Ultimate Cornbread

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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.

Easy Cornbread Recipe

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

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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

4.89 from 18 votes
  • Yield: 9 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Course: Bread
  • Cuisine: American
  • Author: Sabrina Snyder

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


  • 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


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

  1. Preheat oven to 400 degrees and grease an 8x8 baking pan.
  2. Mix the cornmeal and milk in a large bowl and let soak for 10 minutes.

  3. 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.

Recipe Notes

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

Nutrition Information

Yield: 9 servings, Amount per serving: 292 calories, Calories: 292g, Carbohydrates: 45g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 169mg, Potassium: 229mg, Fiber: 2g, Sugar: 18g, Vitamin A: 315g, Calcium: 85g, Iron: 1.5g

All images and text © for Dinner, then Dessert.

Keywords: cornbread, Ultimate Cornbread

Easy Sweet Cornbread

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  1. 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

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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).

  8. 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??

  9. 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!!

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

  11. 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.

  12. 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.

  13. 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!