Cornbread
Golden, buttery cornbread with a tender crumb and crisp edges, baked to perfection in a cast-iron skillet. This Southern classic comes together in under 30 minutes with simple pantry staples—perfect alongside chili, barbecue, or just slathered with honey butter.
For 8 servings
- prep
Preheat the oven and heat the skillet.
Place the cast-iron skillet in the oven and preheat to 400°F (200°C). Let the skillet heat up with the oven so it's sizzling hot when the batter hits it.
TIPA hot skillet is the secret to a crisp, golden crust. Don't skip this step. - mix
Mix the dry ingredients.
1.In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.2.Make a well in the center for the wet ingredients. - mix
Mix the wet ingredients.
1.In a medium bowl, whisk the buttermilk and egg until smooth.2.Pour in 4 tablespoons of the melted butter and whisk to combine. - mix
Combine wet and dry ingredients.
Pour the wet mixture into the well of dry ingredients. Stir gently with a spatula until just combined—a few lumps are fine. Overmixing makes tough cornbread.
TIPStop mixing the moment you see no more dry flour streaks. Lumps are your friend. - bake · ~20 min
Bake the cornbread in the hot skillet.
1.Carefully remove the hot skillet from the oven using oven mitts.2.Add the remaining 2 tablespoons of butter to the skillet and swirl to coat the bottom and sides.3.Immediately pour the batter into the hot skillet—it should sizzle around the edges.4.Bake for 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.TIPThe sizzle is the sound of the crust forming. If it doesn't sizzle, the skillet wasn't hot enough. - rest · ~10 min
Cool briefly before slicing.
Let the cornbread rest in the skillet for 5 to 10 minutes, then slice into wedges and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest crust, preheat the cast-iron skillet for a full 20 minutes in the oven.
- 2Use stone-ground yellow cornmeal for a more pronounced corn flavor and rustic texture.
- 3Do not overmix the batter — stop as soon as the dry flour disappears to keep the crumb tender.
- 4If you don't have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1.25 cups of milk and let sit 5 minutes.
- 5Let the cornbread cool in the skillet for at least 5 minutes before slicing to set the structure.
- 6For extra moisture, swap 2 tablespoons of the buttermilk for sour cream.
Adapt it for your goals.
Jalapeño-cheddar
Fold in 1 diced jalapeño and 1/2 cup shredded sharp cheddar cheese into the batter for a savory, spicy kick.
honey sweetHoney-sweet
Increase sugar to 1/4 cup and drizzle 2 tablespoons of honey over the batter just before baking for a sweeter, Southern-style cornbread.
gluten freeGluten-free
Replace the all-purpose flour with a 1:1 gluten-free flour blend to make this cornbread celiac-friendly.
Why this is on our healthy list.
Good Source of Calcium
Buttermilk provides a solid amount of calcium, important for bone health, without adding heavy cream or milk.
Whole-Grain Fiber from Cornmeal
Stone-ground cornmeal retains the bran and germ, offering more fiber than refined corn products.
Lower in Sugar
With only 2 tablespoons of sugar, this cornbread is less sweet than many versions, making it suitable for savory pairings.
Frequently asked questions
Overmixing the batter develops gluten, making it tough and dry. Also, check that you didn't overbake — start testing at 18 minutes.
