This homemade Cornbread Recipe comes together in minutes and is the perfect side dish for everything from fried chicken to chili.
My friend Becky shared her spicy cornbread recipe with me many years ago and it is a family favorite! I adapted that recipe, which is a sweeter version, to make this homemade cornbread recipe that is easy enough to make for a weeknight dinner.
Start by putting the flour, cornmeal, brown sugar, baking powder, and baking soda in a bowl. Stir until combined.
Can I reduce the amount of sugar in this cornbread recipe?
Yes, you can reduce the amount of sugar in this cornbread recipe. We prefer sweeter cornbread but if you want to use less you can reduce the brown sugar to 2/3 cup or even 1/2 cup.
Add the buttermilk, melted butter, and eggs. Mix just until combined.
Is there a buttermilk substitute?
I am right there with you! I rarely have buttermilk on hand. There are a couple of options for a substitute to use in this cornbread recipe. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.
Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar (or lemon juice) into 1 cup of whole milk. Allow the mixture to sit for about 10 minutes before using it.
Spread in a greased 9×13″ pan.
What else can I add to this corn bread recipe?
We went with the basic corn bread for this recipe but it is also delicious when you add spices or chopped up vegetables.
For a more dessert-like version (aka corn cake), add another 1/2 cup of sugar, add a little ground cinnamon and ground nutmeg. Then, sprinkle the top of the cornbread batter with cinnamon sugar before baking.
If you want a a savory version of this cornbread recipe, reduce the amount of sugar. Then, stir in corn, diced green chilies, diced peppers, diced jalapenos, minced onions, or shredded cheddar cheese.
Bake at 350˚F for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Can I bake this cornbread recipe in a cast iron skillet?
Yes, cornbread baked in cast iron is fabulous! It mostly depends on what you have on hand and what shape you want the pieces of cornbread to be. Just make sure that you use a large cast iron skillet. The batter in this cornbread recipe should fit well in a 12-inch skillet.
What goes on cornbread?
Cornbread is most often topped with butter. To make it more special, you can mix a little honey and some ground cinnamon into the butter. Other toppings choices include:
- maple syrup
- strawberry jam
- fried apples (find my recipe here)
Can I use this cornbread recipe to make muffins?
Yes, you can turn this cornbread recipe into cornbread muffins. Divide the batter between muffin cups instead of spreading it in a 9×13 pan. Bake them at 350˚ for 17-20 minutes until a toothpick inserted in the center comes out clean.
What more bread recipes? Try these next:
This Two Ingredient Dough Focaccia Bread recipe is a NO YEAST bread that is super easy to make! It can be served as a side, an appetizer, or used for sandwiches.
These Crispy Italian Breadsticks are perfect for serving with soup. Or use this recipe to make Parmesan cheese twists to serve as an appetizer!
Serve Two Ingredient Dough Naan Flatbread as a side or turn it into mini pizzas or sandwich wraps! It’s EASY to make with no yeast and no waiting for dough to rise!
These Buttermilk Biscuits are fluffy and tender. They are perfect for a breakfast of biscuits and gravy or served as a dinner side.
- Preheat oven to 350˚F.
- Mix together the flour, cornmeal, brown sugar, baking powder, and baking soda.
- Add the buttermilk, melted butter, and eggs. Stir until combined.
- Spread in a greased 9×13" pan.
- Bake at 350˚F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm.