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–+ servings
A slice of cornbread on a white plate with butter on top.
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Cornbread Recipe

This cornbread recipe is easy to make from scratch with or without buttermilk! It's moist with just the right amount of crumbly texture. This is a great side dish recipe for soups and chili!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 338kcal
Author: Stephanie

Ingredients

Cornbread:

  • 1 cup cake Flour can use regular flour if needed
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup salted butter melted and slightly cooled. (Equal to 8 tbsp. or 1 stick.)
  • 2 tablespoons honey
  • 2 tablespoons sugar optional
  • 2 large eggs
  • ¾ cup sour cream
  • ¼ cup milk preferably whole

For Skillet:

  • 1 tablespoon salted butter softened
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees.
  • Mix the dry ingredients: In a large bowl, combine the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • Mix the wet ingredients: In a medium bowl, combine the melted butter, honey, and sugar until well-combined. Add the eggs and whisk until combined. Whisk in the sour cream and the milk until combined. Set aside.
  • Prepare the cooking vessel: Rub the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon softened butter. (A 10 x 10-inch baking dish may also be used.) Let it heat over medium heat on the stove top until the butter is melted and begins to sizzle/foam. You can also do this in the oven if using a baking dish. The objective is to heat up the pan so that it sizzles a little when you add the batter.
  • Combine wet/dry ingredients: Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined, don’t overmix. Pour it into the skillet/baking dish and use a silicone spatula to gently spread it in an even layer.
  • Bake: Transfer to the oven and bake for 20 minutes, or until light brown on top and darker brown around the edges.
  • Serve with chili, chili mac or soup! Be sure to try my Chili Cornbread Casserole next!

Notes

Reheating:

Microwave:
  • Wet a paper towel and squeeze all excess moisture out so that it's damp. Wrap it loosely around the cornbread and place it on a microwave-safe plate.
  • Reheat for 15 seconds, or until warm.
  • Consider reducing the power to 50% or using the reheat setting if you have one, this will take a little bit longer to reheat but it will reheat more evenly.
Oven:
  • Place the cornbread on a baking sheet and cover it with foil.
  • Bake at 325° for 8-10 minutes. Top it with butter to add extra moisture after as well. 

Storage

  • Wrap it tightly in saran wrap and store at room temperature for up to 4 days.
  • Nutritional information below is per serving. This recipe makes 8 servings.

Nutrition

Calories: 338kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 221mg | Potassium: 243mg | Fiber: 2g | Sugar: 9g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg