Homemade Cornbread Recipe

Comments

1. I love that idea and hope that you all have a blast making this recipe! Thank you for sharing.

2. Thank you for showing this recipe. I am making this for my Small Group. I am teaching a cooking class. This recipe is one that I have learned over the years. It is so quick and easy, and of course yummy. I don’t add the honey into the batter. I am going to suggest it to the ladies, but they put butter and honey on top. We are serving this with black bean chili tonight

3. I’ve been making your corn bread for a couple of years. Absolutely love it. I like to add diced jalepeno occasionally. Thank you for sharing a great recipe.

4. 
   My go to recipe. Very good. ?

5. 
   I had the pleasure of dining at home last night, and it was a delightful experience from start to finish.

6. 
   Delicious! Great smooth, fluffy texture. I used about 2/3 cup of sugar instead and it was great! I can’t put my finger on what the last star is missing, but something about the flavor. Would definitely remake this regardless though.

7. 
   I followed this recipe to the letter, and it was amazing. I could have eaten the entire pan!

8. I don’t know where your information came from about southern cornbread but your recipe is almost identical to what my family has cooked for years and believe me Georgia is a long way from north. Use self rising flour and cornmeal (yellow) no sugar, 1 egg, milk or buttermilk, baking powder, oil and butter cooked in cast iron skillet. Not being critical because I love your recipes. White cornmeal only used if grocery store is out of yellow. Lol

9. 
   Wonderful and super eager

10. No I used regular cornmeal.

11. Is this self- rising cornmeal ?

12. Yes you can! I have a recipe for corn muffins here https://www.eatingonadime.com/corn-bread-2/

13. Can I make them into corn muffins?

14. 
    I added about 10 green chili peppers (not super hot ones) finely diced; a handful of shredded Mexican blend cheese and 1/2cup more sugar. This recipe is great. My hubby loves it!

    Thank u!

15. 
    My mama taught me how to make her southern cornbread, around 50-52 years ago. I have made it on and off through the various seasons and phases of my life. I just entered a new phase. After not making it in quite a while, I’m ready to get back to it. But I needed to find a recipe to check my memory with. Your recipe is very close to how we made it.

    If you don’t mind, I’d like to offer a few tips you might want to consider:

    1. I nearly always use my cast iron skillet, never a plain ol’ cake pan. The only time I’ve ever used anything else was when I used to bake corn muffins for church singles pot lucks. Of course for that I used a muffin tin.

    2. Heating the cast iron in the oven is good and recommended by most websites I’ve explored. One particular reason is more even heating. However, it does just as fine, heating it on the stovetop. I like it that way because I can monitor it – and have it convenient for the twist coming up in #3 below – and I don’t have to take it out of the oven to fill it and then put it back in.

    3. THIS tip has always been a hit at the pot lucks and with my dinner guests at home: instead of combining the oil in the batter, I heat it in the skillet while I whip up the batter. Then, just as I’m getting ready to pour in the batter, I add a good portion of butter to the skillet – maybe half a stick (I have to experiment a couple of times to find the right amount again) giving it a minute or so to melt and mixing it evenly in the oil. Then pour in the batter. You get a good sizzle – that’s good. You can also adapt this to muffins. For the muffin process it’s easier to add the oil into the batter. But then simply add a bit of butter in the bottom of each muffin cup prior to pouring batter into it. Adding the butter during the cooking process gives the cornbread that nice, buttery flavor right out of the oven.

    I’m quite glad to have found your recipe today. Thanks so much for sharing it. ?

16. I never have cooked with self rising corn meal mix, but I imagine it would work.

17. Can you use self rising corn meal mix? Thanks, Tim

18. 
    Here in East Texas we prefer savory, that is what I like about this recipe. No added sugar.

19. I like sweet cornbread, I’m plain when it comes to cornbread. I like to eat mine toasted from a butter pan with jelly, hot.

20. Thank you for including the “how to cook in a cast iron skillet….just inherited some and have been dying to try cornbread cooked in one. I look forward to making this recipe with some jalapenos and cheddar to serve with collards or some chili.

21. I’ve only made it a couple of times, but I love cornbread. I like it both sweet and savory :). I would love trying this recipe with some jalapeños added and dipping it in chili!! yum!

22. 
    I like sweet cornbread. My husband prefers regular. He loves to eat his cornbread in a bowl with milk and onions.

23. My kids and I LOVE cornbread! We prefer cornbread on the sweeter side versus savory. I have added pumpkin spice to mine in the fall! We always put butter and honey on ours!

24. On this recipe for cornbread, can you use olive oil instead of vegetable oil? I was just wondering.

25. 
    Personally not a big fan of cornbread but my husband is and one of my favorite memories of my great grandma before she passed os saying NY cornbread was just as good as her mama’s. Might have to give this a try #Giveaway

26. I always pour honey or guava all over the top of the cornbread as soon as I take it out of the oven. Love sweet!!

27. I love savory cornbread, but my family loves sweet. They’ll love this recipe for sure!

28. Oh I love that idea!

29. Oh I love that. I’ll have to try that

30. I like to put shredded pepper jack cheese in the mix! So tasty and a nice little kick to it!

31. 
    I like to use crackling in my cornbread

32. Love this recipe. Ii Do perferred sweet cornbread. But love it anyway.

33. Cornbread with butter is must to accompany ham and bean soup at our house. I like to make it with brown sugar rather than white.

34. 
    Recipe looks great! I like my cornbread sweet but would love to try this recipe with a spicy variation.

35. 
    I love to add butter to cornbread as soon as it’s out of the oven. I’m thinking about trying to add some real bacon bits to my cornbread the next time I make it. I prefer my cornbread sweet. Cornbread is very good with fish.

36. I like to make my cornbread into mini muffins and add a can of green chilis and cheddar cheese! I take a basket of them to work and everyone loves snacking on them! I use box mix, I can’t wait to try them with your recipe!

37. I love love sweet cornbread. It’s my absolute favorite. I add honey to mine. But not to much just to give it a little sweetness to it. Then I will add a little butter on top once I take it out of oven. My kids and I enjoy cornbread especially with chili.

38. It is purfect the way it is. My son says a pinch of cayenne could be a good twist on recipe.

39. I’m from SC and I never put sugar in cornbread, or anything else. It should be savory. I always use white cornmeal, one egg and always buttermilk and it is best cooked in a cast iron skillet. I heat the pan up in the oven with some shortening or oil. When the mix is poured into the pan it sizzles and the grease comes up to the top edges. This is what makes the yummy crust! I love cornbread with beans, fried okra, fried chicken, chili, and soups. The ultimate way, though, to eat cornbread in the south, is in a bowl of buttermilk or whole milk. Oh my goodness, so good!!

40. I love mine sweet and definitely lots of melted butter all over. Even when having with chili. Of course I think butter makes everything taste good lol. But sometimes I do make it with jalapenos or green chilies as most of my family likes it that way as well!

41. I love cornbread hot or cold !!! Spicy with jalapeños or reg . I like to use the iron skillet and i will use this recipe this week

42. I love jalapeños in my cornbread. Also I love to eat white beans with it! Yummmm!

43. I usually just make Jiffy mix for cornbread but I might give this recipe a try!

44. This looks delicious
    I love savory cornbread with vegetable soup

45. This recipe looks delicious! I enjoy cornbread with breakfast or with BBQ. Also as a stand-alone treat. And, a bit sweet is my preference. I do not like anything in my cornbread (i.e., corn kernels). I am quite picky about cornbread actually– just organic, moist, and delicious!

46. 
    I like mine fresh out of the oven, sweet and with lots of butter, but not too sweet anymore, since I’m trying to lose weight.

47. 
    Depending on what I’m making it with, I like to add cheese, peppers, minced onion, chives, or even sausage to my cornbread. This recipe looks delicious and I can’t wait to try it!

48. I have not tried this recipe yet, but it sounds so good and much better than the boxed kind! I will be trying it very soon. Thank you for sharing your recipes! I love them!

49. 
    Got home last night and we made this cornbread and added honey to the batter. It was so good!!! I am so excited that we have a cornbread recipe like my mom used to make!!!! Thank you so much!!!!

50. Cornbread is much simpler if you use cornmeal mix, the salt and baking powder (as in self rising flour) is already apart of the cornmeal. It is also richer if buttermilk is used instead of plain milk or water. Of course I’m from Georgia and we tend to eat more cornbread and biscuits than other areas of the country. Thank you for your site I love the recipes and ideas.

51. 
    Love this recipe & have made it! I usually add a can of creamed corn, it makes it super moist. I do bake it just a little longer so it firms up. Then we eat it with a little butter & honey, yummy!!!

52. My family loves cornbread! I have made the batter and spread it on top of a chicken casserole and baked it in the oven. Delicious

53. You can use any kind. I personally use fine, but any of them will work.

54. Wow. This makes my mouth water. Heck – this doesn’t look much more difficult than “the mix”, really! Being raised in the Northeast, I like it on the sweet side. (Shh! I know those can be fighting words). Boy – warm cornbread w/butter & jelly – YUM! Dessert! lol A Tulsa neighbor made it w/corn, onions, cheese…SO good! Gonna’ buy some cornmeal & try this! ?

55. 
    Delicious added a fresh jalapeños

56. 
    Cornbread is as good or better than yeast rolls. Buttered, honeyed, with fried potatoes and brown beans, as a snack – yep, cornbread is always a good choice. Love your recipe.

57. 
    My family loves cornbread with a variety of meals! I always add extra butter and sugar. We enjoy the sweet cornbread best! Leftovers always get eaten in a bowl with milk.

58. What kind of yellow cornmeal? Stone Ground? Fine? Coarse? Thanks. Brand suggestion?

59. We love are cornbread savory with soup, I always use buttermilk in mine, just the way my mom made it. Love all your recipes!!

60. I add about 1/3 cup of honey to the recipe.

61. 
    Sounds delish! We love our cornbread a little sweet, cooked in my car iron skillet. Goes great with red beans, homemade stew, or fried chicken, with collard greens. Mmmmm just made myself hungry!

62. I love my cornbread sweet!

63. We usually prefer a savory cornbread. It makes a perfect side to Chili!

64. Love this cornbread. A dollop of lard in a cast iron skillet while the skillet preheats then pour mix in for a nice crunchy bottom. Sometimes I include jalapeno relish into the mix for awesome flavor. I have made this dry mix up in pint canning jars to store in my pantry for quick cooking.

65. 
    I like to add canned corn to this recipe. Then serve with honey butter. Yum!

66. 
    There is nothing better than homemade cornbread and homemade Chili ?. It was totally Awesome ?. Thank y’all much ?

67. I like my cornbread on the sweet side with lots of butter!

68. I sometimes add a little honey to sweeten it up…and if I want to “healthify” it (or at least pretend I am) I’ll add some broccoli and corn. And I always sprinkle shredded cheese (usually cheddar but whatever shredded cheese I have on hand will work) on top and then bake as usual.

69. I like to add green chili’s to my cornbread so I’d have to say I like it more savory than sweet with chili or soup. I also love plain cornbread with honey butter! Yummy!!

70. I love corn bread.grew up with it in the south moms cbread always had 2eggs flour milk or butter milk then as we got older she would put sometimes cream corn or onions cheese or peppers together in it.love corn bread anyway it’s made

71. 
    I like to make my corn bread with a little bit of sugar, A little bit of chopped onions and
    Rotel diced tomatoes & green chilies and with some good homemade Chilie’s or Any kind of home make stew! 🙂

72. I like my cornbread sweet with butter and syrup.

73. I like my cornbread to have a little sweetness

74. Was good but I like to put a little corn in mine

75. 
    Our family LOVES sweet cornbread!

76. 
    This recipe is SO good and easy! I do like to add a little jalapeno to the batter before baking. It gives it a little kick!

77. I love cornbread with molasses and old fashioned navy bean soup with ham on top of it all.

78. I like to add cheese and jalapenos to my cornbread. I like to eat it warm with butter on it or in the winter, broken up in my chili.

79. We like corn bread with corn kernals

80. I like savory cornbread and love to add jalapeños

81. We are using baking powder and salt to help the cornbread rise. I like to have control of the rising, and tend not to use self rising flour.

82. Oh I love it in the cast iron too

83. That sounds delicious!

84. If you double it I would put it in a 9×13. I’m thinking a triple batch might be too much for a 9×13 pan.

85. 
    So wonderful on a cold winter’s night and I think the very best way to eat hot cornbread is with butter and a generous amount of jalapeño jelly. Heavenly!!!

86. We love cornbread just about any way it comes! I especially like sweet with homemade honey butter! Depending on what I’m serving with it though, sometimes more savory with the jalapenos to spice it up a bit is good. We really like cornbread hot out of the oven or for leftovers the next day. I can never get it to last more than that!

87. I love any type of cornbread and love to eat it with soup

88. I love a sweet cornbread with just butter. This is a keeper recipe for sure just the way it is.9

89. Honey! I add it to the ingredients

90. This is an easy recipe and I will be using it. Delicious!!

91. This recipe looks easy to make and I have all the ingredients on hand. I will probably add less sugar, as I like a less sweet and more savory cornbread. Real butter spread on top is a must for me.

92. Question if I triple the ingredients, what size dish would be best 9×13?

93. 
    I like to add cheddar cheese and jalapeño peppers!

94. I like my cornbread on the sw

95. Will try your recipe i always add a little honey also make the casserole adding caned corn whole and creamed with sour cream…usually serve with seafood dish or chili mom and grandma always used cast iron skillet thanks for sharing your recipe

96. I’m going to make this cornbread! I like mine with honey butter.

97. I like sweet cornbread, so I would probably add a drizzle of honey to the recipe.

98. LIKE WITH PINTO BEANS FRIED POTATOES

99. 
    Good recipe. I would use less sugar and use buttermilk. Also, add can of Mexican corn to mixture. Yummy

100. perfect with turnip greens or a good ole’ bowl of cornbread and milk

101. I love sweet cornbread so I cant wait to make this with honey in it like you suggested. I grew up with my mother making homemade cornbread but mine never tastes like hers always did. I bet she used honey!!! Thank you for the recipe!!

102. Thank you for the recipe. Sounds really good. I prefer it without sweetener but my family loves the sweeter version so I’ll definitely give it a try.

103. We love are cornbread savory, I use buttermilk in mine this is the only way my mother made hers. Love all your recipes!!

104. I have made this cornbread 3 times now in the last month. Was searching for an easy recipe, and yours popped up. It is delicious and simple. I like sweet cornbread. The only thing I changed after the first time was replacing the regular sugar for Splenda. I also always use unsweetened almond milk, because that is what I buy. Still delicious, just trying to eat less sugar. I have had this with taco soup and chili.

105. I like to add cranberries to alot of breads. I think it would go good with the sweet cornbread. I eat honey and butter on my cornbread.

106. It was easy to make and great crust. I used Cast Iron and left out the sugar. I like my cornbread savory!

107. Love sweet cornbread! My recipe is very similar to yours. Sooo good! Gotta have it with lots of butter on it. Or sometimes honey. ?

108. Love cornbread with buttermilk, can’t get more southern than that!! Thanx for the recipe!!

109. 
     Great cornbread!

110. Love it sweet

111. Stone ground cornmeal is essential.
     Use a cast-iron skillet. Melt butter and sprinkle cornmeal on the melted butter before pouring in the batter. Makes a beautiful bottom crust.

112. No self respecting Southerner would use sugar in cornbread and would use oil instead of bacon grease if they didn’t have grease.

113. Sometimes I add broccoli and cheese.
     I like both sweet and savory.
     If I have leftovers from my sweet cornbread, I have cornbread cereal the next morning. No sugar needed. Brings back youthful memories.

114. Is there a reason why you don’t use self-rising flour?

115. 
     Made it –I usually use a box, though. This is easy and delicious.

116. 
     This recipe looks awesome. My husband and I both like a savory cornbread, we’ve never been a fan of the sweetness in some.

117. I like both sweet and savory cornbread. I LOVE cornbread! 🙂 I like eating my cornbread warm from the oven and slathered with real butter.

118. 
     I am a southern girl at heart but I love my cornbread slightly “grainy” (for lack of a better term) and on the slightly sweet side. Savory can be okay – but I mix my cornbread IN my beans and you taste is more if on sweeter side. Cornbread is ALWAYS better when made from scratch. . . . and as for leftover cornbread . . . . .put it in milk for a “cornbread” cereal !!!!!!!

119. I’ll be using this recipe- what’s ironic is that I’ve been craving cornbread lol

120. We love to eat cornbread topped with honey! ? Sweet cornbread when it’s a side, and savory cornbread with chili or milk etc!

121. 
     This looks like a great recipe. I like my cornbread sweet with lots of honey butter on it.

122. I love my cornbread a little sweet.
     I can’t wait to try this recipe. My family and I have loved EVERY recipe of yours that I have tried.

123. I add chopped green chokes and cheese to my cornbread!

124. Thanks so much for commenting and letting us know what changes you made. So glad you enjoyed it!

125. 
     Thank you for this recipe! We enjoyed it very much! I did make some adjustments. I used 1/4 cup of sugar, 1/2 tsp. of salt, used bacon grease instead of oil and used Walmart brand of unsweetened Almondmilk Original 30 calories. Our milk seems to always go bad before we get to use it up so we tried this and we love it! (also uses in our cereal and milk gravy)

126. 
     I make this GF with a gf flour blend in place of the regular flour. I also use buttermilk and mix in about 1 TB honey. I grease my glass baking dish with butter. With those adaptations this is the best cornbread I have ever made. The first time trying it I made it twice in one weekend! Soooooo good, thanks for the recipe.

127. Easy and delicious!

128. We live in LA ( lower Alabama) We use cast iron skillets and if sugar is used (I don’t) very little!

129. I am on a low sodium diet so I used baking powder with no sodium and it was fantastic!!

130. Oh that sounds delicious! Thanks for sharing Carol.

131. 
     I made your recipe and enjoyed! The only change I made was to bake them on a cookie sheet as mini corn cakes as I love crispy edges, they came out great!!

132. I’m so glad you enjoyed it – Thank you for sharing!

133. 
     It was easy and good would not change a thing made in the cast iron skillet wanted to post a picture but don’t know how

134. Virginia – I’m so glad you enjoyed it. I haven’t tried coconut before but that sounds delicious!

135. I doubled the recipe and added two cups coconut grated; it is delicious and the baking time was the same. Thanks so much for sharing your recipe.

136. 
     Never buy the boxed stuff anymore!

137. 
     This is the only homemade bread I can actually make! I mess up all the others!

138. 
     I make this all the time now….. love it!

139. 
     I read every recipe and every comment! ‘Tis outstanding!

140. Great tip! Thanks for sharing!

141. For a nice breakfast muffin, add a small can of crushed pineapple. Slightly reduce amount of liquid.

142. 
     I LOVE LOVE this recipe! Every time I think I’ve found the perfect cornbread recipe, I find a new one that’s even better. Your recipe is by far THE BEST Cornbread Recipe I have run across. I’ve printed it to put in my cookbook with my other treasures and have officially stopped looking for a better cornbread recipe. I always thought buttermilk was the key, but no more. Thank you Thank you!

143. Thanks so much for sharing your recipe. I tried it just now and my kids and hubby loved it. It tastes good, just the right amount of sweetness amd it was nice and soft.

144. 
     I made these with super today thank you the kids and I loved them

145. I’m so glad you loved it!

146. I’m so glad you loved it!

147. I’m so glad you loved it!

148. 
     Just a reminder that if your out of eggs in baking only, you can replace an egg with
     1 teaspoon of vinegar (I use cider vinegar) you can’t taste it. Also if you want milk in it you can add a little bit of coffee creamer with water too.

149. Loved this! Doubled the recipe for a class of 16 students and it was just the right amount. The cooking time was the same.

150. How many muffins do you get out of a batch?

151. I made cornbread using this recipe for the second time. I used butter rather than cooking oil. It came out really really good. My family loves it and now I won’t ever used pre-mixed again!

152. This is the best ever recipe. Simple, authentic, delicious.

153. Absolutely delicious and so easy. I could eat this daily! First time ever made it from scratch and and you were right! Thanks my husband will now make pinto beans to go along with this.

154. Would I be able to add corn pieces in it as well??

155. I love this! I hadn’t made cornbread in a while and had a recent fail, but this is simple and perfect and I nailed it. My groove is back!! 🙂

156. 
     I’m sure this is a great recipe, will be trying soon. Need to ask one question tho. I would love to put corn into it, either canned corn or crammed corn. How much would I put in?

157. can you use brown sugar since I don’t have white

158. I made these into muffins for a large get together! They were delicious! Everyone loved them!! Thank you so much! ??

159. 
     I have been experimenting in the kitchen since I recently retired and when I made this cornbread, it was an immediate hit! I already made it a number of times and didn’t change a thing. The outcome was always the same (delicious) and I usually have on hand all the ingredients I need. Now family members request it all the time when we visit. Not a crumb goes to waste! Great success! Thanks!

160. 
     Hi my first time making cornbread it’s not something we usually have unless I go to the local bbq restaurant. Anyway I’m not sure if I made it quite right it was a little dry but still very tasty, I will definitely make it again maybe not cook it for quite as long. I have a spicy cheese that is a little to hot to eat as is so would like to add it to my next batch, do you think it would work and how much would you add so it doesn’t become sloppy? Thanks for reading
     . Toni (from the uk)

161. 
     Never made cornbread from scratch before and this was not only a snap to put together but delicious!

162. 
     Good recipe, made in a cast iron pan. Found it a little salty but will definitely use this one again.

163. 
     This recipe looks amazing! I cant wait to make it. I just have one question, is it possible to add a can or half a can of corn? I like to have pieces of corn in my cornbread.

     Thank you for sharing this recipe!

164. 
     This is a great recipe, first time ever of making it and totally blown the diet…..love it. Made it in a load tin, crumbled a bit but we eat crumbles!

165. 
     I made this cornbread recipe for a little luncheon. There wasn’t any left! It was really easy to prepare and an excellent recipe to keep! Thank you!

166. Love this recipe! I do it in a preheated 9” cast iron skillet. Perfect every time.

167. 
     first time making cornbread ever.. came out awesome!!!! thank you so much for this recipe! will most definitely make again!?