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Home / Breakfast

Easy Homemade Cornbread

This delicious, fluffy cornbread is an ideal accompaniment for soup or chowder – the best part is – it’s ready in just 30 minutes!

Erren Hart

|

last Updated:

03/25/2025
4.64 from 25 votes
Jump to Recipe Video
Serves: 15
Prep: 5 minutes mins
Cook: 25 minutes mins
A piece of Cornbread on a plate topped with butter and drizzled with honey

A piece of Cornbread on a plate topped with butter and drizzled with honey

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This Easy Homemade Corn Bread recipe uses fine cornmeal cutting out the need to soak.  The result is a light, moist and delicious cornbread.

Serve as breakfast or as a side with Chili Con Carne or a holiday meal.

A piece of Cornbread on a plate topped with butter and drizzled with honey
Pin This Recipe For Later!

I’ve seen a lot of complicated cornbread recipes that involve soaking cornmeal before you even start.  Not this recipe –  With this recipe, all you need is 30 minutes, the ingredients, one bowl, and a wooden spoon – Simple!

Why This Recipe Works

  • Melted Butter adds flavor –  Many recipes call for only vegetable oil that has no flavor, but using butter makes them taste richer. 
  • Adding butter to the pan promotes a beautifully browned exterior.
  • No need for special ingredients – With this recipe, you won’t need things like buttermilk or creamed corn – just fine cornmeal and everyday baking ingredients.
  • It’s super simple – no special equipment or soaking of cornmeal all you need is a bowl and a wooden spoon!

Some many cornbread recipes and mixes come out dry and unpleasant, but this cornbread comes out moist and delicious!  Believe me, once you try it, you’ll make it again and again.

Step by Step Instructions

Start by mixing the dry ingredients in a large bowl. Then form a well in the middle of the mixture.

The dry ingredients in a large bowl with a well in the middle

Add the wet ingredients to the well.

The eggs, milk, butter and oil added to the dry ingredients in a bowl

Mix well to combine, being careful not to over-mix.

The mixed batter for the corn muffins

Add the batter to a 9×13 inch pan greased with butter and bake until golden brown.

Easy Homemade Cornbread baking in the oven

Cut into squares, serve and enjoy!

A slice of cornbread on a plate, with butter and honey

This recipe makes a big pan that’s great for when you have a lot of guests.  I cut mine into 15 squares and serve it warm with honey, but butter and jam work great too.  Enjoy!

For Best Results

  • This recipe calls for fine cornmeal.  Replacing it with coarse cornmeal will result in a much drier cornbread.
  • Don’t overmix the batter.  Using a simple wooden spoon works best for this recipe instead of an electric mixer. Overmixed batter will result in a heavy, dense cornbread.
  • A Few Lumps are fine. When making cornbread, a few lumps in the batter won’t hurt anything. They’ll moisten during baking giving texture.
  • Always check your cornmeal for freshness. Did you know cornmeal can go bad?  Good cornmeal will have a sweet smell. Cornmeal that’s gone bad will smell stale and musty. 

FAQs

How Do You Store Cornbread?

To store cornbread, store it in an airtight container at room temperature for up to 2 days. If you want your cornbread to stay fresh for longer, store it in the fridge for up to a week.

Can Cornbread Be Frozen?

Yes, cornbread freezes well.  To freeze cornbread, once baked and cooled, wrap well with plastic wrap or put it in a freezer-safe airtight container and freeze for up to 3 months.  When ready to use, leave to thaw at room temperature for 1 hour.

What Cornmeal For Cornbread? 

This recipe uses fine cornmeal (the photo below), also known as Polenta flour in the UK and Europe.   This results in a light, fluffy and moist texture.  Using coarse cornmeal will result in a much drier muffin.

Rate This Recipe

Click here to leave a star rating!

A piece of Cornbread on a plate topped with butter and drizzled with honey

Recipe

Easy Homemade Cornbread

This delicious, fluffy cornbread is an ideal accompaniment for soup or chowder – the best part is – it’s ready in just 30 minutes!
4.64 from 25 votes
Print
Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
Serves 15

Ingredients

  • 2 cup all-purpose flour
  • 2 cup fine cornmeal
  • ½ cup granulated sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 4 eggs (beaten)
  • 2 cups milk
  • ½ cup salted butter (melted)
  • 4 tablespoons vegetable oil

Instructions

  • Pre-heat oven to 375F
  • Grease a 13×9 inch baking pan with a good layer of butter (this gives the cornbread a crispy crust)
  • Mix the dry ingredients in a large bowl and form a well in the middle of the mixture.
  • Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
  • Pour mixture into prepared pan, spread into an even layer, and bake 20 to 25 minutes or golden brown and cake tester inserted in center comes out clean.
  • Cool 5 to 10 minutes before slicing. Serve with butter, honey, or jam.
  • Store in an airtight container.
Show Nutrition Hide Nutrition

Nutrition

Calories: 292 | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 164mg | Potassium: 306mg | Fiber: 2g | Sugar: 8g | Vitamin A: 305IU | Calcium: 118mg | Iron: 1.7mg
Created by Erren Hart
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4.64 from 25 votes (8 ratings without comment)

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41 responses

  1. MJW Avatar
    MJW
    01/17/2021

    Made this a couple of times. Simple and easy.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/17/2021

      Thank you 🙂

      Reply
  2. Faye Giles Avatar
    Faye Giles
    01/08/2021

    Fantastic recipe. Really easy to make and delicious. The whole family love it

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/09/2021

      Thank you Faye, that’s good to hear 🙂

      Reply
  3. Dawn Ortega Avatar
    Dawn Ortega
    12/30/2020

    I was looking for a recipe that uses fine corn meal since I had one open bag and another full bag. Im glad I found your recipe, I never knew corn meal goes bad. So since I had the open bag for awhile I smelled it and then asked my daughter to smell it. We both agreed, the corn meal had a musty smell. Had I not read everything above the recipe I would have made corn bread that wasn’t edible. Luckily I had a closed bag. Also I’ve never made cornbread in a 9 by 11 pan. Now I can freeze half today and pull it out one morning when I don’t have time to make one. My family loves corn bread for breakfast. I also use it for a plantain chorizo stuffing I make. This recipe is definitely a keeper. The best we’ve had and the easiest to make. Win win for this busy mom.

    Thank you so much

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/31/2020

      I’m so glad you found the recipe so helpful and enjoyed the end product! 🙂

      Reply
  4. Ian Nonhebel Avatar
    Ian Nonhebel
    10/18/2020

    This recipe had no ingrediet list so totally useless

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      10/18/2020

      Hi Ian, have you scrolled to the bottom of the post, or clicked on the “jump to recipe button”?

      Reply
  5. Cathy Avatar
    Cathy
    07/26/2020

    This was my first made-from-scratch cornbread/corn muffins. It was ultra easy. I halved the recipe and it made six muffins and one loaf. Was it a success? I could not stop eating it. Can’t wait to make it again!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/26/2020

      I’m so glad you liked the recipe, they’re super tasty, aren’t they?

      Reply
  6. Erin G Avatar
    Erin G
    05/09/2020

    This was great – thank you! I was looking for a recipe that used fine polenta flour (because that’s what I have) and this turned out perfectly. I added 1 cup of frozen corn kernels, 1 small can of diced jalapeños and some grated sharp cheddar cheese to the dry ingredients. So yummy!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/09/2020

      That sounds delicious Erin, glad you like the recipe 🙂

      Reply
  7. Robin Avatar
    Robin
    02/23/2020

    Great instructions. A little sweet, excellent crumb. Goes well with chili con carne.
    Wonderful recipe! Thanks for sharing!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      02/24/2020

      So glad you enjoyed them 🙂

      Reply
  8. PCLARK Avatar
    PCLARK
    11/21/2019

    I have been so stressed at the prospect of hosting Thanksgiving for 30 people here in the UK (gotta represent!), and this recipe has honestly been a godsend – so easy & delicious, not too sweet, just perfect, thank you so much!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/22/2019

      I’m so glad I could help you, and thanks for your feedback!

      Reply
  9. Sara Welch Avatar
    Sara Welch
    11/12/2019

    This was super easy and perfectly light and fluffy! Was perfect with dinner last night! Delish!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/13/2019

      I’m glad you enjoyed it, Sara!

      Reply
  10. Chrissie Baker Avatar
    Chrissie Baker
    11/12/2019

    Everyone loved this cornbread (including me)! Moist, flavorful and didn’t fall apart. I’ll definitely make this recipe again.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/12/2019

      That is so good to hear Chrissie, thank you!

      Reply
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