This one hits every note: golden crust, moist crumb, slightly sweet. Bake it in a cast iron skillet for those crispy, buttery edges. Slather with honey. Die happy.
Ingredients
Serves 8-10.
1 cup yellow cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup buttermilk (or milk + 1 tbsp vinegar)
2 large eggs
½ cup unsalted butter, melted (plus 2 tbsp for skillet)
¼ cup honey (optional, for extra sweetness)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up.
Step 2: Mix Dry Ingredients
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk buttermilk, eggs, melted butter, and honey.
Step 4: Combine
Pour wet into dry. Stir until just combined (don’t overmix).
Step 5: Skillet Time
Carefully remove hot skillet from oven. Add 2 tbsp butter, swirl to melt.
Pour batter into hot skillet. It should sizzle.
Step 6: Bake
Bake 20-25 minutes until golden and toothpick comes out clean.
Cool 10 minutes. Slice. Serve warm with butter and honey.
Is there anything more comforting than a warm slice of cornbread fresh from the oven? That golden crust, the tender crumb, the subtle sweetness balanced with corn’s natural earthiness—it’s the perfect companion to so many of our favorite meals.
This cornbread recipe strikes that ideal balance. It’s moist without being dense, tender without being crumbly, and just sweet enough to complement savory dishes without tasting like cake.
Made with buttermilk for tang and tenderness, and baked until the edges are perfectly golden, this is the cornbread you’ll come back to again and again. Whether you’re serving it alongside chili, crumbling it into a bowl of beans, or simply slathering it with honey butter, this recipe delivers pure comfort every time.
Ingredients
Makes one 9-inch skillet, 8×8 pan, or 9-inch round cake (9-12 servings).
For the Cornbread:
1 cup (125g) all-purpose flour
1 cup (160g) cornmeal (yellow or white)
½ cup (100g) granulated sugar (adjust to taste)
1 tablespoon baking powder
½ teaspoon salt
1 cup (240ml) buttermilk, at room temperature
2 large eggs, at room temperature
½ cup (115g) unsalted butter, melted and slightly cooled
2 tablespoons honey (optional, for extra sweetness and moisture)
For Honey Butter (Optional, but Highly Recommended):
½ cup (115g) unsalted butter, softened
2-3 tablespoons honey
Pinch of salt
Step-by-Step Instructions
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet, 8×8 baking pan, or 9-inch round cake pan in the oven while it preheats. This creates a hot pan that gives cornbread a beautiful golden crust.
If not using a cast iron skillet, you can grease your pan instead of preheating it.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Make sure there are no lumps.
3. Combine Wet Ingredients:
In a medium bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and honey (if using) until smooth and well combined.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix—a few small lumps are fine. Overmixing can make cornbread tough.
The batter will be thick but pourable.
5. Bake:
Carefully remove the hot skillet or pan from the oven. If using a skillet, add a tablespoon of butter and swirl to melt, coating the bottom and sides. This creates an extra-crispy crust.
Pour the batter into the hot pan and spread evenly.
Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
The edges should be golden and slightly pulling away from the sides.
6. Cool and Serve:
Let the cornbread cool in the pan for 10-15 minutes before slicing and serving.
Serve warm with honey butter, if desired.
For Honey Butter:
In a small bowl, beat the softened butter with honey and a pinch of salt until smooth and creamy.
Yield: 9-inch skillet or pan (9-12 servings) or 12 muffins
Difficulty: Super Easy
Storage and Make-Ahead Tips
How to Store:
Store cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Can You Freeze Cornbread?
Absolutely! Cornbread freezes beautifully. Wrap the cooled cornbread (whole or in slices) tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the oven.
Reviving Day-Old Cornbread:
To refresh cornbread, wrap in foil and warm in a 300°F oven for 10-15 minutes. You can also microwave individual slices for 10-15 seconds.
Make-Ahead for Parties:
Cornbread is best served fresh, but you can make it a day ahead and reheat before serving. The honey butter can be made up to a week ahead and refrigerated.
Using Leftover Cornbread:
Leftover cornbread makes amazing cornbread dressing/stuffing, cornbread croutons for salads, or can be crumbled over chili or into a bowl of beans.
