Classic American Cornbread (Print version)

Golden crust and tender crumb blend sweet and savory notes, ideal alongside chili, barbecue, or soups.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
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
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey (optional)

# How-To Steps:

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

# Tips from the pros:

01 -
  • The combination of butter and oil creates the most irresistible crispy edges while keeping the center tender and moist
  • You probably have everything in your pantry right now, making it the perfect emergency side dish for tonight's dinner
  • That slightly sweet, mostly savory balance means it pairs with everything from spicy chili to Sunday morning eggs
02 -
  • Overmixing creates tough, rubbery cornbread, so stop as soon as the flour disappears
  • The baking powder reacts immediately with liquids, so get that batter into the oven quickly
  • Cast iron will give you the crispiest crust, but a regular pan works perfectly fine
03 -
  • Put your empty pan in the oven while it preheats, then carefully pour in the batter for an extra crispy bottom
  • Let your eggs and milk come to room temperature before mixing, they combine more evenly
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