Classic American cornbread

Golden crust cornbread with tender crumb and balanced sweet, savory flavors; ideal side for chili or barbecue.

# What You Need:

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

07 - 1 cup whole milk (or buttermilk for tangier flavor)

08 - 2 large eggs

09 - 1/4 cup unsalted butter, melted and cooled

10 - 1/4 cup vegetable oil

11 - 2 tablespoons honey (optional)

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.

03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until fully combined.

04 - Pour wet mixture into dry ingredients and stir gently with a spatula until just combined without overmixing.

05 - Pour batter into the prepared pan or skillet and smooth the surface with a spatula.

06 - Bake for 20 to 25 minutes until golden on top and a toothpick inserted in the center comes out clean.

07 - Allow the bread to cool in the pan for 10 minutes before slicing and serving warm.

01 -

The contrast between that craggy, golden crust and the tender, slightly sweet interior is the kind of simple pleasure that makes people reach for seconds without thinking
It comes together in minutes but tastes like something from a kitchen where someone actually knows what they're doing

02 -

Overmixing is the fastest way to ruin cornbread, leaving you with tough, bread-like texture instead of tender crumbs
Hot pan equals better crust, so don't skip preheating your skillet if you're after that crispy bottom

03 -

Cast iron creates the best crust, but a metal baking pan works too, just make sure it's well greased
Let your ingredients come to room temperature before mixing, especially the eggs and milk