Classic American Cornbread (Printer-Friendly)

Golden crust cornbread balancing sweet and savory, ideal for pairing with chili or barbecue.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey (optional)

# How To Make:

01 - Preheat the oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat the milk, eggs, melted butter, vegetable oil, and honey until fully incorporated.
04 - Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined; avoid overmixing to maintain a tender texture.
05 - Transfer the batter into the prepared pan or skillet and smooth the surface evenly with a spatula.
06 - Bake for 20 to 25 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
07 - Allow to cool in the pan for 10 minutes before slicing and serving warm.

# Expert Tips:

01 -
  • It comes together in minutes with pantry staples, no waiting for dough to rise or proof.
  • The slight sweetness balances perfectly with savory soups, chili, and barbecue without feeling like dessert.
  • A golden crust and tender crumb happen almost every time if you don't overthink the mixing.
02 -
  • Overmixing the batter will make your cornbread tough and dense, so stir only until the dry ingredients disappear—lumps are normal and necessary.
  • If you use a cold skillet, your cornbread will have a soft bottom; preheating it gives you that crispy, almost fried edge that makes people close their eyes.
  • Room temperature ingredients mix more evenly and bake more uniformly than cold ones straight from the refrigerator.
03 -
  • If you don't have buttermilk, stir one tablespoon of lemon juice or vinegar into regular milk and let it sit for five minutes—the acidity mirrors buttermilk's tang and improves the texture.
  • A preheated cast-iron skillet creates an almost crispy fried edge on the cornbread that's impossible to achieve in a regular pan, and if you have one, this is the moment to use it.
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