This from scratch Old Fashioned Cornbread is soft, moist, tender, and slightly sweet, just like grandma use to make! It’s the BEST bread that goes great with chili, soups, stews, with jam and even in your holiday dressing.

 

Skip the boxed cornbread mix and make this super easy from scratch cornbread that you remember from your childhood. Old fashioned cornbread is the BEST. My recipe is not overly sweet, has crispy edges and the perfect amount of crumb.
We like to pair it with our Slow Cooker Chili, Slow Cooker Beef Stew, spread our Cinnamon Butter on top or add it to Old Fashioned Cornbread Dressing for the holidays.

For years, I didn’t LOVE cornbread. After making my own and perfecting my own recipe, I realized that cornbread is not supposed to be so dry that it crumbles apart. It isn’t supposed to be bland in flavor. The BEST cornbread should be like mine, thick, moist, buttery, and bit sweet.

Making this savory quick bread can not be more simple. It takes mixing a set of dry ingredients, a set of wet ingredients and then combining them to make the thick cornbread batter. My recipe for Old Fashioned Cornbread is made in a cast iron skillet. The bread bakes perfectly and the edges give the bread the perfect amount of crispiness.

Did you notice that I make my golden and sweet cornbread in a cast iron skillet? You may be asking.. Can I make cornbread in a baking dish? Sure, if you do not have a cast iron skillet (9 or 10 inch in size) go ahead and make your quick bread in a glass or metal 8×8 oven safe dish. Keep in mind the cast iron will give your cornbread the nice crispy edges that are so tasty!

Old Fashioned Cornbread Ingredients

What’s great about this Old Fashioned Cornbread Recipe is that it uses plenty of pantry staples. That’s the charm of these classic family favorite recipes: you probably have most- if not all- of these ingredients on hand already! The recipe is split up into wet and dry ingredients, so for dry ingredients, you’ll need the following:

• Cornmeal – You’ll typically want to stick with this yellow cornmeal for cornbread recipes. You can use white cornmeal if you’d like, but know that the taste will be totally different than a traditional cornbread.
• Flour – All-purpose flour works fine here.
• Baking Powder
• Salt
• Sugar – White granulated sugar is what you’ll usually want to use. Feel free to experiment though: some folks love a brown sugar and honey cornbread! Especially if using honey, consider adding in with the wet ingredients instead.

For our wet ingredients, here’s what you’ll need:

• Butter
• Buttermilk – In a pinch, you can sub in skim or whole milk with about an added tablespoon of lemon juice or vinegar.
• Eggs

See recipe card for quantities.

How to make Old Fashioned Cornbread

Making homemade Cornbread in an iron skillet is actually really easy! You’ll mix your dry ingredients, add in the wet ingredients to make cornbread batter, and then let it bake in the oven- simple, right? For a quick step-by-step guide, here’s what to do:

• Start by preheating an oven to 400 degrees– we’ll need it in a minute. While that warms up, add your cornmeal, flour, baking powder, salt, and sugar to a large mixing bowl.

• Whisk those together until combined and set aside. Grab your cast-iron skillet, add the butter, and set in your warm oven. Let butter melt completely before removing from oven.

• Add buttermilk and eggs to dry ingredients in large mixing bowl. Give a whisk and stir to combine until just blended together.

• Swirl melted butter around in pan to coat sides and bottom before pouring into cornbread mix. Whisk and stir again until just incorporated in with other ingredients.

• From here, all that’s left is to pour cornbread batter into the skillet and return it to the oven. At 400 degrees, it’ll take around 35 minutes to cook to a nice golden-brown color. Remember to top with extra butter before serving!

Storage / Freezing

Storage: You got a couple options for storing cornbread once you’ve finished our recipe. Easiest is storing it in an airtight container or wrapped tightly in plastic wrap on the counter- kept like that, it’ll last 2-3 days and shouldn’t dry out. You can also try keeping it in the fridge, where it’ll keep for 5-7 days- just note that it might dry out a bit more.

Freezing: For the longest possible storage, you’ll want to try freezing cornbread. Either store in a freezer bag with all the air squeezed out or wrap it with plastic wrap and foil before popping into the freezer. For best texture and taste, enjoy within 3 months- reheat in the oven if possible.

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