The Best Ever Classic Cornbread
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A very, very good cornbread recipe passed down from my mom. Definitely a childhood favorite! It bakes up soft, moist, and pillowy with golden, slightly crisp edges. Each bite melts in your mouth, giving you that cozy, homemade comfort food feel. Great for Thanksgiving and making weeknight meals just a little bit more special.
Our holiday table is never without classic sides like mashed potatoes, cranberry chicken salad, and this buttery cornbread. Cornbread is one of those recipes that can make or break a meal, and this one? Total game-changer. It’s buttery and slightly sweet, with a golden crust that keeps everyone coming back for seconds (and thirds). I make this for family dinners and holiday potlucks, and it’s a crowd favorite.
Why My Recipe Works
- Only 15 minutes of prep
- 8 simple ingredients
- No-fail classic treat: Lightly sweet, slightly savory, and goes with just about everything.
- Great for sharing
- Make-ahead friendly: Stays fresh for days and reheats beautifully.
How to Make Cornbread
If you’ve never made cornbread before, this is the perfect recipe to start with. It’s basically a mix, bake, and cool set-up, and a batch is ready in just 45 minutes.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter
- Half and half: Adds creaminess and fat, giving cornbread a soft, tender texture.
- Biscuit mix: Simplifies the recipe with built-in flour, leaveners, and a touch of fat.
- Yellow cornmeal: For that signature cornbread flavor, color, and texture.
- Baking soda
- Salt
- Sugar
- Eggs: Bind ingredients, add structure, and help cornbread rise.
Step-By-Step Instructions
Here’s the fun part – bringing your cornbread to life! The instructions below will walk you through everything from prepping the pan to pulling a golden, buttery loaf from the oven. Follow along and you’ll have a warm, fluffy side dish ready in no time.
Step 1: Scald wet ingredients
Set your oven to 350 F.
In a small saucepan, heat the butter and half and half until just scalded (steaming but not boiling).
Step 2: Mix dry ingredients
In a large bowl, combine biscuit mix, cornmeal, baking soda, salt, and sugar.
Add the scalded butter mixture to the dry ingredients and stir to combine.
Step 3: Add the eggs
Whisk in the slightly beaten eggs until the batter is smooth and well combined.
Step 4: Bake
Grease and flour a 9×13-inch baking pan. Pour the batter into the pan and bake for 30 minutes, or until golden and a toothpick comes out clean.
Step 5: Cool and serve
Let cool slightly before cutting into squares and serving warm.
Substitutions
- Butter: Melted butter gives flavor, while oil keeps cornbread moist longer. Try half butter, half oil for the best of both worlds.
- Half and half: Use whole milk, evaporated milk, or a mix of milk and cream.
- Baking soda: Substitute with baking powder. Use 3x the amount, since it’s weaker and balanced.
Expert Tips
- Don’t overmix: Stir until just combined; overmixing makes the bread dense instead of fluffy.
- Rest before slicing: Let it sit for at least 10 minutes to firm up and slice cleanly without crumbling.
- Be careful with add-ins: Add-ins like cheese, jalapeños, or corn kernels are welcome, but be mindful not to put too many can weigh down the batter.
- Slice right: For cornbread, 12 or 15 servings is most common, especially if it’s a side dish. If you’re serving it as part of a potluck or with a hearty main, go with 15 servings. Cut 3 by 4 for 12 large servings or cut 3 by 5 for 5 medium servings.
How to Store This Recipe
Store leftover cornbread covered tightly with foil or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keep it well-wrapped to prevent it from drying out. For longer storage, wrap slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 2 months.
To reheat, thaw overnight in the fridge, then warm in a 325 F oven for 10 to 15 minutes, or pop individual slices in the microwave for 20 to 30 seconds.
How to Serve Cornbread
Cornbread is best served warm, fresh from the oven. It’s best slathered with butter and honey, and perfect alongside chili, stew, or roasted meats like rump roast. If you’re leaning sweet, try it with jam, apple butter, or even a scoop of vanilla ice cream for a fun twist.
Cornbread also shines on the holiday table, especially at Thanksgiving. Serve it warm with cranberry jam for a festive touch. It’s a cozy companion to turkey, ham, and stuffing, and it balances out rich sides like mac and cheese or creamy casseroles.
More Easy Bread Recipes To Try
Easy Classic Cornbread Recipe
Ingredients
- 1 cup butter
- 1 cup half and half
- 2 cups biscuit mix
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- 2 large eggs slightly beaten
Instructions
- Set your oven to 350 °F.
- In a small saucepan, heat the butter and half and half until just scalded (steaming but not boiling).
- In a large bowl, combine biscuit mix, cornmeal, baking soda, salt, and sugar.
- Add the scalded butter mixture to the dry ingredients and stir to combine.
- Whisk in the slightly beaten eggs until the batter is smooth and well combined.
- Grease and flour a 9×13-inch baking pan. Pour the batter into the pan and bake for 30 minutes, or until golden and a toothpick comes out clean.
- Let cool slightly before cutting into squares and serving warm.
Notes
- Stir just until combined so the bread stays light and fluffy.
- Let it rest for at least 10 minutes to slice neatly without crumbling.
- Mix in cheese, jalapeños, or corn if you like, just don’t overload the batter.
- For sides, 12 or 15 pieces work well: cut 3×4 for 12 bigger slices or 3×5 for 15 smaller ones.
