Hold the bread and butter please, I’d like a slice of deliciously SWEET, moist, fluffy cornbread that’s topped with salted butter and drizzled with a little more honey. Just so heavenly, right?
My favorite ways to enjoy cornbread include with my favorite turkey chili, with homemade sloppy joe meat served on top, or even with cheesy scrambled eggs + salsa + black beans. Or how about blueberry breakfast cornbread? Just the best.
There are so many ways to serve it my beloved cornbread and thankfully, I’m finally serving you up the BEST CORNBREAD RECIPE! It’s so moist (I know we hate that word, but it truly is!), tender, fluffy, and surprisingly on the lighter side — meaning you should have at LEAST two slices. Thank me later and enjoy this recipe. Can’t wait to hear how you like it! xo.
Everything you need to make the best homemade cornbread recipe
This cornbread recipe uses just 10 super simple ingredients and the taste & texture are out-of-this-world amazing. We’re talking super fluffy, perfectly moist cornbread with a delicious crust that you’ll crave. Here’s what you’ll need to make it:
- Flour: we’re using good old all purpose flour in this cornbread recipe. Some recipes call for whole wheat flour, but I find it to be too dense.
- Yellow cornmeal: for that cornbread flavor, of course.
- Baking staples: you’ll also need some baking powder (not baking soda!) & salt so that the cornbread bakes up nice and fluffy.
- Eggs: you’ll need two eggs in this recipe.
- Sweetener: feel free to use pure maple syrup or honey to naturally sweeten the cornbread.
- Yogurt: the secret ingredient for making moist cornbread? Greek yogurt! I like to use whole milk greek yogurt but a low fat yogurt would also work. It helps to replace additional oil (like vegetable oil) that many recipes call for. If you’re out of yogurt, feel free to use milk instead.
- Milk: feel free to use regular milk, your favorite dairy free milk, or buttermilk. Learn how to make your own buttermilk here!
- Butter: extra delicious cornbread requires some melted butter. I like to use salted butter for extra flavor, but feel free to use unsalted butter. Vegan butter will also work.
How to make gluten free cornbread
Good news, this homemade cornbread can easily be made gluten free! Just swap the all purpose flour for oat flour or gluten free all purpose flour. Check out my delicious gluten free cornbread muffins, too.
Can I make it vegan or dairy free?
- To make this cornbread dairy-free: feel free to use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. If you’re out of yogurt, try replacing it with milk of choice.
- To make it vegan: I haven’t tested this cornbread with an egg substitute, but I think flax eggs should work; the cornbread just won’t be as fluffy. Don’t forget to be sure to use maple syrup as honey isn’t considered vegan. Be sure to also make the dairy free substitutions mentioned above, and let me know how it goes!
How to make cornbread from scratch
The best part about this cornbread recipe? It’s SO easy to make. You’ll need two bowls and just 30 minutes:
- Prep your pan. Feel free to use a 9×9 inch square baking pan (or an 8×8 inch pan will work), 9-inch cake pan or 9-inch cast iron skillet and grease it with butter or nonstick cooking spray.
- Mix the dry. Add all of your dry ingredients to a bowl and whisk them well.
- Mix the wet. In a separate bowl mix together all of your wet ingredients besides the melted butter until well-combined.
- Make your batter. Add the dry ingredients to the wet and mix together until your batter forms. Stir in the butter last and be sure to not overmix!
- Bake & enjoy! Bake your cornbread for 18-25 minutes until a toothpick comes out clean. Serve warm with butter & honey!
Jazz up your cornbread
This cornbread recipe is a great base for adding your fav mix-ins and flavors. Just mix these right into the batter and bake it up! Here’s what I suggest:
- Jalapeño cheddar: 1 diced jalapeno (plus some slices for the top) + 1/2 cup shredded cheddar cheese
- Blueberry: 1 cup fresh blueberries (adding a few chopped up maple breakfast sausages would also be delicious!)
- Honey bacon: 1/2 cup chopped bacon (and use honey in the batter)
- Cheesy garlic: 3 cloves minced garlic + 3/4 cup shredded cheddar cheese
- Green chile corn: add 1 (4 oz) can drained green chile + 1/2 cup thawed frozen corn + optional 1/2 cup shredded cheddar cheese
- Breakfast cornbread: fold in 1/2 cup chopped or crumbled cooked breakfast sausage
- Cranberry: 1/2 cup dried cranberries or 1 cup fresh cranberries
Turn this cornbread into muffins
Great news! You can easily make this recipe into the most fluffy moist cornbread muffins! Here’s how to do it:
- Make the batter as directed in the recipe, then pour the batter into a muffin pan lined with muffin liners that have been greased with nonstick cooking spray.
- Bake for 15-20 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey. Enjoy!
Storing & freezing tips
- To store: store leftover cornbread in an airtight container at room temp for a day, and then transfer it to the refrigerator.
- To freeze: let the cornbread cool completely, slice if you’d like, and freeze in airtight containers for up to 3 months. When you’re ready to enjoy, thaw the cornbread slices at room temp or reheat in the microwave.
What to serve with the BEST cornbread
Besides enjoying an afternoon snack with some butter & honey, try this cornbread with soup, stew, chili, and more:
- The Best Healthy Turkey Chili
- Healthy White Chicken Chili
- Lightened Up Cheddar Cauliflower Broccoli Soup
- Cheddar-Stuffed Buffalo Chicken Meatloaf
- The Best Minestrone Soup
- Actually, the Best Vegetarian Chili Ever
- Butternut Squash, Chickpea & Lentil Moroccan Stew
Get all of my soups, stews & chilis here!
I hope you love this cornbread recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Fluffy Moist Cornbread Recipe Ever
Ingredients
- Dry ingredients:
- 1 cup (120g) all purpose flour
- 1 cup (152g) yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- Wet ingredients:
- 2 large eggs, at room temperature
- 1/2 cup (156g) pure maple syrup or honey
- 3/4 cup (169g) plain whole-milk or 2% greek yogurt
- ½ cup (120g) milk of choice or buttermilk makes it amazing!
- 6 tablespoons salted butter, melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 20 to 25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
Recipe Notes
Nutrition
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
This post was originally published on February 12th, 2021, and republished on January 7th, 2025.
The yogurt makes it way too dense. It was also too sweet.
Ahhh I loved this one! Sorry you didn’t! It’s meant to be a sweet cornbread, but if you’d like, you can reduce the honey a bit.
Delicious! I made this with gluten free flour, hemp milk, coconut yogurt, and vegan butter. Absolutely scrumptious . The family went wild for it, and my daughter enjoyed making it with me!
I also used masa harina instead of regular corn flour.
Perfect! So glad those swaps worked out well!
Do you have a specific brand of cornmeal that you recommend or a specific grind?
A medium grind should work well! I like Bob’s Red Mill 🙂
No yogurt on hand so I subbed with equal parts sour cream. Entire family loved it, including the kids. 5/5
Perfect! Glad it was a hit!
Excellent recipe! Dangerously delicious! I used, honey, 2% milk and buttermilk. I recommend you eat this nice and warm to enhance the honey flavor. If it is cold, you won’t taste nearly as much of the honey flavor. If you are inclined to put butter on top of your hot cornbread do so sparingly as it also will detract from the honey flavor, I will be making this again.
Perfect! Yes, cornbread is the best served warm 🙂
Never made cornbread before, but I just tried this for the first time and it turned out super soft and delicious! Thanks for the great recipe.
So happy to hear that!
This was wonderful!! And I just happened to have buttermilk on hand. It was moist but great texture. I’m so glad I tried it!
Love it! Glad you enjoyed!
Ms Monique, may I be permitted to say this is the best cornbread recipe I have ever had. That is saying something as I am pushing 73 years young. I opted for th maple syrup which imparted a wonderful aroma as well as sweetness. Not to sweet mind you, just enough. I also went with the Greek yogurt. We were out of milk so I substituted half and half.
Using a ceramic 9X9 pan added about 10 minutes or the cooking time. That said it was so worth the wait.
Amazing! I’m so glad you enjoyed this one, Brent 🙂 Thank you for leaving a review!
How much Baki g powder if I’m doubling recipe?
You’ll double all of the ingredients, including the baking powder!
This is the best cornbread recipe! So easy and a healthier option – my kids love it! We make it with pulled pork all the time and for the holidays! Everyone prefers this to any other store bought roll! Super moist and delicious!!
So happy to hear that!!
My new favorite cornbread recipe! They come out so fluffy, and I love how it’s made with such wholesome ingredients. Goes great with a bowl of chili!
YES the perfect side!!
This is the best cornbread recipe I’ve found. I made it gluten free with Bob’s Red Mill GF flour. It was moist and absolutely delicious!
YAY!
We LOVED this recipe! Very easy. Few ingredients. It is VERY moist and buttery. No need to add butter. And it was not real sweet. Definitely will make this.
It’s a staple for the winter – so glad you tried it! 🙂
This recipe is DELICIOUS!! Monique is so right ~ the yogurt and buttermilk make this cornbread moist, tender, and fluffy. This will be my go-to recipe! Next time I’ll “jazz it up” with green chilies and corn. Thanks, Monique, for another great recipe.
Absolutely! Green chilies and corn sound delicious, too 🙂
Absolutely love these corn muffins. So easy to make with my 4 & 5 year olds kids. Favorite corn bread recipe to make with Monique’s turkey chili!
So happy to hear that! Perfect side for chili 🙂
HELP! I doubled this recipe and cooked for 25 minutes and the toothpick came out clean but when it cooled and I cut it up I realized its not cooked! I made this for my daughter’s 2nd birthday tomorrow to pair with chili…should I put it back in the oven for a bit? I hope its not ruined 🙁
Hi! So sorry to hear that happened! What size pan did you use when you doubled the recipe?
Everyone’s recipe always says “TheBest………….Recipe. I would just like to say this IS absolutely the best cornbread recipe I have ever tasted! So fluffy and flavorful and we ate more of it than we should have on first sitting! I chose to make it with the honey and made no alterations. Oh, my God. The only reason not to make it again is because it is very hard to stop eating it. Delicious! Thank you for this delectable -and easy to make recipe!
So glad you loved this!!
Have you tried adding corn to this as well? I plan on making this for Thanksgiving this year but my family likes corn in their cornbread. Let me know if you have any tips for trying that!
I haven’t, but I think you could get away with mixing in 1/2 cup or so of kernels after mixing the batter together!