Cornbread cut and on a white plate
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How To Make Cornbread From Scratch

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I know you’ve had some amazing cornbread in your life, but have you ever had the best cornbread recipe out there? Probably not. I’m going to teach you how to make the best Cornbread Recipe out there.

I’ve been making this recipe for years and now it’s time that I pass it on. Cornbread is one of those recipes that you enjoy with chili, soup, or as a snack.

Whenever I have people coming over, I enjoy making cornbread because it’s tasty, but it’s also very filling. My friend, Kathleen, gave me this recipe years ago, and it is the best one I have ever tasted.

Cornbread Ingredients

  • Bread or All purpose flour will help you cornbread rise and be the cosistentcy of a spongy and cake like bread.
  • The yellow cornmeal is really what you need when you make a good cornbread. It gives that grainy texture and beautiful color.
  • Granulated white sugar gives the cornbread that hint of sweetness we all love.
  • Salt is critical to bring out all the flavors we want to taste in that first bite of cornbread.
  • Baking powder (must be fresh) helps our cornbread dough to rise and expand as it bakes.
  • Milk makes our cornbread taste rich and makes it so moist!
  • Eggs we need to bing all the ingredients together and help the cornbread rise.
  • Butter, well I LOVE butter and it makes everything taste better and gives us that rich, flaky and moist flavor.

Easy Cornbread Recipe

How To Make Cornbread From Scratch

This recipe is one of the best cornbread recipes I’ve found. Most of us go for a Jiffy Box in order to make cornbread. You don’t have to do that anymore. I know that I was intimidated for years by making cornbread.

After you master it, you will start making this cornbread recipe anytime you want, and particularly when you have just a few minutes. I think you’ll appreciate the soft texture of the cornbread, but also that familiar taste that only this kind of bread can give you.

Read More of My Articles  15 Kitchen Appliances That Save Time and Money

How to Make Cornbread From Scratch

Are you interested in learning how to make this delicious recipe? I’m excited to teach you! Learning how to make this recipe is sure to change mealtime in your house. You can easily make this recipe whenever you get the “hankering” for a little cornbread.

Step One

The first step is to preheat your oven to 425 degrees. I greased the 8-inch cast-iron pan before I placed it in the hot oven to preheat the pan. This is an 8-inch Lodge Cast-Iron Skillet Pan but any brand will work.

Cast iron pan

Step Two

The next step is to gather all of the ingredients. What I love about this recipe is I stock all of these ingredients in my pantry, refrigerator, and my freezer. I keep my cornmeal in the freezer in an airtight container. The cornmeal I like to buy is Bob’s Red Mill Coarse Grind Cornmeal. You may prefer Bob’s Red Mill Medium Grind Cornmeal. It’s just your personal preference.

Cornbread ingredients

Step Three

I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Be sure and watch for that baking powder to get it totally distributed or you make find a tiny chunk of it after baking your cornbread. Yes, it’s happened to me!

Step Four

Then I added the melted butter, the egg, buttermilk, and the sour cream. Then stir thoroughly, but do not overmix. 

Cornbread batter in bowl

Step Five

Remove the cast-iron pan from the oven. Spread the batter evenly in the pan.

Cornbread batter in hot cast iron pan

Step Six

Bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.

Baked Cornbread

Step Seven

Let cool for about ten minutes before cutting the wedges to serve.

Cornbread cut and on a white plate

The Best Cornbread Recipe

5 from 3 votes
Cut Cornbread in Cast Iron
Cornbread Recipe by Food Storage Moms
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Bread
Cuisine: American
Servings: 6 people
Author: Linda Loosli
  • 1 cup white flour (I use bread flour)
  • 1 cup yellow cornmeal
  • 2/3 cup of sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup melted butter or vegetable oil
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup sour cream
  1. Preheat your oven to 425 degrees. Grease an 8-inch cast-iron pan or 9-inch round cake pan. Place the cast-iron pan in the oven so it heats up while you mix all of the ingredients. I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Then I added the melted butter, the egg, buttermilk, and the sour cream. Then you mix thoroughly, but do not overmix. Remove the cast-iron pan from the oven. Spread the batter evenly in the pan and bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.

Honey Butter Recipe

What can I serve with Cornbread?

What is Cornbread?

You may be the only person in the world that hasn’t tried or made cornbread, but that’s about to change. If you’re uncertain about what cornbread is made from here is the list: cornmeal, flour, sugar, eggs, a leavening agent, and a few other ingredients.

All of the ingredients are mixed together to create cornbread. I bake mine in the cast iron pan and it comes out golden brown. I prefer sweet cornbread.

When I was a kid, I’d pour syrup on the cornbread to make it even sweeter. Give that a try if you haven’t done it before.

When I go to Cracker Barrel, their cornbread is kind of dry, so you have to add tons of syrup to help it go down. That’s not the type of cornbread we’re making here. My recipe is soft and scrumptious.

How Do You Make Cornbread From Scratch?

Well, the reason you’re reading this post is so I can show you how to make cornbread from scratch. It’s a lot different than making cornbread from a box. You’ll be surprised how easy it is to make.

Do You Need to Use Baking Powder for Homemade Cornbread?

While each recipe is different, most cornbread recipes do require you to use baking powder. If you don’t have baking powder, you can always use substitutions.

While I could explain the baking substitutions for baking powder, here is a really good resource.

What Does Cornbread Taste Like?

You have not lived until you’ve tasted cornbread. When done right, cornbread tastes like a dense cake, with a sweeter and lighter texture than cake.

Some recipes can fall apart because the cornmeal isn’t the best at holding everything together. Whether it falls apart or not, it still tastes delicious. This recipe has sour cream and maybe that’s why it’s so soft and yummy!

Final Word

I believe Southern Cornbread is the best, but when it comes to cornbread, I’m not picky. I’m glad I could show you how to make the best cornbread out there. Add a little melted butter and you’ll be in heaven!

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  1. Good morning Linda,
    Looks like a great recipe. But, you are using the wrong pan. If you check with your sister in Austin, you will find out that here in Texas we say “Pie Are Round, Cornbread Are Square!” LOL!!! Have a great day!!

  2. I love cornbread and have a difficult time eating stew, chili, soup without it! Love having an easy recipe for scratch cornbread as I have always used Jiffy!! Probably still will use Jiffy though! I do like to doctor up the Jiffy cornbread depending on what I am serving it with. I like mine more savory than sweet. I add a small can of drained corn to the batter and sometimes even add diced green chilies from a can. That is best with chili though. I learned to add the corn and chilies from a friend of mine a few years ago. I had made a big pot of chili and she brought the cornbread! Then I tried making a chili casserole where I put the chili in a baking dish (thick chili) and topped it with the cornbread and baked it until the cornbread was done – sort of like a shepard’s pie!

    1. Hi Leanne, oh my gosh, I think my mom put some corn in our cornbread growing up. I bet try that next time. Of course, I need to add diced green chilies to a batch now!! What a great idea!! That thick chili with cornbread on top is a must-try!! Thank you, my friend! Linda

  3. I learned to make cornbread in a cast iron skillet on the stove, and flip it halfway through cooking, like a pancake. I don’t live in Texas, tho’.

  4. Cornbread is such a versatile food! And I love how easy your recipe is! Printing it out for the recipe binder for sure!

    Cornbread is a great way to use up diced ham or that last little bit of shredded cheese.

    When we go camping, I make up several things ahead of time, cornbread being one of our favorites. I’ve added crumbled bacon or cooked breakfast sausage & shredded cheese to cornbread for a quick meal or snack.

  5. I have baked cornbread all my life. Love it. But it wasn’t until I tasted my mother’s-in-law that I truly fell in love with it. Now her recipe is my recipe. In case you are interested: 1 1/2 C. Of self rising flour, 1 1/2 C. Of cornmeal, 2 to 3 heaping tablespoons full of buttered flavor Crisco, 1 egg, and enough buttermilk to resemble a cake mix, or a tad more. I stir the dry ingredients to mix. Then with a fork work crisco into dry ingredients. Next I add and egg and buttermilk. Stir together really good and pour into a 9×13 baking pan. Put in preheated 400 degree oven. Let bake (15 to 20 minutes) until edges are brown. Turn oven to broil to darken top quickly. Take out and spread butter all over top. Cut and eat!! This recipe is always moist and rather cake like. Hope you will give it a try. Note: my mil used to add a couple of Tablespoons of sugar to it but we like it without.

    1. HI PAM, oh my gosh, I have to try the butter-flavored Crisco and your recipe!! I’m all over this, I LOVE trying new recipes!! Thank you so much!!! Now my mouth is watering!!! Linda

  6. I have a cornbread recipe that is so good and if you want to get your kids to eat their veggies this is the cornbread for you. You put broccoli in it. I use to work at a restaurant as the cook. I made a pan of this cornbread and brought it to work. My boss just finished a big meal but I gave him the pan and asked him to please try it. He came back in the kitchen after a while, he was so full. He ate a half of a 9X13
    pan of the cornbread. Guess it was good.

    1. HI June, oh my gosh!! Now I need to dd some broccoli to my cornbread. Your boss obviously LOVED it! Thanks for sharing, you know I love good stories like this! Linda

  7. Linda,
    I better give you my recipe for the cornbread. It calls for more than just broccoli.
    2 boxes of Jiffy cornbread mix
    1 small box of broccoli- cooked and drained
    1 12oz container of cottage cheese
    2 sticks butter, melted
    4 eggs

    Mix well, spread in greased pan and bake at 350 for 45 minutes

    1. Hi June, oh I love it, I need to add your recipe and Pam’s recipe to my post. I have to write myself a note, but I always have a million things going on all at once. LOL! Thank you!! Linda

  8. I love home baked breads.There is nothing better than cornbread and chili on a cool or rainy day. I make sourdough bread at least once a week. I also have a gluten free sourdough starter going. I have made gluten free sourdough pancakes from the discarded starter for my nephew that has Celiac’s disease. I can’t wait until the starter is ready to make bread as the pancakes are quite good. I think everyone should bake from scratch. I have made many loaves of bread from your recipes. And I have passed those recipes on to my grand kids. Thank you for everything you do for us. Mat God continue His blessings on you and your family.

    1. Hi Judy, thank you for your kind words! I live in Southern Utah and I have families called Polygamists that used to come to my house for my sourdough starters. I don’t give them out anymore because my blog keeps me busy and I was going through too many quart mason jars. Life is good when you can share what you make! I love hearing you are making gluten-free starters. I bet your family loves your bread and pancakes! I LOVE your comment! Linda

  9. Linda:

    No true southern person would use Sugar in their cornbread. I made that mistake as a young bride and I have not lived it down yet. Adding Sugar is Yankee cornbread.

    My cornbread recipe is:

    Yellow cornmeal
    White Cornmeal
    1 tbs. Baking powder for each 2 cups of cornmeal
    Eggs (one for each 2 cups of cornmeal used
    Buttermilk enough to make a batter.
    My husband loves this. He said it was better than his Mom’s. High compliments indeed.

      1. 5 stars
        Amy you obviously aren’t from the south. No southern woman would dare put sugar in cornbread. I remember the one time I ate cornbread as a child it was taking some cooking classes with the Gas company when I was in girl scouts. I gagged when I tasted it and it turned me off cornbread forever. I use it is dressing and it is OK that way but I won’t eat it as cornbread itself. My cornbread used to use self rising flour but when my husband started having health problems I started using the white cornmeal because the self rising flour has sugar in it. But to have my husband say my cornbread was better than his mother’s and Grandmother’s is high praise indeed because no Southern Boy will admit that anyone’s cooking is better than his mother’s or Grandmothers

  10. 5 stars
    I love this cornbread recipe! It is sooo good!❤️ I took a couple of loaves to our neighborhood chili cook off last night. It was hit! Thank you sooo much, Linda!❤️ I love all of your recipes!

  11. 5 stars
    Linda, this is my favorite cornbread recipe!!! I have tossed all others since this is the texture and flavor that is so very good. I think the sour cream and sugar go so well together. I really like it with a berry jam on it and was actually thinking about adding some fresh cranberries to it one time.
    In addition, I have learned new ways to have this cornbread with other ingredients. I love the idea of it being a topper over thick chili – must try that this week. Not only have I learned so much from you but also other readers of the daily postings. A win-win for sure.

    1. Hi Carol, thank you for the 5 stars, my sweet friend! I’m so glad you like it. Some people don’t put sour cream or sugar in theirs! You make me so happy, thank you! Linda

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