Ever want to learn how to make cornbread from scratch? Comfort food dishes just aren’t the same without homemade cornbread! This easy cornbread recipe can be made out of ingredients you most likely already have in your pantry, too!

How to Make Cornbread From Scratch
I love serving fresh cornbread with meals, but I don’t always have the time to cook it from scratch–this easy cornbread recipe saves the day! It is so quick and easy!
For a fun tip: make your cornbread more kid-friendly by using a muffin tin to make cornbread muffins!
Delicious Cornbread Recipe
- Makes 9-12 pieces
- Prep Time: 5 min
- Cook Time 20-30 min
Ingredients Needed To Make Homemade Cornbread

- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large egg
- ½ cup (1 stick) unsalted butter, softened
How To Make This Amazing Cornbread Recipe
Step 1
Preheat oven to 400 degrees F.
Step 2
Coat a square 8×8 baking dish with cooking spray.

Step 3
In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. We want all the dry ingredients all in one bowl and well mixed.

Step 4
Add milk, eggs and butter. All the wet ingredients get mixed together. Make sure to whisk to get rid of clumps. The melted butter needs to be fully melted, not at room temperature or with butter chunks still left in.

Step 5
Beat until smooth.

Step 6
Pour into prepared pan.

Step 7
Bake for 20-30 or until toothpick inserted in the center comes out clean. The cooking time isn’t too long, you’ll have your delicious cornbread in no time!
Notes:
Store your leftover cornbread in an airtight container.
Love skillet cornbread? You can use this best cornbread recipe in a cast-iron skillet if that is what you’re familiar with, baking times will vary.
Want to make corn muffins? Then just add this recipe to the muffin pan. Again, cooking time will vary.
Add butter to your cornbread when ready to eat or a drizzle of honey, it’s so good!

Vegan Homemade Cornbread
Want to make this great recipe vegan?
You can easily adapt this recipe to make it vegan, by substituting a plant-based milk (like almond milk, vegan butter, and an egg replacement (you can purchase one at the store, or use 1/4 cup of applesauce plus 1/2 teaspoon of baking powder for each egg called for in the recipe).

Gluten Free Homemade Cornbread
This recipe can also be adapted to fit a gluten free diet if you use gluten-free all-purpose flour, and double check that your cornmeal and baking powder are gluten free.
Homemade Cornbread

Homemade cornbread is the perfect side dish to so many fall and winter comfort foods!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup (1 stick) unsalted butter, softened
Instructions
- Preheat oven to 400 degrees F.
- Coat a square 8x8 baking pan with cooking spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add milk, eggs, and butter. Beat until smooth.
- Pour into prepared pan. Bake for 20-30 or until toothpick inserted in the center comes out clean.
Comfort Food Recipes From Kids Activities Blog:

Now that you have this delicious recipe, here are some hearty soups and stews to serve along with it!
- If you are getting bored with your usual chili recipe, try these 25 Chili Recipes to Keep You Warm!
- This Navy Bean Chicken Chili is a healthier version of a fall classic!
- One Pot Chili Pasta combines two favorites in one.
- Celebrate Taco Tuesday with an Easy Cheesy Chili Tortilla Bake!
- If you’re on the hunt for a delicious soup recipe, you have to try these 5 Cold Weather Recipes to Warm Your Heart!
- We just love The Nerd’s Wife‘s idea to serve chili in a jar!
- Fall is the perfect time to pull out your slow cooker and try making these 20 Fall Slow Cooker Recipes!
- Don’t miss our traditional Irish soda bread recipe.
- Try this easy crockpot chili, perfect for busy nights.
What is your favorite dish to serve with cornbread? Comment below!
Definitely someone who has never eaten cornbread developed this recipe. 2/3 cup of sugar? Really? Cornbread is not cake. Real cornbread is 2 cups of good cornmeal, 1/4 cup vegetable oil (though my grandmother used pure lard and it was great), 1-1/2 to 2 cups buttermilk and a teaspoon or so of sugar and 1 extra large or 2 regular eggs.
The author will fail to get a nice thick crust as they fail to preheat the oiled pan (again, really a pan, real cornbread is best done in cast iron). The batter should fry when poured into the skillet.
Bake at 425-450 degrees and check after 25 minutes.
That is cornbread as it should be.
Thank you for your feedback!