The Best Cornbread Recipe (2024)

Julie Deily · 44 Comments

Jump to Recipe

I have been wanting to shout from the rooftops about this cornbread recipe ever since I had it a couple of months ago. Seriously, it's the best ever cornbread!

I was invited to the 40th anniversary celebration of the Hoop-Dee-Doo Musical Revue at Walt Disney World's Fort Wilderness Resort. I have never been before…I can't believe I haven't. It was such a blast. PS I found out that not only do they have campgrounds at Fort Wilderness, they also have cabins. They look like real rustic cabins on the outside but they are really nice and cozy on the inside with all of the amenities of a hotel room. You learn something new every day!

The place setting of the tables makes you feel like you're in frontier times. With servers and the the Pioneer Hall Players dressed the part.

The food…oh my goodness, the food. I instagrammed the cornbread because seriously…they give you tons (yes!) and it's amazing. Right then and there, I knew I would be making this recipe at home.

The fried chicken…just lovely. The servers play the part and THROW a bucket of chicken on the table, it's pretty hilarious.

The dancing and singing is all good clean fun and perfect for the whole family. <3

And our server demanded that I actually “work” and handed me a washboard and a spoon. My friend Christine took this photo…I had no idea one of the singer/dancers photobombed the photo!

Lovely, just lovely strawberry shortcake desserts. I was so stuffed near the end but this cake was so good, I had to take a bite, okay a bunch of bites.

I feel so lucky that the Disney Chefs shares a lot of the recipes they make at the resort, in the parks and their restaurants!

First, I whisk together the dry ingredients.

The way I like to measure oil is to first measure the milk or water and then pour in the vegetable oil. That way you get less oil sticking in your measuring cup!

Beat the egg.

Then, beat in the other wet ingredients.

Add dry ingredients in batches.

Using a rubber spatula, mix the dry ingredients in.

Pour into a loaf pan.

Or make these into muffins!

You NEED to make this cornbread recipe…it's the perfect moistness and sweetness, it's literally the best cornbread I have ever made and I made it at least 5 times before I posted it. This will be showing up on our holiday dinner table this year!

Recipe

Print Pin

Homemade Cornbread Recipe

Prep Time 12 minutes minutes

Cook Time 28 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins or 1 loaf

Ingredients

▢ 3/4 cup plus 2 Tablespoons unbleached all purpose flour
▢ 1/2 cup plus 2 Tablespoons granulated sugar
▢ 1/4 cup plus 2 Tablespoons fine cornmeal
▢ 1/2 Tablespoon baking powder
▢ 1/2 teaspoon salt
▢ 1/2 cup whole milk
▢ 1/4 cup vegetable oil
▢ 1 large egg, beaten

Instructions

Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.
Addflour, sugar, cornmeal, baking powder and salt to a medium-sizedmixing bowl bowl, whisk to combine.
Addmilk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients totothe liquid mixture in batches, mix with a rubber spatula until combined (don't overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes,until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.

Did you make my Homemade Cornbread Recipe?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!

Upload a Photo Tag on Insta Leave a Rating

Disclosure: I was invited as a guest to enjoy the Hoop-Dee-Doo Musical Revue by Walt Disney World. My opinions are my own and I only share brands that I love!

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

Don't miss another recipe!

Subscribe today to start getting my latest recipes in your inbox.

Unsubscribe any time. Privacy Policy

Reader Interactions

Comments

Rate & Comment

Sam says
October 5, 2017 at 11:37 pm

I tried a bunch of cornbread recipes before finding this one – By far the best one I’ve tried!
Definitely going to save this and make it a bunch more times. Thanks!
Reply
Donna Katzen says
February 24, 2017 at 2:00 am

I LOVE CORNBREAD!!!!this looks so yummy! I want to try this
Reply
Brian says
October 16, 2016 at 1:40 pm

I am NOT a baker but need to make corn bread for a Cajun dinner I am attending. I did a test run this morning to make sure I wouldn’t royally mess up and then be embarrassed at the party. I made a recipe with cheese and green onions and jalapenos and an obsene amount of butter and my partner and I hated it, flavour and texture! Then in a slight panic I stumbled upon this recipe, liked the muffin version idea and thought I’d give it a try, as at this point I was more interested in simplicity. Verdict: Wow! Loved it, as does my partner. Thanks for the great share 🙂
Reply
Nancee says
December 7, 2015 at 6:02 pm

Hello! I added 1/2 cup of chopped jalepenos.. It is the best ever, not too spicy because of the sweetness in the bread, will definitely make again! Thank you!
Reply
Eric says
November 17, 2015 at 7:04 pm

I love this recipe. This is by far our favorite cornbread recipe. Thank you!
I was wondering, if you have any recommendation when it comes to Jalapeno Cornbread? I found few recipes online but thought, I would check with you first. Thanks again.
Reply
Don Lewis says
October 15, 2015 at 5:16 pm

The recipe is in the oven. I did substitute buttermilk and lessened the sugar to 1/3 cup.
Here in Appalachia (Ohio, Kentucky ans West Virginia) it is a crime not to bake corn bread in an iron skillet. I put a little oil in the skillet and heat in on top of the stove before I put in the batter and move it to the oven.
I tend to prefer less sweet cornbread and our family has traditionally used buttermilk if its on hand and I had bought some to make cornbread before I saw your recipe.
The cornbread turned out great. Thanks for sharing the recipe.
Don L.
Reply
Rigbyblue says
September 12, 2015 at 2:12 pm

Just used your recipe to make some muffins (my hubby hates cornbread so this way I can pop a few in the freezer and get my fix whenever I feel a cornbread craving coming on). The muffins have a great texture and flavor, but boy are they sweet! This is coming from someone who still buys the occasional box of kids cereal for nostalgic reasons. The first half muffin I had I put butter and honey on it, big mistake. The second half I put just butter and it was much better! I should have listened to my bakers instinct when I saw it was 2 part sugar to 3 parts flour but I’ll try the recipe again but cut the sugar in half, if not more.
Reply
Thirza L Burnett says
August 25, 2015 at 11:18 am

Do you have any suggestions as to why the sides and bottom of the cornbread gets
brown? Am I baking it in two hot an oven? Thank you.
Thirza L. Burnett
[emailprotected]
Reply
- Julie Deily says
  September 1, 2015 at 11:41 am
  
  Hi Thirza!
  My sides and bottoms get pretty brown. What are you using to grease your pan? And is the browning too much that it affects the taste?
  I use a nonstick baking spray that has flour in it (Baker’s Joy)…hope that helps!
  Reply
Roseline says
March 15, 2015 at 5:30 am

I tried your recipe last night but we are not used to sweet bread for dinner ! It was very good but much too sweet for us, defintely better this morning a bit toasted and with a thin layer of butter 😉 Have a good day!
Reply
Roseann says
February 8, 2015 at 1:41 pm

Hi Julie, I made this cornbread recipe for m 16 year old son and he loved it! It came out moist and tasted great! The first time i made it, i followed your recipe exactly and it came out perfect. The second time i subsituted the flour with gluten free flour. It didn’t come out quite right. The issue was it seemed a bit undercooked in the center. My son and i are gluten sensitive (me a lot more so than him). I try to bake gluten free whn i can because for one thing, the flour is more nutritious. Next time i will try gluten free flour again but bake it in a square shallon dish instead of loaf size to see if that helps. If it doesn’t, i will revert back to regular flour as this recipe is excellent! And believe me, i have tried many and they were all lacking one way or the other. This one was perfect! Thanks!
Reply
William says
January 20, 2015 at 8:53 pm

Just tried this and it is very moist and perfectly cooked. I even substituted egg for water and it came out perfect. Thumbs up!
Reply
Calair says
January 16, 2015 at 12:46 am

Very delicious cornbread. To me was a little too sweet, next time will omit the 2 tablespoons of sugar. Definitely a keeper.
See Also
Real Recipes from Roald Dahl’s Beloved Children’s Books
Reply
Tami H says
January 2, 2015 at 9:35 pm

Oops I meant a half tablespoon equals 1 1/2 teaspoons!
Reply
Tami H says
January 2, 2015 at 9:31 pm

I’ve made this recipe twice now and it is fantastic! My hubby and I both think it is hands down the best cornbread recipe ever! I was also stumped by the one and a half tablespoon instruction but a quick google search told me it is equivalent to one and a half teaspoons so that’s what I use and it worked perfectly. I did make one minor alteration to the recipe but that was a decision based on my personal preference… that was to add 2 tablespoons of melted butter (salted) to the milk/egg/oil mixture but I’m sure it would have been just as good without it. Fantastic recipe, I highly recommend it!!!
Reply
Roberta Wolf says
December 29, 2014 at 11:36 pm

I’m so glad I found your cornbread recipe! My last few attempts were…unsuccessful. My husband is from New Mexico and is pretty much a cornbread afficionado. I tried your recipe tonight (with a sausage and bean soup that I made). It is so good! But my husband’s ‘review’ is the best. He said, ‘This is the one! This is perfect! It’s sweet and moist and light all at the same time. Don’t ever make any other cornbread!”
Thank you so much!
Reply
Christine says
November 24, 2014 at 9:55 am

Looks great, but quick question: Is it supposed to be 1/2 TEASPOON of baking powder, not TABLESPOON?
Thanks for sharing the recipe!
Reply
- Julie Deily says
  November 25, 2014 at 9:37 am
  
  Hi Christine,
  Thanks! As I said in email, it is actually Tablespoon. Hope you try it and enjoy it!!
  Julie 🙂
  Reply
Claire says
November 2, 2014 at 11:37 pm

Looks delicious! Have never had or made cornbread before, it’s not really a ‘thing’ in Aus, will have to give this a go! Thanks!
Reply
Rosie Tangorra says
October 30, 2014 at 7:23 pm

Made for dinner, it was not done in time so we had for dessert! Was very good but it did not rise a lot? Any ideas why? Might double the recipe next time for a 9in Loaf pan.
I also would add a little vanilla.
Reply
Susan says
October 30, 2014 at 3:53 pm

Would like to try this recipe; however, can fat free/skim milk be used in place of whole milk?
THANKS!
Reply
Susan says
October 30, 2014 at 3:08 pm

Hi! I’m thinking I need to try this recipe; however, just a quick question…..I don’t use “whole” milk, only fat free/skim milk. Is that o.k. to use in this recipe or would it not work?
THANKS!
Reply
Coley says
October 23, 2014 at 9:43 pm

I can’t wait to try this! I love a good corn bread recipe, especially in the fall. I’m going to try it baked in a cast iron skillet – my favorite way to make it. The crust gets extra browned and crisp. Yum!
Reply
Doris Styles says
October 23, 2014 at 1:55 pm

Now this is my kind of sweet cornbread…tfs!!
Reply
Christine says
October 23, 2014 at 1:33 pm

That was such a fun night! And the cornbread was nearly as good as the company 🙂
I will definitely try you re-creation of it. Probably the best I’ve ever had!
Reply
- Julie Deily says
  October 23, 2014 at 7:17 pm
  
  It’s seriously the best I have ever had. Thank you for coming along! It was so fun!!! 🙂
  Reply
Tina S says
October 23, 2014 at 11:36 am

Julie! You are KILLING me here! I’m trying to lose weight but can’t stop trying your recipes because they are REALLY GOOD.
“Holding head down in shame.* Going to the pantry to make this recipe.
Thank for you sharing this!
Reply
Brenda @ a farmgirl's dabbles says
October 23, 2014 at 7:52 am

Oooooooo…I want to go there!! I need to remember this for our next Disney World visit. The girls would LOVE it! So when I was young, my parents would always get a lunch reservation for us at the Diamond Horseshoe Revue at Magic Kingdom – we’d be entertained while we ate, so fun!! We took Hatti there 10 years ago, but it wasn’t there when we returned a few years ago. Do you know if this is a similar show at Fort Wilderness?
Reply
Holly Moore says
October 23, 2014 at 7:33 am

Did you get the recipe for the strawberry shortcake too, because that looks great too! I love cornbread, can’t wait to try this!
Reply
Toni | BoulderLocavore says
October 23, 2014 at 7:18 am

What fun a Julie! Disney is an unending source of joy…and great food. Love that you are sharing their recipe and the cute photo of your musical talents.
Reply
Thalia @ butter and brioche says
October 23, 2014 at 2:28 am

I have never made cornbread before. Thanks for the great recipe and inspiration recipe Julie, your cornbread looks super moist and of course delicious.
Reply
- Julie Deily says
  October 23, 2014 at 7:08 pm
  
  Thalia, you totally should make it!! <3
  Reply
Natalie says
October 23, 2014 at 2:15 am

Would it be okay to sub almond milk for the whole milk? And maple syrup, honey or agave for sugar?
Reply
Amanda says
October 22, 2014 at 10:11 pm

Looks like such a fun trip!
Reply
Bonita Olmer says
October 22, 2014 at 9:16 pm

Looks really good. You might want to change the amount of sugar from “1/2 cup plus 2 Tablespoons CUPS granulated sugar” to something different so nobody makes a mistake. 🙂
Reply
- Julie Deily says
  October 22, 2014 at 9:18 pm
  
  Thanks, fixed! 🙂
  Reply
Linda | Brunch with joy says
October 22, 2014 at 7:10 pm

How fun! And the way that made you ‘work’ – totally funny! It reminds me how we did laundry when I was a kid. And cornbread? Yum!
Reply
Coty and Mariah@quirksandtwists says
October 22, 2014 at 5:51 pm

You really can’t beat cornbread! This look way good, can’t wait to try it!
Reply
Laura (Tutti Dolci) says
October 22, 2014 at 4:53 pm

This looks like the best cornbread ever, love the look of the crumb!
Reply
Liz @ Floating Kitchen says
October 22, 2014 at 4:02 pm

Oh the hoop dee do review is so fun! One of my favorite memories of Disney! Can’t wait to try your recipe for the best cornbread ever!
Reply
natalie @ wee eats says
October 22, 2014 at 1:17 pm

i love love LOVE cornbread and now that chili season is upon us i can make it allllll the time! i can’t wait to try this recipe!
Reply
Katrina @ Warm Vanilla Sugar says
October 22, 2014 at 11:51 am

You wouldn’t know this, but I have been looking for a good cornbread recipe forever!!!!! FOREVER!!! They’re all OK, but I can’t wait to try yours! Yahoo!
Reply
Lynda@Me and My Pink Mixer says
October 22, 2014 at 11:42 am

I love, love, love cornbread and can not wait to make this! Looks like you had a great time! Thanks for sharing the recipe 🙂
Reply

FAQs

What is the secret to the best cornbread? ›

Here are Mindy's five secrets:

Begin with the right cornmeal, which for Southerners is usually white. ...
Use full fat buttermilk and lots of it. ...
No egg and no sugar. ...
Use the right ratio of batter to the skillet. ...
Cook with a seasoned, 12-inch cast iron skillet.

Jul 23, 2021

Know More ›

What ingredient keeps cornbread from crumbling? ›

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Is cornbread better with milk or water? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Discover More Details ›

What's the difference between southern cornbread and regular cornbread? ›

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Learn More Now ›

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Read The Full Story ›

Should cornbread batter be thick or thin? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Learn More Now ›

Should you let cornbread batter rest? ›

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Learn More ›

How to make cornbread less crumbly jiffy? ›

1Put in an extra egg yolk. ...
2Cut back on fat or grease by one third. ...
3Replace white sugar with a moist sweetener. ...
4Add 1 tablespoon (15 ml) more butter or oil. ...
5Replace milk or water with creamed corn. ...
6Add 1 tablespoon (15 ml) of sour cream.

Oct 29, 2021

What is the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Is it better to use buttermilk or milk in cornbread? ›

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

View Details ›

What can I use in Jiffy cornbread mix instead of milk? ›

Can I use a milk substitute in “JIFFY” Mix recipes? “JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk.

Discover More ›

Can I use half-and-half in cornbread mix? ›

Thoroughly grease a 9 x 9-inch baking dish. Sift together the flour, cornmeal, baking powder, and salt. Combine the half-and-half, eggs, butter (or shortening), and sugar (if using). Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds.

Keep Reading ›

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Keep Reading ›

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Discover More Details ›

Why put sugar in cornbread? ›

If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.

Explore More ›

Why do Southerners not put sugar in cornbread? ›

Find Out More ›

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Find Out More ›

What can you add to cornbread for flavor? ›

10 Mix-Ins for Classic Cornbread

Bacon and scallion. ...
Green chile and cheddar cheese. ...
Crumbled sausage and poultry seasoning. ...
Fresh corn and basil. ...
Pepperoni, parmesan, and black pepper. ...
Spicy shrimp and creole seasoning. ...
Brown sugar and pecan. ...
Cranberry and maple syrup.

More items...