{"id":1825,"date":"2026-03-10T14:05:15","date_gmt":"2026-03-10T14:05:15","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/?p=1825"},"modified":"2026-03-10T14:05:16","modified_gmt":"2026-03-10T14:05:16","slug":"cornbread-golden-buttery-and-perfectly-moist","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/03\/10\/cornbread-golden-buttery-and-perfectly-moist\/","title":{"rendered":"Cornbread (Golden, Buttery, and Perfectly Moist)"},"content":{"rendered":"\n

Let’s talk about the perfect side dish. Cornbread\u2014golden-brown crust, tender crumb, and just the right amount of sweetness\u2014is the ultimate companion to chili, barbecue, soups, and stews. Slather it with honey butter for breakfast, or serve it alongside your favorite comfort food dinner. <\/p>\n\n\n\n

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This cornbread is everything you want: moist, not dry; tender, not crumbly; and absolutely delicious. Made in a cast iron skillet for that perfect crispy edge, it’s the recipe you’ll come back to again and again.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n
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For the Cornbread (Makes 1 10-inch skillet or 8×8 pan):<\/strong><\/p>\n\n\n\n

    \n
  • 1 cup (120g) cornmeal (preferably medium-grind)<\/li>\n\n\n\n
  • 1 cup (125g) all-purpose flour<\/li>\n\n\n\n
  • \u00bd cup (100g) granulated sugar (adjust to taste)<\/li>\n\n\n\n
  • 1 tablespoon baking powder<\/li>\n\n\n\n
  • \u00bd teaspoon salt<\/li>\n\n\n\n
  • 1 cup (240ml) buttermilk, at room temperature<\/li>\n\n\n\n
  • 2 large eggs, at room temperature<\/li>\n\n\n\n
  • \u00bd cup (113g) unsalted butter, melted (plus more for the skillet)<\/li>\n\n\n\n
  • 2 tablespoons honey (optional, for extra sweetness)<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For Serving:<\/strong><\/p>\n\n\n\n

      \n
    • Honey butter (softened butter mixed with honey)<\/li>\n\n\n\n
    • Additional butter<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n
      <\/div>\n\n\n\n

      Instructions<\/h2>\n\n\n\n
      <\/div>\n\n\n\n

      1. Preheat Oven and Skillet:<\/strong> Preheat your oven to 400\u00b0F (200\u00b0C). Place a 10-inch cast iron skillet (or 8×8 baking pan) in the oven to preheat while you mix the batter.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      2. Combine Dry Ingredients:<\/strong> In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      3. Combine Wet Ingredients:<\/strong> In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and honey (if using) until well combined.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      4. Mix Wet and Dry:<\/strong> Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix\u2014a few lumps are fine.<\/p>\n\n\n\n

      <\/div>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      <\/div>\n\n\n\n

      5. Prepare the Skillet:<\/strong> Carefully remove the hot skillet or pan from the oven. Add a tablespoon of butter and swirl to coat the bottom and sides.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      6. Add Batter:<\/strong> Pour the batter into the hot skillet or pan and spread evenly. It should sizzle as it hits the pan.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      7. Bake:<\/strong> Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      8. Cool Slightly:<\/strong> Let the cornbread cool in the skillet or pan for 10-15 minutes before serving.<\/p>\n\n\n\n

      <\/div>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      <\/div>\n\n\n\n

      9. Serve:<\/strong> Slice into wedges and serve warm with honey butter.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      10. Store:<\/strong> Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.<\/p>\n\n\n\n

      <\/div>\n\n\n\n
      <\/div>\n\n\n\n

      Pro-Tips for Cornbread Greatness<\/h2>\n\n\n\n
      <\/div>\n\n\n\n
        \n
      • Preheat Your Skillet:<\/strong> A hot skillet gives you that signature crispy, golden crust. Don’t skip this step <\/li>\n\n\n\n
      • Use Buttermilk:<\/strong> It adds tanginess and tenderness that regular milk can’t match <\/li>\n\n\n\n
      • Don’t Overmix:<\/strong> A few lumps are fine. Overmixing = tough cornbread <\/li>\n\n\n\n
      • Adjust Sweetness:<\/strong> Like your cornbread less sweet? Reduce the sugar to \u00bc cup. Want it sweeter? Add an extra tablespoon of honey <\/li>\n\n\n\n
      • Serve Warm:<\/strong> Cornbread is at its absolute best fresh and warm from the oven <\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n
        \"\"<\/figure>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Golden-brown crust, tender crumb, and just the right amount of sweetness\u2014this cornbread is everything you want.<\/p>\n","protected":false},"author":1,"featured_media":1927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[812,813,808,811,809,810],"class_list":["post-1825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-buttermilk-cornbread","tag-cast-iron-cornbread","tag-cornbread","tag-easy-cornbread-recipe","tag-homemade-cornbread","tag-southern-cornbread"],"yoast_head":"\nCornbread (Golden, Buttery, and Perfectly Moist) - Season Spoon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/03\/10\/cornbread-golden-buttery-and-perfectly-moist\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cornbread (Golden, Buttery, and Perfectly Moist) - 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