The Best Homemade Cornbread Recipe

Delicious!! Just needs to be in the oven a little longer next time.

Went great with leftover pork chili. Hubby says don't buy boxed cornbread anymore, he gave it a 10/10.

So easy and tasty. This is more of a dry, crumbly cornbread, which is just what I was looking for. I baked in an 8x8 pan and did 35 mins per the instructions but I would disregard that if I baked it again- the bottom was a bit browner than I'd have liked

I made changes based on reviews....⅓ cup sugar (just nice), used butter instead of oil, reduced baking powder to 3 top, 2 eggs, added 1 tsp salt, oatmilk instead of milk, added jalapeño and whole corn kernels. Taste was great especially when warm but was dry so would use more butter next round.

Came out a little dry compared to box mixes. I like mine more cakey and less crumbly. Not sure how to fix that. Maybe more butter? But it was good.

Tasted great! Should have used an extra egg because I'm in Denver, but fantastic otherwise

First time making this and the whole family LOVES it! The kids say, “it’s better then any mix!”

Nick added 1 cup of drained canned corn to the recipe and it was perfection. He also made honey butter to serve it with and it was delicious!

I made a triple bat for a party. Of course it took longer to bake because I put it in a 11 by 13 pan. Everyone loved it

Used monkfruit sweetener. Delicious

Used to have this often as a kid. Knew it as Johnny Cake, not cornbread, though I don’t know why. :)

Eliminate or reduce sugar to 1 TBSP and use 3/4 tsp salt. Bake in mini muffin tin for 10-12 min

Halved the recipe, added about 1/3 of sugar called for, and baked in a pre-heated cast iron pan for about 15 minutes. Will make again!

Oat milk and avocado oil. Neighbors loved it and asked for recipe

Reduce sugar to 2 T.

Very good. I like it crumbly. Only thing I changed is sugar. 1/4c white 1/4c brown.

Cook longer than 25 minutes

I made several changes: doubled the eggs, used half the baking powder and sugar, and it was the perfect. I put the cornmeal through my food mill to make it fine. I soaked the flours, milk, and 1 tablespoon apple cider vinegar (as much time as I have or overnight). I also baked at a lower temperature for longer 350° for about 35 minutes.

Simple and delicious!!!! Would love to try adding corn, cheddar cheese, or jalapeños next time. Reduce sugar to 1/4c.

Great recipe! I used half the sugar and that was the perfect sweet level for us!

Well, this cornbread experiment took an unexpected turn. My mom's cornbread has never been this sweet, so I'm not sure what I was thinking with all that sugar. It turned out to be a bit of a sweet disaster. Originally, it was supposed to be a side to a turkey chili. However, I managed to salvage it by whipping up some chocolate ganache and pouring it over the cornbread. Surprisingly, it became a hit that way, and everyone dug in happily.

This was the easiest recipe and took very little time to prep. I used a skillet and it took exactly the amount of time it said. I’ve never made corn bread before nor have I cooked in a skillet and it was so easy to do. It was all gone by the end of the night… everyone loved it!

Delicious! I used natural cane sugar and butter and it turned out fantastic

I put the grill on for about 90 seconds to give it color. Like many others, I cut the sugar by half and it turned out perfect. I also used butter in place of oil. This will be my go to recipe. Per my father's advice on southern cornbread, "add a little onion powder". Though I didn't try this one with onion powder, I will next time.

Will cut sugar down next time

Cooked very evenly. Not too crumbly. Used butter instead of oil. Cut the sugar to 1/3 of a cup and it had a nice flavor.

I needed a simple cornbread recipe. This was delicious and easy.

Perfect! Quick and easy and I didn't find it too sweet? I used Splenda so I'm not sure if that's the difference or I just really love sweet things lol

Way too sweet. Saw others' notes and reduced to 1/2 cup, still too sweet. 1/3 should be sufficient. Also reduced baking powder to 3 tsps. Very light and rose perfectly. Made again with 1/3 c sugar and it was perfect!

Used 1/3c sugar, 3 tsp baking soda, avocado oil. Made in 12" cast iron skillet. Stayed golden on top but cooked through in 22 min and still rose well. Next time, would use a little more sugar.

Used corn flour instead of corn meal. It was scrumptious

So tasty and fluffy, with a great crust. Used butter in the recipe, and a cast iron frying pan to bake it in

Used 1/4 cup sugar and 1/4 cup honey, buttermilk and added 1/ tsp baking soda. Sweetness was just right and it rose nicely.

I added jalapeños to it!

Made in muffin tin. Baked at 350 for about 15 min. E loved it!

Kids loved it. Used butter and 1/2 the sugar it called for and it was still sweet.

Add a tablespoon more cornmeal and make sure not to over-mix. Use a dark pan to get nice color on top.

Use butter instead of oil

Easiest and tastiest corn bread I've made yet! Used 3 teaspoons of baking powder instead of 3.5, turned out perfect.

Less sugar no egg

Moist and delicious! Next time I’d use little less sugar.

1/2cup sugar or less is plenty

As you can see, my toddler literally licked the crumbs off the table, it was that good. My husband said it’s the best cornbread he’s ever had (and he’s had a lot of cornbread). Super quick and easy. This is going to be a weekly menu item here.

Kids loved it. Easy. Usually have all ingredients on hand. Used less sugar.

Wish I took a picture but it was so good my family devoured it. Easy and simple to make. Will definitely be making it again

Much easier to use cornmeal mix. Then you can skip flour and baking soda. Just use double amount of mix to equal 1 Flour and 1 cornmeal. If you want to save some calories, use sweetner instead of sugar. That puts it down to 121 calories per piece.