Make this your go-to recipe for classic cornbread.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6-8
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1 stick (8 tablespoons) unsalted butter, melted, plus more, for the pan

2 cups yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

Pinch cayenne pepper

11/4 teaspoons fine salt

1 1/2 cups milk

2 large eggs


  1. Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
  2. Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
  3. Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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