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There is something about a pan of warm, golden cornbread that feels like home.
This is the kind of classic, slightly sweet Midwest-style cornbread that pairs perfectly with a bowl of chili, hearty soups, or brushed generously with butter and honey straight from the oven. It’s simple, reliable, and made with pantry staples you likely already have on hand.
If you’re serving a cozy pot of chili, a slow cooker soup, or even barbecue, this easy homemade cornbread belongs on the table right beside it.
Why You’ll Love This Recipe
- Lightly sweet but not cake-like
- Crisp golden edges with a tender center
- Made with basic pantry staples
- Ready in about 30 minutes
- Doubles easily for a 9×13 pan
- Freezer-friendly
This version keeps the sweetness balanced (just 2 TBSP sugar), which makes it incredibly versatile. If you prefer a sweeter cornbread, you can simply double the sugar.
Ingredients
- Yellow cornmeal
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Large egg
- Neutral oil
(Full measurements are in the recipe card below.)
Equipment Needed
9-inch pie plate, or cast iron skillet – Any of these work beautifully. A cast iron skillet gives the crispiest edges.
Mixing bowls – One for dry ingredients and one for wet.
Balloon Whisk – For gently combining without overmixing.
How to Make Cornbread
This recipe comes together quickly and easily, but the key is not overmixing.
Start by preheating your oven to 425°F and generously coating your baking dish with butter. That butter not only prevents sticking — it helps create those beautifully crisp edges.
Whisk your dry ingredients together until evenly combined. In a separate bowl, whisk your wet ingredients until smooth.
When you combine the two, stir just until the batter is fully moistened. The texture should look slightly textured and rustic — that’s exactly what you want. Overmixing can make cornbread dense instead of tender.
Pour the batter into your prepared dish and bake until the top is golden and the edges are beautifully browned.
Let it cool slightly before slicing into wedges.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Homemade Cornbread
This easy homemade cornbread is tender, golden, and lightly sweet — the perfect balance for serving alongside chili, soups, or barbecue. Made with simple pantry staples, it bakes up beautifully in a pie plate, cast iron skillet, or 8×8 dish in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 TBSP granulated sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- 1 cup milk, room temperature
- 1 large egg
- 1/4 cup neutral oil
Instructions
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Preheat oven to 425°F. Generously coat a 9-inch pie plate, cast iron skillet, or 8×8 baking dish with butter.
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In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together milk, egg, and oil until smooth.
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Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — the batter should be fully moistened but slightly textured.
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Pour batter into the prepared dish and spread evenly.
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Bake for about 20 minutes, or until the top and edges are golden brown and a toothpick inserted in the center comes out clean.
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Cool slightly, slice into 8 pieces, and serve warm.
Notes
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For crispier edges, preheat a cast iron skillet in the oven with butter before adding the batter.
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If you prefer a sweeter cornbread, increase the sugar to 1/4 cup.
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This recipe doubles easily for a 9×13 pan. Increase bake time slightly and watch for golden edges.
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Serve warm with butter, homemade honey butter, honey, chili, soups, or barbecue.
Tips for Success
- Do not overmix — stop as soon as everything is moistened.
- For extra crisp edges, preheat a buttered cast iron skillet before adding batter.
- If you prefer a sweeter cornbread, double the sugar to 1/4 cup.
- Let it rest 5–10 minutes before slicing for cleaner wedges.
Storage & Reheating
Store: Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freeze: Slice and wrap individual pieces tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw at room temperature.
Reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven until heated through.
Frequently Asked Questions
Can I make this in a cast iron skillet?
Yes! In fact, it gives the crispiest, most flavorful edges. Preheat the skillet with butter before pouring in the batter.
Can I make this sweeter?
Absolutely! Double the sugar to 1/4 cup if you prefer a sweeter, more Southern-style cornbread.
Can I double this recipe?
Yes, easily! Double the ingredients and bake in a 9×13 pan. You may need to increase baking time slightly.
Is this freezer friendly?
Yes. Slice, wrap individually, and freeze. It reheats beautifully.
Serving Ideas
This cornbread pairs perfectly with:
- A big bowl of hearty chili (especially our family-style Crock Pot version)
- Creamy soups and stews
- Brushed with homemade honey butter
- Drizzled with honey for a simple side
- Alongside barbecue or pulled pork
- Served with other homemade breads for a comfort-food spread
You can also crumble leftovers into chili for an easy next-day meal.
Final Thoughts
This is one of those simple, reliable recipes that belongs in every kitchen. It’s not overly sweet, not dry, and not complicated — just classic, warm, golden cornbread that works with everything.
Whether you’re making chili for a busy weeknight, hosting friends, or just craving something warm and comforting, this cornbread recipe will always deliver.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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