Classic American Cornbread (Printable)

Golden crust and tender crumb with balanced sweet and savory notes, ideal side for chili or barbecue.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar, adjust to taste
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk for tangier flavor
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey, optional for extra sweetness

# Directions:

01 - Set oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until thoroughly blended.
04 - Pour wet mixture into dry ingredients and gently stir with a spatula until just combined; avoid overmixing.
05 - Pour batter evenly into the prepared pan or skillet and smooth the surface with a spatula.
06 - Bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
07 - Allow cornbread to cool in the pan for 10 minutes before slicing and serving warm.

# Expert Advice:

01 -
  • It comes together in about 35 minutes, so you can have fresh cornbread without planning ahead.
  • The texture is impossibly tender with a crispy golden edge that feels fancy but tastes completely unpretentious.
  • It's equally at home with chili on a cold night or alongside barbecue when people are gathered around.
02 -
  • Do not overmix once you combine wet and dry ingredients; cornbread punishes overmixing more than almost any other quick bread, turning it dense and tough.
  • Use a cast-iron skillet if you have one—the preheated metal creates an instant crispy edge that's addictive and hard to replicate in regular pans.
03 -
  • Measure your cornmeal and flour by weight if possible for consistency; volume measurements can vary wildly and affect your texture.
  • Don't skip letting the batter rest in the pan before cutting—that 10 minutes of cooling makes the difference between crumbly cornbread and sliceable cornbread.
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