Best Homemade Cornbread Recipe (Super Moist & Easy!)

This super moist cornbread recipe melts in your mouth and has real sweet corn kernels mixed in for extra flavor and texture. Simple to make with cornmeal, buttermilk, honey, and eggs, and ready in 30 minutes or less.

Cornbread is a great side for so many meals, and we love baking it here on Maker Farm. But it’s so disappointing when it’s tough, dry, and hard to swallow. That’s why this moist cornbread recipe is my favorite one ever and is often made around here. It’s soft, lightly sweet, and filled with tasty little kernels of corn that add moisture and little juicy bits in every bite. This is a well-tested homestyle cornbread that I think you and your family will love as much as mine!

My recipe is a Northern-style sweet cornbread, which is more cake-like than the Southern-style savory cornbreads. It has a tender, moist crumb and a little sweetness from sugar and honey.

What You Need

This cornbread is made with simple pantry ingredients, plus optional real corn kernels for extra sweetness and texture.

Cornmeal is the main ingredient that gives cornbread its classic flavor and slightly hearty texture. I use yellow cornmeal for the traditional golden color, but white cornmeal will also work (it just won’t look like typical golden cornbread). I recommend medium grind or stone ground cornmeal for the best results, as both fine and coarse grind can create a crumblier cornbread.

All-purpose flour helps soften the crumb so the cornbread is tender instead of gritty or crumbly. I like using equal parts cornmeal and flour for a moist, sliceable cornbread. You can substitute white whole wheat flour or whole wheat pastry flour for a slightly heartier flavor, though the cornbread may be a little denser. Regular whole wheat flour can also be used, but I would start by replacing only half of the all-purpose flour so the cornbread does not become too heavy.

If you need a gluten-free option, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Choose a blend meant to replace regular flour cup-for-cup, preferably one that contains xanthan gum. The texture may be slightly more delicate, but it should still work well.

I would avoid using almond flour, coconut flour, or plain cornmeal as a direct replacement for the all-purpose flour. They absorb liquid differently and can make the cornbread crumbly, dry, or too dense without other recipe adjustments.

Sugar and honey add sweetness and help balance the cornmeal. You can use just the sugar for a less sweet cornbread, or include the honey for a softer, sweeter version. If you prefer a more savory cornbread, reduce the sugar to 1/4 cup and skip the honey.

Buttermilk (full fat) gives the cornbread a tender texture and a slight tang. If you do not have buttermilk, no problem — you can use regular milk, or make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes. For a richer substitute, use 3/4 cup milk plus 1/4 cup sour cream.

Eggs help hold the cornbread together and give it structure.

Butter adds flavor, moisture, and richness. Melt it first, then let it cool slightly before mixing it with the eggs and buttermilk.

Corn kernels are optional, but they make this cornbread extra moist and give it little bursts of sweet corn in every bite, and I HIGHLY recommend them. You can use fresh corn, frozen corn that has been thawed, or canned corn that has been well drained. Leave the corn out if you prefer a smoother, more traditional cornbread.

Baking powder is what makes the cornbread rise and turn fluffy instead of dense and heavy., so make sure yours is fresh. Baking powder is required unless you are using a self-rising cornmeal mix that already includes leavening and salt. Be sure to use baking powder, not baking soda.

What Pan Should I Use?

I recommend a cast-iron skillet or aluminum baking pan. Cast iron is best if you want golden edges, a lightly crisp crust, and that classic skillet-cornbread look. It holds heat well, so the edges brown beautifully. The best size skillet is a 10-11″ one — any smaller and it won’t fit, any bigger and you’ll have very thin cornbread. I am actually using the skillet from this combo set, which is one of my all-time favorites.

An aluminum or light-colored metal pan is probably the best casserole-style option if you want even baking and reliable results. It heats quickly and evenly, so the cornbread bakes nicely without staying too pale or taking forever in the center. The best size baking dish is a 9″x9″ square, but other possible options are 11″x7″, 8″x8″, or even a 9″ round cake pan. I would not use a 9″x13″ dish as your cornbread would be a lot thinner and dry out more easily — but if that is all you have, double the recipe.

A ceramic baking dish works, but it heats more slowly than metal or cast iron. The cornbread may take a few extra minutes, and the edges may be softer rather than crisp. It is still a good choice, especially if you want to serve it right from a pretty dish.

A glass baking dish can work, BUT it is my least favorite for cornbread. Glass holds heat differently and can sometimes brown the bottom and edges faster while the center still needs more time. If using glass, I’d lower the oven temperature by 25°F and start checking near the normal bake time.

How to Make Moist Cornbread

Step 7: Let the cornbread rest for a few minutes before slicing. This short rest helps the crumb finish setting, so the pieces hold together better while still tasting warm, soft, and moist.

Answers to Common Questions

Why does my cornbread fall apart?

This happens when there isn’t enough gluten or fat to hold it all together. If you find your cornbread is crumbling too much, try increasing your all-purpose flour by the same amount that you decrease your cornmeal. You can also try switching to a medium grind or stone-ground cornmeal rather than a fine or coarse grind. And be careful not to over mix your wet and dry ingredients, as that can create a tougher, crumblier cornbread.

How do I know when my cornbread is done baking?

Cornbread is done when the top is golden, the center looks set, and a toothpick inserted into the middle comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, bake it a few more minutes and check again.

You can also gently press the center with your finger. It should feel set and spring back lightly, not sink or jiggle. Try not to overbake it, because cornbread can dry out quickly once it goes past done.

How to Store Cornbread

Store leftover cornbread in an airtight container or wrap it tightly once it has cooled completely. It can be kept at room temperature for up to 2 days, as long as your kitchen is not too warm or humid. (I recently let mine go to 3 days at room temperature and I could tell it was just starting to go off at the end of day 3… and I was so bummed as I wanted that last piece!)

For longer storage, it’s best to refrigerate the cornbread for up to 5 days. The refrigerator can dry cornbread out a little, so I like to wrap individual pieces or keep them in a covered container.

To reheat, warm individual slices in the microwave for about 10 to 20 seconds, or place several pieces in a covered baking dish and warm them in a 300°F oven until heated through. A little butter, honey, or extra drizzle of melted butter can help bring back that fresh-baked texture.

Cornbread also freezes well. Wrap slices tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator, then reheat before serving.

What to Serve It With

Oh, gosh, what can’t you serve cornbread with? Seriously, we love it around here. It’s simple and quick to make, as it requires no rise time unlike many other breads. Here’s what we often to make cornbread to go with (this is going to be a long list, because this is how much we love cornbread):

Chili — turkey chili (our fav), beef chili, white chicken chili, or meatless chili. The cornbread balances the spices and is perfect for scooping up the sauce.

Beans — brown beans, pinto beans, baked beans, black beans, red beans and rice, or ham and beans. This is one of the most traditional and budget-friendly ways to serve cornbread.

Barbecue — oven-baked ribs, pulled pork, BBQ chicken, brisket, smoked sausage, or barbecue meatballs. The sweet corn flavor goes really well with smoky BBQ sauce.

Soups and stews — vegetable soup, chicken stew, beef stew, taco soup, ham and potato soup, or chicken tortilla soup.

Fried or roasted chicken — especially with green beans, mashed potatoes, coleslaw, or a simple salad on the side.

Comfort-food casseroles — chicken pot pie casserole, hamburger casserole, creamy chicken and rice, or sausage and bean casseroles.

Greens and vegetables — collard greens, turnip greens, fried cabbage, roasted sweet potatoes, corn chowder, fried dandelions, or a big pot of green beans.

And of course, you can also serve warm cornbread on its own with butter, honey, honey butter, maple syrup, maple butter, or jam. The corn kernels make it flavorful enough to enjoy as a snack or breakfast-style treat, too.

I wasn’t kidding … we LOVE cornbread and often make it. It stretches out for several meals and just rounds out all the corners. I can’t recommend this recipe highly enough if you enjoy cornbread.