Classic American Cornbread

The smell of cornbread baking takes me back to my grandmother's kitchen, where she'd pull a steaming skillet from the oven while my cousins and I hovered around the counter, fighting over who'd get the corner piece with that irresistible crispy crust.

I discovered this version during a last-minute dinner party when my usual recipe failed me. My husband grabbed honey from the pantry and suggested adding oil to the melted butter. That accidental tweak became the secret everyone now asks about whenever we host.

Ingredients

• Yellow cornmeal: Use fine or medium grind for the best texture and that authentic corn flavor that defines good cornbread
• All-purpose flour: Provides structure and tenderness, creating the perfect crumb that holds together without being cakey
• Granulated sugar: Adjust based on your preference. I use the full amount, but my Southern friends would tell you to halve it for a more traditional bread
• Baking powder and baking soda: This double-acting combination ensures a good rise and that fluffy interior we all love
• Fine sea salt: Enhances all the flavors and balances the sweetness. Coarse salt works too but may leave small salty pockets
• Whole milk or buttermilk: Buttermilk adds tang and makes for an incredibly tender crumb, but whole milk works beautifully too
• Eggs: Room temperature eggs incorporate better and help create that light, airy texture
• Melted butter and vegetable oil: The butter adds flavor while the oil keeps the cornbread moist and helps develop that coveted crispy crust
• Honey: Optional, but I highly recommend it for extra depth of flavor and a beautiful golden color

Instructions

Get your oven ready:

Preheat to 400°F and generously grease your pan with butter. If using a cast-iron skillet, let it heat in the oven for that extra-crispy bottom crust.

Whisk the dry mixture:

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt until well blended and no lumps remain.

Mix the wet ingredients:

In a separate bowl, whisk milk, eggs, melted butter, oil, and honey until completely smooth and emulsified.

Combine gently:

Pour wet ingredients into dry and fold with a spatula just until combined. Some small lumps are perfectly fine and actually better than overmixing.

Bake to golden perfection:

Pour into prepared pan, smooth the top, and bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.

Let it rest:

Cool for 10 minutes before slicing. This resting period helps the cornbread set and makes cutting easier without crumbling.

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My daughter now requests this cornbread every time she comes home from college. It has become our comfort food, the thing we bake when words fail and something warm and familiar is what we really need.

Making It Your Own

Once you have the basic recipe down, cornbread welcomes all kinds of additions. Sharp cheddar and scallions turn it into a savory masterpiece, while fresh corn kernels add sweetness and texture.

The Cast-Iron Secret

Nothing beats cornbread baked in a well-seasoned cast-iron skillet. The preheated iron creates that restaurant-quality crust that makes people wonder what you did differently. Just heat your oiled skillet in the oven while you mix the batter.

Serving Suggestions That Elevate

Cornbread deserves more than just a plain butter pat. Whisk honey into softened butter, or mix in some cinnamon for a sweet spread. Savory options include herb butter or even a drizzle of good olive oil and flaky sea salt.

• Warm your serving plates for restaurant-style presentation
• Wrap leftover slices in foil and reheat in the oven rather than the microwave
• Freeze extra portions for quick sides to future meals

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Whether you are serving it alongside a pot of chili or enjoying a slice warm from the oven with nothing but good butter, this cornbread has a way of making any meal feel like home.

Recipe FAQs

→ What makes cornbread have a golden crust?

The high oven temperature of 400°F (200°C) combined with the sugar and fat in the batter creates that signature golden crust. Using a cast-iron skillet helps achieve an even better crust due to its heat retention properties.

→ Can I make cornbread without sugar?

Yes, you can reduce or omit the sugar for a more savory version. Northern-style cornbread tends to be sweeter while Southern-style traditionally uses little to no sugar. Adjust the 1/4 cup amount to suit your taste preferences or leave it out entirely.

→ Why is my cornbread crumbly?

Overmixing the batter can cause crumbly texture. Stir just until combined - some lumps are fine. Also, letting it cool in the pan for the full 10 minutes helps set the structure before slicing. Using too much cornmeal relative to flour can also affect cohesion.

→ Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk adds tanginess and makes the cornbread incredibly tender. The acid in buttermilk also activates the baking soda for extra lift. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon vinegar to 1 cup of milk and letting it sit for 5 minutes.

→ How do I store cornbread and how long does it last?

Store cornbread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. You can also freeze it for up to 3 months - wrap individual slices in plastic and place in a freezer bag. Reheat in the oven or microwave before serving.

→ What can I add to cornbread for extra flavor?

Popular additions include shredded cheddar cheese, chopped scallions, diced jalapeños, or crispy bacon bits. For sweetness, try adding corn kernels or drizzling extra honey on top. Fresh herbs like rosemary or thyme work well for savory variations. Fold any mix-ins gently after combining the wet and dry ingredients.