Homestyle Cornbread
Golden, buttery cornbread with a crisp crust and tender crumb — just like grandma made. This Southern classic comes together in one bowl, bakes up in a hot cast iron skillet, and fills the kitchen with that irresistible fresh-baked aroma. Perfect alongside chili, barbecue, or simply slathered with butter and honey.
For 4 servings
- prep
Preheat the oven and heat the skillet.
1.Place a 9-inch cast iron skillet in the oven and preheat to 425°F (220°C).2.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 that signature crispy, golden crust. - mix
Mix the dry ingredients.
Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl until well combined.
- mix
Mix the wet ingredients.
In a separate small bowl, whisk the buttermilk, egg, and melted butter until smooth and the egg is fully incorporated.
- mix
Combine wet and dry ingredients.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — the batter will be slightly lumpy. Do not overmix.
TIPOvermixing develops gluten and makes the cornbread tough. A few lumps are fine. - bake · ~25 min
Bake the cornbread in the hot skillet.
1.Carefully remove the hot skillet from the oven. Add 1 teaspoon of butter and swirl until melted and sizzling.2.Immediately pour the batter into the skillet — it should sizzle on contact.3.Spread the batter evenly and return the skillet to the oven.4.Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.TIPThe sizzle when the batter hits the hot butter is what creates that legendary crispy bottom crust. - rest · ~10 min
Cool briefly and serve warm.
Let the cornbread cool in the skillet for 5 to 10 minutes, then slice into wedges and serve warm straight from the pan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Preheat the cast iron skillet in the oven until it's sizzling hot for the best crust.
- 2Stir the batter just until moistened; lumps are fine to keep the crumb tender.
- 3Use fine or medium grind cornmeal — coarse grind will result in a gritty texture.
- 4Let the cornbread rest in the skillet for 5-10 minutes before slicing for cleaner wedges.
- 5Store leftover cornbread wrapped in foil at room temperature for up to 2 days; reheat in a skillet.
Adapt it for your goals.
Jalapeño-cheddar
Fold in 1/2 cup shredded sharp cheddar and 1-2 diced jalapeños into the batter for a savory, spicy kick that pairs beautifully with chili.
honey sweetHoney-sweet
Increase sugar to 3 tablespoons and drizzle 2 tablespoons honey over the batter before baking for a sweeter, dessert-like cornbread.
gluten freeGluten-free
Replace the all-purpose flour with a 1:1 gluten-free baking blend to make this cornbread celiac-friendly while keeping a tender crumb.
Why this is on our healthy list.
Good Source of Whole Grains
Yellow cornmeal provides whole-grain fiber and B vitamins, supporting digestive health.
Lower in Sugar
With only 1 teaspoon of sugar, this cornbread is less sweet than many recipes, making it a versatile side for savory dishes.
Contains Calcium and Probiotics
Buttermilk adds calcium for bone health and live cultures that aid digestion.
Frequently asked questions
Yes, but preheat the pan in the oven or use a metal or glass dish; the crust won't be as crispy as with a hot cast iron skillet.
