This easy old fashioned cornbread recipe is based on the one in my 1972 Betty Crocker Cookbook, with optional buttermilk for extra moisture.
It’s moist and tender, full of corn flavor, ready in about 30 minutes, and perfect with chili, stew, or soup. No buttermilk? An easy milk substitute works just fine.
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Featured Comment by Jeffery:
⭐⭐⭐⭐⭐
"Just like moms!"
🤔 TL;DR — Recipe Summary
What it is: A moist, old-fashioned cornbread recipe with optional buttermilk for extra tenderness.
Why you’ll love it: Golden top and soft texture—no box mix needed, just simple pantry ingredients.
How to make it: Whisk wet and dry ingredients separately, combine lightly, and bake about 25 minutes until golden.
Jump to the Recipe Card or keep reading for pro tips and variations.
🌽 Ingredients
- Cornmeal — yellow for a bit more flavor and natural sweetness. Or white if you prefer.
- Sugar — just enough for that Midwestern touch of sweetness. Honey also works for a different flavor.
- Buttermilk or substitute
- Butter and egg
- Pantry ingredients — flour, baking powder, and salt.
👨🍳 Quick Overview: Old Fashioned Cornbread
1. Mix dry ingredients: Cornmeal, flour, sugar, baking powder, and salt.
Mix wet ingredients: Melted butter, buttermilk (or substitute), and egg.
2. Combine: Stir wet into dry just until mixed—don’t overmix.
3. Bake: Spread batter in a prepared pan and bake at 425°F for 20–25 minutes, until golden and a toothpick comes out clean.
👇 Scroll down for the printable recipe card and complete step-by-step photos — or keep reading for tips and options.
💧 Tips for Moist and Tender Cornbread
- Don’t overbake: Start checking a few minutes early; overbaking quickly dries out cornbread.
- Don’t overmix: Stir just until the dry ingredients disappear. Overmixing makes it dense.
- Use buttermilk (or substitute): Its acidity helps create a softer, moister crumb.
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⏱ When is Cornbread Done?
- Time: Usually 20–25 minutes at 425°F.
- Appearance: Golden top with the edges beginning to pull away from the pan.
- Doneness: A toothpick should come out clean or with a few crumbs. The internal temperature should be 195°–200°F.
🤔 Tips and Variations
- Pan choices: Use an 8-inch square or 9-inch round pan. A 9–10-inch cast iron skillet also works well. If using glass or ceramic pans, reduce the oven temp by 25° to prevent overbrowning.
- Sweetness: This has a light Midwestern sweetness. Cut the sugar in half for less sweetness, or omit it for a more Southern-style cornbread.
- Muffins: Make about 12 standard muffins, or 6 with a half batch. Bake for 12–15 minutes.
🥛 Buttermilk and Substitutes
Buttermilk is optional—regular milk works, but buttermilk gives a softer, moister crumb with a mild tang. For an easy substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes.
❄️ How to Store Cornbread
Wrap tightly in plastic wrap or foil and keep at room temperature for 2–3 days. Refrigerate up to a week, or freeze airtight for up to 2 months.
🍞 More Easy Bread Recipes
Try my Cornmeal Drop Biscuits
❓ FAQs
Cornmeal comes in yellow or white and may be fine, medium, or coarse ground. Regular cornmeal sold in most grocery stores is medium grind and works well for this recipe. Fine cornmeal gives a softer texture, while coarse can be gritty.
Yes. Fill a standard muffin tin about two-thirds full and bake for 12–15 minutes. For a half batch of 6 muffins, still use one whole egg.
This is Northern/Midwestern-style cornbread—lightly sweet, moist, and tender. Southern cornbread usually has little or no sugar and is often baked in cast iron for a more savory bread.
📖The Recipe Card
Old Fashioned Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter - ½ stick
- 1 cup buttermilk - or substitute
- 1 egg
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Prep an 8-inch pan (or a 9-inch round, cast-iron, or similar pan) with a heavy spray of PAM or butter.
- Mix the dry ingredients: 1 cup of cornmeal (white or yellow), 1 cup of all-purpose flour, 2 tablespoons of sugar, 3 teaspoons of baking powder, and ½ teaspoon of salt.
- Microwave ¼ cup (½ stick) butter until just melted—about 20 seconds.
- Whisk together the wet ingredients: melted butter, 1 cup of buttermilk, and 1 egg. Stir the wet into the dry just until combined
- Pour the batter into the prepared pan and spread to level the top.
- Bake until golden brown and a toothpick inserted comes out clean—usually 20 to 25 minutes. Or an internal temperature of 195°–200°F.
Recipe Notes
Pro Tips
- Use yellow or white cornmeal.
- The buttermilk will give a better rise and moister results. However, you can use regular milk if you prefer.
- For best flavor, use aluminum-free baking powder.
- Use an 8-inch square or 9-inch round baking pan or a 9- to 10-inch cast-iron skillet for an extra crispy cornbread.
- To store, wrap with plastic wrap or foil. Best within 2–3 days at room temperature, refrigerated for up to 7 days, and frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 20, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
JEFFREY MCFADDEN says
Just like moms! Thanks so much for posting this.
Dan Mikesell AKA DrDan says
Hi Jeffrey,
Welcome to the blog.
Those were my feelings. So much better than mixes like Jiffy mix.
Thanks for the note and rating.
Dan
Joyce Schauer says
I always think cornbread is too dry, would another egg help this, or more butter?? Thanks for any suggestions!!!
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
I can give a couple of educated guesses. Increasing the butter by 50% would probably help some. Another egg probably won't do much.
Changing the milk to buttermilk or using some lemon juice or vinegar in the milk to make it a buttermilk substitute will give a bit more rise and a little fluffier.
I have seen recipes where the cornmeal is soaked but have no reference for you.
Hope that helps a bit.
Dan