HOMEMADE CORNBREAD RECIPE (2024)

Published by Nellie on April 2, 2020

Homemade Cornbread recipe that is moist, slightly sweet and topped with a delicious honey butter. This easy cornbread recipe is made from scratch in one bowl with basic ingredients and it turns out perfectly every time.

Homemade Cornbread is very simple to make and I love this recipe because it really is the perfect cornbread. Sometimes cornbread is really sweet and tastes more like cake, but this cornbread has a very subtle sweetness which just means you can add more honey on top, right? I’ve also had a lot of cornbread that is too dry – anyone else? This recipe is perfectly moist, but still a bit crumbly, just like cornbread should be.

Since my whole family loves honey on their cornbread, I like to poke holes in the cornbread right when it’s done baking. Mix some honey and butter together and drizzle that all over the top. Because of the fork holes, the honey butter will soak into the cornbread evenly and not just sit on the top. If you’ve never tried doing this, you’re missing out!

Ingredients in Homemade Cornbread

Flour – All purpose flour works great!

Sugar – Adds just the right amount of sweetness to the cornbread. Less than a cup for the whole recipe which makes a large batch (9X13).

Baking powder and salt- Don’t skip the baking powder and make sure you use the full amount! Make sure your baking powder is not old or expired because it won’t work as well.

Cornmeal – Can be found in the baking aisle near the flour. You can use either yellow or white cornmeal, but yellow cornmeal is a little bit sweeter and that’s what I prefer to use.

Eggs – This recipe uses 5 eggs!

Milk – I usually use regular 1% or 2% milk, but any type of milk should work fine. I’ve never tried using a dairy-free milk, but I would imagine it would work fine too!

Butter flavored Crisco – You can use regular shortening, but the butter flavored variety adds a bit of flavor and it’s what I prefer to use in most baking recipes that call for shortening.

How to make cornbread from scratch

Preheat oven to 350°.

In a large bowl, mix the flour, sugar, baking powder, salt and cornmeal together.

Add the eggs, milk and shortening and use an electric mixer to mix until combined. You’ll have to mix for a minute or two to break up the shortening. There will still be little lumps of shortening, but as soon as all the larger pieces are gone and the shortening is mostly incorporated, stop mixing. You don’t want to overmix the batter.

Pour into a well-greased 9X13 pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The cornbread should be a light golden brown on top. Make sure not to overcook the cornbread or it can start to dry out.

As soon as the cornbread comes out of the oven, melt together 1/2 cup butter and 1/2 cup honey. This is easy to do in the microwave. Poke holes in the cornbread with a fork and then drizzle the honey butter mixture over the cornbread.

What to serve with cornbread?

Cornbread pairs well with a lot of different meals, but we usually serve it with soup. You just can’t have taco soup or chili without cornbread! Cornbread also pairs well with baked beans. It also works well as a side for barbecue! It goes perfectly with Grilled Spatchco*ck Chicken, BBQ Chicken…pretty much anything that goes on the grill!

Why did my cornbread not rise?

This recipe always rises perfectly, likely because it has a lot of baking powder in it! I’ve never used that much baking powder in a recipe before but it works! Just make sure that your baking powder is not expired. Also, make sure not to overmix the batter as this can cause the cornbread to fall as well.

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Homemade Cornbread recipe that is moist, slightly sweet and topped with a delicious honey butter. This easy cornbread recipe is made from scratch in one bowl with basic ingredients and it turns out perfectly every time.