From-Scratch Cornbread
If you’re looking for an easy, from-scratch cornbread recipe that’s tender, slightly sweet, and ready in just 30 minutes, this is the one you’ll come back to again and again. Made with simple pantry staples and no buttermilk required, this homemade cornbread is perfect for busy weeknights, cozy family dinners, or serving alongside a hearty bowl of chili.
I’ll be honest, it took me a long time to warm up to cornbread. We didn’t eat it in my British home growing up, so it always felt a bit unfamiliar. But once I started making cornbread from scratch in my own kitchen, everything changed.
This 30-minute cornbread has a golden crust and tender, slightly sweet center. It’s simple, reliable, and made with ingredients I almost always have on hand, making it a go-to, budget-friendly side dish for our family.
Now, I make this recipe often — especially alongside my smoky chipotle chili, barbecue dinners, and other cozy comfort meals. It turns out I didn’t dislike cornbread, I just hadn’t given it a real chance.
Why you’ll love this from-scratch cornbread recipe
- Ready in 30 minutes
- No buttermilk required
- Made with budget-friendly ingredients
- Tender and slightly sweet
- Family-friendly comfort food
Don’t forget to pin this recipe!
Ingredients for 30-minute from-scratch cornbread
- Lard, shortening, or vegetable oil
- Yellow cornmeal (not self-rising)
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Milk
- Eggs
- Vegetable oil or melted butter
Notes
- If you can only find self-rising cornmeal, omit both the baking powder and salt listed above, as self-rising cornmeal already includes these ingredients.
- If you don’t like sweet cornbread, feel free to leave out the sugar. I enjoy my cornbread slightly sweet — it’s not traditionally Southern, but it’s my personal preference.
Tools you’ll need
You don’t need any special equipment for this recipe, just a few basic kitchen tools:
- Measuring cups
- Measuring spoons
- 2 mixing bowls
- 8-inch round cake pan or cast-iron skillet
Tips for the Best From-Scratch Cornbread
- Preheat your pan with lard, shortening, or oil for a crispy edge
- Don’t overmix the batter — this keeps it tender
- Use good-quality cornmeal for the best flavor
- Let it rest before slicing so it holds together
How to make from-scratch cornbread (Step-by-step)
Preheat your oven to 350℉. Begin by adding lard, shortening, or vegetable oil to your cake pan or cast-iron skillet, then place it in the oven to get hot.
While your fat melts, combine cornmeal, flour, baking powder, sugar, and salt in a medium mixing bowl.
Note: I get my cornmeal from a local mill, and it’s not self-rising. If you’re using self-rising cornmeal, leave out the baking powder and salt, as it already contains them.
In a small bowl or measuring cup, whisk together milk, eggs, and vegetable oil. Then, pour your liquid ingredients into your dry ingredients, mixing until just combined. The batter won’t be completely smooth.
Combine the wet and dry ingredients- Stir until just combined
Now, remove your pan or skillet from the oven. Quickly pour the cornbread batter into the melted fat. Place the pan back in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes before slicing.
What to serve with cornbread
This easy, homemade cornbread pairs perfectly with classic Southern and barbecue-style meals. It’s the kind of simple side dish that rounds out a hearty dinner without adding extra work.
Try serving it with:
- Collard or turnip greens
- Barbecue dinners like pulled pork or smoked chicken
- Baked beans or pinto beans
- Red beans and rice
It’s also delicious on its own with a pat of butter, a drizzle of honey, or pepper jelly (my husband’s favorite) for a simple, comforting bite.
Frequently asked questions
Can cornbread be made ahead?
Absolutely! Make this cornbread up to two days ahead. Store in an airtight container, then reheat at 350°F for 5-10 minutes before serving to taste freshly baked.
Can I make cornbread without buttermilk?
Yes, this recipe uses regular milk and still turns out soft and tender.
There’s something so comforting about a simple, homemade cornbread recipe. Whether you’re serving it with chili, barbecue, or a cozy family dinner, this easy from-scratch cornbread is one recipe you’ll want to keep on repeat. If you tried this recipe and loved it, I would appreciate it if you gave it 5 stars! Thank you!
From-Scratch Cornbread
Equipment
- 8-inch cake pan or cast-iron skillet
Ingredients
- 1 tbsp lard, shortening, or vegetable oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil or melted butter
Instructions
- Preheat oven to 350℉.
- Add lard, shortening, or vegetable oil to an 8-inch cake pan or cast-iron skillet, and place in oven.
- In a medium bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a smaller bowl, whisk together milk, eggs, and vegetable oil.
- Pour your liquid ingredients into your dry ingredients, mixing until just combined. The batter won’t be completely smooth.
- Now, remove the pan or skillet from the oven, and quickly pour the cornbread batter into the melted fat.
- Place the pan back in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5-10 minutes before slicing.
