Old Fashioned Cornbread Recipe (2024)

4.45 from 25 votes

Corn Meal—yellow or white
Buttermilk—or milk
Butter
Egg
Pantry ingredients—all-purpose flour, sugar, baking powder, salt

👨‍🍳How to Make Old Fashioned Cornbread

1. Mix dry ingredients of cornmeal, flour, sugar, baking powder, and salt.
2. Combine melted butter, buttermilk or milk, and egg. Mix into dry ingredients.
3. Pour the batter into the prepared pan.
4. Bake until golden brown and a toothpick comes out clean—about 20-25 minutes.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

When is cornbread done?

Cornbread will cook quickly, usually in about 20-25 minutes, but you have variables that will make cooking by time unreliable—the pan material and size and the oven.

I suggest the traditional method of testing—the toothpick test. This is where you use a clean toothpick and insert it into the thickest part of a dish, which should come out clean.

You may also check the internal temperature with an instant-read thermometer, which should be 195° or more.

Tips and Options

• While this cornbread is already crispy, use a 10-inch cast iron skillet for more crispiness.
• White cornmeal will be less sweet.
• Use honey to replace the sugar.
• Make this recipe as cornbread muffins if you want a half-recipe

Make Cornbread Muffins

Make muffins instead of a pan of cornbread for individual servings and freeze for later if you are cooking for two or a small household.

1. Mix as directed for 12 muffins or half the recipe for only 6 muffins.
2. If you make a half recipe, use a full egg.
3. Prep a standard-size cupcake pan and use paper liners if you wish. Fill ⅔ full.
4. Bake for about 15 minutes and check for done with a toothpick or instant-read thermometer.

How to prevent dry cornbread

There are several common reasons for dry cornbread and how to prevent them.

1. Don't overcook. Check for done a few minutes early.
2. Don't overmix. All quick bread recipes, like this recipe, will be dryer if overmixed. Mix until all the dry ingredients are incorporated.
3. Use buttermilk instead of regular milk. The acid in the buttermilk will react with the baking powder, leading to a higher rise.
4. Add more butter or oil—the fat will help the moisture.

Northern vs. Southern Cornbread

This recipe would be called northern/midwestern cornbread. It does have sugar and flour, so it is sweeter and more cake-like than southern cornbread. Also, it is usually made with yellow cornmeal. This modification of a 1972 Betty Crocker cornbread is relatively light on sugar.

The other major type of cornbread is southern cornbread, which has traditionally been made with little or no sugar or flour. It is also frequently made with white cornmeal and buttermilk, then baked in a cast-iron skillet. It is not as sweet and will have more of a crust.

🍴What to serve with cornbread

Cornbread is a typical side dish with soup, stew, chili, fried chicken, and BBQ. So, hometown cooking dishes.

❄️Serving and Storage

Wrap your cornbread in plastic wrap or aluminum foil. It can be at room temperature for 2-3 days. You may also refrigerate for up to a week.

Yes, it will freeze well-sealed airtight for up to 2 months.

❓FAQs

🌽Types of Cornmeal

Not all cornmeal is the same, but does it matter? Not much; they may usually be used interchangeably.

Cornmeal comes in yellow and white colors. You can also find blue if you look hard enough. Yellow cornmeal is a bit sweeter and will provide a bit more taste.

There is also a difference in the grind/texture of some cornmeal. This is generally not something you will worry about if you buy small home amounts at most supermarkets.

Most cornmeal will be a medium grind. But a finer grind will provide more of a cake-like texture to your cornbread. Course grinds are used more for hot cereal but can add more texture to your cornbread.

↑Jump to Table of Contents

Preheat oven to 425°. Prep an 8-inch square baking pan with a heavy spray of PAM. You may also use a 9 or 10 inch cast iron skillet, 6X9 baking dish, 9-inch square, or similar baking dishes.

In a large mixing bowl, mix 1 cup of cornmeal (white or yellow), 1 cup of all-purpose flour, 2 tablespoons sugar, 4 teaspoons baking powder, and ½ teaspoon salt. Mix until flour and cornmeal are mixed well.

Microwave ¼ cup (½ stick) butter until just melted—about 20 seconds.

In a medium bowl, mix the melted butter and 1 cup of buttermilk (or milk), then whisk in 1 egg. Pour the wet ingredients into the dry ingredients and mix until flour and cornmeal are moist. Do not over-mix.

Pour the batter into the prepared pan and spread to level the top.

Bake until golden brown and a toothpick comes out clean—20 to 25 minutes usually.

Old Fashioned Cornbread Recipe

This Old Fashioned Cornbread Recipe, inspired by Betty Crocker, uses cornmeal, buttermilk, and flour for delicious crispy cornbread that only takes 30 minutes and is perfect with soup or chili.

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Servings #/Adjust if desired 9

Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

Your Own Private Notes

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 192 kcal (10%)Carbohydrates : 28 g (9%)Protein : 5 g (10%)Fat : 7 g (11%)Saturated Fat : 4 g (20%)Cholesterol : 32 mg (11%)Sodium : 195 mg (8%)Potassium : 301 mg (9%)Fiber : 2 g (8%)Sugar : 4 g (4%)Vitamin A : 240 IU (5%)Calcium : 117 mg (12%)Iron : 1 mg (6%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

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