Recipe

Corn Bread

Tender, buttery, lightly sweet corn bread with crisp edges and a soft, cozy middle.

By Matt Campbell

•

4.8

A golden skillet of corn bread with crisp browned edges and a soft center, sitting on a wooden table with a butter knife nearby, warm kitchen lighting

Corn bread is one of those dishes that makes the kitchen feel instantly friendlier. It is warm, a little sweet, and basically designed to be split open and steam up your glasses while you argue (lovingly) about whether butter or honey gets first dibs.

This version keeps things simple and dependable: pantry staples, one bowl, and an optional hot skillet trick for those crisp, crunchy edges that make you go back for “just one more square.”

Measured cornmeal, flour, sugar, baking powder, salt, eggs, milk, and melted butter arranged on a tidy kitchen counter in small bowls, warm natural light

Why It Works

Crisp edges, tender center: Preheating the pan gives you that golden, lightly crunchy perimeter without drying the middle.
Balanced flavor: A touch of sugar for classic comfort, plus butter for richness and that unmistakable corn bread aroma.
No fancy ingredients: Regular cornmeal and everyday dairy work great.
Flexible: Keep it classic, or go savory with cheddar and jalapeño, or sweet with honey and corn kernels.

Pairs Well With

Storage Tips

Room temperature: Let corn bread cool completely, then store in an airtight container for up to 2 days.

Refrigerator: Wrap tightly or store airtight up to 5 days to help prevent drying. It will firm up a bit, which is not a bad thing if you plan to toast it.

Freezer: Wrap individual pieces tightly (plastic wrap or foil), then place in a freezer bag. Freeze up to 3 months.

Reheat: Warm in a 300°F oven for 8 to 12 minutes, or split and toast in a skillet with a little butter for extra crisp edges. Microwave works in a pinch, but the oven keeps the texture nicer.

Corn bread squares stacked in an airtight glass container lined with parchment paper on a kitchen counter, soft warm lighting

Common Questions

Should corn bread be sweet?

That is a family debate that will outlive us all. This recipe is lightly sweet. If you want it less sweet, reduce the sugar to 2 tablespoons. If you want dessert energy, bump it to 1/2 cup and serve with honey butter.

Can I make this without a cast iron skillet?

Yes. Use an 8-inch square baking pan, a 9-inch round cake pan, or even a muffin tin. You will still get great corn bread, just a little less of that signature crispy edge. If you switch pans, start checking a couple minutes early since thickness can vary.

Why is my corn bread dry?

Most of the time it is either overbaked or the measuring got a little heavy on flour or cornmeal. Pull it when a toothpick comes out with a few moist crumbs, and measure flour by spooning into the cup and leveling off.

Can I use buttermilk instead of milk?

Absolutely. Buttermilk gives a tangier, more classic Southern vibe. Swap in equal amounts. For a little extra lift with the added acidity, you can add 1/4 teaspoon baking soda and reduce the baking powder to 2 3/4 teaspoons. If you do not want to think about it, keep the leavening as written and you will still be in great shape.

Can I add corn kernels?

Yes. Add 3/4 cup drained canned corn or thawed frozen corn. It makes the crumb extra juicy and sweet.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (preferred) or 8-inch square baking pan
Mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Oven mitts

I love corn bread because it is the ultimate low-drama side that still feels like you tried. When I was learning to cook, it was one of the first “from scratch” bakes that made me trust my instincts: stir, pay attention to the smell, and let the oven do its thing. And when you nail the crispy edges in a hot skillet, it feels like a tiny kitchen superpower.

Corn Bread

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 18 to 22 minutes

Total Time 30 to 35 minutes

Servings 8 (one 10-inch skillet or 8-inch pan)

Ingredients

1 cup (125 g) all-purpose flour
1 cup (150 g) yellow cornmeal (medium grind)
1/3 cup (65 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (115 g) unsalted butter, melted and slightly cooled, plus 1 tablespoon for the pan
Optional: 1 tablespoon honey (for a slightly sweeter, more golden finish)

A glass mixing bowl on a kitchen counter with corn bread batter being whisked smooth, with cornmeal and flour nearby in small bowls

Instructions

Preheat the oven and the pan. Heat oven to 400°F. Put a 10-inch cast iron skillet in the oven while it preheats. If using a baking pan instead, grease it well (and line with parchment if you want easy lift-out), then skip the preheating step.
Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add the wet ingredients. Make a well in the center. Add the eggs and milk, then whisk until mostly smooth. Pour in the melted butter (and honey if using), then stir just until you do not see dry streaks. Do not overmix. A few small lumps are totally fine.
Butter the hot skillet. Carefully remove the hot skillet from the oven. Add 1 tablespoon butter and swirl to coat the bottom and sides. It should sizzle. That is the sound of future crispy edges.
Bake. Pour the batter into the skillet. Bake 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. For an extra sure sign, the center should be around 200°F (93°C) if you check with a thermometer.
Cool briefly, then serve warm. Let it cool 5 to 10 minutes. Slice and serve with butter, honey, or alongside chili and soup.

Tips and Variations

For extra crisp edges: Use a cast iron skillet and make sure it is fully hot before adding the batter.
For a more tender crumb: Stir in 2 tablespoons sour cream or plain yogurt, or swap 2 tablespoons of the milk for either one.
Cheddar jalapeño corn bread: Fold in 1 cup shredded cheddar and 1 finely diced jalapeño (remove seeds for less heat).
Corn in the mix: Fold in 3/4 cup corn kernels for little juicy pops.
Muffin version: Divide into a greased muffin tin and bake at 400°F for 12 to 15 minutes.

A cast iron skillet filled with baked corn bread set on a wooden table with a linen napkin and butter dish, warm natural light

Nutrition information is estimated.

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Corn Bread

Why It Works

Pairs Well With

Recommended

Sourdough Discard Cornbread

Effortless Sweet Cornbread

Southern Spoon Bread

Butter-Swim Buttermilk Biscuits

Storage Tips

Common Questions

Should corn bread be sweet?

Can I make this without a cast iron skillet?

Why is my corn bread dry?

Can I use buttermilk instead of milk?

Can I add corn kernels?

Corn Bread

Ingredients

Instructions

Tips and Variations