Classic American Cornbread (Print Version)

Golden crust and tender crumb bread balancing sweet and savory flavors, ideal with chili or barbecue.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar, adjustable to taste
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 or buttermilk for a tangier flavor
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey, optional for extra sweetness

# Directions:

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 cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, avoiding overmixing.
05 - Pour the batter into the prepared pan or skillet and smooth the surface with a spatula.
06 - Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center emerges clean.
07 - Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm.

# Expert Advice:

01 -
  • It's ready in under 40 minutes, making it the perfect last-minute side dish when dinner needs a real finish.
  • The slight sweetness plays beautifully with savory dishes, but it's assertive enough to stand on its own with butter and honey.
  • There's genuine magic in how a cast-iron skillet creates that crispy, almost-caramelized bottom crust that no other pan can match.
02 -
  • Overmixing the batter is the most common mistake, and it's invisible until you bite into dense, tough cornbread instead of something tender—stop stirring as soon as the flour disappears.
  • The heat of the pan matters tremendously; a cold pan means a soft, pale bottom instead of that crispy, caramelized crust that makes cornbread unforgettable.
  • If your cornbread feels dry after baking, your oven might run hot, or you baked it a few minutes too long—start checking at 20 minutes, and remember that carryover cooking continues after you remove it from the oven.
03 -
  • Toast the cornmeal lightly in a dry pan for two minutes before mixing if you want to deepen its flavor—this small step adds a subtle nuttiness that elevates the entire bread.
  • Make the batter while your oven preheats, but don't let it sit; pour it into the hot pan immediately so the baking soda and baking powder are at peak activity when it hits the heat.
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