Ingredients
For the Cornbread
- 1½ cups (180 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs, room temperature
- 1¼ cups (300 ml) buttermilk
- ½ cup (120 ml) whole milk
- ⅓ cup (75 g) unsalted butter, melted
- 2 tablespoons vegetable oil or melted butter, for the skillet
Optional Additions
- 1 cup shredded cheddar cheese
- ½ cup canned or fresh corn kernels
- 1–2 tablespoons chopped jalapeños
- 2 tablespoons chopped green onions
- 1 tablespoon honey for extra sweetness
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
For Serving
- Softened butter
- Honey
- Extra shredded cheese
- Jalapeño slices
- Fresh herbs
50 Heading Ideas for Cornbread
- Classic Homemade Cornbread
- The Best Skillet Cornbread
- Easy Southern Cornbread
- Golden Cast-Iron Cornbread
- Old-Fashioned Homemade Cornbread
- Buttery Southern Cornbread
- Moist & Tender Cornbread
- Classic Skillet Cornbread Recipe
- Easy Homemade Cornbread from Scratch
- Perfect Golden Cornbread
- Southern-Style Skillet Cornbread
- The Ultimate Cornbread Recipe
- Fluffy Homemade Cornbread
- Crispy-Edged Skillet Cornbread
- Sweet & Buttery Cornbread
- Traditional Southern Cornbread
- Easy Buttermilk Cornbread
- Golden Buttermilk Cornbread
- Homestyle Skillet Cornbread
- Soft & Moist Cornbread
- Classic Cornmeal Cornbread
- Easy Weeknight Cornbread
- Perfect Comfort Food Cornbread
- Fresh-Baked Southern Cornbread
- Tender Cast-Iron Cornbread
- The Perfect Dinner Cornbread
- Easy Golden Cornbread Recipe
- Rustic Southern Cornbread
- Buttermilk Skillet Cornbread
- Crispy & Tender Cornbread
- Simple Homemade Cornbread
- Grandma-Style Cornbread
- Warm & Buttery Cornbread
- Classic Cornbread from Scratch
- Easy Family-Favorite Cornbread
- Golden Brown Skillet Cornbread
- Soft Center, Crispy Edge Cornbread
- The Coziest Homemade Cornbread
- Easy Southern Comfort Cornbread
- Fluffy Buttermilk Cornbread
- Classic Cast-Iron Cornbread
- Sweet Southern Cornbread
- Moist Golden Cornbread
- Easy Cornbread for Any Meal
- Old-Fashioned Skillet Cornbread
- Tender & Golden Cornbread
- Homemade Cornbread with Buttermilk
- Simple Southern Skillet Bread
- Irresistibly Buttery Cornbread
- The Best Homemade Cornbread
Long Step-by-Step Recipe
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
A high oven temperature helps create the beautiful golden crust that makes skillet cornbread so delicious.
2. Heat the Skillet
Place a 9- or 10-inch cast-iron skillet in the oven while it preheats.
Heating the skillet before adding the batter is one of the best ways to get crispy, golden edges.
3. Prepare the Dry Ingredients
In a large mixing bowl, combine the:
- Cornmeal
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
Whisk everything together until evenly distributed.
4. Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, and whole milk.
Mix until the eggs are completely incorporated.
5. Add the Melted Butter
Slowly whisk the melted butter into the wet ingredients.
Make sure the butter isn’t extremely hot, as very hot butter can begin cooking the eggs.
6. Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl containing the dry ingredients.
Using a wooden spoon or rubber spatula, gently stir until combined.
7. Avoid Overmixing
Don’t beat the batter excessively.
Stop mixing as soon as the dry ingredients have been incorporated. A few small lumps are perfectly fine.
Overmixing can make the finished cornbread tougher and less tender.
8. Add Optional Ingredients
For a more flavorful version, fold in shredded cheddar cheese, corn kernels, chopped jalapeños, or green onions.
For classic cornbread, simply leave these additions out.
9. Prepare the Hot Skillet
Carefully remove the hot skillet from the oven using thick oven mitts.
Add the vegetable oil or remaining melted butter.
Swirl the skillet carefully so the bottom and sides are lightly coated.
10. Pour in the Batter
Immediately pour the cornbread batter into the hot skillet.
You should hear a gentle sizzle when the batter hits the pan.
That sizzling sound is a good sign that you’re going to get deliciously crisp edges.
11. Smooth the Surface
Use a spatula to gently spread the batter into an even layer.
Don’t press it down too firmly.
12. Bake the Cornbread
Return the skillet to the oven.
Bake at 425°F (220°C) for approximately 20–25 minutes.
13. Watch the Color
The surface should become beautifully golden brown.
The edges should look slightly darker and crisp.
14. Test for Doneness
Insert a toothpick into the center.
If it comes out clean or with a few moist crumbs attached, the cornbread is finished.
If wet batter remains on the toothpick, bake for another 3–5 minutes.
15. Don’t Overbake
Remove the cornbread as soon as it’s cooked through.
Overbaking can make it dry and crumbly.
16. Let It Rest
Allow the cornbread to cool in the skillet for about 10 minutes.
This allows the crumb to finish setting while keeping the bread warm.
17. Add Butter
Brush the warm surface with a little melted butter.
The butter melts into the crust and adds an extra layer of richness.
18. Add Honey
If you enjoy sweeter cornbread, drizzle a little honey over individual slices.
Honey pairs especially well with warm, buttery cornbread.
19. Slice the Cornbread
Cut the cornbread into wedges or squares.
A cast-iron skillet makes a rustic presentation that’s perfect for serving directly at the table.
20. Serve Warm
Serve immediately while the cornbread is still warm and tender.
Tips for Perfect Cornbread
Use Buttermilk
Buttermilk provides a pleasant tang and reacts with the baking soda to help create a tender texture.
Preheat the Skillet
For crispy edges, don’t skip this step. A hot cast-iron skillet gives the batter an immediate sear.
Don’t Overmix
Stir only until the ingredients come together. Excessive mixing can produce dense cornbread.
Don’t Overbake
Cornbread should be moist and tender inside. Remove it when a toothpick comes out with a few crumbs rather than waiting until the center is completely dry.
Adjust the Sweetness
For sweeter cornbread, increase the sugar to ⅓–½ cup.
For a more savory Southern-style version, reduce the sugar or omit it entirely.
Add Cheese
Cheddar cheese makes the cornbread richer and more savory.
Add Jalapeños
Chopped jalapeños add a mild-to-spicy kick and work particularly well with cheddar cheese.
Add Corn Kernels
For extra texture and natural sweetness, fold about ½–1 cup of corn kernels into the batter.
Use Fresh Cornmeal
Fresh cornmeal gives the best flavor. Store cornmeal properly and check that it doesn’t have a stale or bitter smell before using.
What to Serve with Cornbread
This cornbread goes especially well with:
- Chili
- Beef stew
- Chicken soup
- Vegetable soup
- Barbecue
- Pulled pork
- Fried chicken
- Baked beans
- Collard greens
- Black-eyed peas
- Pinto beans
- Mac and cheese
- Roast chicken
- Turkey
- Smoked meats
Storage Instructions
Allow leftover cornbread to cool completely before storing.
Place it in an airtight container or wrap individual pieces tightly.
It can be kept at room temperature for approximately 1–2 days or refrigerated for about 4–5 days.
For longer storage, wrap individual slices and freeze for up to 3 months.
To reheat, warm individual pieces in the microwave for about 15–30 seconds, or place them in a 300°F (150°C) oven until warmed through.
Easy Serving Idea
For the classic experience, cut a warm slice of skillet cornbread, add a generous pat of butter, and drizzle a little honey over the top. The combination of the crisp golden crust, soft cornmeal center, melted butter, and sweet honey is hard to beat.
Yield: 8–10 servings
Prep time: 10–15 minutes
Bake time: 20–25 minutes
Total time: About 35–40 minutes