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Classic Cornbread Recipe

Classic Cornbread Recipe

Learn how to make the best homemade cornbread with this easy baking recipe. With the perfect balance of sweetness, moisture, and that signature crispy edge, this foolproof cornbread uses simple ingredients for authentic Southern flavor. Perfect alongside chili or slathered with honey butter!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
8 slices
An overhead shot of a rustic cast-iron skillet filled with golden-brown cornbread, cut into triangular wedges with one piece pulled slightly away revealing its moist, tender crumb. The cornbread glistens slightly under soft natural light, with tiny flecks of corn visible throughout. A pat of melting butter rests on the pulled wedge, slowly dripping down its side onto a vintage blue linen napkin. Scattered cornmeal and a small honey dipper with golden honey creating an amber pool nearby add context and texture. The warm, golden-hour lighting accentuates the cornbread's crispy, caramelized edges against the dark cast iron, creating a homey, inviting composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g fine cornmeal (polenta)</li><li class="ingredients-single-item">120g plain flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">60ml honey (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) cast iron skillet (or baking dish)</li><li class="equipment-single-item">Mixing bowls</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). If using a cast iron skillet, place it in the oven while preheating - this creates that coveted crispy crust. If using a baking dish, grease it thoroughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. The baking powder is crucial here as it provides the lift that makes cornbread light rather than dense.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk the buttermilk and eggs until smooth. The acidity in buttermilk reacts with the baking powder to enhance the rise and tenderness of your cornbread. If using the milk and lemon juice substitute, let it sit for 5 minutes before using to allow it to curdle slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the melted butter and honey (if using) into the wet ingredients, whisking quickly to incorporate before the butter solidifies. The honey adds a lovely depth of flavor that complements the corn beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make a well in the center of your dry ingredients and pour in the wet mixture. Stir just until combined - overmixing will develop gluten in the flour and make your cornbread tough. A few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using a preheated cast iron skillet, carefully remove it from the oven (it will be very hot!), add a tablespoon of butter and swirl to coat the bottom and sides as it melts. The sizzle you hear is creating flavor through the Maillard reaction - those delicious browned bits.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan or hot skillet. It should spread evenly, but work quickly if using a hot skillet as the batter will begin cooking immediately upon contact.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20-25 minutes until golden brown on top and a toothpick inserted into the center comes out clean with just a few moist crumbs. The edges should be pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow to cool in the pan for 10 minutes before slicing - cutting too soon can cause your cornbread to crumble. Serve warm for the best texture and flavor, perhaps with a pat of butter that melts beautifully into each slice.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Cornbread Recipe?

Classic Cornbread uses fine cornmeal, plain flour, sugar, baking powder, salt, buttermilk (or milk with lemon juice), eggs, unsalted butter, and optional honey. This simple ingredient list creates the perfect balance of sweetness and texture.

How to cook Classic Cornbread Recipe at home?

Learn how to cook Classic Cornbread Recipe by preheating your oven to 200°C and preferably using a cast iron skillet for the best crispy edges. Mix dry ingredients separately from wet, combine gently without overmixing, then bake for 20-25 minutes until golden brown. The key is heating your skillet beforehand for that signature crust.

Why should I use a cast iron skillet for cornbread?

A cast iron skillet creates the signature crispy edges that define great cornbread. The skillet's excellent heat retention ensures even cooking while developing a caramelised crust. Preheating the skillet before adding batter creates that distinctive sizzle and enhances both texture and flavour.

Can I make cornbread without buttermilk?

Yes! Simply mix 240ml regular milk with 1 tablespoon of lemon juice and let it sit for 5 minutes to create a buttermilk substitute. This DIY version provides the same acidity needed to react with baking powder for a tender crumb. You could also use plain yoghurt thinned with milk.

What's the secret to moist cornbread that isn't crumbly?

The secrets to moist, non-crumbly cornbread are: using enough fat (butter), not overmixing the batter, adding honey or sugar for moisture retention, using the right flour-to-cornmeal ratio, and most importantly, not overbaking. Let it cool for 10 minutes before slicing.

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Will definitely make again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-20", "reviewBody": "Best cornbread I've ever made! The honey adds a subtle sweetness that elevates the whole experience. I added some corn kernels for extra texture and it was divine.", "name": "Honey Makes It Perfect", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Santiago", "datePublished": "2024-04-15", "reviewBody": "Great with chili on weeknights! This recipe is quick enough for busy evenings but tastes like it took much longer. The buttermilk really makes a difference in the flavor.", "name": "Weeknight Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Freya Andersen", "datePublished": "2024-04-10", "reviewBody": "Freezes beautifully for later use! I made a double batch and froze individual portions. They reheat perfectly in the microwave with a pat of honey butter. Absolute heaven!", "name": "Make-Ahead Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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