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Homemade Cornbread

4.87 from 22 votes

posted: 11/07/21

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Cornbread recipe is absolute perfection! It has the best taste of corn while still being slightly sweet and moist. Best of all, it is very easy to make!

close up picture of cornbread recipe topped with butter and honey

I’m so excited to share this cornbread recipe with you guys! This recipe went through tons of rounds of testing until we had a winner that was the right taste, texture and consistency. It is moist without being dense, light without being dry, and the exact right amount of sweet.

My Kids Fell In Love

When I finally had the winning recipe, my oldest tried it and yelled, “This is it mom! This is amazing!! I love cornbread so much.”

You will love this easy cornbread recipe. It has simple to follow instructions, and basic ingredients that keep in your pantry and refrigerator. You can make this recipe any time you are having chili and it is perfect for Thanksgiving.

overhead picture of easy cornbread recipe in a baking dish on a cooling wrack

How to Make Cornbread

Keep the boxed mix on the shelf and make cornbread from scratch tonight! It’s super easy with just a couple of simple steps. Make sure to read the recipe card at the bottom of the post for full instructions and ingredient measurements.

  1. First, preheat the oven to 400 degrees and grease a 9×13 pan.
  2. Next combine milk and vinegar and let it sit for five minutes – a key step in this recipe.
  3. Whisk together the dry ingredients, and then mix the remaining wet ingredients into the milk.
  4. Then, fold together the wet and dry ingredients until just mixed. Don’t overmix!
  5. Then bake for 20-30 minutes. That’s it!
piece of homemade cornbread on a spatula

Why This Recipe Works

The key to the best homemade cornbread is the right ratio of ingredients. This recipe has:

  • Less corn meal than flour. Some recipes will call for equal parts cornmeal and flour, but I find that leads to a dense bread.
  • Uses milk with vinegar. Instead of needing buttermilk, we are using a combination of milk and vinegar to replace buttermilk and make this a recipe you can make all the time.
  • Uses both baking powder and baking soda. Because we are using vinegar, we can use baking soda as a leavener in this recipe. We then add in baking powder too to get the perfect amount of rise in this recipe.
Reader Review

Even my extremely picky eater loves this! I usually halve the recipe. Also have added a can of corn (or 1 cup of precooked frozen corn) we like the added texture in cornbread.

honey wand dripping honey over two pieces of stacked cornbread

A Note on Sugar

There are a lot of different thoughts out there on whether or not sugar belongs in cornbread. As with most controversial topics, most people believe they are right.

We love this homemade cornbread with sugar. We tried it with 1/2 cup sugar and did not care for it as much. So, I suggest you make it as written.

That being said, if you believe sugar has no place in cornbread, leave it out. If you don’t like a sweet cornbread, cut it back to 1/2 cup. Isn’t it wonderful how you can make something in your own kitchen the way you like it?

Tips and Tricks

Here are a few tips to make sure this recipe works perfect for you:

  • Measure the flour correctly. Scoop the flour out of the container into a dry measuring cup with a spoon and then level it off with the flat edge of a spatula. This will prevent too much flour.
  • Make sure the baking soda and baking powder are fresh. Test the baking soda in vinegar and the baking powder in water. Both should bubble right away. Each needs to be replaced about every six months.
  • Give the milk and vinegar a full five minutes. In order for the milk and vinegar to do their thing, you do need to let them sit for five minutes. Don’t rush this.


Is Cornbread Gluten Free?

No, as with most cornbread recipes, this one is made with all purpose flour, and therefore it does contain gluten.

What is Corn Meal?

Cornmeal is essentially dried corn, ground to either coarse, medium or fine consistencies. You can find it at any grocery store in the baking aisle.

How Many Does This Serve?

You can get 24 good sized pieces from this easy cornbread recipe. You could also make 24 cornbread muffins using a muffin pan instead.

Can Cornbread Be Made the Day Before?

Yes! Just make sure to store the cornbread either in an airtight container, a resealable bag or tightly covered with plastic wrap after cooling.

Can these be made into cornbread muffins?

Yes! Make the batter exactly as written. Divide it into 18 muffin cups, and bake for 15 to 20 minutes at 400 degrees, or until you can stick a toothpick in the center of one and just a few crumbs remain.

piece of cornbread with butter on top and honey

This recipe is also perfect to make my Cornbread Croutons or my Cornbread Stuffing.

This homemade cornbread recipe is so easy and yummy! It’s the perfect side for your favorite soups, stews or chilis. I love it warm with a drizzle of honey and butter. So delicious!

Leave a comment below and enjoy every bite!

close up picture of cornbread recipe topped with butter and honey
4.87 from 22 votes


Serves: 24 pieces
(tap # to scale)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This Cornbread recipe was tested and retested to perfection! It has the perfect taste and texture, and it is so easy to make.


  • 2 cups milk
  • 2 tablespoons vinegar
  • 2 cups all purpose flour
  • 1 1/2 cup cornmeal
  • 2/3 cup sugar (read my thoughts on sugar in cornbread)
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil


  • Preheat oven to 400 degrees. Grease a 9 x 13 inch baking pan.
  • Whisk together the milk and the vinegar. Let sit for five minutes.
  • In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In another bowl whisk together the milk + vinegar, eggs, and oil.
  • Gently fold the wet ingredients into the dry ingredients until just combined.
  • Pour the batter into the prepared pan. Bake 20 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread will come out clean.
Serving: 1piece Calories: 139kcal (7%) Carbohydrates: 14g (5%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 1g Cholesterol: 16mg (5%) Sodium: 197mg (9%) Potassium: 38mg (1%) Sugar: 7g (8%)
Author: Lisa Longley
Course: Bread
Cuisine: American
close up picture of cornbread recipe topped with butter and honey

did you make this


I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:


    Nutrition information please.
    Darlene Inglish

    • Lisa Longley says

      It is in there now :)

  2. Susan Reaves says

    2 stars
    This baked very well but it is not very corny tasting and kinda like cake.

    • Lisa Longley says

      I think that just comes down to what you are looking for in a corn bread. We love it as is, but of course tastes vary.

  3. Taylor says

    5 stars
    Even my extremely picky eater loves this! I usually halve the recipe. Also have added a can of corn (or 1 cup of precooked frozen corn) we like the added texture in cornbread.

    • Lisa Longley says

      Thank you so much for coming back to tell me, Taylor! I’m so glad your family likes this.

  4. Susan says

    Can you use buttermilk instead of the milk and vinegar mix

    • Lisa Longley says


  5. Cindy Riggs says

    Can buttermilk be used instead of milk and vinegar?

    • Lisa Longley says


  6. Sharyn says

    I am certainly going to try this cornbread recipe. I love SUGAR in my cornbread.

    • Lisa Longley says

      I hope you enjoy it!

  7. Sandy F says

    I’d like to add cheese and green chili; any ideas re: modifying? Think I could just add 1/2 cup grated cheese and 1/2 small can green chili w/out ANY modifications?

    • Lisa Longley says

      As long as you drain the green chiles really well, it should be fine to just add the chiles and cheese without any other modifications.

  8. Yvonne says

    First time tonight I made your recipe it looks great it’s for thanksgiving Tommorow puffed up. Boy you have to stir it to get a good combine of your wet. To dry my son in law loves corn bread
    Glad I tried it I’ll save this recipe

    • Lisa Longley says

      I hope your family enjoyed it!

  9. George W. Sweat says

    You may as well use Jiffy mix. Leave the sugar out. And use buttermilk rather than vinegar and milk. I really enjoy corn bread not sweet bread. I love it with Chili, baby Limas and greens. Collard, Mustard and turnip greens. I do love it any way. I’m 76 yrs old raised on small farm.

    • Lisa Longley says

      Oh, George. I just couldn’t disagree with you more. I always think homemade is better, and this homemade version absolutely stands up to that statement. Vinegar and milk is a great replacement when you don’t have buttermilk. It behaves as buttermilk does and you don’t notice a difference in taste. But if you love it without any sweetness, and with your recipe, have at it! I am fully supportive of people doing what works for them in their own kitchens.

  10. Erin says

    Have you ever tried freezing the batter? I love making muffins and will freeze pumpkin, banana, zucchini, blueberry mixes so that I can just defrost the night before and then bake in the morning. Just wondering if the same can be done with the corn bread recipe.

    • Lisa Longley says

      I haven’t! My understanding of baking is that because of the chemical reactions that are happening, the batter should be baked right away. That being said, I have frozen this cornbread after baking and it freezes really well.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners