World's Best Cornbread Recipe
By Buster Bucks
What Makes Delicious Cornbread?
A crispy, crunchy exterior with a moist, light interior. Lots of intense corn flavor. A tender crumb.
I've been baking cornbread for years, and have made more mistakes than I can count. Slowly, though, I've been able to perfect it.
Here's how to make the most delicious cornbread you've ever tasted. You'll love serving this with chili or stew, or fresh peas, or simply to eat hot from the oven with loads of sweet butter.
This is true, downhome cornbread.
Please read through all of the instructions, okay?
The Ingredients
3/4 cup of all purpose flour
3/4 cup of yellow cornmeal (it's okay to use white cornmeal -- I prefer yellow)
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. sugar
1/4 cup of butter, MELTED
1 large egg
1 1/4 cup of buttermilk
3 tbsp. oil (I prefer Canola oil)
Want My Homemade Biscuit Recipe? It includes step-by-step instructions, including photos!
- How To Make Homemade Biscuits
Yes you can learn how to make fluffy, delicious biscuits from scratch. These easy-to-follow instructions are fully illustrated, so you'll know what each part of the process should look like. A classic recipe!
How To Make Cornbread
Turn on your oven to 400 to preheat.
Put 3 tbsp. of Canola oil into a black 12" skillet, and put the skillet into the oven so it'll get hot. The skillet with the oil should be in the oven about 15 minutes or so. You want the skillet, and the oil inside it, to get piping hot, but not to begin to smoke.
You'll use TWO bowls, one large and one small.
Into the LARGER bowl put the dry ingredients. Stir them till you're sure that they've all been mixed together thoroughly.Make sure your baking powder/soda have been complete incorporated into your flour and cornmeal.
Into the SMALLER bowl, put the wet ingredients. (I usually put my butter into one of my small mixing bowls and put it into the microwave, on high, for about 20 seconds to melt the butter.) Then I pour in the buttermilk, then break in the egg, and use a fork to mix it all together.
Now here's the trick: pour the liquid ingredients ALL AT ONCE into the dry ingredients.
Use a spatula (or large wooden spoon) to mix the wet and dry ingredients, using only a few swift strokes -- about a dozen turns. It's okay if there are small bits of dry flour/cornmeal here and there. The point is to mix LIGHTLY -- if it starts to look smooth like cake batter, you've gone too far. (It'll still be good, but these instructions are about making a great cornbread.)
Use an oven mitt to remove the hot skillet from the oven and place it on your counter. Then pour your cornbread batter into it, then return the skillet to the oven.
Bake for about 20 minutes. I encourage you to set your timer for 15 minutes, then check the cornbread and turn it halfway around (for even browning.)
Some ovens run really hot -- so your cornbread might be ready in slightly less than 20 minutes. For other ovens, it could take a little longer.
When will you know it's done? When the top has turned a gorgeous golden brown.
Remove it to the counter and let it sit for about 8 minutes. Place a plate on top of the skillet (use an oven mitt -- the skillet will still be really hot) and invert so that the cornbread falls onto the plate. The top (what had been the bottom on the skillet) will be dark and beautiful!
Let the cornbread rest for about 10 minutes, then slice into wedges. The crust will be dark and crisp, the interior will be moist and have a heavenly crumb.
Trust me -- you and your Loved Ones (or guests if you're serving it for a dinner party) are going to rave.
Enjoy!
Need a cast iron skillet for baking cornbread?
 | Amazon Price: $20.95 List Price: $27.50 |
 | Amazon Price: $69.23 List Price: $110.00 |
 | Amazon Price: $13.41 List Price: $24.95 |
Comments
I googled "World's Best Cornbread" and up came your Hub! Congratulations on being number one in Google search results. I'll try out your recipe. I want really good cornbread to go with the chiil I'm making for a big family get-together this Friday.
Best wishes!
Hi Matt,
It always makes my day when readers take the time to write and tell me about their successes.
Enjoy your cornbread!
Best regards,
Buster
THANK YOU for the wonderful recipe. The cornbread I managed to make with your careful, detailed instructions and your time tested recipe was so much better than anything else I've been able to produce using other sources. Absolutely delicious, with a wonderful crumb and just the right crust!
I always add honey and sugar to my corn bread. It makes it moist and a little sweeter. Everyone loves it :)
Hi Jackie,
Awww-right! So glad you liked the recipe. Thanks for taking the time to write and let me know about your success.
Best regards,
Buster
Thanks for such detailed instructions! It turned out perfect - as good as my mother-in-law's!
Hi Marie,
Yes, baking soda and baking powder can get old and lose their ability to help your bread rise. If you followed my directions, then I'm nearly certain your soda/powder has gone "flat".
Good luck, okay?
Best regards,
Buster
I am not used to be unsuccessful at cooking but I totally failed at this recipe so I made it again-failed. I don't know what I did wrong. I am questioning my ingredients. Does baking soda or baking powder get too old? I'm not sure how long I have had it. I didn't think that long but the cornbread came out flat both times. I did mix the ingredients well both times. I will admit this was my first attempt at making cornbread but I didn't expect it to be difficult
Hi Jamie,
I'm glad the recipe tastes like your Mother-in-law's! It always lifts my spirits when people describe this cornbread as a flavor that reminds them of memorable meals from the past.
Thanks for taking the time to write --
Best regards,
Buster
I have been trying to get the same recipe that my MIL used to make...and thanks to you this one is the same or even better! Thanks so much for the awesome cornbread recipe. My family likes it ALOT and so do I! :)
Hi Miss M,
Thanks so much for your kind comments. I'm glad you enjoyed the cornbread... and that the recipe brought back some wonderful memories for you.
:-)
Best regards,
Buster
I just tried your cornbread recipe & it is simply AMAZING! It reminds me so much of my grandmother's recipe-I never thought I'd have some cornbread this good again. Thank you! :)
~M
So spongy and perfect! Thanks for a great and easy recipe!
Hey jccraia,
Alllllright! Thanks so much for sharing the good news. This cornbread would be fantastic with a big pot of hoppin' john.
Happy 2011!
Buster
I made some Hoppin' John soup for New Year's and this cornbread recipe STOLE THE SHOW!
No doubt, the world's perfect cornbread.
Thanks Buster!
Hi there!
I just made your cornbread! I made a few wicked alterations.. but it still has turned out to be the best cornbread ever!
I used rendered chicken fat instead of oil, and I toasted the cornbread a bit before adding it to the dry ingredients (Saw that done on Cook's Kitchen..)I also whisked in a few pickled jalapeno peppers to give it a bit of a punch. (Next time, I'll try roasted red peppers and a bit of parmesan.)
Thank you so much! You've darn well made my day and the house couldn't smell better!
Susan
Hi Mary,
Thanks for taking the time to write. You've really made my day!
All the best,
Buster
Buster, growing up, I never liked cornbread. Well, if I'd had YOUR cornbread, it would have been an entirely different matter!
When I'd first read the comments here, I'd thought, "Huh? It's just cornbread", but I had a go at it.
OMG, it is no wonder so many are raving about your recipe. Thank you so much! I LOVE it!
This is really good Southern style cornbread. I had been looking for this sort of recipe for a while, and this one really works.
Hi Barb,
I think buttermilk makes the best cornbread.
Here's a substitute: 1 1/2 cup milk with 1 tablespoon of vinegar stirred into it.
Buttermilk is an acid, and reacts with the baking soda... so you'll need to use buttermilk, or the substitute I just described above.
Good luck!
Buster
please could you write back and let me know how significant the buttermilk is? never used buttermilk before, if you buy a carton what can you do with the remainder? excited to try the recipe, can i put milk in? thahks!
Hi Luchris1019,
Yes, this recipe makes great corn muffins. The cooking time is the same... however, ovens run differently, so begin checking them after 15 minutes, okay?
Good luck, and thanks for writing --
Buster
I'd like to make this as corn muffins, have you made it like that before & if so, would there be anything different about the cooking time??
Thanks =)
Buster, this sounds really good. I have a really awesome cornbread recipe that everyone raves about too, so I'm gonna do two batches, mine and yours, and compare it when I get the chance. I will let you know the results.
Hi akirchner,
Yes, they make great corn muffins. Make sure your oven is fully pre-heated... though it isn't necessary to heat your muffin tin (like you heat the skillet for the above recipe.)
Thanks for taking the time to write --
All the best,
Buster
That sounds so perfectly delightful! I wonder if the recipe would make good corn muffins too?
Hi Jen,
This cornbread is excellent for a party. I often make it for guests to serve with stew, or chili, or with tomato soup or... the possibilities are endless.
Thanks for taking the time to let me know how it turned out for you.
Warmest regards,
Buster
Wow! This cornbread was awesome. I took it to a party and everyone raved about it! I followed the directions precisely and it came out perfectly. Thanks for sharing!
Hi Pam,
I love hearing from people who believe this cornbread closely resembles their grandmother's cornbread. It makes my day!
Best regards,
Buster
forgot to mention that I baked it in an eight inch pan! The twelve is too big for me and mine!
Wonderful! Substituted bacon drippings for oil, but otherwise followed faithfully. Have been searching for the best recipe for awhile and this one is just like my grandmother's. Now, if I could just find her pound cake and fried chicken secrets. I have tried many and there are great ones but have yet to find hers.
Oh, well, that is what makes life interesting. Always searching for the best and then searching for a way to bring it home.
Hi Tina,
So glad you enjoyed the recipe. Thanks for writing!
Buster
i have tried a lot of cornbread like you i made this lastnight and this is the best that i have tried thank you it was only a small pan but i would be doing this again this week
Hi Anne,
You're sweet to write to me again! You're going to love this cornbread.
:)
Buster
I'm excited that I found your other recipes! (I'm Anne who wrote to you about the peach cobbler.) Thank you so much for the cornbread recipe. I just love it!
Hi Leslie,
You made all those changes and then complain about the recipe? I think you have no idea whether you're "not partial to a good cornbread" since you haven't tried one yet. Cornflour is NOT cornmeal -- they're miles apart -- and rice flour makes terrible bread (though it does make good pasta... if you know how to do it.)
I recognize that as a celiac you're unable to eat wheat. It's my opinion, though, that you should simply avoid cornbread, since substitutions won't work in this recipe, as you discovered.
Buster
I just tried this recipe, my first time making cornbread! I am a celiac so i substituted the plain flour for a mixture of cornflour and rice flour and added an extra egg. It defintly had a nice crust and did not crumble - which is especially suprising since it was gluten free - however, i did not like the taste. It was overpowering and it did not leave the house smelling like i had just done some baking. A bit dissapointed but maybe i'm just not partial to a good cornbread. :(
Hi Jojo,
I think it's wonderful you compared this recipe with another one. It really is a keeper!
Thanks so much for writing --
Buster
I used an 8" skillet cause from there I jumped to a 15 and 1/2. It came out just fine but more importantly....the corn bread was my first attempt and...it came out just perfect and delicious. I made one off a box at the same time and compared them both. Buster's was the BEST by far. Crunchy, golden on the outside and the inside was delicious and held together. That was eating a wedge plain. I can imagine how the flavors and textures are enhanced with some real, sweet cream butter!!! Thank you!!!
Hi tdpage,
Thanks for taking the time to write. Like you, I grew up on cornbread and beans (southeast Texas).
Let me know the family's reaction when you serve them this cornbread, okay?
:-)
Best regards,
Buster
This is an awesome recipe. I grew up on cornbread and beans (WVA), and my grandma made the best cornbread (as well as sausage gravy and homemade biscuits).
My aunt follows her recipe (but over the years modified) and after years of prying wont give details so I went on a mission to do better. I'm not saying this recipe is better than grandma's original but I cant wait to put down a plate of this at this years family reunion. It took a couple trials to get it perfect but my girlfriend now makes the best cornbread ever. Follow these directions precisicly and you will not be dissapointed.
Thanks, Amanda! Enjoy the cornbread --
Buster
I quite enjoyed this. I'm favouriting this recipe!
Hi Julie,
Thanks! It really is a keeper.
:-)
Buster
OMG!! This is the best cornbread recipe I've ever used. Thank you, Buster. You rock!!!
This one's GOT to be tried. I've never made it before, but this sounds wonderful!
Hi Judimus,
Thanks for taking the time the write! A truly great pan of cornbread is one of life's wonderful pleasures.
:-)
Buster
THANK you so much for this recipe! I just made it for dinner and my husband said and I quote, "This is the best cornbread any human being has ever made on the earth!"
I have been looking for years for a recipe that wasn't too sweet....this is just PERFECT!
I am going to try this, because I think the instructions really show how you perfected the technique. I will let you know how it turned out for me.
Buster Bucks 3 months ago
Hi JS,
You'll really enjoy this recipe. Thanks for taking the time to write to me.
Best regards,
Buster