Homemade Country Cornbread Recipe (2024)

What's the difference between Southern cornbread and regular cornbread?

Southern cornbread can be made with either white or yellow cornmeal, has more eggs than regular cornbread making its texture more cakelike. Regular (or Nothern) cornbread is less sweet and the southern version as well.

The recipe in this post is more like a Southern sweet cornbread – It's golden and slightly sweet, with a cakelike texture.

Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!

What ingredients are in Cornbread?

This classic version of deliciously moist cornbread uses simple and easy to find ingredients. Cornmeal is the main ingredient along with some all purpose flour, a tiny tiny amount of sugar, a little baking soda and some salt.

The wet ingredients for this version of cornbread create a moist and flavourful treat indeed!

For this recipe, besides eggs and a little oil, I added some plain yogurt and creamed corn! The creamed corn gives the cornbread an amazing flavor and also adds some yummy little corn pieces throughout. The yogurt gives it a nice moist richness too!

Do you have to add sugar to cornbread?

This easy homemade cornbread recipe calls for a very small amount of sugar, and if you'd leave it out, it'll be a little less sweet but it won't drastically affect the results of your cornbread.

What kind of cornmeal is used in cornbread?

There are two types of cornmeal that are commonly used in cornbread recipes: white cornmeal and yellow cornmeal. White cornmeal is ground from white maize, while yellow cornmeal is ground from yellow maize.

For this recipe, I used yellow cornmeal as it's what my grandmother would use when she made her homemade cornbread. I love the texture and the golden color it creates in cornbread!

White cornmeal will work just as well if you prefer!

How to Tell when Cornbread is Done

You'll know that your cornbread has finished baking when the top is golden brown and the edges have pulled away from the sides of the pan. When a toothpick inserted into the center comes out clean, with no wet batter clinging to it, it's ready!

How to store Cornbread and keep it fresh

For this cornbread recipe, as it contains yogurt to keep it moist, I would highly recommend storing it in the fridge inside a sealed container or zip top bag.

Before serving, you can warm them up in the oven for a bit or leave it on the counter to reach room temperature for about 15 minutes.

Can I freeze cornbread?

Yes! This cornbread freezes really well. I like to slice it into squares and then place them in a freezer bag. When I'm ready to enjoy a piece, I just pop it in the microwave for a few seconds until it's warmed through. So handy!

If you don't think you'll be able to eat all of the cornbread within a few days, I would highly recommend freezing it. It will last for months in the freezer and tastes just as good as when it's fresh out of the oven.

To thaw frozen cornbread, place it on a plate and let it sit at room temperature for about an hour. Or, if you're in a hurry, you can pop it in the microwave for a few seconds until it's warmed through.

How long is cornbread good for?

When stored in the fridge, this cornbread recipe should be good for about 1 week. When stored in the freezer it should be good for 2-3 months.

Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!

Ways to use Leftover Cornbread

If you have leftover cornbread, here are some handy and creative ways to use it up!

• Crumble it up and use it as a topping for chili or soup.
• Toast it and top with honey or jam for a quick breakfast or snack.
• Make cornbread pudding by soaking cubed cornbread in milk or cream overnight, then baking it the next day until golden brown and bubbly.
• Use it as the base for a savory bread pudding, adding in cooked sausage, vegetables, and cheese.
• Crumble it up and lightly toast it in the oven to create “cornbread croutons” and use it as a topping for salad instead of regular croutons.
• Make a savory cornbread stuffing (aka cornbread dressing) by mixing crumbled cornbread with sautéed onions, celery, and herbs.
• Use it to make meatloaf or meatballs extra moist and flavorful.
• Toast cornbread slices, then top with avocado and a fried egg for a hearty breakfast or brunch.

Can I make this recipe in a cast iron skillet?

Yes you can! This recipe will likely make more cornbread batter than will fit into a single cast iron skillet, so you may need to half the recipe in this case. Just remember to grease the pan well so the cornbread doesn't stick.

If you're using a cast iron skillet for baking your cornbread, one nice idea is to cook your bacon in the skillet first, then leave your bacon grease in the pan, then pour batter on top. This will flavor your cornbread very nicely and will also prevent it from sticking to the pan.

Some Fun Topping Ideas for Cornbread

Here are some of our favorite topping ideas:

• Honey and butter – one of the most classic and delicious combinations!
• Maple syrup – for a slightly sweeter cornbread
• Cheese – sharp cheddar is our favorite, but any type of cheese would be delicious
• Jam – another sweet option that would be amazing with some fresh fruit

What to serve with Cornbread

Cornbread is such a classic and easy to make side that goes great with just about anything. It's especially wonderfulwhen served warm and fresh from the oven. 😋

Below are some yummy ideas on what to serve cornbread with:

• Hearty soups, stews and chili
  • Easy Classic Homemade Chili
  • Homemade Vegetable Beef Soup
• Pork
  • Pan Seared Pork Chops with Sage and Brown Butter
  • French Onion Smothered Pork Chops
• Beans
• Green veggies – green beans, collard greens, brussel sprouts, etc
• Salads
  • Coleslaw Recipe
• Anything with Jalapenos!
• Cheese
• Anything BBQ

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Homemade Country Cornbread

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• Author: Michelle Dunster – DishesAndDustBunnies.com
• Total Time: 35 minutes
• Yield: 12 squares 1x

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Ingredients

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• 1/2 cup all purpose flour
• 2 1/4 cups cornmeal
• 1/2 tsp sugar
• 1 tsp baking soda
• 1 1/4 tsp salt
• 2 large eggs
• 1 1/3 cup plain yogurt
• 2 tbsps oil
• 2 (14 oz) cans of creamed corn (if you have homemade use 1 2/3 cup)
• Optional but nice: 2 tbsps melted butter, to spread on top after baking

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Instructions

1. Preheat the oven to 400°F.
2. Grease a 9″x13″ glass baking dish using cooking spray or butter.
3. In a large mixing bowl, combine all the dry ingredients using a whisk (flour, cornmeal, sugar, baking soda, salt).
4. Combine the wet ingredients in a separate mixing bowl (eggs, yogurt, oil, creamed corn).
5. Pour the wet ingredients into the mixing bowl with the dry ingredients and combine.
6. Pour the batter into the greased baking dish and spread evenly using your mixing spoon.
7. Place into the oven to bake for 25-30 minutes. Use a toothpick to test its doneness – when the toothpick comes out clean when inserted into the middle, it's ready.
8. Brush melted butter over the top of the cornbread (this is optional but really nice!)
9. Allow the cornbread to cool for about 5 minutes before cutting into 12 squares.

• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Bread
• Method: Bake
• Cuisine: American/Canadian