Go Back
+ servings
Cornbread Square cropped image
Print Recipe
4.67 from 3 votes


Light, fluffy cornbread with a crispy curst that's so easy to make!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 285kcal
Author: Julie Evink


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 Tablespoon brown sugar
  • 1 ½ cups buttermilk
  • 2 large eggs


  • Preheat the oven to 400 degrees F. Greats a 9 inch square baking dish or 9 inch cast iron skillet. Set aside.
  • Whisk the flour, cornmeal, baking powder, baking soda and salt together in a large mixing bowl. Set aside.
  • In a medium sized mixing bowl whisk the melted butter and brown sugar together until completely smooth. Then, whisk in the eggs until combined. Finally, add the buttermilk and whisk until incorporated.
  • Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Pour the batter into the prepared pan.
  • Place the pan in the preheated oven at 400 degrees F and bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy.
  • Allow to cool for five minutes then slice and serve.
  • Serve cornbread with butter, honey or jam.



Mixing: When you add the wet ingredients to the dry ones, mix only until the batter comes together. The flour should be absorbed – at that point, stop mixing. You don’t want to overmix; otherwise, your cornbread won’t be as tender.
Baking: Keep an eye on it as it bakes so you don’t overbake it. The baking time is an estimate, so check it early. Overbaked cornbread will be dry, which you don’t want.
Serving: I think homemade cornbread tastes best warm from the oven. So let it cool for a few minutes and then slice it warm for serving.
Storage: If you have leftovers, they will keep for a couple of days at room temperature. Or, you can store leftover cornbread in the refrigerator for a few days longer. It does dry out quickly, so be sure to keep it tightly wrapped.


Calories: 285kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 280mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Calcium: 88mg | Iron: 2mg