Classic American Cornbread (Printable)

Tender golden crust bread with balanced sweet and savory notes, perfect alongside chili and barbecue dishes.

# What You'll 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 (optional)

# How-To Steps:

01 - Preheat the oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and honey until well blended.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing.
05 - Pour the batter into the prepared pan or skillet and smooth the surface with a spatula.
06 - Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
07 - Allow to cool in the pan for 10 minutes prior to slicing and serving warm.

# Expert Advice:

01 -
  • It comes together in 10 minutes and bakes while you're setting the table, leaving you with golden-crusted cornbread and zero stress.
  • The slight sweetness plays beautifully with savory main dishes without ever feeling out of place, making it the ultimate crowd-pleaser side.
  • That crispy exterior and tender interior combination happens almost every time once you stop overthinking it.
02 -
  • Overmixing the batter is the only real way to ruin cornbread, so embrace your inner lazy baker and stop stirring the moment you can't see dry flour.
  • A hot pan creates the crispy bottom that separates memorable cornbread from forgettable cornbread, so don't skip the preheat.
  • Buttermilk makes a noticeably more tender result if you have it on hand, but whole milk works just fine and that's what this recipe is built around.
03 -
  • Room-temperature ingredients combine more smoothly than cold ones, so pull your milk and eggs out about 20 minutes before you start if you're being particular.
  • If you don't have buttermilk but want that tang, stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for 5 minutes—it's a hack that actually works.
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