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Homemade Cornbread is soft, fluffy, lightly sweet, and easy to make when you start with a dry cornbread mix and add a few simple upgrades. I make this when I want cornbread that tastes homemade and tender, without measuring every dry ingredient in the moment.
This homemade cornbread recipe works with my Cornbread Mix, Jiffy, or another dry cornbread mix from the store. The dry mix gives you a shortcut, but the buttermilk, full-fat sour cream, melted butter, and short batter rest are what help turn it into fluffy cornbread with a soft center and lightly golden top.
Why This Homemade Cornbread Works
- You can use the dry mix you have: I use my mix as a Jiffy corn muffin mix substitute, but this recipe also works with two boxes of Jiffy or another dry cornbread mix.
- The wet ingredients make it taste homemade: Buttermilk, full-fat sour cream, melted butter, eggs, and vanilla help the cornbread bake up soft, moist, and flavorful.
- The batter rest improves the texture: Letting the batter sit gives the cornmeal time to hydrate so the cornbread is less gritty.
- It bakes in a 9×13 dish: You get easy, sliceable squares with a soft center and lightly golden top.
Ingredients You’ll Need
Here are a few helpful notes about the ingredients. The exact amounts are in the recipe card.
- Cornbread Mix: I use my Cornbread Mix recipe, but you can also use two boxes of Jiffy corn muffin mix or another dry cornbread mix that has about 12 servings total.
- Butter: Use butter to grease the baking dish and melted butter in the batter. It adds flavor and helps keep the cornbread moist.
- Eggs: Helps the cornbread set and hold together once sliced.
- Buttermilk: Adds moisture and a little tang that balances the sweetness.
- Full-fat sour cream: One of my favorite upgrades for dry cornbread mix because it adds richness and helps keep the crumb tender.
- Vanilla extract: Adds warmth and gives sweet homemade cornbread a more complete flavor.
How to Make Homemade Cornbread
This cornbread recipe with cornbread mix is simple, but a few small choices make the biggest difference. You want a batter that is gently mixed, rested before baking, and pulled from the oven before it dries out.
Mix the wet ingredients first
Whisk the eggs, buttermilk, sour cream, melted butter, and vanilla together before adding the dry mix. This helps the batter come together with less stirring once the cornbread mix goes in.
Fold gently after adding the dry mix
Once you add the Cornbread Mix, fold it in just until combined. A few lumps are fine. Overmixing can make cornbread tougher, so stop as soon as you no longer see large streaks of dry mix.
Let the batter rest before baking
Let the batter sit for about 10 minutes before it goes into the oven. This gives the cornmeal time to hydrate, which helps the finished cornbread bake up softer and less gritty.
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Bake until just set
Grease the baking dish well with butter, then spread the batter into the dish. Bake until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around 20 minutes. Cornbread can dry out quickly if it stays in the oven too long.
Baking Dish vs. Skillet Cornbread
I bake this version in a 9×13 baking dish because it gives you soft, even pieces that are easy to slice and serve. If you prefer cornbread with crispier edges, you can use a skillet. For that, I preheat the skillet in the oven then add the butter for greasing the pan directly in it. Add the cornbread batter and bake. Since a cast iron skillet holds heat differently, start checking for doneness around the 18 minute mark.
Tips for Soft, Fluffy Cornbread
- Use the right amount of dry mix: This recipe works with one batch of my Cornbread Mix, two boxes of Jiffy, or an equal amount of another dry cornbread mix.
- Do not overmix the batter: Fold the dry mix into the wet ingredients just until combined. A few lumps are okay.
- Rest the batter: Ten minutes gives the cornmeal time to absorb some of the liquid, which helps the cornbread bake up softer.
- Use full-fat sour cream: It adds moisture and richness. Low-fat sour cream can work, but the cornbread may not taste as rich.
- Grease the pan well: Butter adds flavor and helps keep the cornbread from sticking.
- Check early: Start checking around 20 minutes so you do not accidentally overbake it.
- Let it rest before slicing: A short rest helps the cornbread hold its shape and keeps the slices from crumbling.
Easy Swaps and Variations
- Use Jiffy or another dry mix: My Cornbread Mix is my preferred option, but this recipe also works when you want to upgrade Jiffy or another store-bought dry cornbread mix.
- Make it less sweet: Use a less sweet dry mix or reduce the sugar when you make Cornbread Mix.
- Add corn: Fold in drained corn or thawed frozen corn if you want more texture.
- Add jalapeños: Stir in diced jalapeños for a little heat.
- Add cheese: Shredded cheddar or pepper jack works well if you want a more savory cornbread.
- Make corn muffins: Divide the batter into a greased or lined muffin pan and bake until the centers are set and the tops are lightly golden.
- Use a low-carb option: If you need a low-carb cornbread-style side, make Keto Cornbread instead.
What to Serve With Homemade Cornbread
Homemade cornbread works with BBQ dinners, cozy comfort food meals, and holiday plates.
For BBQ-style dinners, serve it with Slow Cooker Ribs or BBQ Oven Baked Chicken Drumsticks. The lightly sweet cornbread pairs well with smoky sauces and savory meats.
For holiday meals, use this recipe as the base for Cornbread Dressing or serve it with Southern Fried Cabbage, Collard Greens with Bacon, Turkey Gravy, and other Thanksgiving Recipes.
You can also serve leftovers for breakfast with butter and honey, or add a slice next to chili, soups, or stews.
How to Store and Reheat Leftovers
- Store: Let the cornbread cool completely, then store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze: Wrap individual slices tightly and freeze for up to 3 months.
- Reheat: Place the cornbread on a microwave-safe plate and cover it with a damp paper towel. Warm until heated through. The damp paper towel helps keep the cornbread moist instead of drying it out.
Homemade Cornbread FAQs
Yes. This recipe works with one batch of Cornbread Mix, two boxes of Jiffy corn muffin mix, or another dry cornbread mix.
Use better wet ingredients. Buttermilk, full-fat sour cream, melted butter, eggs, and vanilla help dry cornbread mix bake up softer, fluffier, and more flavorful. That’s why I’m sharing this recipe.
Cornbread can turn dry if the batter is overmixed or overbaked. Mix just until combined, rest the batter, and pull it from the oven once the center is set and a toothpick comes out clean or with a few moist crumbs.
Resting gives the cornmeal time to hydrate. This helps the finished cornbread bake up softer and less gritty.
Yes. Use a less sweet dry cornbread mix or reduce the sugar when you make the Cornbread Mix.
The top should be lightly golden, the center should be set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs.
Homemade Cornbread
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Ingredients
- 1 Cornbread Mix, click for my recipe, or one bag of cornbread mix, or two boxes of jiffy mix. Look for 12 servings.
- 2 tbsp Butter, softened, for greasing the baking dish
Wet Ingredients
- 2 large Eggs
- 1 cup buttermilk
- ½ cup Sour Cream, full fat
- ¼ cup Butter, melted
- 1 tsp Vanilla Extract, optional
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Add the wet ingredients to a large mixing bowl
- Whisk to incorporate
- Pour the cornbread mix into the bowl with the wet ingredients
- Gently fold in the cornbread mix (just enough to incorporate) into the wet mix. There will be some lumps and that’s ok. Let the batter rest for 10 minutes.
- Grease a 9×13 baking dish with butter.
- Add the cornbread batter to the baking dish.
- Bake uncovered for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is starting to turn golden.
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Recipe Notes
- Use the dry mix you have: This recipe works with one batch of Cornbread Mix, two boxes of Jiffy corn muffin mix, or an equal amount of another dry cornbread mix. There will be about 12 servings total.
- Do not overmix: Fold the dry mix into the wet ingredients just until combined. A few lumps are fine and help keep the cornbread tender.
- Rest the batter: Let the batter sit for about 10 minutes before baking so the cornmeal can hydrate and the cornbread bakes up softer.
- Use full-fat sour cream: Full-fat sour cream adds moisture and richness. Low-fat sour cream can work, but the cornbread may not taste as rich.
- Check early: Start checking around 20 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Avoid overbaking: Pull the cornbread once the center is set. Overbaking can make it dry, especially around the edges.
- Reheat with a damp paper towel: Place the cornbread on a microwave-safe plate and cover it with a damp paper towel. Warm until heated through to help keep it moist.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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