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How to Make Homemade Cornbread

Learn everything you need to know about how to make homemade cornbread that cooks up light, fluffy, and lightly sweet. It's the best traditional, southern-style, buttermilk cornbread recipe from scratch to serve as a side dish or use it to make homemade cornbread stuffing.

Prep Time
10 mins
Cook Time
10 mins
Cooling Time, divided
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 264 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup light brown sugar packed
  • ¾ cup frozen corn thawed
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tablespoons unsalted butter 1 stick, melted and cooled slightly

Instructions

    Cup of Yum
  1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
  2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
  4. Add melted butter and continue folding until dry ingredients are just moistened.
  5. Pour batter into prepared baking dish; smooth surface with rubber spatula.
  6. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
  7. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
  8. Cut into pieces and serve.

Notes

  • Be sure to check the full post above for more tips about the ingredients, variations, serving ideas, and more.
  • Combine dry and wet ingredients separately. This helps prevent over-mixing which can result in a tough, dense cornbread.
  • Ensure you don't over-bake your cornbread, which can lead to a dry, crumbly final product. Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean, your cornbread is done.
  • Use buttermilk for a moist and rich flavor. If you don't have buttermilk handy, you can make a substitute by adding a tablespoon of vinegar or lemon juice to every cup of milk and letting it sit for a few minutes before using.
  • Allow your prepared batter to rest for a few minutes before baking to improve your cornbread's texture. This allows the cornmeal to absorb liquids resulting in a more tender crumb.
  • Let the cornbread cool after baking for a few minutes before cutting into it to be sure the cornbread will hold its shape and not crumble.
  • DO NOT over mix your batter! That will make tough cornbread.

Nutrition Information

Calories 264kcal (13%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 80mg (27%) Sodium 412mg (17%) Potassium 141mg (4%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 467IU (9%) Vitamin C 1mg (1%) Calcium 114mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 264

% Daily Value*

Calories 264kcal 13%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 80mg 27%
Sodium 412mg 17%
Potassium 141mg 3%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 467IU 9%
Vitamin C 1mg 1%
Calcium 114mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.