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Easy Homemade Cornbread

Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist Homemade Cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner! Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It’s inexpensive, comforting, and seriously easy to make, with 8 pieces costing just $1.27 ($0.16 each)! So toss that boxed mix and let me show you how it’s done for real. 😉

close up of cornbread with a slab of butter on top

“Perfect cornbread! My cornbread always turned out too dry and crumbly – no more! Moist but still with the bit of crumbly and lightness cornbread should have. Really like cooking it in a pie dish and having wedges as well. Thank you!”
Rebecca

A Humble Side with Staying Power

I originally made this cornbread back in 2015 to help stretch a pot of stew further during one of my budget challenges, and it’s been a favorite ever since. I make it completely from scratch with yellow cornmeal, flour, sugar, baking powder, salt, milk, an egg, and cooking oil, most of which you’ve probably already got in your cupboard or fridge! It’s as simple as whisking the wet ingredients, combining them with the dry ingredients, and baking. I don’t even use a mixer and there’s no rising time to worry about, either.

But what I love most about this classic recipe is that it’s lightly sweetened, sitting somewhere between the sweeter, almost cake-like cornbread’s and the more savory Southern-style versions. Just ¼ cup of sugar adds a little sweetness while still letting that lovely corn flavor come through. I also use regular milk instead of buttermilk (so there’s no need to buy a whole carton that you might struggle to use up!).

It’s a simple everyday side, but I love serving a slice alongside a Thanksgiving or Christmas roast, too. You can even bake it the day before, which means one less thing to worry about when you’ve got a big holiday meal to prepare!

Use baking powder, NOT baking soda! They’re not interchangeable. This recipe uses baking powder because it contains the ingredients needed to give the cornbread a tender crumb and good rise. Baking soda used in its place can leave an unpleasant, bitter taste and won’t give the same rise or result.
Mix gently for tender cornbread. I know it’s tempting to keep stirring until everything is completely smooth, but you don’t want to do that here! Overmixing can develop the gluten in the flour and make the finished bread a little rubbery. Stir until everything is moistened. A few lumps are perfectly fine.
Use the baking dish you’ve got. This amount of batter fits well into an 8×8 casserole dish, 9-inch pie plate, or a 10-inch cast iron skillet (although you should preheat the skillet as the oven preheats). Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
Prefer savory over sweet? You can reduce the sugar to suit your tastes. Some readers have even left it out completely with good results, although changing the sugar can affect the browning and texture slightly.
Make corn muffins instead! This is a great option if you want individual servings or something easy to grab and pack for lunch. Pour the batter into an oiled muffin tin, filling each well about ¾ full. Bake at the same temperature (425°F) for 16-18 minutes, or until the tops are golden brown. I usually get about 10 corn muffins from one batch (see photo).

A little crumbliness is part of cornbread’s charm, but it shouldn’t fall apart the moment you slice it. Too much flour or cornmeal, or leaving it in the oven too long, can quickly turn a moist crumb dry. Here’s how I help keep this recipe tender without losing that classic cornmeal texture:

The flour adds structure, and the oil keeps things tender. Cornmeal doesn’t form gluten, so I use equal cups of all-purpose flour and cornmeal to help the bread hold together. Then the oil helps keep the crumb soft, even after it cools, because unlike butter, it stays liquid at room temperature.
Measure your flour and cornmeal carefully. Too much of either can throw off the balance of wet and dry ingredients, leaving you with a dry and crumbly bread. I recommend weighing them with a kitchen scale for the most consistent results (140 g flour and 150 g cornmeal).
Don’t overbake! This recipe takes about 20 minutes at 425°F, but the exact time can vary depending on your baking dish. Look for golden-brown edges and a golden top, then insert a toothpick into the center. It should come out clean or with a few moist crumbs (see photo below). There’s no need to keep baking once it’s done, or you risk drying it out.

A hand holding a toothpick after checking a skillet cornbread for doneness. — *Once the top and edges are golden brown, check the center with a toothpick. A few moist crumbs are fine (and so are a few cracks on top!)*

What to Serve with Cornbread

Cornbread is a great side dish for any thick and hearty soup, stew, or chili. I especially love serving it with a big bowl of my classic chili. I’ll usually either dip a warm slice into the sauce or crumble it straight into my bowl (my favorite way to use up day-old leftovers!). The mild sweetness works really well with smoky spices and a little heat. But really, you can serve this recipe in place of your usual dipping bread with any soup or stew you love. It’s also delicious layered into an easy cornbread salad with beans, corn, and veggies for a potluck or gathering (recipe coming soon!)

A bowl of chili with slices of homemade cornbread. — *Shown here with a bowl of homemade chili.*

I also love a warm slice with a pat of butter melting right on top. Add a drizzle of honey (as much or as little as you like!), and you’ve got a delicious afternoon snack with a cup of coffee or a sweet side for your eggs and bacon at breakfast.

And don’t forget about the holidays! I’d happily swap the usual dinner rolls for a slice of cornbread alongside some roasted turkey breast, a batch of my homemade cranberry sauce, and all the Thanksgiving fixings. You can also take it a step further and use this recipe to make our cornbread dressing, which is loaded with savory herbs and vegetables and makes enough to feed a crowd!

Side view of a slice of homemade cornbread with butter and honey being drizzled on top. — *Try a slice with butter and honey.*

Overhead view of a serving plate with roasted turkey, corbread dressing, and cranberry sauce. — *Or use this basic recipe to make cornbread dressing for the holidays!*

Side view of a slice of homemade cornbread with butter.

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Easy Homemade Cornbread Recipe

This classic Homemade Cornbread is moist, lightly sweet, and made from scratch with simple pantry staples. Ready in 30 minutes for just $0.16 per serving!

Course Bread, Breakfast, Brunch, Side Dish

Cuisine American

Total Cost $1.27 recipe / $0.16 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 247kcal

Author Beth Moncel

Equipment

Mixing Bowls
Glass Pie Plate
Whisk

Ingredients

1 cup yellow cornmeal $0.29*
1 cup all-purpose flour $0.23**
¼ cup granulated sugar $0.07
2 tsp baking powder $0.08
½ tsp salt $0.02
1 cup milk $0.30
1 large egg $0.12
¼ cup cooking oil $0.16

US Customary – Metric

Instructions

Gather and measure all ingredients. Preheat the oven to 425ºF/220℃/200℃ fan or Gas Mark 7 and coat the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray (or butter for more flavor).
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, and oil.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.

See how we calculate recipe costs here.

Notes

*Use yellow cornmeal, not a boxed cornbread mix or self-rising cornmeal mix.

**If you’re in the UK, use plain flour. If you want to make this recipe gluten-free, I’d try your favorite cup-for-cup gluten-free flour blend. Just keep in mind I haven’t tested this substitution, and the texture can vary by brand. Make sure your cornmeal and other ingredients are also gluten-free if needed.

Avoid dry and crumbly cornbread! I recommend weighing the flour (140 g) and cornmeal (150 g) for the most accurate results. Too much of either can make your cornbread dry. The oil helps keep it tender, but be careful not to overmix or overbake! A few lumps in the batter are fine, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Cornbread add-ins: Plain cornbread is delicious on its own, but adding a little something extra can be fun! Try shredded cheddar and jalapeños (my jalapeño cheddar cornbread uses 4 oz. cheddar and 2 jalapeños), or blueberries (my lemon blueberry cornbread skillet uses ½ cup frozen blueberries, but fresh work too!). Roasted corn kernels, diced green chiles, chili powder, and cooked sausage are other ideas. Just keep additions modest (about half a cup) so they don’t weigh down the batter or affect the baking time too much.

Storage & Reheating

Fridge: Cool completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Refrigeration can make cornbread firmer and drier, so let it come to room temperature before serving.
Freezing: Wrap individual portions tightly and freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Microwave individual slices in short intervals until warmed through, or heat in a 300°F oven for 5-10 minutes for crispier edges. Cover loosely with foil if needed to prevent drying.

Nutrition

How to Make Cornbread from Scratch step-by-step photos

The ingredients to make classic cornbread with labels.

Preheat the oven and prepare your baking dish: Gather and measure your ingredients, then preheat the oven to 425°F (220°C/200°C fan/Gas Mark 7). Grease a 9-inch pie plate, 10-inch cast iron skillet, or 8×8-inch baking dish with non-stick spray (or butter for a little extra flavor). I’ve always loved using my glass pie dish, but this time we used cast iron, and any of these options will work.

Yellow cornmeal, flour, sugar, baking powder, and salt in a bowl.

Combine the dry ingredients: In a large bowl, stir together 1 cup (150 g) yellow cornmeal, 1 cup (140 g) all-purpose flour, ¼ cup (50 g) sugar, 2 tsp (9 g) baking powder, and ½ tsp salt. Make sure everything is well mixed so the baking powder is evenly distributed throughout.

Whisk the wet ingredients: In a separate bowl, whisk together 1 cup (240 ml) milk, 1 large egg, and ¼ cup (60 ml) cooking oil until the egg is fully broken up and everything is well combined.

Gently mix the batter: Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and there are no dry pockets of flour. Don’t keep stirring until the batter is completely smooth. A few lumps are perfectly fine, and overmixing can make the finished bread a little rubbery.

Cornbread batter in a cast iron skillet before baking.

Bake until golden brown: Pour the batter into your prepared dish and spread it evenly. Bake for about 20 minutes, or until the top and edges are golden brown.

The top may crack a little, and that’s perfectly normal! To check it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Cut into 8 pieces and serve. Enjoy!

Overhead view of a homemade cornbread in a skillet topped with a pat of butter.

More Cornbread Recipes to Try

Give the classic recipe a cheesy, slightly spicy twist with my Chili Cheese Cornbread, made with cheddar, chili powder, and sweet corn kernels.
I love combining two comfort food favorites in my Chili Cornbread Skillet. The homemade cornbread bakes right on top of a hearty bean chili, with a layer of melted cheddar in between!
Mashed sweet potato, sour cream, cinnamon, and nutmeg make this Sweet Potato Cornbread extra moist, rich, and full of warm fall flavors.

Our Easy Homemade Cornbread recipe was originally published 9/5/15. It was retested, reworked, and republished to be better than ever 11/13/26.

The post Easy Homemade Cornbread appeared first on Budget Bytes.

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Baked Mac and Cheese

When it comes to Baked Mac and Cheese, I want ultra-creamy macaroni and a golden, crunchy breadcrumb topping. After countless rounds of testing, I’ve finally got that combination just right in this from-scratch recipe, with a rich, flavorful cheese sauce made from sharp cheddar and Colby Jack. Simple seasonings and bouillon in the pasta water also add extra savory depth, making this the baked mac and cheese dreams are made of! At just $1.11 per serving, it’s an affordable side dish for weeknight dinners, holiday spreads, or anytime you’re craving a really good cheesy mac.

A Baked Mac and Cheese Worth Turning On the Oven For

There’s nothing more disappointing than making a beautifully creamy pot of mac and cheese, only for it to dry out in the oven. That’s exactly what I wanted to avoid with this recipe. I wanted the macaroni to stay creamy after baking, with plenty of cheesy sauce and a crunchy topping to contrast all that richness. A simple butter-and-flour roux gives the homemade sauce a little extra body, and using whole milk means there’s no need to splurge on heavy cream. I also prefer the combination of sharp cheddar for its bold flavor and Colby Jack for its smooth, creamy, gooey melt. Both are affordable and easy to find, which is always a bonus!

The topping deserves some attention, too. I love a good layer of melted cheese, but the buttery, seasoned panko adds a crunch that makes baked mac and cheese so good. I even layer a little extra cheese through the middle (because more cheese is always the right answer here!) This recipe takes a few extra steps compared to our stovetop mac and cheese, but nothing complicated, and the whole dish still comes together in less than an hour. I’ve shared all my top tips below to help you get that creamy sauce just right.

Undercook the macaroni to avoid mushy pasta. I cook mine for just 6 minutes, about 1-2 minutes shy of al dente. The pasta will absorb liquid from the cheese sauce as it bakes, so starting with fully cooked macaroni can make the noodles too soft and the sauce less creamy. You want the pasta to still have a firm bite when you drain it. Check your package directions, as cooking times vary between brands and shapes.
Grate your own cheese for the best melt. Freshly grated cheddar and Colby Jack melt more smoothly than pre-shredded cheese, which often contains anti-caking agents that can affect the sauce’s texture. Remember to set aside the cheese for layering before making the sauce!
Add the warm milk gradually and let it thicken. I whisk the warm milk into the roux a little at a time, making sure it’s smooth before adding more. This helps the flour incorporate evenly without forming lumps. Then let the sauce gently simmer until it coats the back of a spoon (see photo). A properly thickened sauce clings to the macaroni instead of pooling at the bottom of the baking dish.
Add the cheese off the heat. I let the sauce cool for about a minute before stirring in the cheese, one handful at a time. Too much heat can cause the cheese to separate, leaving you with a grainy or oily sauce instead of a smooth and creamy one.
Don’t overbake! At 350°F, start checking around 25 minutes. You’re looking for bubbling edges and a golden breadcrumb topping. Baking too long can dry out the sauce as the pasta absorbs more moisture. If I think the topping needs more color, I’ll broil it for about a minute, watching closely. Let it rest for 5 minutes before serving so the sauce can settle and thicken.
Add more flavor by seasoning in layers. I was very intentional about the seasonings in this baked mac and cheese recipe. Bouillon in the pasta water gives the macaroni extra savory flavor from the start. Then I let the seasonings simmer in the sauce for a few minutes to distribute and develop their flavors before adding the cheese. Even the buttery panko topping gets its own helping of garlic powder, smoked paprika, and black pepper! This builds flavor throughout the dish, so it’s not just the cheese doing all the heavy lifting.

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Baked Mac and Cheese

This creamy Baked Mac and Cheese recipe has a rich homemade cheese sauce and a golden, buttery panko topping. Easy to make and perfect for family dinners!

Course Side Dish

Cuisine American

Total Cost $6.65 recipe / $1.11 serving

Prep Time 15

Cook Time 35

Total Time 50

Servings servings (1 cup each)

Calories 621kcal

Author Jennie Alley