Mom's Best Recipes
Recipe

Corn Bread

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

Author 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
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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

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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.

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.