Ultimate Cornbread

9 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ultimate Cornbread is incredibly EASY to make, made with cornmeal, flour, and sugar. It’s sweet, savory, and ready in under 45 minutes!

In our kitchen, we know that the perfect bread dish is almost as important as the main course itself, and this cornbread is the PERFECT side to Classic Beef ChiliSlow Cooker Beef Chili and Ultimate Slow Cooker Pot Roast.


Ultimate Cornbread is an amazingly fluffy cornbread recipe that’s so easy to throw together you’ll want to make it every weekend! It’s made from a blend of all purpose flour and corn meal to make a texture that’s soft and light, while still being sweet and savory at the same time.

This is a great recipe for chili night, or when you have a crowd of people over because it’s really easy to double this recipe and make a big batch.

You can make this recipe ahead, but I would try to make it on the same day, warmed in the oven before serving.


  • Trade the milk for buttermilk to help the baking powder get the best rise possible. If you don’t have buttermilk, add a teaspoon of lemon juice to the milk and let it sit for a few minutes.
  • Be sure that the baking powder you are using is fresh. Old baking powder doesn’t work as well.
  • Check your oven with an oven-safe thermometer to make sure you are cooking at the right temperature.
  • Let the cornmeal soak with the milk for ten minutes before mixing the ingredients together. This really does make a difference in the recipe.


You can make this cornbread recipe in a cast iron skillet for a crispy crust with a soft light center. When melting the butter, you can also let it keep cooking to get a browned butter skillet cornbread recipe with more flavor.

  • Bring the skillet up to high heat, then melt two tablespoons of butter in the skillet.
  • Pour the batter into the skillet, and transfer the skillet to the oven at 400 degrees. It’s done when a toothpick comes out clean.


Corn flour is basically a finer ground version of cornmeal. Cornmeal is used to make dishes like polenta or grits, while corn flour is used for thickening soups or puddings.

For this recipe you want to use corn meal because that’s what gives this corn bread recipe its texture.

Ultimate Cornbread


This corn bread recipe can be wrapped tightly and stored on the counter for 1-2 days. Any more than that, and the bread will have to be refrigerated or frozen. Corn bread will freeze well for 2-3 months.


  • Add some spicy ingredients like green chiles, pepper jack cheese, or a teaspoon of cayenne pepper.
  • Add pieces of cooked bacon to the bread, then once it’s out of the oven drizzle with maple syrup.
  • Use half brown sugar and half white sugar in the cornbread recipe, then sprinkle the top with brown sugar before baking.
  • For a sweet more dessert-like cornbread, add some fruit like blueberries and a sprinkle of sugar (especially a more coarse sanding sugar) and cinnamon on top.
  • Add one can of corn kernels to the dough to make a more robust cornbread.



  • Serve with fresh soft butter and a drizzle of honey, the perfect flavor combo!
  • Make a spicy Tex-Mex version by adding a tablespoon of diced jalapeno to the batter and a sprinkle of cheddar cheese on top.
  • Put this in a muffin tin and cut the baking total time down to 15-20 minutes for homemade muffins.
  • Mix until the flour just combines with the other ingredients. Be careful not to over-mix.

Classic Sweet Cornbread

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Ultimate Cornbread

Ultimate Cornbread is incredibly EASY to make, made with cornmeal, flour, and sugar. It's sweet, savory, and ready in under 45 minutes!
Yield 9 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1 cup yellow cornmeal
  • 1 cup whole milk
  • 1 cup flour
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 large egg
  • 1/3 cup unsalted butter melted


  • Preheat oven to 400 degrees and grease an 8x8 baking pan.
  • Mix the cornmeal and milk in a large bowl and let soak for 10 minutes.
  • Add in the remaining ingredients and whisk well then pour them into the baking pan and bake for 22-25 minutes until a toothpick comes out clean.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 292kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 229mg | Fiber: 2g | Sugar: 18g | Vitamin A: 315IU | Calcium: 85mg | Iron: 1.5mg

Easy Sweet Cornbread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. When I tell you this was the best home made corn bread I’ve ever had. My goodness, moist, fluffy and a tender crumb. I did add a few squirts of honey to my batter and a teaspoon and half of vanilla extract. But will be my to go to recipe for now on.

  2. Great recipe! I did have to turn on my broiler for a couple of minutes to brown the top. I used whole fat buttermilk and I baked it in a cast iron skillet. It went great with my red beans and rice!

  3. This was the BEST recipe! Moist, delicious and absolutely Perfect addition to our meal!
    I baked mine at 350 for 25 minute!

  4. This is our absolute favorite cornbread. We’re seniors and grew up eating cornbread, but this, oh THIS is the best we’ve EVER had! And so very simple!

  5. Awesome! Just like my Mom’s recipe. For the true Maritime Johnny Cake (cornmeal) experience a slather of Sussex butter and drizzle of Crosby’s molasses is a must. Takes this recipe over the top?

  6. Have you ever done this for a crowd? If I’m feeding 60 people, could it be done in large lasagna pans? how many batches per pan would you do? 4?

  7. I used macadamia milk, red mill egg replacer and earth balance butter to make this vegan and taste great. I did also put 1 tablespoon of lemon in the milk first and let it sit for 5 minutes before adding with cornmeal to sit the other 10. Would make this again. Thanks

  8. This cornbread is so yummy with butter and honey on it. I used Almond milk instead of whole milk and also used coconut sugar instead of white sugar, so it did change the color to more brownish instead of traditional yellow cornbread, but it’s so good! Has the perfect amount of sweetness to it. So happy I found your recipe.

  9. The article states to use buttermilk or lemon juice added to whole milk to help with “fluffiness” yet the recipe says “whole”milk and doesn’t mention lemon juice. Can I trust your recipes?

    1. I was just giving alternatives in the post to the recipe below. You can trade out the milk for buttermilk. Hope this clears up any confusion. Enjoy!

  10. I do agree this is very easy and fast, and the overall flavor is tasty. However, mine also turned out a little gritty even after leveling the dry ingredients. Also a little dry. Will have to see what can be tweaked!

    1. Were you using whole milk in the recipe and let it soak the full 10 minutes (mixed really well)? When I tested with 2% I found it a bit gritty/dry too, the extra fat seemed to help. If not, I’m so sorry it didn’t turn out as you’d have hoped.

      1. I made chili tonight and was last minute craving cornbread. I was drawn to this recipe because it was so quick. But I will be keeping this as my go to now. It is delicious.

  11. Your recipe is amazing!!! I’m making this for the third time – now my husband does not let me to use any other cornbread recipe. I also love how easy it is to whip it together after I come home from a long day at work. Thank you for sharing!

  12. I have made this twice now and have been very pleased. It’s delicious! Mine doesn’t look quite as brown on top as the one in the pictures here, but still tastes great. My husband and toddler like it also!

      1. I haven’t tested it so I’m not sure. If you decide to play around with it, I’d love to know what worked for you.

  13. Delicious! Made with ham & beans, family loved it! Happy quarantine! Next time will try the addition of corn and chili peppers!

    1. Oh no! Next time, make sure that you’re measuring the flour correctly by spooning it into the measuring cup and leveling off vs scooping (if that was an issue).

  14. I plan to bring this as a side for a dinner that will have about 10 people, 6 of which are adults. Would I want to double the recipe for a 9×13??

    1. Yes, I’d double and that is the perfect sized pan. Just be sure not to use anything with sides that are too low. I like straight edge baking pans (like in 99% of the pictures).

  15. I can’t find cornmeal where I am right now…do you have any advice for making this with corn flour?

        1. It will work the same. It won’t be quite as sweet as yellow but it should still be delicious 🙂 Hope this helps!

  16. I made this cornbread today and I must say it is the BEST EVER cornbread we have ever tried. The recipe is a MUST keep!!

  17. My kids and I love this recipe! I would up using olive oil instead of butter and it was still delicious!

  18. This is an excellent cornbread recipe. Moist, sweet and delicious. The 8 inch pan is perfect for a dinner of 2-4 people. Great with butter and jam. I will be saving this as my go-to cornbread recipe.

  19. My husband is from Alabama and he calls this corn cake, lol. Still, I love it and so does my family. It’s great hot, buttered and immersed in cold milk.

  20. This is my favorite cornbread recipe. I like that it’s slightly sweet and not oily like the other recipes I’ve tried. Well done!