Traditional Cornbread Recipe

Name: Traditional Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 ½ cups yellow cornmeal; 2 cups all-purpose flour; ½ cup sugar; 2 tablespoons baking powder; 1 teaspoon salt; 2 cups buttermilk; 2 large eggs; ½ cup butter (melted)

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This traditional cornbread recipe is the cornbread I remember growing up with. Mom baked it in a big 9×13 pan, and we always reached for those golden corner pieces first. It’s moist and tender inside with lightly crisp edges, and it still tastes like home to me.

We ate cornbread with just about everything, but especially beans, fried taters, canned tomatoes, and macaroni. Funny how we didn’t appreciate those simple meals nearly as much then as I do now.

Use this traditional cornbread recipe for a moist cornbread like grandma made.

Table of Contents

Old Fashioned Cornbread Just Like Mom Made

Did you grow up eating big squares of cornbread? Oh my goodness, we certainly did.

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Mom always made hers in a large baking pan because there were plenty of us to feed, and Dad loved the leftovers. I still prefer making cornbread this way because you get plenty for supper, plenty of golden edges, and usually a few pieces left for the next day.

This is the same kind of down-home cornbread I like to serve with our Texas Pinto Beans. It also makes a good side for ham, chili, soups, and so many of those simple meals we grew up eating.

Why I Love This Cornbread Recipe and You’ll too

There’s nothing complicated about this one, and that is exactly why I still enjoy making it.

Those golden edges and corners are still my favorite part.
It bakes in a 9×13 pan, so there is plenty to go around.
The yellow cornmeal gives it the flavor and texture I remember.
Buttermilk and butter keep the cornbread tender and moist.
A little sugar gives it just enough sweetness without turning it into cake.

Key Ingredients

Yellow cornmeal: I use yellow cornmeal because it gives this cornbread that familiar color and good corn flavor. It also gives the bread a little texture without making it dry.

Buttermilk: Buttermilk adds moisture and a little tang. I prefer it here because it helps give the cornbread a softer crumb.

Butter: Real melted butter adds flavor and richness. This is one of those simple recipes where good butter really does make a difference.

Sugar: I know sugar in cornbread can start quite the discussion. Mom’s version had some sweetness, so that is how I make mine. It balances the cornmeal and helps keep the crumb tender.

Equipment needed:

9 X 13 Baking Pan
Mixing Bowls

How to Make Traditional Cornbread

The complete recipe is in the recipe card below, but here is how I prepare it step by step.

Step 1: Mix the Cornmeal and Flour

Preheat your oven to 400°F and generously grease a 9×13-inch baking pan.

In a large mixing bowl, combine the yellow cornmeal and flour.

Step 2: Add the Remaining Dry Ingredients

Add the sugar, baking powder, and salt. Whisk everything together so the baking powder and salt are evenly distributed throughout the cornmeal mixture.

Step 3: Add the Buttermilk, Eggs, and Butter

Make a well in the center of the dry ingredients. Pour in the buttermilk, beaten eggs, and melted butter.

Gently stir from the center outward until everything is combined.

I stop mixing as soon as I no longer see dry flour. A few little lumps are just fine. Cornbread can become tougher when the batter is stirred too much, so there is no need to work it until it is perfectly smooth.

Step 4: Pour the Batter Into the Pan

Pour the batter into your prepared 9×13-inch baking pan and spread it evenly.

If you like those extra-crisp edges, you can heat the greased pan in the oven while the oven preheats. Just use a little extra care when pouring the batter into the hot pan.

Step 5: Bake Until Golden

Bake at 400°F for 20 to 25 minutes, until the top is golden brown and the edges begin to pull slightly away from the pan.

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Let the cornbread cool for a few minutes before cutting it into squares. I usually serve it while it is still warm with plenty of butter.

Expert Tips

This recipe is simple, but there are a few things I pay attention to.

Don’t overmix it. Stir only until the wet and dry ingredients come together.
Use buttermilk if you have it. I like the softer texture and little bit of tang it gives the bread.
For crispier edges, heat the pan first. A hot greased pan starts browning the bottom and edges as soon as the batter goes in.
Watch the last few minutes of baking. I pull mine out when the center is set and the top is nicely golden rather than letting it bake until it looks dry.

If you don’t have buttermilk, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it stand for about 5 to 10 minutes before using.

A Few Easy Variations

I usually make this cornbread just as Mom did, but there are a few simple changes that work well.

You can add a handful of shredded cheddar cheese for a little extra flavor or stir in some chopped green chiles if you are serving it with chili or beans.

And if you prefer your cornbread less sweet, you can reduce the sugar. I wouldn’t remove it completely from this particular recipe because it is part of the texture and flavor I remember.

Squares of traditional cornbread stacked on a red serving plate.

There you have it—this simple, old-fashioned cornbread recipe has been a staple in kitchens for generations, and once you try it in that big 9×13 pan with those irresistible crispy edges, you’ll understand why! Whether you’re serving it with a steaming bowl of pinto beans, chili, or just warm with butter and honey, it’s guaranteed to bring smiles and empty plates.

How to Store Cornbread

Once the cornbread is completely cool, cover the pan tightly or place the squares in an airtight container.

It will keep at room temperature for about 2 days. For longer storage, I refrigerate it and warm individual pieces before serving.

Cornbread also freezes well. Wrap the cooled squares and place them in a freezer-safe container or bag for up to about 3 months. Thaw them at room temperature or warm them gently in the oven or microwave.

Three pieces of old-fashioned cornbread served on a brown plate.

What To Do With the Leftovers

Dad always hoped there would be cornbread left the next day. He would crumble a piece into a cold glass of milk and eat it almost like dessert.

That sounded perfectly normal to us growing up, and honestly, I still smile when I think about it.

I also use this cornbread when making our Cornbread Dressing or Stuffing for Thanksgiving. Making a large pan comes in handy when you need enough for supper and enough left for dressing.

This recipe is great served with:

And of course, sometimes all it needs is a little butter and honey while it is still warm.

Isn’t it funny how some of the foods we ate all the time as children taste even better to us now? If you make this traditional cornbread, leave me a comment or rating below. I would love to hear what you served with it.

Frequently Asked Questions

Can I make cornbread without buttermilk?

Yes. Mix 2 tablespoons of white vinegar or lemon juice with 2 cups of regular milk and let it sit for 5 to 10 minutes before adding it to the batter.

Why is my cornbread dry?

The two biggest causes are overbaking and overmixing. Stir the batter only until combined and begin checking it around the 20-minute mark.

Can I bake this in a cast iron skillet?

You can, but this recipe makes quite a bit of batter and was written for a 9×13 pan. You would need a very large skillet or divide the batter between pans.

How do I know when cornbread is finished baking?

The top should be golden, the center should feel set, and a toothpick inserted near the middle should come out clean or with a few moist crumbs.

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