This cornbread is perfectly moist and sweet with a golden brown top, crusty edge and soft center. It bakes up beautifully every time!

A pie server lifting up a slice of cornbread from a cast iron skillet.

So, I had originally planned to call this recipe Southern cornbread. It’s the sweet, buttery kind I grew up with in North Carolina and it just tastes like the South to me.

However, I then found out what makes a true Southern version of cornbread.

Southern cornbread is typically made with cornmeal, buttermilk, eggs and a small amount of sugar. It does not use flour. It’s generally denser and more crumbly, with a coarse texture. It’s also savory and slightly tangy and less sweet.

Northern cornbread is made with a mixture of cornmeal and flour, along with milk, eggs and sugar and often baking powder. It’s lighter, fluffier and more cake-light, with a softer and more tender crumb. It has a sweeter taste and more mild corn flavor.

And y’all, that just doesn’t sound right to me.

I mean, yes, I’ve confirmed it’s true and blah, blah, blah.

But shouldn’t the Southern version be the more cake-like and sweet version? Cause we sure enjoy putting sugar in all the things down here.

Baked cornbread in a cast iron skillet with one slice cut.

Anyway, since this is technically the Northern style of cornbread, I felt like I shouldn’t call it Southern cornbread. So I went with perfect cornbread because trust me, this is the way you want to enjoy it! (Sorry to my Southern roots on that one.)

Regardless, I tested and re-tested this recipe so that I could bring you different options to help make this recipe work well for you.

So let’s get cooking.

If you want to jump on down to the recipe, and skip over the tips and tricks, simply scroll right on through the rest of the text.

The recipe card is near the bottom of the page, above the comments section.

A flour and cornmeal mixture in a large glass bowl.

Homemade cornbread batter in a large glass bowl with a spoon resting in it.

Homemade cornbread in a cast iron skillet before being baked.

Baked golden brown cornbread in a cast iron skillet.

Ingredient Notes:

Cornmeal: You can use white or yellow cornmeal, just make sure it’s finely ground for an even texture.
Flour: All-purpose flour works great here, as does a white wheat or whole wheat flour.
Sugar: I think 3 tablespoons of sugar offers the perfect amount of sweetness. However, you can adjust and use anywhere from 1-4 tablespoons of sugar to suit your tastes.
Milk: I’ve used skim milk, whole milk and buttermilk and all work just great, so use what you have on hand.
Fat: You can use canola oil, melted butter or bacon fat for greasing the pan and adding into the cornbread. (I prefer melted butter myself, for the ease and the flavor, but all three work.)

Also, this is a traditional cornbread, but you know I love changing up flavors.

So here are a few ideas of add-ins you can use for your cornbread.

A cast iron skillet with golden brown cornbread.

A pie server holding up a slice of cornbread above a cast iron skillet.

Additions to Cornbread:

½ to 1 cup corn kernels (fresh or frozen)
1 cup grated cheddar cheese
½ cup cooked, crumbled bacon
1 (4 oz.) can diced green chilies, drained
1-2 jalapeño peppers, seeded and minced
1 small onion, chopped and sautéed until tender

You might also want to check out my easy cheesy cornbread muffins - a kid favorite - or my Mexican cornbread that has some of those fun mix-ins.

And at the holidays, this Southern cornbread dressing is perfect for your table!

OK, last thing, let’s tackle a few commonly asked questions.

A piece of homemade cornbread on a white plate with melted butter and a drizzle of honey on top.

Recipe FAQs

What can of pan can I use for cornbread?

Using a 9- or 10-inch cast iron skillet for cornbread is preferred because it helps develop that crusty edge. However, you can also use an 8-inch square baking dish or use muffin tins. You can also use a corn stick pan (you’ll need 3) and adjust the time to bake for just 11-12 minutes.

How do I store leftover cornbread?

Once cooled, you can store the cornbread in a covered container at room temperature for up to 2-3 days. (I often just cover the cast iron pan with plastic wrap and leave it on the counter.) Enjoy at room temperature or warm through in the microwave or toaster oven. (Just be sure not to dry it out too much.) You can also cover it and refrigerate leftover cornbread to extend the shelf-life to up to 1 week.

How do I reheat leftover cornbread?

You can reheat in the oven at 350 degrees F for about 10 minutes to warm it through. It helps to cover it with foil so it doesn’t dry out.
Or microwave the bread for 30-40 seconds for a quick fix.

A fork resting on a white plate with a piece of cornbread taking from a slice.

I hope you give this recipe a try for the perfect cornbread, whichever style you want to call it.

Enjoy!

XO,

Kathryn

Yield: 8 servings

Perfect Cornbread

This cornbread is perfectly moist and sweet with a golden brown top, crusty edge and soft center. It bakes up beautifully every time!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 ¼ cups fine yellow or white cornmeal
¾ cup all-purpose flour
3 tablespoons granulated sugar (see notes)
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup milk (see notes)
2 large eggs
4 tablespoons canola oil, melted butter or bacon fat, divided

Instructions

Preheat oven to 425 degrees F.
Grease a 9- or 10-inch cast iron skillet (see notes) with 1 tablespoon canola oil, melted butter or bacon fat. Place in oven as it preheats so it gets nice and hot.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir well. Add the milk, eggs and remaining 3 tablespoons of canola oil, melted butter or bacon fat. Mix until just combined.
Carefully remove the hot cast iron skillet from the oven and add the cornbread batter to it.
Return to the oven and bake at 425 for 15-17 minutes, until golden brown.

Notes

Cornmeal: You can use white or yellow cornmeal, just make sure it’s finely ground for an even texture.

Flour: All-purpose flour works great here, as does a white wheat or whole wheat flour.

Sugar: I think 3 tablespoons of sugar offers the perfect amount of sweetness. However, you can adjust and use anywhere from 1-4 tablespoons of sugar to suit your tastes.

Milk: I’ve used skim milk, whole milk and buttermilk and all work just great, so use what you have on hand.

Fat: You can use canola oil, melted butter or bacon fat for greasing the pan and adding into the cornbread. (I prefer melted butter myself, for the ease and the flavor, but all three work.)

Pan: Using a 9- or 10-inch cast iron skillet for cornbread is preferred because it helps develop that crusty edge. However, you can also use an 8-inch square baking dish or use muffin tins. You can also use a corn stick pan (you’ll need 3) and adjust the time to bake for just 11-12 minutes.

Additions: Try these add-ins for a flavor twist.

½ to 1 cup corn kernels (fresh or frozen)
1 cup grated cheddar cheese
½ cup cooked, crumbled bacon
1 (4 oz.) can diced green chilies, drained
1-2 jalapeño peppers, seeded and minced
1 small onion, chopped and sautéed until tender

Leftovers: Once cooled, you can store the cornbread in a covered container at room temperature for up to 2-3 days. (I often just cover the cast iron pan and leave it on the counter.) Enjoy at room temperature or warm through in the microwave or toaster oven. (Just be sure not to dry it out too much.) You can also cover it and refrigerate it to extend the shelf-life to up to a week.

Reheating: You can reheat cornbread in the oven at 350 degrees F for about 10 minutes to warm it through. It helps to cover it with foil so it doesn’t dry out. Or microwave cornbread for 30-40 seconds for a quick fix.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 401mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 5g