Classic American Cornbread

My grandmother kept a cast-iron skillet on her stove that had been seasoned through decades of Sunday morning breakfasts. The first time she let me make cornbread alone, I was twelve years old and standing on a step stool to reach the counter. She watched me pour the batter into that black skillet with a knowing smile. That perfect golden crust that forms only in well-seasoned cast iron still feels like magic to me every single time.

Last winter during a snowstorm, my friend Sarah showed up at my door with a pot of chili and nowhere else to go. I threw together this cornbread while the chili simmered, filling the whole apartment with that incredible baked corn smell. We ate straight from the pan while watching snow pile up against the windows, burning our fingers on hot squares and not caring one bit. Some meals just taste better when the world outside is quiet and cold.

Ingredients

• Yellow cornmeal: Stone-ground gives the best texture and that authentic corn flavor you want in a proper cornbread
• All-purpose flour: Provides structure and keeps the crumb tender instead of crumbly
• Granulated sugar: Just enough to enhance the natural sweetness without making it dessert-like
• Baking powder and baking soda: This double-acting duo ensures a good rise and that beautiful golden dome
• Fine sea salt: Balances the sweetness and brings out all the corn flavors
• Whole milk or buttermilk: Buttermilk adds tang and tenderness, though regular milk works perfectly fine
• Eggs: Bind everything together and contribute to the fluffy texture
• Butter and oil: Butter gives flavor while oil ensures moisture throughout
• Honey: Optional but adds a lovely depth of sweetness and helps with browning

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Get your oven ready:

Preheat to 400°F and butter your pan generously, especially if using cast iron for that signature crust.

Whisk the dry ingredients:

Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.

Mix the wet ingredients:

Whisk milk, eggs, melted butter, oil, and honey in a separate bowl until smooth and fully combined.

Bring them together:

Pour wet into dry and fold gently with a spatula until just combined. Some lumps are perfectly fine.

Bake to golden perfection:

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

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My brother once attempted to make cornbread without measuring anything and ended up with something closer to corn bricks. After laughing about it for an hour, we made this recipe together and he finally understood why those precise measurements actually matter. Now he texts me every time he bakes a successful loaf, proud of his perfect golden squares.

The Secret to That Perfect Crust

Hot fat in a hot pan is what creates that gorgeous crispy bottom. If you are using cast iron, put the buttered pan in the oven while it preheats, then carefully pour in the batter. The sizzle you hear is the sound of perfection beginning to form.

Making It Your Own

This base recipe welcomes all kinds of additions. Cheddar cheese and scallions turn it into something completely different. Diced jalapeños add a lovely heat that cuts through the sweetness. Fresh corn kernels add bursts of sweetness and texture throughout.

Serving Suggestions Worth Trying

Cornbread deserves to be served warm, ideally with something that complements its slightly sweet nature. I keep honey butter in my fridge specifically for cornbread emergencies. The way melted butter soaks into those warm crumb pockets is something special.

• Honey butter whips up in seconds and elevates every bite
• Crumbled into chili or soup, it thickens and seasons beautifully
• Leftovers make incredible breakfast when toasted and topped with butter

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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Theres something deeply comforting about a recipe that comes together this quickly and disappears even faster. Enjoy those warm slices.

Common Questions

→ What makes cornbread moist?

The combination of whole milk, eggs, melted butter, and oil creates a tender, moist crumb. Adding honey also helps retain moisture while enhancing natural sweetness.

→ Should I use buttermilk or regular milk?

Whole milk works perfectly for a classic taste, but buttermilk adds tanginess and makes the cornbread extra tender due to its acidity reacting with the baking powder.

→ Why is my cornbread crumbly?

Overmixing the batter can cause crumbling. Stir just until combined—some small lumps are fine. Also, letting it cool in the pan for 10 minutes helps it set before slicing.

→ Can I make cornbread without sugar?

Absolutely! Southern-style cornbread traditionally skips sugar for a more savory profile. Simply omit the granulated sugar and honey for a classic savory version.

→ What's the best pan for baking cornbread?

A cast-iron skillet creates the crispiest crust and develops beautiful golden color. An 8-inch square baking pan also works well, though the edges may be slightly less crunchy.