Classic American Cornbread (Printable)

Golden crust cornbread with balanced sweet and savory notes, ideal as a hearty side.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar (adjust for desired sweetness)
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 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 additional sweetness)

# How-To Steps:

01 - Preheat the oven to 400°F. Grease an 8-inch square pan or a 9-inch cast-iron skillet with butter or nonstick spray.
02 - Whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl 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 gently stir with a spatula until just combined, taking care not to overmix.
05 - Pour the batter into the prepared pan or skillet and smooth the surface using a spatula.
06 - Bake in the preheated oven for 20 to 25 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
07 - Allow the golden bread to cool in the pan for 10 minutes prior to slicing. Serve warm alongside chili, barbecue, or soups.

# Expert Tips:

01 -
  • It bakes in under 30 minutes, which means you can have warm bread on the table faster than you'd expect.
  • The texture is so tender it practically melts, but the edges get that delicate crispy bite that makes each piece different.
  • It works as a side for chili, barbecue, soups, or just slathered with butter when you're standing in the kitchen alone.
02 -
  • Don't overmix the batter, seriously. Stir just until the dry ingredients disappear, then stop. This is the most important lesson because overmixing turns your cornbread dense and tough.
  • A hot pan or skillet makes the bottom crispy in a way that elevates the whole thing, so preheat if you're using cast iron.
  • Check your cornbread at 20 minutes, not 25, because ovens vary and a toothpick clean in the center means you're done.
03 -
  • If you use a preheated cast-iron skillet, the bottom will develop a crackling crust that's the best part of eating cornbread warm.
  • Don't wait for cornbread to cool completely before eating it; that first warm slice with butter melting into it is when it's most magical.
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