Description
This Best Homemade Cornbread Recipe delivers a sweet and moist cornbread with a perfectly golden crust. Made with a blend of flour, yellow cornmeal, butter, honey, and buttermilk, this classic Southern-style cornbread is baked in a hot cast iron skillet for an irresistible crispy edge and tender crumb. Ideal as a side for chili or barbecue, it is a comforting, crowd-pleasing recipe that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (1 teaspoon if using 8×8 or 9×9 inch pan)
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat and prepare the skillet: Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven to heat while it preheats. If you plan to use an 8×8 or 9×9 inch square pan instead, adjust baking powder accordingly (see notes below).
- Combine dry ingredients: In a small mixing bowl, whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder until well blended.
- Reserve butter for greasing: Slice off about 1/2 tablespoon of the butter stick and set aside for greasing the pan later.
- Melt remaining butter: Microwave the rest of the butter in a large bowl until melted.
- Mix wet ingredients: To the melted butter, add the vegetable oil, granulated sugar, and honey. Stir until fully combined.
- Add eggs and buttermilk: Crack the eggs into the wet mixture and pour in the buttermilk. Whisk everything together until smooth and fully incorporated.
- Combine dry and wet: Using a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients. Mix just until combined; it’s okay if there are a few lumps. Avoid overmixing.
- Prepare the hot skillet: Carefully remove the preheated cast iron skillet from the oven. Using the reserved 1/2 tablespoon butter, grease the bottom and sides thoroughly, reaching all the way to the top rim.
- Pour batter into skillet: Pour the cornbread batter into the hot skillet, spreading it evenly to smooth the top.
- Bake the cornbread: Return the skillet to the oven. Bake for 28 to 32 minutes at 375°F. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown. The edges should slightly pull away from the skillet.
- Cool and serve: Remove from oven and let cool for 5–10 minutes before slicing. Serve warm topped with extra butter and honey if desired, or alongside your favorite chili recipe.
- Storage: Store leftover cornbread covered tightly at room temperature for up to 3 days. If baked in a cast iron skillet, transfer the cornbread to an airtight container once cooled to avoid developing an iron taste.
Notes
- If using an 8×8 or 9×9 inch baking pan instead of a cast iron skillet, use only 1 teaspoon baking powder rather than 2 teaspoons.
- Do not overmix the batter; a few lumps are fine to keep the cornbread tender.
- Heating the cast iron skillet before pouring the batter creates a crispy crust and prevents sticking.
- Top freshly baked cornbread with butter and honey for a classic Southern touch.
- To keep cast iron in good condition, avoid storing baked goods in the skillet once cooled to prevent metallic flavors.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Keywords: homemade cornbread, sweet cornbread, moist cornbread, cast iron skillet cornbread, Southern cornbread recipe, easy cornbread, classic cornbread
