Traditional Cornbread Recipe

Get ready to meet your new favorite cornbread! After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor. Itโ€™s the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own. Follow along for a post loaded with step-by-step photos, pro tips, and clever tricks to guarantee sweet, golden, sky-high success every time!

a stack of cornbread showing how thick, tall, and moist the slices are


 

Traditional Cornbread Recipe

I am thrilled to share this recipe with you, as I consider myself a connoisseur of cornbread. It’s one of my favorite sides ever, so I didn’t stop experimenting until it was perfect.

After researching and experimenting with different ingredient ratios (more or less flour/cornmeal, eggs, sugar, etc.), using other ingredients (with or without sour cream or oil, using granulated sugar, honey, and/or brown sugar, etc.), I have landed on THE BEST CORNBREAD!

When I shared this recipe for Father’s Day, my mother-in-law called it “move over cornbread,” meaning her other recipe needed to “move over!”

Here’s why you’ll love it:

  • Super Moist (Not Greasy!): Thanks to the magic of sour cream, this cornbread is ultra-moist without feeling heavyโ€”just tender, fluffy perfection in every bite.
  • Buttery, Rich Flavor: A whole cup of melted butter = next-level flavor you can actually taste.
  • Big, Bold Corn Flavor: With 1ยฝ cups of cornmeal, this recipe brings the real corn flavorโ€”no more bland, cake-like imposters!
  • Ideal Layered Sweetness: Granulated sugar + honey baked right in creates that perfect hint of layered sweetnessโ€”adding honey seriously takes it over the top.
  • More to Love: This recipe increases the ingredient quantities, resulting in tall, thick, impressive slices that look as amazing as they taste!
  • Double Leavening: Using both baking powder and baking soda creates a cornbread that rises higher and bakes up more tender than one made with just baking powder (as in many recipes).
  • Here’s why: Baking powder provides an initial lift, while baking soda reacts with acidic ingredients (buttermilk or sour cream) for a second boost and a softer, fluffier crumb. This combination creates a beautifully light texture that you canโ€™t achieve with baking powder alone.
top view of cornbread recipe in a 9x13 pan, showing the golden top and thick slices on their side
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Homemade Cornbread Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Cornmeal: The star of the show! Use fine yellow cornmeal, often labeled as โ€œfineโ€ or simply โ€œcornmeal.โ€ More info below.
  • Flour: All-purpose flour adds structure and balances the cornmeal, resulting in a soft, cohesive crumb. A gluten-free 1:1 baking flour should work too, but I have not personally tried it.
  • Baking Powder + Baking Soda: These work together to help the cornbread rise. Ensure both are fresh (replace after 6โ€“12 months) for optimal effectiveness.
  • Butter: Donโ€™t substitute with oilโ€”real butter is essential for rich buttery bliss and tender texture without being greasy. Use unsalted butter to control the overall saltiness, or reduce the salt in the recipe.
  • Sugar: Granulated sugar sweetens the cornbread, allowing the corn flavor to shine through. Use less if you prefer.
  • Honey: Honey works in harmony with the sugar to deepen the sweetness and add rich, floral, layered flavor. It also adds moisture and helps create a soft, tender crumb.
  • Sour Cream: This adds extra richness and moisture, making the cornbread especially tender and soft without thinning the batter. Its tang also balances the sweetness, resulting in a more well-rounded flavor.
  • Salt: A generous teaspoon of table salt sharpens all the other flavors and balances the sweetness.
  • Eggs: Eggs bind everything together, giving the cornbread lift and stability.
  • Buttermilk: This ingredient adds moisture and reacts with baking soda to create a fluffy, tender crumb. You may substitute with DIY buttermilk/sour milk.
top view of cornbread ingredients: cornmeal, flour, sugar, eggs, buttermilk, butter, baking soda, baking powder, salt, sour cream and honey
up close of a slice of best cornbread recipe on a plate with butter and honey on top

How to Make Cornbread (from scratch)

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Combine Wet Ingredients. In a large bowl, whisk together melted butter, sugar, and honey until well combined. Then, add the sour cream and mix until smooth, followed by the eggs. Finally, add the buttermilk and stir until the mixture is smooth.
a collage showing how to make cornbread by 1. Whisking butter, sugar and honey together. 2. Whisking in sour cream, 3. whisking in eggs, 4. Whisking in buttermilk
  • Step 2: Combine Dry Ingredients. In a separate medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
showing how to make cornbread by whisking together the cornmeal, flour, baking soda, baking powder and salt in a bowl
  • Step 3: Combine Wet Ingredients. Pour the dry ingredients into the buttermilk mixture andย whisk just until blended.
showing how to make cornbread by whisking in the dry ingredient mixture until combined with a few lumps
showing how to make cornbread and bake in a 9x13 pan until the top is golden and set

moist cornbread recipe TIPS

  • Use room temperature ingredients: The eggs, sour cream, and buttermilk mix more easily and evenly at room temperature (so you don’t overmix), resulting in a smoother batter and more even rise.
  • Mix wet ingredients thoroughly: Ensure the wet ingredients are fully mixed before adding the dry ingredients. That way, it’s easier not to overmix the dry ingredients.
  • Donโ€™t overmix the batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing activates the gluten in the flour, leading to dense, tough cornbread.
  • Bake the batter right away: Once the baking soda is activated by the acidic ingredients (such as buttermilk and sour cream), the batter should be placed directly in the oven to capture all that leavening power.
  • Avoid overbaking: Overbaking dries out your cornbread. Begin checking 5 minutes before the suggested bake time, and remove from the oven as soon as itโ€™s set in the center.

Best Cornbread Recipe Variations

  • Cheddar Jalapeรฑo Cornbread: Add 1 cup shredded sharp cheddar cheese and 1โ€“2 finely chopped fresh jalapeรฑos (remove seeds for less heat).
  • Honey Butter Cornbread: Replace ¼ cup of the sugar with honey and serve with a blend of ยผ cup softened butter + 2 tablespoons honey.
  • Bacon Cornbread: Fold in 6 slices of cooked, crumbled bacon and substitute 2 tablespoons of butter with bacon grease for extra flavor.
  • Green Chile Cornbread: Mix in 1 (4-ounce) can diced green chiles, drained, and ยพ cup shredded Monterey Jack cheese.
  • Sweet Corn Cornbread: Gently fold in 1 cup whole corn kernels (fresh, canned, or thawed frozen) just before baking.
  • Maple Pecan Cornbread: Swap the honey for maple syrup and fold in ยฝ cup chopped pecans.
  • Blueberry Cornbread: Gently fold in 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
  • Gluten-Free Cornbread: Use 2 cups gluten-free 1:1 baking flour in place of all-purpose flourโ€”everything else stays the same.
  • Muffin Style: Divide batter evenly into a greased or lined muffin tins and bake at 375ยฐF for about 15โ€“20 minutes, or until a toothpick comes out clean.
a slice of homemade cornbread recipe in a 9x13 pan with a golden top

Homemade Cornbread Recipe Substitutions

How to serve homemade cornbread recipe

Here are some great ways to serve homemade cornbread to make it even more delicious and enjoyable:

  • Warm with butter: Serve your cornbread warm straight from the oven or microwave slices for about 15 seconds, with a generous pat of butter melting on top.
  • Honey drizzle: Add a drizzle of honey or maple syrup along with the butter for sweetness that complements the cornbreadโ€™s savory flavor.
  • Topped with jam or preserves: Spread fruit jam, such as strawberry or peach, on a slice for a sweet and tangy contrast.
  • With savory toppings: Try adding a dollop of sour cream, some shredded cheese, or chopped green onions for extra flavor and texture.
  • As a sandwich base: Use thick slices to make cornbread sandwiches filled with pulled pork, fried chicken, or grilled veggies.
  • Crumbled over salads or casseroles: Break into chunks and sprinkle over salads or casseroles for a crunchy, cornbread topping. For more crouton, texture, bake crumbles for 5-10 minutes.

What goes well with cornbread?

Cornbread is super versatile and pairs well with a bunch of dishes! Here are some tasty ideas for what to serve with it:

Traditional Cornbread Recipe FAQs

How much does cornbread rise?

Cornbread typically rises about ยฝ to 1 inch during baking, depending on the leavening agents used (like baking powder and baking soda), the freshness of those ingredients, and how much batter is in the pan. It wonโ€™t rise dramatically like a cake, but it should puff up and develop a golden, domed top if made with the right proportions and technique.

How to make cornbread moist?

To make cornbread moist, this recipe uses sour cream and a full cup of butter, both of which add richness and tenderness. Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense. The butter not only adds flavor but also prevents the cornbread from drying out. For best results, avoid overmixing the batter and overbaking. Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs.

Is cornbread a dessert?

Cornbread is usually a savory side dish, but it can also lean sweet depending on the recipe. Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue. However, some versions include sugar or honey and are soft and cake-like, making them feel more like a dessertโ€”especially when topped with butter and honey or jam. So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.

up close of a fork taking a bite out of homemade cornbread, showing how moist it is

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up close of a fork taking a bite out of homemade cornbread, showing how moist it is

Best Moist Cornbread from Scratch

Get ready to meet your new favorite cornbread! After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor. Itโ€™s the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own. See the post for step-by-step photos, pro tips, and clever tricks to guarantee sweet, golden, sky-high success every time!
Servings: 15 slices
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes

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Ingredients

Wet Ingredients

  • 1 cup (2 sticks/16 TBS) unsalted butter, melted
  • 2/3 cup granulated sugar
  • 1/4 cup honey
  • 1/2 cup sour cream at room temperature
  • 4 eggs at room temperature
  • 2 cups buttermilk at room temperature (See Notes for DIY)

Dry Ingredients

  • 2 ยฝ cups (312g) all-purpose flour, fluffed, spooned, leveled
  • 1 1/2 cups (180g) fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt

Instructions

  • Preheat the oven to 350ยฐF. Lightly grease a 9ร—13 baking dish with nonstick cooking spray (with flour in it). Set aside.
  • In a large mixing bowl, whisk together the melted butter, sugar, and honey until well combined. Then, add the sour cream and mix until smooth, followed by the eggs, mixing until well combined. Finally, add the buttermilk and stir until the mixture is smooth.
  • In a separate medium bowl, whisk together the Dry Ingredients. Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don't overmix, there should be lumps). Pour the batter into the prepared pan and gently shake it to remove any air bubbles.
  • Bake for 35 to 45 minutes at 350ยฐF, or until a toothpick inserted in the center comes out clean with a few moist crumbs (no raw batter remaining). The middle of the cornbread will brown more quickly than the edges, so be prepared to grease a rectangular piece of foil and tent it over the middle to prevent overbrowning.
    Note: Baking in a glass pan (instead of metal or enameled cast iron) may require an additional 5-10 minutes.
  • Let the cornbread cool for 15 minutes before slicing. Serve warm or reheat slices for 10-15 seconds in the microwave (with or without a slab of butter-yum!). Delicious with a drizzle of honey!

Notes

DIY Sour Milk/Buttermilk: Mix two tablespoons of lemon juice or vinegar with milk (not nonfat) to total 2 cups. Let it sit for 5โ€“10 minutes to curdle.

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2 Comments

  1. Billy Mayer says

    Loved this recipe came out moist and crispy but not as sweet.

    • Jen says

      Thanks Billy, I love that you made it already and I’m thrilled you loved it!