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THIS SIMPLE AND BASIC HOMEMADE CORNBREAD RECIPE IS TENDER AND BUTTERY AND WILL BE YOUR GO TO SIDE DISH FOR EVERYTHING FROM CHILI TO BBQ CHICKEN!
Check out this Classic Cornbread recipe below or PIN IT for later!
Originally published December 2011 and updated January 2026
If you grew up in the south, you grew up with boxes of Jiffy cornbread in your pantry. Not only was Jiffy cornbread a go to side dish for everything from Cowboy Bean and Beef Stew, Dr Pepper Chili and smoky barbecue, it is the key ingredient in many southern comfort foods like Cornbread Dressing and hushpuppies.
Of course, Jiffy was my go to for several years, I mean that’s what my mom, grandma and great-grandma always used. In fact, I even have a recipe for Copycat Boston Market Cornbread, which is simply a “doctored” box of Jiffy cornbread mix.
But many years ago, I realized how easy cornbread is to make from scratch, especially with a basic recipe like this one.
This Basic Cornbread recipe is nothing fancy, but nonetheless good to know. I mean how many times have you needed a quick side dish for stew and wanted something you could whip up using pantry staples.
This recipe fits the bill for Classic Cornbread – an easy to make homemade cornbread recipe with great cornbread flavor. Dare I say it, even easier than that infamous box mix!
Bookmark this simple recipe for when you need cornbread as a side for Slow Cooker Black-Eyed Pea Soup or Chorizo and Black Bean Chili, or to make into cornbread croutons for BBQ Chicken Soup.
Or, our favorite way to enjoy it? Simply slathered with salted butter and drizzled with some fresh, local honey for breakfast or dessert!
If you try this recipe, I’d love to know — what are your favorite recipes that you serve with homemade cornbread? Leave a comment and tell me how your family enjoys it.
HELPFUL TIPS AND INFORMATION:
Why you’ll love this traditional cornbread recipe:
- It is soft and tender.
- It is not overly sweet, but additional sugar can be added if a sweet cornbread is desired.
- It has a rich buttery flavor.
- Easy to make using basic pantry staples and kitchen utensils.
Homemade Cornbread Ingredients and Substitutions:
(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)
- Unbleached all-purpose flour – Whole wheat pastry flour can be substituted, however, traditional whole wheat flour is not recommended as it will be too dense.
- Cornmeal – At most grocery stores you can purchase different types of cornmeal. Medium grind cornmeal or stone ground cornmeal is more hearty and will give your cornbread more texture. Finely ground cornmeal is less coarse in texture.
- Granulated sugar – Honey can be substituted, but the cornbread will not be as sweet and have a denser texture. For a sweeter cornbread, you can increase the sugar to ½-⅔ cup.
- Baking powder
- Baking soda
- Kosher salt
- Large eggs
- Buttermilk – Nothing can replace the flavor of real buttermilk, however, an easy substitute for this recipe is to fill a liquid measuring cup with 2 tablespoons lemon juice or white vinegar. To the measuring cup, add milk, filling it up to the 1 cup line. Stir to combine and then set aside for at least 5-10 minutes or until the milk looks lumpy. You can also substitute ½ cup plain yogurt/sour cream and ½ cup whole or reduced-fat milk.
- Unsalted butter
How to Store and Freeze Homemade Cornbread:
Store cooled cornbread in a food storage container with a tight fitting lid.
However, for optimal freshness, allow cornbread to cool completely, then cut cornbread into individual slices. Wrap each slice of cornbread tightly in plastic wrap and place in a food storage container with a tight fitting lid or in a zip top baggie. After securely wrapping leftover cornbread, store as follows:
- Room temperature for 2-3 days
- Refrigerator for 3-7 days
- Freezer for up to 3 months
To reheat, unwrap cornbread from plastic wrap and place on a microwave safe plate. Cover cornbread with a damp paper towel and microwave for 15-20 seconds until warm. The damp paper towel helps keep the cornbread from drying out.
Alternatively, you can place the unwrapped cornbread on a sheet pan or air fryer basket and reheat in an air fryer or oven at 350 degrees F for 3-5 minutes. This method of reheating will result in crispier cornbread.
What to serve with this Basic Cornbread recipe:
This homemade cornbread recipe is our go to side dish for many of our favorite dinners. From Lots of Spices Chili, to Sweet Tea Fried Chicken and Brisket and Chicken Brunswick Stew.
Other favorite cornbread recipes:
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Homemade Cornbread Recipe
This simple and basic Homemade Cornbread Recipe is tender and buttery and will be your go to side dish for everything from chili to BBQ chicken!
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- 1/3 cup sugar*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 5 tablespoons unsalted butter, melted
- honey and additional butter, if desired for serving
Instructions
Preheat oven to 400 degrees. Spray an 8-inch square baking pan with cooking spray and set aside.
In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda and salt; set aside.
Meanwhile, in a small bowl combine eggs, milk, and butter. Add egg mixture to flour mixture. Stir just until moistened.
Pour batter into prepared pan. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow to cool slightly then cut into wedges or squares. Serve warm. If desired, drizzled with honey and slathered with additional butter.
Notes
*Can increase sugar to 1/2-2/3 cup for sweeter cornbread.
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
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I love cornbread and this basic recipe looks great. Thanks for sharing.