Description
This Best Homemade Cornbread Recipe delivers a sweet, moist, and tender cornbread with a golden crust. Made with simple ingredients like cornmeal, flour, butter, and buttermilk, it’s perfect as a classic side or alongside chili. The recipe uses a cast iron skillet for baking, resulting in a crispy edge and soft interior.
Ingredients
Scale
Dry Ingredients
- 1 cup flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (or 1 teaspoon if using 8×8 or 9×9 inch pan)
Wet Ingredients
- 1/2 cup butter (1 stick), divided
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Place a 9-inch cast iron skillet in the oven while it preheats to heat the pan.
- Mix Dry Ingredients: In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder (reduce to 1 teaspoon if using an 8×8 or 9×9 inch pan).
- Prepare Butter: Slice off about 1/2 tablespoon from the butter stick to set aside for greasing the pan.
- Melt Butter and Combine Wet Ingredients: Melt the remaining butter in a large bowl in the microwave. Add 1/4 cup vegetable oil, 1 cup granulated sugar, and 1/3 cup honey to the melted butter. Stir well until combined.
- Add Eggs and Buttermilk: Crack in 2 large eggs and pour 1 1/4 cups buttermilk into the wet mixture. Whisk until the ingredients are fully incorporated.
- Combine Wet and Dry Mixtures: Use a wooden spoon or spatula to gently fold the dry ingredients into the wet mixture, stirring until fully incorporated but do not over mix. The batter should be slightly lumpy.
- Grease Pan: Remove the hot cast iron skillet from the oven. Grease the bottom and sides thoroughly with the reserved 1/2 tablespoon butter using a butter knife or pastry brush.
- Pour Batter into Pan: Pour the batter into the hot, greased skillet and smooth the top evenly.
- Bake: Return the skillet to the oven and bake at 375 degrees Fahrenheit for 32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean, the top is golden brown, and the edges pull away from the pan.
- Cool and Serve: Remove from oven and let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter and honey or alongside chili. Enjoy the crispy edges fresh.
Notes
- For baking in an 8×8 or 9×9 inch square pan, use only 1 teaspoon baking powder to prevent overflow.
- Do not place the square pan in the oven while preheating; instead, spray it with nonstick spray.
- When using a square pan, skip reserving the 1/2 tablespoon of butter for greasing.
- Store cornbread tightly covered at room temperature for up to 3 days.
- If baked in a cast iron skillet, remove cornbread once cooled before storing in a sealed container to avoid a metallic taste.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
