Easy Homemade Cornbread

Embrace those comfort food cravings with a pan of this easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!

Easy Homemade Cornbread

Hellooooo honey-smothered deliciousness!

My procrastination knows no bounds.

Paul and I have been making this easy homemade cornbread for what feels like centuries now and I’ve been putting off blogging it for the better half of 6 years.

I have a valid excuse!!! Well, kinda. Cornbread is hard to photograph, yo!

In fact, all yellow things are a pain in the BOOTY to take photos of. I’ve finally snapped and shared my Spicy Southern Hot Corn and several spaghetti squash recipes, but cornbread has been downright impossible for me to shoot.

The former art student in me is like “PURPLE IS YELLOW’S COMPLIMENT, DUMMY!” but I’m pretty quick to veto that rationale. I don’t own anything purple except maybe one of my preschooler’s t-shirts and I’m not quite desperate enough to shoot my food on top of a Dora the Explorer tee.

Though I’m not above it… I’ve totally shot photos of pumpkin cheesecake on my favorite sweater!

When you see purple in an upcoming food photo you’ll know I caved.

It’ll be our little secret.

Easy Cornbread Recipe

Ready for the recipe? ME TOO!

This fluffy, flavorful cornbread gets a boost from Greek yogurt and a wee bit of vinegar which turns a measuring cup of milk and yogurt into a dreamy, creamy buttermilk in minutes! This is one of my most favorite food hacks (confession: I haven’t bought buttermilk in a year!) but totally feel free to use buttermilk if you keep some on hand for other recipes. Both are gloriously interchangeable.

Easy Homemade Cornbread

We’re head over heels crazy for this quick and easy cornbread recipe! It’s fabulous dunked in a big bowl of chili, part of a barbecue or holiday spread, or enjoyed all on it’s own.

I can’t wait for y’all to try it! This is everything I want cornbread to be and more!

Curb those comfort food cravings with a pan of this quick and easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!
4.96 from 24 votes

Easy Homemade Cornbread

Embrace those comfort food cravings with a pan of this easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!

Course Side Dish
Cuisine American
Keyword Homemade Cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Calories 292 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1/2 cup unsalted butter
  • 2/3 cup white/granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (I use Fage 2%)
  • 1/2 cup milk
  • 1 TBSP vinegar
  • 1/2 tsp baking soda
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt


  1. Preheat oven to 375 degrees F.
  2. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
  3. Combine yogurt, milk, and vinegar. Mix and set aside.
  4. Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.
  5. In a large pan or skillet over medium-high heat, melt your butter.
  6. Once melted, remove from heat and stir in sugar. Whisk until well blended.
  7. Next, quickly add your eggs and beat until well incorporated.
  8. Add in milk mixture and stir.
  9. Next add your cornmeal mixture and beat until very few lumps remain.
  10. Pour into prepared pan and bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready!
  11. Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

Recipe Notes

Leftover cornbread can absolutely be frozen for later (woot) or stored in an airtight container on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with butter and a drizzle of raw honey. Warm and melty - yum!

Nutrition Facts below are estimated for 9 servings using an online recipe nutrition calculator. Adjust as needed based on size cut (recipe can serve 9-12 or more) and enjoy!

Nutrition Facts
Easy Homemade Cornbread
Amount Per Serving
Calories 292 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 65mg22%
Sodium 225mg10%
Potassium 121mg3%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 16g18%
Protein 6g12%
Vitamin A 394IU8%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you get a chance to try this easy homemade cornbread, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Marlene

    Best cornbread I ever made. Everyone loved it. Was great with the chili. Reminded me of the cornbread Mom made.

  • Marlean

    5 stars
    I never really cared much for corn bread until I tried this recipe. This is the best corn bread ever!!!
    Thank you for sharing it😊

  • Hazel

    I never like corn bread until I came across this recipe!!! This is the best & easiest bread I’ve ever made. I’ve baked this recipe 3 times now cause my husband & our older kids loved it. It is like a heavy snack they can take with them while distant learning😊

  • Hannah

    5 stars
    Absolutely perfect. I love cornbread, but never make it myself, because most recipes use a boxed mix, and I’m not into that. I was excited to find your recipe, and I’ve made it two times, and today I’m making it for the third time. I find it moist, not too sweet, and the edges are definitely the best, with the crunch contrasting to soft inside. My boyfriend says, it’s better than Boston market, and that says a lot coming from him haha.

  • Quyen

    5 stars
    Delicious! Thank you for the recipe! I substituted butter with butter flavored coconut oil and used white whole wheat flour, and it turned out great! No one noticed the substitutes, and it turned out great! It was nice and moist and a great pairing with our chili! Next time, I might lower the sugar amount a little bit. I prefer it less sweet, but my husband thought it was perfectly sweet. So, it’s amount of preference! This is a keeper and will definitely make this again!

  • Robert Batchelder

    4 stars
    Recipe is great, but why not just use buttermilk. I do the vinegar thing when I don’t have buttermilk, seems like an extra step. Also, creaming sugar with melted butter seems like an unnecessary step. I followed the recipe once then just mixed wet and dry ingredients. Didn’t notice a difference. Can also substitute some oil for all the butter. It’s great cornbread but seems like some unneeded steps.

    • Hi Robert! I’m so glad you enjoyed the cornbread! You can hands-down 100% use buttermilk. I’ve found that many people do not purchase buttermilk regularly so this method is super helpful for them and saves a trip to the store. For the sugar, it’s not necessarily getting creamed together as much as it’s further cooling down the butter a wee bit more before whisking in the eggs. When something works for me I usually don’t mess with it, lol!

  • Simone

    5 stars
    I loved this recipe! Best cornbread I’ve made. This recipe is a keeper!!!

  • DC Sudbury

    5 stars
    Wow. Agree I will throw away all other cornbread recipes. I made in a pie pan and was delicious. Also preheated to 350 and after baking for 15 minutes realized my mistake and boosted up to 375. Perfect results.

    • I’m so so glad you’re loving the cornbread! Thank you!

  • Russell

    5 stars
    This came out so moist and lovely. I used vanilla greek yogurt which made it sweet enough with just butter but honey is great too. Highly recommend!

  • Cindy Degeneffe

    Can you add Jalapenos to this recipe without ruining it?
    Thanks so much for sharing

  • Jessie K

    5 stars
    Sooo good! Perfect for my chili! It was so tasty and airy! I drizzled honey on top!

  • Mrs. Swiess

    5 stars
    This is the 1st recipe I’ve tried which produces deliciously MOIST cornbread! I love the lovely crunchy cornbread top which is magically achieved. The sweetness is perfect, not too sweet. The bread rises perfectly. The texture is amazing. I baked for 30 minutes and it was perfect. Love this so much I am bookmarking it.

  • Abby

    Hi, looks yummy! Can you substitute 0% yogurt and reduced fat milk (I usually use 1 or 2% at home).


    • Hi Abby! I’ve used 2% milk with great results and usually use low-fat plain yogurt. I haven’t test it with nonfat yogurt yet but it should work! xo

  • Amanda

    5 stars
    Best cornbread I’ve ever had, and I sure love my cornbread! This one is replacing my other recipes. Thank you!

  • hMh

    I’m definitely going to try this recipe (as I have many corn bread recipes!) …. but 30 to 40 minutes is a huge leap in baking time ….I realize every oven is different but I’m so sick of feeding to dry cornbread to the birds !!
    and I have yet to find a recipe that comes out moist !! I don’t know if it’s because the crumb is so much more coarse than a cake- that the toothpick test is not so accurate for this bread? I’ve tested to make sure my oven is accurate which it seems to be temperature wise, did the baking times vary for people considerably in that 10 minute range? should I start with 350 Instead maybe ? I’m not using a dark pan (I do lower the temperature when making it in a cast iron skillet of course)… I would so appreciate any advice from people who have tried this version thank you !!
    Love the idea of using yoghurt can’t wait to try …

    • I’ve cooked it at 350 before and simply added time to the total bake time, but I have best results at 375 which gives the cornbread that nice golden crust on top that I’ve come to love. I find that the toothpick test still works pretty good for me with my cornbread recipes as long as I push it in quite deep to test the center and bottom of the cornbread. I like to use finely ground yellow cornmeal (Bob’s Red Mill is my go to right now for brands) and have had luck with Publix brand yellow cornmeal as well. My oven is new and my cornbread is almost always done at the 30-35 minute mark at 375 F. Hope this helps – happy baking!

      • hMh

        Thnx so much Jenn! I noticed your recipe is the first I’ve ever seen without baking powder as well… but it looks so beautiful and high in the pictures! is that correct? I’m making it now… thank you for the tips ! Fingers crossed I will finally have a moist cornbread.

  • Cass

    5 stars
    I accidentally used lemon juice instead of vinegar because my cat brain is so used to the “buttermilk” I make for pancakes but I don’t think it mattered because this still turned out amazing! I wasn’t sure about the eggs in the skillet with the warm butter but you’re right! It doesn’t cook them. Thanks so much for this 🙂 I think I ate more cornbread than the chili it was meant to go with.

    • Tammy Friedman

      5 stars
      I used apple cider vinegar instead of regular vinegar and just melted the butter in the microwave instead of on the stovetop. It rose and puffed up nicely and had a good texture and was flavorful. In the words of Larry David, it was pretty, pretty, pretty, pretty good.

      • Love it! I’ll have to try it with ACV next time I make a batch (which let’s be honest, is like every week at this point LOL!) – Thanks Tammy!

  • Eleanor Bailey

    Can this recipe be baked in cupcake pan? If yes, how many cornbread “cakes” will it make?

  • Cassie

    5 stars
    This cornbread is delish! One of the best I’ve tried and can’t wait to serve it again. Thank you for the easy prep process too! Cornbread has always intimidated me but you made it super simple and foolproof.

  • Jo Nussear

    5 stars
    I tried your cornbread recipe tonight and it was Fantastic!
    Thank you ?

  • Jeannie Rivera

    5 stars
    Oh my goodness. Made this cornbread recipe tonight to go with chili and it was delicious! And everyone commented on how moist it was. I’ve never made cornbread with yogurt but will from now on. This I’ve recipe is a keeper and will be made over and over from now on. Thank you so much for sharing.

    • Ahhhh yay! So so happy to hear it Jeannie! Thank you!

  • Anita

    5 stars
    The cornbread was a hit! It was easy and very good. Yum is right! Thanks for an easy recipe

    • Glad you enjoyed it Anita – thank you! xoxo

  • Megan

    5 stars
    This was extremely easy and simple to make. I have used other cornbread recipes before and this is by the far the best. Quick, simple and absolutely delicious. I am already being asked to make more! Thank you so much for this recipe!

  • Alexa

    5 stars
    This is the best cornbread I’ve ever made! I followed your instructions and used a 9” cast iron skillet, preheating it in the oven with butter. It turned out perfect and had a great crust. Will make this one again! Thank you!

    • Ahhhh yay! Thanks Alexa – so super stoked you enjoyed it! We make this cornbread weekly this time of year. Love it so!

  • April

    5 stars
    I’ve never made homemade cornbread before….always from a box, because I thought it was too hard. Clearly, I was mistaken. Can’t wait to try this!!

  • Ashley F

    5 stars
    This was perfect for dunking in chili! Thanks for the easy recipe!

  • Polly

    What kind of vinegar do you suggest?

    • Hi Polly! I’ve used both plain white vinegar and white wine vinegar and they both work great!

      • Polly

        THanks for your quick reply!

        • Happy to help! Hope you adore the cornbread! 🙂

  • 5 stars
    Just made this tonight to go with a big pot of soup beans. Ohhhhemmmgeeeee girl! This cornbread is amazeballs! The Mr scarfed it down and the baby was right behind him 🙂 thanks for an awesome recipe <3

    • Ahhhh yay! Bobbi you just made my night!! 🙂 So glad it was a hit!

  • Wanda

    Instead of sugar can i use maple syrup or Natvia, which is granulated stevia etc.
    the cornbread looks yummy, but I’ve given up refined sugar

    • Hi Wanda! Great question! I’ve tested it with coconut sugar but not maple syrup or any other swaps. I’d say it’s certainly worth a try but it might come out a wee bit different. If you try either one let me know because I LOVE baking with maple syrup! <3 🙂

  • I think I may have a cornbread addiction. And that’s putting it lightly. This looks like PERFECTION!

    • It’s a pretty tasty addiction to have! Thanks Karly 🙂

  • Patty

    I am confused, do you put the eggs into the hot skillet with the melted butter and sugar? Wouldn’t they scramble? Or are the sugar and butter go into a separate bowl combine then add eggs?

    • Hi Patty! I though this too the first time I made them (I forget where I read the technique or I would have posted that too – eek!) but it works gloriously every time! I’ll update the instructions to explain so everyone isn’t left scratching their heads thinking I’m a crazy person (lol!) but what you’ll basically do is after removing from the burner/heat and whisking the sugar into the butter, you’ll quickly crack in the eggs and beat vigorously, then follow up with the rest of the ingredients in a similar speedy fashion. It hasn’t ever scrambled for me and I’m guessing that the sugar helps cool down the butter as does the speedy whisking? Somehow it works 🙂 You can 110% let the butter/sugar cool a bit before adding your eggs if you’d like though, I think that may be a-ok!

      • Patty

        Thank you for the timely response! The pic of the texture looks like what I have tried to achieve. My southern born hubby uses a box mix and kinda makes me cringe cause homemade gotta be better! Haven’t found a recipe that pleases him yet so I have hope here and will try and let you know. The removal of pan from heat helped to explain. Think I will do a dry run before he is home from his trip then another when he arrives. Will let you know the results. Thank you!

        • Thank you Patty, happy to help! For sure keep me posted 🙂 I’ve been super picky about my cornbread over the years and this one consistently results in my husband and I faceplanting right on into the pan happily 😉 xoxo

          • Patty

            5 stars
            Hi Jenn, wow didn’t realize it was back in May that I asked about this!! Well better late than never to get back to you! I did the recipe exactly as written and I thought FABULOUSSSS! The hubby liked it too YAY with one exception (sigh). He thought it to sweet for him and wanted a crisper crust on top. He suggested heating the cast iron skillet to 400 and then put in veg. oil and pour batter in and bake till done. I’m assuming that will require less baking time. I am pretty sure cutting back on the sugar won’t affect the recipe but would like to hear your input. I’m keeping this recipe for sure! Thank you, Patty

          • Hey Patty! I’m so stoked you loved it! The sweetness is a person to person thing, I like a sweeter cornbread while my bestie insists it must be more on the savory side — both are delicious so I wouldn’t fret! I made one recently (another sweet cornbread bc that’s how I roll, lol!) that was poured into a hot cast iron skillet (heated in the oven while it preheated with 1 TBP butter in it) and it had a super crisp topping! Let me know how it goes!

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