Classic American Cornbread (Printable Version)

Golden-crusted American cornbread with sweet and savory flavors, perfect alongside chili and barbecue.

# What You 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

# How to Make It:

01 - Preheat 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 well blended.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, oil, and honey until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix as this will toughen the bread.
05 - Pour batter into the prepared pan or skillet. Smooth the top evenly with a spatula.
06 - Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 10 minutes before slicing into squares and serving warm.

# Expert Advice:

01 -
  • The combination of butter and oil creates a crust thats impossibly crisp while the inside stays tender and moist
  • This recipe strikes that perfect balance between slightly sweet and deeply savory that makes cornbread so addictive
02 -
  • Overmixing creates tough cornbread. Stop mixing as soon as the flour disappears.
  • Let the cornbread rest in the pan for 10 minutes. Cutting too soon makes it crumble.
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • If your cornbread browns too quickly, tent with foil for the last 5 minutes
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