This Homemade Cornbread is made from scratch and is the best of the best. It has the most perfect texture and is packed with flavor. I know you won’t be able to stop at just one piece!
When you top this cornbread with butter, it melts right into the cornbread, making it rich and flavorful with every bite. This is a great side dish for Creamy White Chicken Chili, this delicious White Chicken Chili or this yummy Mexican Chicken Corn Chowder.
A stack of cornbread with a slice of butter melting on top.
Homemade Cornbread Recipe
This homemade cornbread recipe is a family favorite of ours. I typically start making it in the fall once I start to cook soups and chili! Or, you can bake this up and eat the cornbread with some delicious honey butter. it melts right into the bread and adds in the most perfect sweet taste.
You can cook this recipe easily in either an 8×8 pan or a muffin tin! Sometimes, the muffin tin is the way to go because it’s easy clean up, and my kids can just grab one whenever they want without me having to worry about cutting and serving it for them. Either way, this cornbread is so delicious you will never try another recipe again!
Ingredients in Cornbread
This recipe is actually very simple and uses pantry staple ingredients that I bet you already have in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.
Butter: I used unsalted butter in this recipe.
Sugar: The sugar adds sweetness to the bread.
Eggs: I use large eggs in this recipe.
Buttermilk: The buttermilk will help to bind all of the ingredients together,
