Every cook should have a reliable Basic Cornbread recipe on hand — simple, comforting, and ready in under 30 minutes. This straightforward recipe uses everyday ingredients and yields a golden, tender cornbread that pairs perfectly with chili, pulled pork, sheet pan dinners, or a smear of salted butter.
I make this often because it’s fast and dependable. The batter comes together in minutes and bakes quickly, leaving a perfectly textured crumb and bright corn flavor. Serve warm from the oven with softened butter for a classic treat.
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To Make Your Basic Cornbread Recipe You Will Need:
- fine yellow cornmeal (coarse cornmeal can be used in a pinch)
- unbleached all-purpose flour
- granulated sugar
- baking powder and baking soda
- kosher salt
- low-fat buttermilk
- large eggs
- unsalted butter (melted and cooled slightly)
Preheat your oven to 425°F (220°C) and grease or spray a 9×9-inch baking dish.
In a large mixing bowl whisk together 1 cup fine yellow cornmeal, 3/4 cup unbleached all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
In a separate bowl or a liquid measuring cup, whisk 1½ cups low-fat buttermilk with 2 large eggs until combined.
Pour the buttermilk and egg mixture into the dry ingredients and stir until just combined — a few small lumps are fine.
Add 6 tablespoons melted and slightly cooled unsalted butter and stir until incorporated.
Pour the batter into your prepared 9×9 pan and smooth the top. Bake on the middle rack for 18 to 20 minutes, until the top is golden in spots and a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the cornbread cool slightly in the pan before slicing. This helps the crumb set and makes serving easier.
Golden, tender, and full of corn flavor — this basic cornbread is reliably good every time. Serve warm with salted butter for the best experience.
Perfect crumb, perfect flavor — a perfect cornbread to keep in your repertoire.
Serve warm with salted butter and enjoy.
Enjoy! If you try this Basic Cornbread recipe, snap a photo and share it on your social channels — I’d love to see how yours turns out.
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Your Basic Cornbread Recipe
Ingredients
- 1 cup fine yellow cornmeal
- 3/4 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1½ cups low-fat buttermilk
- 2 large eggs
- 6 tablespoons butter, melted and cooled slightly
Equipment
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Square 9×9 Baking Pan
Instructions
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Preheat oven to 425°F (220°C) and grease or spray a 9×9 baking dish.
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In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda, and kosher salt. Whisk to blend.
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In a separate bowl whisk together the buttermilk and eggs, then pour into the dry ingredients.
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Stir until just combined, then add the melted butter and mix until incorporated.
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Transfer batter to the prepared pan and bake on the middle rack for 18 to 20 minutes, until a toothpick comes out with a few crumbs attached.