The short answer: here's how to make cornbread in about 35 minutes: whisk the dry ingredients, stir in buttermilk, eggs and melted butter just until combined, and bake in a hot buttered skillet.

  • Pan: a 10-inch cast-iron skillet heated in a 425°F oven
  • Bake 20 to 25 minutes, until a toothpick comes out clean
  • Makes 8 to 10 wedges
  • Sweet vs savory, other pans and fixes for dry cornbread below
  • Next step: Plan it with the Family Recipe Binder ($6.99).
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Prep time: 15 minCook time: 25 minTotal time: 55 minServings: 8 to 10 wedgesTotal includes 15 min of resting, chilling or rising.

Here's how to make cornbread in about 35 minutes. Heat a buttered 10-inch cast-iron skillet in a 425°F oven. Whisk 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt. Stir in 1 1/4 cups buttermilk, 2 eggs and 6 tablespoons melted butter just until combined. Pour the batter into the hot skillet and bake 20 to 25 minutes, until golden and a toothpick comes out clean. It makes 8 to 10 wedges.

I love cooking, and cornbread is one of those recipes that earns a permanent spot on the holiday table. It goes next to chili, greens and turkey, and it's the base for dressing. This guide covers the master method, sweet vs savory, and the fixes for dry or crumbly cornbread.

Cornbread ingredients

Ingredient Amount What it does
Yellow cornmeal 1 cup Flavor and that classic crumb
All-purpose flour 1 cup Structure, so slices hold together
Sugar 1/4 cup Light sweetness; use 0 to 1/2 cup
Baking powder 1 tablespoon Main lift
Baking soda 1/2 teaspoon Reacts with buttermilk for extra rise
Salt 1 teaspoon Brings out the corn flavor
Buttermilk 1 1/4 cups Tenderness and tang
Eggs 2 large Binds the batter
Butter, melted 6 tablespoons, plus 1 for the pan Richness and a crisp edge

No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1 1/4 cups milk and let it sit for 5 minutes.

How to make cornbread, step by step

  1. Heat the pan. Put 1 tablespoon butter in a 10-inch cast-iron skillet. Set it in the oven and heat the oven to 425°F.
  2. Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Mix the wet ingredients. In another bowl, whisk the buttermilk and eggs. Whisk in the melted butter last.
  4. Combine gently. Pour the wet into the dry and stir with a spatula until just combined. A few lumps are fine. Overmixing makes cornbread tough.
  5. Rest the batter. Let it sit for 5 minutes so the cornmeal softens.
  6. Pour into the hot skillet. Carefully take the skillet out, swirl the melted butter, and pour in the batter. It should sizzle at the edges.
  7. Bake. Bake 20 to 25 minutes, until the top is golden and a toothpick in the center comes out clean.
  8. Cool briefly. Let it rest 10 minutes, then slice it into wedges.

Skip the taste test of the batter. The FDA explains that flour is a raw food and that raw batter shouldn't be eaten until it's cooked.

Pan options and bake times

Pan Oven Bake time Result
10-inch cast-iron skillet 425°F 20 to 25 min Crisp, buttery edges
8x8-inch metal pan 400°F 22 to 27 min Even squares
9x13-inch pan (double recipe) 400°F 25 to 30 min Feeds a crowd
12-cup muffin tin 400°F 14 to 18 min Cornbread muffins

If you don't have cast iron, any metal pan works. Grease it well and expect softer edges.

Sweet vs savory cornbread

Cornbread styles vary from table to table. Southern-style cornbread often has little or no sugar, while many Northern versions are sweeter and more cake-like.

Style Sugar Extras Best with
Savory 0 to 1 tablespoon Bacon drippings in the pan Greens, beans, chili
Lightly sweet 1/4 cup None Turkey dinner, soups
Sweet 1/2 cup Drizzle of honey Breakfast, barbecue

Easy add-ins: 1 cup shredded cheddar, 1 chopped jalapeño, 1 cup corn kernels or 1/4 cup sliced green onions. Fold them in at the end.

Fixes for common cornbread problems

Problem Likely cause Fix next time
Dry cornbread Overbaked or too much cornmeal Check at 18 minutes; use the 1:1 cornmeal-to-flour ratio
Falls apart Too little flour or egg Keep the flour, or add a third egg
Dense and flat Old baking powder or overmixing Use fresh leavening and stir just until combined
Bitter aftertaste Too much leavening Measure level spoonfuls
Pale bottom Cold pan Heat the skillet in the oven first

Baking at high altitude? Colorado State University Extension says baked goods may need changes at 3,000 feet and above. For muffin-style quick breads like cornbread, it notes that slightly reducing the baking soda or baking powder usually improves results.

Make ahead and storage

  • Same day: Bake it up to 6 hours ahead. Keep it wrapped at room temperature and rewarm at 350°F for 10 minutes.
  • For dressing: Bake cornbread a day or two early and let it go a little stale. Drier cornbread soaks up broth better.
  • Fridge: Wrap leftovers and refrigerate for a few days. Toast slices in a skillet with butter.
  • Freezer: Wrap wedges well and freeze for up to 3 months. Thaw at room temperature.

Making dressing for the holiday? Our cornbread dressing recipe starts with day-old cornbread like this one. It's also great next to collard greens.

Save the recipe and plan the bake

Family Recipe Binder printable with recipe pages and section dividers

Everyone has a cornbread opinion. Write yours down so it's there next year.

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More holiday sides

Cornbread is the classic side for chili night, so pair a pan with our easy ground turkey chili.

Cornbread is a classic side for a big pot of stew; serve it with our gumbo recipe over rice.

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Frequently asked questions

How do you make cornbread from scratch? To make cornbread from scratch, whisk 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, baking powder, baking soda and salt, then stir in buttermilk, 2 eggs and melted butter. Bake it in a hot buttered skillet at 425°F for 20 to 25 minutes.

What is the secret to moist cornbread? The secret to moist cornbread is buttermilk, enough fat and not overbaking. Check it at 18 minutes and pull it as soon as a toothpick in the center comes out clean.

Why is my cornbread crumbly? Cornbread is usually crumbly when it has too little flour or egg to hold it together. A 1:1 ratio of cornmeal to flour with 2 eggs gives slices that hold their shape.

Should cornbread be sweet? Cornbread can be sweet or savory, depending on family tradition. Southern-style cornbread often has little or no sugar, while many Northern versions use 1/2 cup or more; this recipe uses 1/4 cup as a middle ground.

Do I need a cast-iron skillet to make cornbread? No, but a preheated cast-iron skillet gives cornbread its crisp, buttery edges. An 8x8-inch metal pan at 400°F for 22 to 27 minutes also works well.

Can I make cornbread without buttermilk? Yes, stir 1 tablespoon lemon juice or white vinegar into 1 1/4 cups milk and let it sit for 5 minutes. It replaces buttermilk one for one.

How do I make cornbread for dressing? Bake the cornbread a day or two before you make dressing and let it dry out a little. Stale cornbread soaks up broth without turning mushy, and the bake day fits neatly on the Meal Planner & Grocery List: Thanksgiving Edition timeline.

Can you make cornbread ahead of time? Yes, bake cornbread up to 6 hours ahead and keep it wrapped at room temperature. Rewarm it at 350°F for about 10 minutes before serving.

Can you freeze cornbread? Yes, cornbread freezes well for up to 3 months. Wrap wedges tightly, then thaw them at room temperature or warm them in the oven.

Does cornbread need changes at high altitude? Cornbread may need small changes at 3,000 feet or higher. Colorado State University Extension says slightly reducing the baking powder or baking soda usually improves muffin-style quick breads.

Where should I keep my family cornbread recipe? Keep it in the Family Recipe Binder from HomeBase Paper Co., along with your sugar level, pan and add-ins. Then the recipe is easy to find when it's time for dressing.

Sources

  1. FDA: Handling flour safely fda.gov
  2. Colorado State University Extension: Baking at elevation extension.colostate.edu