Classic Golden Cornbread

Last winter, my kitchen was the only warm place in the house when the heater broke, and I decided to bake cornbread for comfort. That golden crust emerging from the oven made everything feel right again somehow.

My grandmother used to make cornbread in a well-seasoned cast iron skillet that lived permanently on her stovetop. She never measured anything, but somehow hers always had that perfect caramelized crust that made the kitchen smell like Sunday supper.

Ingredients

• Yellow cornmeal: This is the heart and soul of cornbread, giving it that characteristic grain and earthy sweetness
• All-purpose flour: Provides structure and keeps the crumb tender instead of crumbly
• Granulated sugar: Just enough to balance the corn's natural sweetness without making it dessert-like
• Baking powder and baking soda: The double leavening combo ensures a nice rise without being dense
• Fine sea salt: Enhances all the flavors and keeps it from tasting flat
• Whole milk: Adds richness, though buttermilk creates a lovely tang if that's your preference
• Eggs: Bind everything together and contribute to the tender texture
• Unsalted butter: Melted into the batter for that unmistakable buttery flavor
• Vegetable oil: Keeps the cornbread moist and helps create that crisp crust
• Honey: Optional but adds a lovely depth of sweetness and helps with browning

Instructions

Preheat your oven and prepare your pan:

Get your oven to 400°F and generously butter an 8-inch square pan or cast iron skillet

Whisk together your dry ingredients:

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt until well blended

Mix the wet ingredients separately:

In another bowl, whisk the milk, eggs, melted butter, oil, and honey until smooth and fully combined

Bring it all together:

Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain

Bake to golden perfection:

Spread the batter into your prepared pan and bake for 20 to 25 minutes until the top is beautifully golden

Let it rest before serving:

Cool in the pan for about 10 minutes so it sets properly, then slice and serve warm

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There's something impossibly satisfying about tearing into a still-warm piece, steam rising, butter melting into every crevice. Good cornbread makes even a simple bowl of soup feel like a proper meal.

Making It Your Own

Once you master the basic recipe, cornbread welcomes all sorts of additions. Sharp cheddar and scallions turn it into something almost savory enough to stand alone. A diced jalapeño adds just enough heat to make things interesting.

The Cast Iron Secret

If you have a cast iron skillet, preheat it in the oven with butter before adding the batter. That sizzle when the batter hits the hot pan creates a crust that's absolutely worth the extra step.

Storing and Serving

Cornbread is best enjoyed the day it's made, but it keeps well wrapped at room temperature for a couple of days. You can freeze it too, wrapped tightly, for up to three months.

• Warm leftover slices in the oven for a few minutes to revive that fresh-baked texture
• Try cubing and toasting day-old cornbread for croutons in salads
• Leftovers make excellent cornbread stuffing when the holidays roll around

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There's nothing quite like the smell of cornbread baking to make a house feel like home. Hope this recipe finds its way into your regular rotation.

Recipe Q&A

→ What makes cornbread moist?

The combination of whole milk, melted butter, vegetable oil, and optional honey keeps the crumb tender and moist. Avoiding overmixing also prevents a dense texture.

→ Can I make cornbread without sugar?

Yes, simply reduce or omit the granulated sugar and honey for a more savory version that pairs perfectly with spicy dishes.

→ Why use buttermilk instead of regular milk?

Buttermilk adds tanginess and activates the baking soda for extra rise, creating a lighter texture with a subtle sour note that balances sweetness.

→ How do I get a crispy crust?

Baking in a preheated cast-iron skillet creates the crispiest crust. The hot metal sears the bottom immediately, creating that signature golden crunch.

→ Can I add cheese or jalapeños?

Absolutely. Fold in shredded cheddar, diced jalapeños, or scallions into the batter just before baking for a savory variation with extra flavor and texture.