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+ servings
Four pieces of cornbread on a cooling rack.


This easy Cornbread recipe is made in the Northern style: Fluffy, cake-like, ultra moist, and with a hint of sweetness. It's perfect with the barbecue at your next picnic or on the side of a bowl of chili.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 servings
Calories 392kcal


  • 1 2/3 cup fine yellow cornmeal
  • 1 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 2/3 cup milk
  • 4 large eggs
  • 1/2 cup butter melted


  • Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
  • Make a well in the cornmeal mixture and add milk, eggs, and melted butter. Mix together just until combined (do not overmix). The batter should be slightly lumpy.
  • Pour batter into prepared pan. Bake until golden brown around the edges and on top, about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let stand for 15 minutes, then cut into wedges or squares and serve.


  1. Cornmeal: Plain, old-fashioned yellow cornmeal works great in this recipe. Stay away from the coarse, stone-ground whole grain cornmeal or medium ground cornmeal (used to make polenta) which will make this cornbread drier and even gritty.
  2. Sugar: Feel free to use brown sugar, instead of granulated, for a little molasses flavor. You can even substitute a bit of honey for half of the sugar in the recipe.
  3. Honey butter: So delicious on cornbread! Beat 1 cup softened butter until smooth, then add 1/3 cup honey, and a pinch of sea salt. Keep out at room temperature for easy spreading while you serve the cornbread.
  4. Leftovers: Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
  5. Freezing: For longer storage, freeze baked cornbread squares or muffins for up to 3 months. Allow to thaw overnight in the refrigerator and gently reheat in the microwave.
  6. Storing cornmeal: Most store-bought cornmeal is shelf stable and can be stored in the pantry at room-temperature for between nine months and a year. The fancier versions are better kept in the freezer.
  7. Spicy: Finely dice 1 to 2 seeded jalapeño peppers and add to the batter. The spice will diminish a little as it bakes.
  8. Gluten-free: Corn is naturally gluten-free, but read the package to be sure. Also, switch out your favorite GF baking blend for the flour in the recipe.


Serving: 1piece | Calories: 392kcal | Carbohydrates: 53g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 713mg | Potassium: 215mg | Fiber: 3g | Sugar: 14g | Vitamin A: 644IU | Calcium: 229mg | Iron: 3mg