Soft, golden, and ready in just 30 minutes.

This classic cornbread is moist and tender with a lightly crisp top, making it the perfect side for chili, BBQ, or holiday meals. Warm from the oven with butter and a drizzle of honey, it’s simple comfort food that never disappoints.

Why It Works

• A balanced mix of cornmeal and flour keeps the texture tender, not dry.
• Just enough sugar enhances flavor without making it overly sweet.
• Baked hot, it develops a golden crust with a soft interior.

It’s dependable, versatile, and always welcome at the table.

Recipe

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2–3 Tbsp sugar (adjust to taste)
• 1 Tbsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup milk (dairy or dairy-free)
• ⅓ cup vegetable oil (or melted butter)

Instructions

1. Preheat
   Preheat oven to 400°F. Grease an 8–9 inch cast iron skillet or 8×8 inch baking dish.
2. Mix Dry Ingredients
   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients
   In a separate bowl, whisk egg, milk, and oil.
4. Combine
   Gradually add dry ingredients to wet ingredients. Stir just until combined. Do not overmix.
5. Bake
   Pour batter into prepared pan.
   Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
6. Serve
   Let cool slightly before slicing. Serve warm with butter and honey if desired.

Getting Kids Involved

Ages 3–5

• Help pour pre-measured ingredients into the bowl.
• Stir gently with supervision.

Ages 6–9

• Measure dry ingredients.
• Grease the baking dish.

Ages 10+

• Crack the egg.
• Mix batter and pour into skillet.

Baking together makes this simple recipe even more comforting.

Pro Tips, Meal Prep & Time Savers

• Don’t overmix: Stir just until combined for tender cornbread.
• Cast iron upgrade: Preheat the skillet in the oven before adding batter for crispier edges.
• Make ahead: Bake a day in advance and rewarm at 325°F until heated through.
• Savory additions: Stir in shredded cheddar, chopped jalapeños, or cooked bacon.
• For stuffing: Let cornbread cool completely, then cube and dry out overnight before using.

Simple. Reliable. Golden every time.

The kind of recipe that turns any meal into something a little more special.

Basic Cornbread

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Print Recipe

This Basic Cornbread recipe is soft, golden, and perfectly tender every single time. It comes together quickly with simple pantry staples and pairs beautifully with chili, BBQ, or cozy weeknight dinners. Even better? This is the same cornbread I use as the base for my favorite holiday cornbread stuffing, making it a true year-round staple in my kitchen.

Ingredients

Scale 1x2x3x

• 1 cup cornmeal

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 large egg

• 1 cup milk

• 1/3 cup vegetable oil

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Instructions

• Preheat the oven to 400°F and grease an 8 x 8-inch baking dish or cast iron skillet.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together the egg, milk, and vegetable oil.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
• Pour the batter into the prepared baking dish or skillet and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• Don’t Overmix: Stir only until the batter comes together to keep the cornbread soft and tender.

• Use a Cast Iron Skillet: Baking in cast iron creates those irresistible crispy edges everyone loves.

• Make It Ahead: This cornbread can be baked a day in advance and rewarmed in the oven before serving.

• Perfect for Stuffing: This is the exact recipe I use for my Cornbread Cranberry Stuffing every Thanksgiving—it’s sturdy enough to hold up beautifully while still staying moist and tender.

• Author: Miks