Classic Homemade Cornbread

Name: Classic Homemade Cornbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 9 servings
Ingredients: 1 cup yellow cornmeal fine or medium grind; 1 cup all-purpose flour; 0.25 cup granulated sugar; 1 tbsp baking powder; 0.5 tsp baking soda; 0.75 tsp salt; 1 cup buttermilk room temperature; 2 eggs room temperature; 0.25 cup unsalted butter melted and slightly cooled; 0.25 cup vegetable oil; 2 tbsp honey (optional, for serving or in the batter); 1 tbsp unsalted butter for the skillet

Bread32 min9 servingsEasy

About this recipe

A golden, tender, and slightly sweet cornbread with a crispy crust and fluffy crumb. This reliable, from-scratch recipe comes together in minutes and bakes up beautifully every time — perfect alongside chili, soups, BBQ, or simply slathered with butter and honey. Baking it in a cast iron skillet gives you that irresistible golden-brown crust that makes homemade cornbread truly special.

Instructions

1
Preheat your oven to ![400°F]. Place a 10-inch cast iron skillet (or an 8x8-inch baking dish) in the oven while it preheats — this is key to getting a crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.
5
Carefully remove the hot cast iron skillet from the oven using insulated gloves. Add 1 tablespoon of butter and swirl to coat the bottom and sides — it will sizzle immediately. This creates the golden crust.
6
Immediately pour the batter into the hot buttered cast iron skillet and spread it evenly. Return to the oven quickly so the cast iron skillet stays hot.
7
Bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan.
8
Let the cornbread cool in the cast iron skillet for at least 5 minutes before slicing. Serve warm with butter and honey, alongside chili, soup, or BBQ.

Classic Homemade Cornbread

Bread32 min9 servingsEasy

About this recipe

Instructions

1
Preheat your oven to ![400°F]. Place a 10-inch cast iron skillet (or an 8x8-inch baking dish) in the oven while it preheats — this is key to getting a crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.
5
Carefully remove the hot cast iron skillet from the oven using insulated gloves. Add 1 tablespoon of butter and swirl to coat the bottom and sides — it will sizzle immediately. This creates the golden crust.
6
Immediately pour the batter into the hot buttered cast iron skillet and spread it evenly. Return to the oven quickly so the cast iron skillet stays hot.
7
Bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan.
8
Let the cornbread cool in the cast iron skillet for at least 5 minutes before slicing. Serve warm with butter and honey, alongside chili, soup, or BBQ.