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. 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. 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. 3

   In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.

4. 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. 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. 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. 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. 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.