My Classic Cornbread Recipe – The Perfect Side Dish
There’s nothing quite like the comforting aroma of freshly baked cornbread straight from the oven. My classic cornbread recipe is warm, buttery, and just the right balance of crumbly and moist—perfect as a side dish for chili, barbecue, or a holiday feast.
Whether you grew up with cornbread at the dinner table or you’re discovering it for the first time, this tried-and-true version is simple to make and always a crowd-pleaser. With a golden crust and slightly sweet flavor, it’s a timeless favorite that belongs in every home cook’s recipe box. Let’s get baking!
Why You’ll Love This Cornbread
This classic cornbread is made entirely from scratch using simple pantry staples. There’s no need for a boxed mix—just grab your cornmeal, flour, sugar, baking powder, and a few wet ingredients, and you’re good to go. It’s the kind of no-fuss recipe that’s always ready when you are.
Because it’s homemade, there are no artificial ingredients or preservatives—just wholesome, real food. You get full control over what goes into it, making it a healthier and more flavorful choice for you and your family.
The result is a lightly sweet, buttery cornbread with the perfect crumb—tender on the inside with a golden, crisp top. It pairs beautifully with savory dishes like chili or barbecue, but it’s just as delicious with a drizzle of honey for breakfast or an afternoon treat.
This recipe is perfectly sized for an 8×8-inch pan, but it can easily be converted into muffins for quick, grab-and-go servings. Either way, the flavor and texture remain spot-on every time.
And best of all? It’s ready in just about 30 minutes from start to finish. That means warm, homemade cornbread can be on your table faster than you’d expect—making it ideal for busy weeknights, last-minute guests, or a cozy weekend meal.
Classic Cornbread Recipe From Scratch (No Jiffy Mix Needed!)
Perfect for an 8×8-inch pan or a batch of hearty corn muffins, this simple recipe serves about 9 people and delivers that rustic, homemade flavor we all love. I use traditional cornmeal for a more textured, old-fashioned feel.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 cup milk
- 1 large egg (I love using my blue heirloom eggs for a special touch)
- 1/4 cup vegetable oil
Cooking Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, and baking powder until well combined.
- Add the milk, egg, and oil. Beat the mixture for about 1 minute until the batter is smooth.
- Grease your 8×8-inch baking pan or muffin tin well.
- Pour the batter into the prepared pan or divide evenly into muffin cups.
- Bake for 20 minutes, checking for doneness by inserting a knife or toothpick in the center—it should come out clean.
- Let cool slightly before slicing and serving warm.
Tips and Variations
Make it Spicy
Add chopped jalapeños or a pinch of cayenne for heat.
Add Cheese
Fold in 1/2 cup shredded cheddar for a savory twist.
Make Muffins
Divide the batter into a muffin tin and bake for 12–15 minutes.
Gluten-Free Version
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Final Thoughts
Homemade cornbread is one of those humble dishes that always hits the spot. Whether you’re hosting a Thanksgiving crowd or making a weeknight meal a little more special, this classic recipe is the kind you’ll return to again and again. No shortcuts, no mix—just simple ingredients and homemade love.
