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Classic Homemade Cornbread

Classic Homemade Cornbread

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.

9 servings · Prep 10 min · Cook 22 min · Total 32 min

Bread

Ingredients

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  • 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
  • 1 tbsp unsalted butter for the skillet

Equipment

  • Oven
  • Stovetop
  • Baking Dish
  • Mixing Bowl
  • Skillet
  • Cast Iron Skillet
  • Toothpick
  • Measuring Cups
  • Whisk
  • Spatula
  • Pan
  • Baking Dish (7 x 7)
  • Cast Iron Skillet (10 Inch)
  • Insulated Gloves

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.