Best Homemade Cornbread

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Equipment

• 9-inch cast iron skillet (preferred) or 8×8-inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

Dry Ingredients

• 1 cup (120 g) all-purpose flour
• 1 cup (160 g) medium-grind yellow cornmeal
• 2/3 cup (135 g) granulated sugar (reduce to 1/2 cup for a less sweet version)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt

Wet Ingredients

• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
• 2 large eggs
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) neutral oil (vegetable or canola)
• 2 tablespoons honey (optional, for extra moisture and flavor)

For the Pan

• 1 tablespoon butter or bacon grease, for greasing

Instructions

Step 1: Preheat and Prepare (Time: 5 minutes | Intensity: Low)

1. Preheat your oven to 400°F (200°C) . Place a 9-inch cast iron skillet in the oven while it preheats—this is the secret to that signature crispy bottom crust. If using an 8×8-inch baking pan, simply grease it well and set aside (no need to preheat it in the oven).

Step 2: Mix the Dry Ingredients (Time: 3 minutes | Intensity: Low)

1. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Break up any lumps in the cornmeal with your fingers or the back of a spoon. Set aside.

Step 3: Whisk the Wet Ingredients (Time: 3 minutes | Intensity: Low)

1. In a medium bowl, whisk together the buttermilk, eggs, melted butter, oil, and honey (if using) until fully combined and smooth. Make sure the melted butter isn’t piping hot, or it may scramble the eggs.

Step 4: Combine the Batters (Time: 2 minutes | Intensity: Low)

1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. A few small lumps are perfectly fine—overmixing develops gluten and makes cornbread tough. The batter should be thick but pourable.

Step 5: Heat the Pan (Time: 2 minutes | Intensity: Medium)

1. Carefully remove the hot skillet from the oven using oven mitts. Add the 1 tablespoon of butter to the skillet and swirl it around until melted and sizzling. The butter should coat the bottom and sides evenly. If it browns slightly, that’s excellent—it adds flavor.

Step 6: Bake (Time: 22–25 minutes | Intensity: Low)

1. Pour the batter into the hot skillet (it should sizzle slightly on contact—this is what creates the crispy edges). Smooth the top with your spatula. Bake on the center rack for 22–25 minutes , or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
2. Intensity note: Keep an eye on it after the 20-minute mark. Ovens vary, and cornbread can go from golden to overdone quickly.

Step 7: Cool and Serve (Time: 10 minutes | Intensity: Low)

1. Remove the skillet from the oven and let the cornbread rest in the pan for 10 minutes . This allows the crumb to set. Cut into 9 squares or wedges. Serve warm with butter, honey, or a drizzle of maple syrup.

Nutrition

Calories: 305 kcal · Protein: 5 g · Fat: 14 g · Carbohydrates: 41 g Dietary · Saturated Fat: 6 g · Fiber: 1.5 g · Sugar: 17 g · Sodium: 340 mg