature up to 2 days or refrigerate up to 5 days.

Freezing: Wrap tightly and freeze up to 2 months. Thaw and reheat before serving.

Nutrition