This easy Basic Cornbread is soft, golden, and ready in just 30 minutes. It’s the kind of classic recipe that instantly makes any meal better—whether you’re serving it alongside a cozy bowl of chili, pairing it with BBQ, or using it as the base for your favorite Thanksgiving cornbread stuffing. Warm from the oven with a pat of butter (and maybe a drizzle of honey), this cornbread is pure comfort food.
Why I Love This Recipe
- Quick and Easy: This homemade cornbread comes together fast and can be on the table in under 30 minutes. It’s perfect for busy weeknights or last-minute sides to serve with hearty dishes like crock pot stews or chili.
- Perfect Texture: Moist and tender on the inside with a lightly golden crust on top—especially when baked in a cast iron skillet.
- Versatile: Serve it sweet or savory! This cornbread pairs beautifully with everything from chili and BBQ to Southern-style dinners, and it also works perfectly as the base for holiday stuffing.
Ingredients
Cornbread is all about simple ingredients, but quality really matters here—especially when it comes to the cornmeal. Here’s what you’ll need:
- Cornmeal: The star of the show, giving cornbread its signature flavor and slightly crumbly texture.
- All-purpose flour: Helps balance the cornmeal so the bread stays soft and tender.
- Sugar: Adds just a touch of sweetness. Adjust to taste or leave it out if you prefer a savory cornbread.
- Baking powder: Gives the cornbread a light, fluffy rise.
- Egg: Adds structure and richness.
- Milk: Keeps the batter smooth and the cornbread moist. Any milk works, including dairy-free options.
- Vegetable oil: Adds moisture and creates a tender crumb. Melted butter works too for extra richness.
Variations and Substitutions
- Savory Twist: Stir in chopped jalapeños, shredded cheddar cheese, or cooked bacon.
- Dairy-Free: Use almond milk, oat milk, or another plant-based milk.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend and make sure your cornmeal is labeled gluten-free.
- Richer Flavor: Swap the oil for melted butter.
- Cast Iron Upgrade: Preheat your skillet in the oven before adding the batter for an extra crispy crust.
How to Make Easy Basic Cornbread
- Preheat the oven to 400°F. 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 and stir just until combined.
- Pour the batter into a greased 8–9 inch cast iron skillet or an 8×8 inch baking dish. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Tips and Tricks
- Don’t Overmix: Stir just until combined to keep the cornbread tender.
- Use Cast Iron: A cast iron skillet gives you those irresistibly crispy edges.
- Make It Ahead: Bake a day in advance and rewarm in the oven before serving.
- Add Flavor: A pat of butter and drizzle of honey takes this cornbread to the next level.
- Perfect for Stuffing: This is the same cornbread I use for Thanksgiving stuffing—it’s sturdy enough to hold up while staying moist and tender.
Basic Cornbread
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
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1 cup cornmeal
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1 cup all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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1 teaspoon kosher salt
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1 large egg
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1 cup milk
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1/3 cup vegetable oil
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
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Don’t Overmix: Stir only until the batter comes together to keep the cornbread soft and tender.
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Use a Cast Iron Skillet: Baking in cast iron creates those irresistible crispy edges everyone loves.
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Make It Ahead: This cornbread can be baked a day in advance and rewarmed in the oven before serving.
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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.
