Cornbread Recipe

If you’ve never pulled a hot pan of cornbread out of the oven and sliced into that golden, crumbly perfection, I’m here to change your life. Whether you like it sweet, savory, cakey, or crumbly, this classic cornbread sits right in the middle—slightly sweet, buttery, and perfect for slathering with honey, dunking into chili, or just devouring straight from the pan.

It comes together in one bowl, no mixer required. You don’t need to be a pro baker or own cast iron (though if you do, this is its moment). You’ll get that beautiful golden crust on the outside, and a soft, moist crumb on the inside. And best of all? It tastes like home.

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Ingredients (makes one 8x8-inch pan):

• Cornmeal – 170g (1 cup)

• All-purpose flour – 125g (1 cup)

• Baking powder – 1 tbsp

• Salt – 1/2 tsp

• Granulated sugar – 50–75g (1/4 to 1/3 cup, depending on sweetness preference)

• Eggs – 2 large

• Milk or buttermilk – 240ml (1 cup)

• Unsalted butter – 100g (melted, plus more for greasing)

• Optional: 1/2 cup corn kernels, chopped jalapeños, or shredded cheese for extra flair

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Step-by-Step Instructions:

1. Preheat and prep (5 minutes):
Preheat your oven to 200°C (400°F). Grease an 8x8-inch baking pan or oven-safe skillet with butter and set aside.

2. Mix the dry ingredients (2 minutes):
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

3. Mix the wet ingredients (2 minutes):
In a separate bowl or large measuring cup, whisk the eggs, milk (or buttermilk), and melted butter until smooth.

4. Combine and pour (2 minutes):
Pour the wet mixture into the dry ingredients. Stir just until combined—don’t overmix. Fold in any optional add-ins if using. Pour the batter into your prepared pan and smooth the top.

5. Bake (20–25 minutes):
Bake until the top is golden and a toothpick inserted in the center comes out clean. The edges should be slightly crisp.

6. Cool and serve:
Let cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside soups and stews.

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Pro Tip:

If you want that true Southern-style crisp edge, bake it in a preheated cast iron skillet. Let the butter melt and sizzle in the skillet before pouring in the batter—this gives you an unbeatable crust.

Want to go sweet? Add a drizzle of honey on top right after baking. Want savory? Add sharp cheddar and jalapeños to the batter before baking.