Classic American cornbread

The smell of cornbread baking triggers something visceral in me, taking me back to cramped college apartments where I first learned that butter sizzling in a hot cast iron skillet could make even the most basic dinner feel like an occasion. I was broke, cooking for friends who'd show up hungry at my door with six-packs and empty stomachs, and cornbread became my go-to because it was cheap, fast, and somehow always impressive. My roommate would hover near the oven, asking if it was done yet, while I pretended to know what I was doing with a recipe I'd barely memorized from the back of a cornmeal box.

Last winter, during that awful week when everyone in my house seemed to be taking turns getting sick, I made batch after batch of this cornbread. There was something about pulling that steaming skillet from the oven, the honey butter melting into the crevices, that felt like comfort even when nobody had much appetite. My partner, who usually complains about cornbread being too dry or too sweet, actually asked me to write down the recipe. That's when I knew this version was something special.

Ingredients

• Yellow cornmeal: This is non-negotiable for that authentic texture and golden color I've found white cornmeal makes a disappointingly pale bread
• All-purpose flour: Provides structure so the cornbread doesn't crumble apart when you slather it with butter
• Granulated sugar: Adjust this based on your preference, but I've learned that about a quarter cup hits the sweet spot between savory and slightly sweet
• Baking powder and baking soda: This double act ensures a good rise and that characteristic tender crumb
• Fine sea salt: Coarse salt can leave weird salty pockets, and fine salt distributes more evenly throughout the batter
• Whole milk or buttermilk: Buttermilk adds tang and tenderness, but regular milk works perfectly fine too
• Eggs: Room temperature eggs incorporate better into the batter, though I've definitely used cold ones in a pinch
• Melted butter and vegetable oil: The butter contributes flavor while the oil keeps the bread moist longer
• Honey: Even though there's sugar in the batter, this extra honey creates a beautiful caramelized crust

Instructions

Preheat your oven and pan:

Crank that oven to 400°F and get your buttered pan or skillet heating up while you mix everything, which helps create that signature crispy bottom crust

Whisk the dry ingredients:

Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl, making sure to break up any clumps in the cornmeal

Mix the wet ingredients:

In a separate bowl, whisk together the milk, eggs, melted butter, oil, and honey until the mixture is completely smooth and uniform

Combine the mixtures:

Pour the wet ingredients into the dry ones and fold them together gently with a spatula, stopping as soon as the flour disappears

Bake until golden:

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

Let it rest briefly:

Give the cornbread 10 minutes to cool in the pan, which helps it set and makes slicing easier

Save

This recipe became my go-to for potlucks after I brought it to a friend's barbecue and watched three people ask for the recipe before they'd even finished their first piece. Something about cornbread feels like home, no matter where you're from or what kind of food you grew up eating. It's unpretentious comfort food that somehow manages to feel special every single time.

Making It Your Own

I've learned that cornbread is incredibly forgiving when it comes to additions. Cheddar cheese and jalapeños turn it into a completely different beast, one that stands up to hearty chilis and stews. I once threw in some crumbled bacon and sharp cheddar when friends came over for game day, and that pan disappeared faster than anything else on the table.

Serving Suggestions

While this cornbread is fantastic on its own, honey butter takes it to another level. I like to mix softened butter with a little honey and a pinch of salt, letting it melt into the warm slices. It's also perfect alongside a bowl of chili, especially on those nights when you need something to soak up every last drop.

Storage and Reheating

Fresh cornbread is undeniably best, but leftovers reheat beautifully wrapped in foil at 350°F for about 10 minutes. I've also been known to toast individual slices for breakfast, slathering them with butter and maybe some jam if I'm feeling particularly indulgent. The texture changes slightly but that homemade comfort remains intact.

• Cornbread keeps at room temperature for about two days, wrapped tightly to prevent drying out
• Freeze leftover slices wrapped individually in plastic and then foil for up to three months
• If it starts to feel dry, don't toss it, crumble it and use it as stuffing for chicken or topping for a casserole

Save

There's something deeply satisfying about pulling a golden loaf of cornbread from the oven, knowing that in less than an hour you've created something that will make people feel genuinely happy and fed.

Recipe Q&A

→ What gives cornbread its golden crust?

The combination of cornmeal and baking powder helps create a slightly crisp, golden crust when baked at the right temperature.

→ Can I use buttermilk instead of whole milk?

Yes, substituting buttermilk adds a tangier flavor and tender texture to the crumb.

→ How do I avoid a dry cornbread crumb?

Ensuring not to overmix the batter and baking for the recommended time keeps the crumb moist and tender.

→ What variations enhance the flavor of cornbread?

Adding shredded cheddar, chopped scallions, or diced jalapeños introduces savory or spicy notes for a richer taste.

→ Is this cornbread suitable for a vegetarian diet?

Yes, it contains no meat ingredients and fits well within a vegetarian dietary preference.