American Cornbread Recipe – Sweet or Savory Style

Sinking your teeth into a warm, golden slice of cornbread. The satisfying crumb gives way to a delicate sweetness, perhaps with a hint of savory goodness dancing on your tongue. The aroma of freshly baked bread fills the air, creating a comforting and inviting atmosphere. That’s the magic of perfectly made cornbread, and I’m here to show you how to achieve it in your own kitchen!

My grandma, bless her heart, always made the best cornbread. It was a staple at every family gathering, slathered with butter and alongside bowls of hearty chili. Her recipe was a well-guarded secret, but through years of observation (and perhaps a little persuasion), I’ve managed to recreate that same comforting flavor.

This recipe is special because it’s adaptable. Whether you prefer a sweeter, more cake-like cornbread or a savory, crumbly version, I’ll guide you through the simple steps to make it your own. The versatility makes it perfect for picnics, BBQs, or as a side to your favorite comfort meal. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Today we are making cornbread, and I have a feeling this will be a new tried and true recipe for you.

Why You’ll Love This Recipe

• It’s ready in under an hour, from prep to table.
• The flavor is amazing! You get to choose between sweet or savory cornbread, depending on your mood.
• The texture is perfectly moist and crumbly, never dry.
• Cornbread is so versatile — serve alongside chili, BBQ, or even just with butter and honey.
• Using buttermilk adds a subtle tang that elevates the flavor to the next level.
• It’s naturally gluten free (just be sure to use certified gluten-free cornmeal)

Ingredients Breakdown

• Cornmeal: This is the star of the show! Choose a medium-grind cornmeal for the best texture. Fine-ground will result in a denser cornbread, while coarse-ground can be a bit gritty. I prefer yellow cornmeal for its classic flavor, but white cornmeal works too. If you are looking for a less sweet option in your cornbread, choose a course ground.
• All-Purpose Flour: Provides structure and helps bind the cornbread together. You can substitute with a gluten-free all-purpose blend for a gluten-free version.
• Sugar: This is where you control the sweetness. Use granulated sugar for a classic flavor. For a slightly richer taste, try brown sugar or honey. If you prefer a savory cornbread, reduce or eliminate the sugar altogether.
• Baking Powder & Baking Soda: These are the leavening agents that make the cornbread rise, giving it its light and airy texture. Be sure yours are fresh for the best results!
• Salt: Enhances all the other flavors. Don’t skip it!
• Buttermilk: Adds moisture, tenderness, and a subtle tang. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle. Trust me, using buttermilk makes all the difference in that delicious flavor that accompanies cornbread.
• Eggs: Bind the ingredients together and add richness.
• Melted Butter: Adds flavor and moisture. You can use oil as a substitute, but butter provides a superior taste.
• Optional Add-Ins: This is where you can get creative! Consider adding ingredients like cheddar cheese, jalapenos, corn kernels, or herbs for extra flavor and texture.

Kitchen Tools Needed

For tools you’ll want a mixing bowl, whisk, measuring cups and spoons, and a skillet or baking dish. Although an electric mixer will certainly expedite the mixing process, it’s not neccesary if you plan to make cornbread.

• Mixing Bowls
• Whisk
• Measuring Cups & Spoons
• 9-inch Cast Iron Skillet (or 8×8 inch Baking Dish)

How to Make Cornbread

1. Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats. This helps create a crispy crust.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
   Photo: Wet ingredients whisked together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
5. If adding any optional ingredients, fold them in gently.
6. Carefully remove the hot cast iron skillet from the oven and pour the batter into the skillet. Alternatively, pour the batter into a greased 8×8 inch baking dish. The sizzling of the batter as it hits the pan is a good sign we are making cornbread!
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the sides pulling away from the skillet.
8. Let the cornbread cool slightly before slicing and serving.
9. Serve warm and enjoy!

Pro Tips for Success

• For a crispier crust, preheat the cast iron skillet in the oven before adding the batter.
• Don’t overmix the batter, or your cornbread will be tough.
• Use fresh baking powder and baking soda for the best rise.
• If you want a sweeter cornbread, add an extra tablespoon or two of sugar.
• To prevent sticking, grease your baking dish thoroughly.
• For a richer flavor, brush the top of the warm cornbread with melted butter.

Variations and Dietary Swaps

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Dairy-Free: Substitute the buttermilk with almond milk or another plant-based milk, and the butter with a dairy-free butter substitute or oil.
• Jalapeño Cheddar Cornbread: Add 1/2 cup shredded cheddar cheese and 1-2 diced jalapeños to the batter. The heat from the jalapeños will pair perfectly with the sweetness of the cornbread.
• Maple Bacon Cornbread: Add 1/2 cup cooked and crumbled bacon, and substitute the sugar with maple syrup.

Serving Suggestions

• Serve warm with butter and honey.
• Pair it with chili, soup, or BBQ.
• Top with a dollop of sour cream or Greek yogurt.
• Garnish with fresh herbs like chives or cilantro.

Storage and Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap a slice of cornbread in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual slices for 30-60 seconds. The texture may become slightly drier after refrigeration, but it will still be delicious.

Frequently Asked Questions

I hope you’ll give this American cornbread recipe a try. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. I love the versatility of a recipe like this, which is why I find myself baking cornbread so often, and I think you will too!

If you try this recipe, please leave a comment and let me know how it turns out! Don’t forget to rate the recipe as well! And be sure to tag us in any pictures on Instagram and Facebook. What are some of your favorite cornbread toppings?

Related Recipes

• Hearty Chili (Serve alongside the cornbread for a complete meal!)
• Creamy Tomato Soup (Dip your cornbread for a comforting flavor pairing!)