Cornbread is a family favorite around here. And, for good reason. My recipe makes the most moist, tender recipe ever. It's wonderfully savory with just a touch of sweet to balance out the nostalgic flavors. Not only all of that, but it's so simple you'll make it over and over again.
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Cornbread is a Southern staple and accompaniment to some of our most beloved dishes. We serve it alongside pinto beans like the cowboys I grew up around. It's perfect with black-eyed peas that come out of the garden. And, as a soup dipper, there isn't much better. It's moist, tender, so very simple to make.
While make versions of cornbread can be very, very sweet, we prefer it more savory. I use just a touch of sugar to help balance things out a bit, but my family loves it this way so this is how we roll. If you like a sweeter cornbread, all you have to do is add more sugar.
The instructions below are for a basic recipe. Almost always, I throw in shredded cheddar and sliced jalapeños. You'll see in the pictures, that only half of the cornbread has the sliced peppers. That's so the kids get plenty without the added heat. You can customize this recipe to your liking and I have other ideas for the add-ins below!
cornbread ingredients
- AP Flour
- Cornmeal - I prefer white, but yellow would be great, too!
- Granulated Sugar
- Baking Powder
- Granulated Garlic
- Granulated Onion
- Kosher Salt
- Fresh Ground Pepper
- Whole Milk
- Avocado Oil
- Butter
- Eggs
- Shredded Cheese and Sliced Jalapeños, optional
equipment
- Cast Iron Skillet or 9x13 Baking Dish
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
how to make cornbread
Another thing to love about cornbread, besides its taste, is its simplicity. There are no rise times or special ingredients to mess with. It's just straightforward and absolutely delicious.
To begin, mix the dry ingredients together in a large bowl. Make sure to combine them thoroughly. I use a fork to fluff everything together.
Next, and in a separate bowl, combine the room temperature eggs, milk, and avocado oil. Whisk these until you have a homogenous mixture. After that pour in the melted butter and mix to combine.
Pour the liquid ingredients into the bowl with the dry ingredients. Mix everything together until just combined. Don't over mix. you'll run the risk of having a tough cornbread and no one wants that.
a note about the crust
I like to put my skillet into the oven to heat up before I add the batter. Adding batter to a hot skillet help make a wonderful, golden crust.
Add the empty skillet or baking dish to the 350° oven. Let it heat for 15-20 minutes. Carefully, add your fat of choice. I love using a little bit of bacon fat here. It add flavor and makes a crispy crust.
After the fat is melted and is coating the bottom of the baking vessel, carefully add the cornbread batter.
Bake for about 30 minutes or until a toothpick comes out clean.
Slater with salted butter, add a little extra fresh ground pepper and some flaky sea salt and enjoy!
recipe frequently asked questions
Can I make this recipe gluten-free?
You can make a wonderful cornbread by simply swapping out the all-purpose flour with your favorite gluten-free version.
Should the batter be thick or thin?
Cornbread batter should be fairly thick, but it should be easy to pour out and spread evenly in your baking dish.
cornbread tips and tricks
- Make sure to use room temperature ingredients to achieve the best result.
- Let the skillet or baking dish get hot in the oven before adding the cornbread batter. It will create a lovely crust.
- Using 1-2 tablespoons of bacon fat or butter for the bottom of the skillet or baking dish not only gives the crust flavor, but makes it crispy as well.
- Serve alongside pinto beans or black-eye pease for a true Southern meal.
- Add a little extra fresh ground pepper and flaky sea salt just before serving.
- My grandfather loved cornbread and milk. Crumble the cornbread and pour on cold milk for an old-fashioned treat.
recipe variations
- Fold in sautéed onions and peppers.
- Add cooked and crumbled sausage for a fun breakfast bread.
- I love cornbread and bacon. Stir cooked and chopped bacon into the batter before baking.
- Have fun playing with different types of cheese. I use cheddar for the most part, but pepper-jack or gruyere would be amazing!
- Hot peppers like jalapeños and serranos give this cornbread recipe a kick and I am here for it! You can even add red chili flakes if you want a little bit of heat, but don't have peppers on hand.
- You can't go wrong. Throw it what you have on hand and what you love. And, as always, let me know if you come up with a killer combination!
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If you guys make this Cornbread, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
Cornbread Recipe
Ingredients
- 1½ cups ap flour
- 1½ cups corn meal I prefer white, but yellow is great!
- ¼ cup granulated sugar see note below
- 1½ tablespoon baking powder
- 2 teaspoon kosher salt
- 2 teaspoon granulated garlic
- 2 teaspoon granulated onion
- 1 teaspoon fresh ground pepper
- 1¼ cups whole milk
- ½ cup avocado oil or your preferred neutral oil
- 8 tablespoon butter, melted
- 3 large eggs
- 1 cup shredded cheddar cheese and a sliced jalapeño, optional
- flaky sea salt, for topping
Instructions
- Preheat the oven to 350°
- Mix the dry ingredients together.
- Mix the milk, eggs, butter, and avocado oil together and add to the dry ingredients.
- Mix all ingredients together until just combined.
- Pour mixture into a greased 9×13 baking pan or cast iron skillet. Bake for 30 minutes or until a toothpick comes out clean. See notes below for a great tip.
- Slather with butter, top with extra pepper and flaky sea salt and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Cornbread recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Jodie Riddel says
Moist and delicious !
Rufus says
Thank you so very much! I'm so glad you liked it!