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 Chili, Slow 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.
HOW DO YOU MAKE CORNBREAD FLUFFY?
- 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.
HOW TO MAKE CORNBREAD IN A CAST IRON SKILLET
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.
IS CORNMEAL THE SAME AS CORN FLOUR?
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.
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HOW TO STORE 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.
HOW DO I SPRUCE UP MY CORNBREAD RECIPE?
- 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.
WHAT TO SERVE WITH CORNBREAD
- Creamy Chicken Poblano Pepper Soup
- BBQ Pulled Chicken
- Tex-Mex Stuffed Peppers
- Slow Cooker Barbecue Ribs
- Easy Pulled Pork
TIPS FOR MAKING 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.
- 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.
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.
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!
This was the BEST recipe! Moist, delicious and absolutely Perfect addition to our meal!
I baked mine at 350 for 25 minute!
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!
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?
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?
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
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.
Would this work with almond milk?
I’ve not tested it but my gut tells me it would. Good luck!
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?
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!
Loved the cornbread..delicious with my pot of beans..love all your recipes..have a blessed day.
Thank you, Judith.
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!
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.
Would it also work it I put them in a muffin tin and made Corn Muffins.
Yes though they may only need to be in the oven for 13-17 minutes. Enjoy!
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!
You’re welcome, Danielle.
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!
I’m glad you enjoy the recipe so much!
Like a boss
Great recipe. Made it last week and my son loved it. Making it again today. Thank you!
Yay!! Thanks for the 5 stars.
Can you reduce the sugar without ruining the integrity of the bread?
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.
You can use 2-3 tbsp of sugar instead of the larger amount.
Delicious! Made with ham & beans, family loved it! Happy quarantine! Next time will try the addition of corn and chili peppers!
So glad you enjoyed it. I really appreciate the 5 stars.
I found my cornbread too floury and not very gritty. How can I rectify this?
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).
Could I use buttermilk?
light and sweet with a golden crust. Everyone loved it! Thanks for a great recipe!
You’re so welcome! Glad it was a hit!
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??
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).
Love this recipe. I made it and brought to my work. People seemed to enjoy it. Thanks!
Happy to hear it was a hit! I’ve always found a good way to impress the boss is through food haha
I can’t find cornmeal where I am right now…do you have any advice for making this with corn flour?
You can substitute cornflour for cornmeal. Enjoy!
I accidentally bought white cornmeal….will it work the same???
It will work the same. It won’t be quite as sweet as yellow but it should still be delicious 🙂 Hope this helps!
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!!
Thanks so much! That’s so nice of you to say.
I’ve made this cornbread and everyone loves it and keeps asking to make it.
My kids and I love this recipe! I would up using olive oil instead of butter and it was still delicious!
So glad you loved it, Chrissy! Thanks for the 5 stars.
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.
I’m honored, Jerry! Thanks so much for the 5 stars.
Can I double the recipe and bake in a 13″x9″ pan
Yes but the cornbread will be thicker so make sure to check the bake time. Enjoy!
These are wonderful! I made them in a scone pan (8 separated wedges) and they came out great.
So glad you loved them, Teri!
Cornbread is amazing but the ultimate! I have to make!
I hope you enjoy it!
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.
That’s so interesting! I love how everything has a different name depending on where you’re from.
Omg!!! Dipped in milk!!! Finally a dipper!!! Yeasssss
This cornbread looks incredible! The texture is so perfect! I love it!
This cornbread looks amazing! Perfect with a bowl of chili!
They go hand and hand!
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!
Cornbread is by far my favorite!!