One Bowl American Cornbread Recipe: Moist, Buttery & Easy

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Nothing says classic American comfort food like a warm slice of cornbread. This Southern staple is buttery, slightly sweet, and has those perfect crispy edges. Best of all, we’re making this entire recipe in just one bowl with no mixer needed.

What is American Cornbread?
American cornbread is a quick bread made with cornmeal. In the South, it’s usually savory and baked in a cast iron skillet. In the North, it’s a bit sweeter and cake-like. Our one bowl version is the perfect middle ground: moist, tender, with just a hint of sweetness. It’s the ultimate side dish for chili, BBQ, or Thanksgiving dinner.

Why You’ll Love This One Bowl Cornbread

  • One bowl recipe – Dump, stir, bake. Cleanup is 30 seconds
  • Ready in 30 minutes – From bowl to table in half an hour
  • No buttermilk needed – We use regular milk + lemon juice as a hack
  • Freezer friendly – Make a double batch and freeze slices

Print Recipe
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flou
  • r1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt1 cup milk
  • 1 tbsp lemon juice or white vinegar

Method
 

  1. Step 1: Preheat and PrepPreheat your oven to 400°F or 200°C. Place an 8-inch cast iron skillet or baking pan in the oven while it heats. A hot pan = crispy edges. In one large bowl, add milk and lemon juice. Let it sit for 5 minutes. This makes homemade buttermilk.
  2. Step 2: Mix the BatterTo the same bowl with the milk, add the egg and melted butter. Whisk with a fork. Now add cornmeal, flour, sugar, baking powder, and salt. Stir with a spoon until just combined. A few lumps are okay. Don’t overmix or your cornbread will be tough.
  3. Step 3: BakeCarefully remove the hot pan from the oven. Add a small piece of butter and swirl to coat. Pour the batter into the hot, buttered pan. It should sizzle. Bake for 20-22 minutes until the top is golden and a toothpick comes out clean.
  4. Step 4: Serve WarmLet it cool for 5 minutes, then slice into wedges. Serve warm with extra butter and honey. The steam will make your kitchen smell like a Southern grandma’s house.
    How to Serve American CornbreadThe classic way: With a big bowl of chili or BBQ ribs. For breakfast: Drizzle with honey and butter. For Thanksgiving: Use it as a base for cornbread stuffing. Pro move: Crumble it into a glass of cold buttermilk.

Pro Tips for Perfect Cornbread

  1. Use a hot cast iron skillet. This is the secret to crispy, golden edges that everyone fights over.
  2. Don’t skip the sugar. Even Southern cornbread needs 1-2 tbsp to balance the cornmeal. It won’t taste like cake.
  3. Don’t overbake. Pull it out when the center is just set. Overbaked cornbread is dry and crumbly.

Storage
Store at room temp wrapped in foil for 2 days. For longer storage, wrap slices and freeze for up to 3 months. Reheat in the oven at 350°F for 10 minutes to bring back the crispy edges.

This one bowl American cornbread recipe is pure comfort. It’s the recipe your family will ask for every time you make chili. Tag us @easyonebowlbakes when you make it!

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