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Fill your kitchen with the heavenly aroma of freshly baked cornbread in just 30 minutes. Moist, buttery, with a fluffy center and crisp, golden edges—this Cornbread Recipe has it all! Made from scratch in a cast iron skillet with pantry staples, every bite will make you fall in love all over again. Perfect for any occasion!
What Sets This Cornbread Recipe Apart?
What makes this Cornbread Recipe truly special? It’s all about the fine details. Taking inspiration from the roots of American cuisine, this recipe transforms a beloved classic into something extraordinary. Buttery soft with a light, crumbly center and irresistibly crispy golden edges—it’s everything you know and love about cornbread, but better.
This recipe stands out because it nails the perfect cornmeal-to-flour ratio, ensuring the crumb is never too dense or dry. Made with simple pantry staples, it’s effortlessly achievable, yet the cast iron skillet takes it to the next level by locking in those crispy edges. Whether you’re serving it as a side, snack, or using it as a base for Easy Buttermilk Cornbread, this recipe shines every time.
Pair it with dishes like Beef and Chili, Cream Of Mushroom Soup, or Slow Cooker Beef Stew for the ultimate cozy comfort meal. This isn’t just cornbread; it’s a tradition worth savoring, bite after bite.
The Ultimate Cornbread Recipe: Key Ingredients
The secret to this Homemade Cornbread Recipe is in the ingredients. Creamy butter adds richness, cornmeal brings that iconic golden texture, and a cast iron skillet ensures those irresistible crispy edges. Simple, everyday staples—extraordinary results!
- Polenta or Cornmeal: The star of the show! Cornmeal gives cornbread its signature golden hue, slightly grainy texture, and hearty, rustic flavor. It’s what sets cornbread apart from other quick breads. Look for finely ground cornmeal for a smoother crumb or medium grind for a more rustic bite. It’s also key ingredient in our Osso Bucco in Red Wine Salsa with Soft Polenta.
- Buttermilk: This ingredient adds moisture and a subtle tanginess that elevates the flavor of the cornbread. Its acidity reacts with baking soda, helping the cornbread rise beautifully while creating a tender, melt-in-your-mouth crumb.
- Melted Butter: Rich, creamy, and essential for both flavor and texture. It keeps the cornbread moist and tender while contributing to its crisp, golden crust—especially when used in a preheated cast iron skillet.
- Honey: A touch of natural sweetness that balances the earthy flavor of cornmeal. Honey not only enhances the flavor but also helps keep the cornbread soft and moist long after baking.
*Note: please see Cornbread Recipe Card at the bottom for full list of ingredients and measurements
Additions And Substitutions
When it comes to Homemade Cornbread, fresh, simple ingredients make all the difference. Don’t have everything on hand? No worries—small adjustments can still deliver that golden, buttery perfection!
- Buttermilk: No buttermilk? No problem! Swap it with regular milk mixed with a teaspoon of vinegar or lemon juice. This quick fix keeps that signature tang and moisture intact.
- Honey: Out of honey? Use maple syrup or agave syrup instead—they’ll give the cornbread the same sweet, moist finish without missing a beat.
- Add-ins: Spice things up with diced jalapeños for a hint of heat, or mix in shredded cheddar for a savory twist. For extra texture, toss in fresh corn kernels—they add a delightful rustic touch without altering the essence of the recipe.
The Perfect Cornbread Recipe: A Step By Step Guide
Let’s get cooking! In just a few easy steps, you’ll have golden, buttery cornbread fresh out of the oven and ready to enjoy. Grab your ingredients, preheat your skillet, and let’s make this classic recipe shine!
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or an 8×8 baking dish and place it in the oven while it heats up. This step ensures that the batter hits a hot surface, creating a beautifully crispy crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
*Pro Tip: If you’re adding extra ingredients like shredded cheese, jalapeños, or fresh corn kernels, now’s the time to fold them in gently to keep the balance of ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, honey, and eggs until well-blended. Then, add melted butter, whisking it in until smooth.
- Mix and Pour: In another bowl, whisk together buttermilk, honey, and eggs until well-blended. Then, add melted butter, whisking it in until smooth.
*Pro Tip: If you’re adding extra ingredients like shredded cheese, jalapeños, or fresh corn kernels, now’s the time to fold them in gently to keep the balance of ingredients.
- Bake: Carefully remove the hot skillet from the oven and pour in the batter. The sizzle indicates a crisp edge. Return the skillet to the oven and bake until golden and a toothpick comes out clean.
- Serve and Enjoy: Let the cornbread cool in the skillet for a few minutes before slicing. This resting time helps the crumb set for easier cutting. Serve warm with softened butter or a drizzle of honey for extra flavor.
*Pro Tip: Try it alongside a creamy, flavorful meal, a rich and hearty experience, or a deliciously crispy and savory combination.
What Can I Serve Cornbread With?
Try it alongside Butter Chicken for a creamy, flavorful meal, Beef Bourguignon for a rich and hearty experience, or Crispy Chicken Parmesan for a deliciously crispy and savory combination to complement your Cornbread Recipe.
Recipe FAQ’s
Either works, but yellow cornmeal gives a richer color and that classic cornbread flavor. Yellow cornmeal is also slightly sweeter, which pairs well with the buttery, slightly tangy taste of the cornbread recipe.
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend in the same quantity. Ensure your baking powder and baking soda are also gluten-free. This way, you can enjoy a delicious Cornbread Recipe without gluten.
Yes, you can substitute buttermilk with milk by adding a teaspoon of vinegar or lemon juice to the milk and letting it sit for a few minutes. This mixture mimics the tangy flavor of buttermilk and ensures your cornbread stays moist and tender.
Preheating your skillet in the oven before adding the batter ensures a crisp edge and perfectly golden crust. If you’re using a cast iron skillet, you can also heat it on the stove to melt your butter before adding the batter. This method is quicker and still gives you that signature sizzle.
Tasty Pairings For Cornbread Recipe
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Cornbread Recipe
Ingredients
- 1/2 cup unsalted butter melted, or bacon drippings
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or polenta
- 1 tablespoon sugar optional
- 2 teaspoons baking powder optional: yields a fluffier cornbread
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk shake before measuring
- 2 eggs large
Instructions
- Preheat the oven to 200°C | 400°F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined (don’t over mix).
- Carefully remove your ‘hot’ pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That’s what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good, I added about 1-2 tablespoons honey along with the sugar and it was perfect, not very sweet but makes the flavor pop. Nice crispy and salty edges and heres a tip, when you grease your pan cold add two tablespoons butter, rub it on the cast iron, sides and bottom then leave the rest of it in the bottom, pop the skillet in the oven while preheating and add the mix when ready. Your cornbread will be perfectly buttered on top and I used a 10 inch skillet, anything smaller and it would be spilling over.
Unfortunately I did not like this recipe, there was no sweetness to it at all, and maybe it was meant to be that way, but I’m used to a sweeter cornbread. The batter was also very runny, and I think that was due to using a whole stick of butter. It didn’t rise in my cast iron pan either, was very flat.
Can I use this same recipe (which is wonderful, by the way!) to make corn muffins?
Hi Jone, yes of course.
I had what I believed was the best cornbread recipe for a long time. We moved and I lost it so I came looking for another one. I’m so glad to have found this one. It’s the perfect cornbread recipe, far better than the one I lost. We make cornbread almost every week, sometimes more, and it always turns out, is perfectly sweet, incredible flavor and a tight crumb that is not crumbly but also not dense. Thank you so much for taking the time to publish this recipe. Planning on passing it down to my kids.
This has become my go-to cornbread recipe. Easy to make and very delicious!
True southern cornbread. Delicious.
I double the sugar and the salt for my family, and I don’t believe the sugar should be optional. The flavor of the cornmeal stands out with the increased sugar and salt. Thank you for the recipe.
I’ve been searching for the best cornbread and testing different recipes This one is the best. Hands down. I’ve made it several times now and it is always consistent. I would like to have THIS cornbread, but with a can of cream style corn added. Do you have any ideas of how to alter the recipe to make it turn out? I was thinking maybe reduce the amount of buttermilk to one cup?
HANDS DOWN THE BEST CORNBREAD RECIPE EVER!
I think this is the first time I have ever commented on a recipe. But to not comment would be almost a sacrilege. I have tried a whole lot of cornbread recipes. Ones with creamed corn, with cheese, with no buttermilk, with jalapenos; with anything you want to talk about.
For the very first time, I found a cornbread recipe that is absolutely perfect. I mean that. Everything promised was there: fine crumb, incredible tenderness, crispy crust (but still tender, not chewy); this was the closest I have ever come to perfection in cornbread. Take that to the bank. And the flavor!!
I have stopped looking for a cornbread recipe. Sure, I might add, for experimentation’s sake, some peppers, or cheese; but as far as pure cornbread goes, this is the gold standard.