Perfect cornbread is soft, ultra moist, lightly sweet, and easy to make (in one bowl.) You’ll never need another cornbread recipe, this is the best!
This easy one-bowl cornbread recipe will be my go-to from now on
I’ve taste tested a lot of cornbread recently (stay tuned for my comparison of store-bought mixes coming up tomorrow!) and I can tell you that not all cornbread is created equal. Everyone seems to have their own personal preferences and opinions about what cornbread should and shouldn’t be, and this one is unapologetically to my tastes. It’s soft, cake-y, noticeably sweet but not too sweet, and extra moist and rich.
what you’ll need:
- cornmeal ~ you may see different varieties at your store. Whole grain, or stone ground cornmeal is coarser and contains the germ and hull of the corn. Most supermarket cornmeal is degerminated and finer ground, which works well for this recipe.
- flour ~ mixing all purpose flour with the cornmeal gives the cornbread a lighter, fluffier texture.
- eggs
- buttermilk ~ cultured buttermilk, which is commonly available in most every supermarket, improves texture and flavor in cornbread. Did you know that buttermilk is a low or non fat product? It’s healthy and so delicious I always keep it in the fridge for baking.
- sour cream ~ doubles down on what the buttermilk does, but adds that luxe factor.
- sugar ~ sugar not only sweetens the bread, it serves to bring out the corn flavor. Yes, sugar acts as a flavor enhancer, just like salt.
- butter ~ brings so much more flavor to cornbread than oil ever could.
- baking powder and baking soda
- salt
What makes this cornbread recipe perfect?
This recipe ticks all my boxes. Why do I love it so much?
- Easy to prepare – one bowl, no fuss.
- Soft, cake-y texture. A lot of cornbread can be dry and crumbly, sometimes even gritty. I use a higher flour to cornmeal ratio for the perfect balance of classic cornbread flavor and a nice soft texture.
- Lightly sweet. A half cup of sugar is (literally) the sweet spot for this cornbread recipe. It makes it super delicious without veering into dessert territory.
- Sour cream and buttermilk enrich this recipe and give this cornbread extra flavor. The extra acidity reacts with the leavening ingredients for the perfect rise and texture.
Make this cornbread recipe your own –
There are lots of ways to change up this recipe to suit your dietary needs or ingredient availability.
- Try another kind of cornmeal, I’m always curious to try the blue or red cornmeal I see at the grocery store. Stone ground, which contains the germ and hull of the corn, will give it a nuttier, more whole grain vibe.
- Use all buttermilk instead of the buttermilk and sour cream mixture,
- Replace the sour cream with full fat greek yogurt.
- Use brown sugar instead of white.
- If you don’t like a sweet cornbread, try reducing the sugar to 1/4 cup for a very lightly sweet cornbread. Don’t forget that sugar is a flavor enhancer so a little really helps.
so many cornbreads…
- Honey Jalapeño Cornbread
- Maple Cornbread
- Pumpkin Cornbread
- Blueberry Cornbread
- Sweet Vidalia Onion Cornbread
- Hatch Chile Cornbread
- Cheddar Kale Cornbread
Perfect Classic Cornbread
Perfect cornbread is soft, ultra moist, lightly sweet, and easy to make (one bowl.) You'll never need another cornbread recipe, this is the best!
Servings: 12 servings
Equipment
- 9×9 baking pan
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 cup buttermilk (or substitute whole milk)
- 2 large eggs
- 1 1/4 cup flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 400F and butter a 9×9 baking pan, or line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter, sugar, sour cream, buttermilk, and eggs.
- Add the flour, cornmeal, baking powder, baking soda, and salt to the wet ingredients and fold together well until no dry pockets of flour remain.
- Spread the batter into your prepared baking pan and bake for 25-30 minutes until risen and just starting to turn golden brown on top.
- Let cool briefly before slicing into squares.
Nutrition
Calories: 221 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 173 mg · Potassium: 153 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 352 IU · Vitamin C: 1 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Perfection! Made to go with minestrone soup recipe my sister gave me. Will definitely make again. Love your new website!
Best cornbread recipe I have found. Just sweet enough, moist enough and very tasty! My guy loved it as did I. Thank you!
This cornbread was delicious, just sweet enough to eat on its own. I added a can of drained Mexican corn for texture but I was wondering if I could add a can of creamed corn as other reviewers do in their recipes. Would that be too wet for this recipe?
I think it’s worth a try, cornmeal absorbs a lot of moisture when it bakes.
This recipe is great. I have a little farm market stand for my farm where I raise dairy goats which I milk 2 times a day along with some beef cows and pigs that I sell at farm gate. I also do a lot of cooking for single meals and baking. Your recipes are great and I am so happy that I follow you. Thanks a million heh.
Hi Sue, I made this corn bread recipe. It turned out incredibly wonderful, but I changed some things: I am diabetic, so I cut the sugar to only 1/4 of a cup and 1/4 cup of butter ( it was still moist and delicious). Then I added everything but the kitchen sink to the mix: chopped olives, chopped sun dried tomatoes, pickled jalepino. Peppers, green peppers, roasted red peppers, I adjusted the salt and Voilá, the best corn bread in town. Thanks for the INSPIRATION. I love you! Keep it up.
HI! Just read your post on corn muffins and commented there, too. I’m a Southerner, and our corn bread is not sweet. I recall making an 8×8 pan of yellow (sweet) cornbread for my parents once, and they were unimpressed (but sweet about it). For us, cornbread is made with white cornmeal, no eggs, milk or buttermilk, and some sort of fat (usually pan drippings or bacon grease). Maybe one or two other touches. And it bakes in a cast iron skillet or a cast iron “corn stick” pan. The top is lovely and golden, but it’s the bottom that’s the best: dark and crispy-crunchy. I rarely eat it anymore because my husband is from Maine and my daughters prefer sweet corn muffins. My mom now lives in a memory care center–I think I’ll whip us up a pan to savor together! I love your posts and have pinned many over the years. 🙂
I don’t often see white cornmeal, but I love it, it’s so delicate. Your simple skillet recipe sounds amazing, and great idea to make it for you mom.
This is the best cornbread. I added some diced up onion to this and it was so very good.
I make a mean Vidalia onion cornbread you might like, Betty ~ recipe here.
I do not like cornbread or corn muffins! However a relative does. I made these just now as 6 jumbo muffins and they are superb! So glad I tried the recipe!
Thanks Gay, I love that you got to this recipe so quickly!
12 servings?
You can slice it any size you like!
I use a similar recipe, but my secret weapon is an added can of creamed corn ?
It gives it that true “corn” flavor and a delicious bite!
Love that idea.
Along with a small can of creamed corn I add a small can of diced chilies – mild or hot depending on the audience. Yumm!
save a piece for me 🙂
Laurie, when you add the creamed corn do you change the amount of milk you add?