Classic American Cornbread

My grandmother kept her cast-iron skillet seasoned with decades of cornbread and bacon grease, and that particular corner cabinet always smelled like comfort. I remember watching her pour the batter into that heavy black pan, the sizzle announcing something good was coming. She never measured anything, but she taught me that good cornbread is about the texture of the batter and the heat of the oven. Now whenever I bake a batch, that golden crust transports me right back to her kitchen.

Last winter, my neighbor came over during a snowstorm with a pot of chili and nothing else. We baked this cornbread together while watching the flakes pile up outside, and something about sharing warm bread straight from the oven turned a random Tuesday into a memory. The way the honey butter melts into those warm squares still feels like the coziest thing in the world.

Ingredients

• Yellow cornmeal: Choose stone-ground for better texture and that authentic corn flavor that comes through in every bite
• All-purpose flour: Provides structure so the cornbread holds together without being too dense or crumbly
• Granulated sugar: Adjust up or down depending on your sweet tooth, but dont skip it entirely
• Baking powder and baking soda: This duo ensures a nice rise and that tender, cake-like crumb
• Fine sea salt: Balances the sweetness and highlights the corn flavor
• Whole milk or buttermilk: Buttermilk adds tang and tenderness, but regular milk works beautifully
• Eggs: Room temperature eggs incorporate better and help create that fluffy texture
• Unsalted butter and vegetable oil: Butter gives flavor while oil keeps the bread moist and creates that crisp crust
• Honey: Optional but adds a lovely depth and subtle floral sweetness

Instructions

Get your oven ready:

Preheat to 400°F and generously butter an 8-inch square pan or cast-iron skillet, making sure to coat every corner

Whisk the dry ingredients:

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt until well blended

Mix the wet ingredients:

In a separate bowl, whisk milk, eggs, melted butter, oil, and honey until smooth and fully combined

Bring it together:

Pour wet ingredients into dry and fold gently with a spatula just until combined, some small lumps are fine

Bake to golden perfection:

Spread batter in your prepared pan, smooth the top, and bake for 20 to 25 minutes until golden and a toothpick comes out clean

Let it rest:

Cool in the pan for 10 minutes before slicing into squares and serving warm with plenty of butter

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My daughter now requests this for every birthday dinner instead of cake, which says everything about how special simple comfort food can be. Watching her slather a warm square with honey butter brings me so much joy, and I know shes building her own memories around this recipe.

Choosing Your Pan

Cast-iron skillets create the most incredible crust with crispy edges and a bottom that develops almost like fried cornbread. If you dont have one, a square metal pan works perfectly fine and still gives you those nice corner pieces everyone fights over. Glass pans take longer to heat up and can result in softer edges, so adjust your baking time by a few minutes if thats what youre using.

Making It Your Own

This is one of those forgiving recipes that welcomes creativity without compromising results. Sharp cheddar and diced jalapeños turn it into a tex-mex side, while fresh corn kernels add sweetness and texture. For a breakfast version, try folding in crumbled cooked bacon and a handful of fresh chives.

Storage and Serving Ideas

Cornbread is best enjoyed fresh and warm, but leftovers reheat beautifully wrapped in foil in a 350°F oven for about 10 minutes. You can also freeze cooled squares in a freezer bag for up to three months, then thaw and reheat as needed. Beyond chili and barbecue, try crumbling day-old cornbread into Thanksgiving stuffing or serving it alongside braised greens and pot roast.

• Warm the honey slightly before drizzling for better absorption
• Make a double batch and freeze half for easy weeknight sides
• Leftovers make excellent breakfast when toasted and topped with scrambled eggs

Save

Whether its a casual Tuesday dinner or a holiday feast, this cornbread has a way of making everything feel like a celebration. Enjoy every warm, buttery bite.

Recipe FAQs

→ What makes cornbread authentic?

Authentic cornbread combines yellow cornmeal with all-purpose flour for that characteristic texture. The golden crust forms from baking at high heat, while the balance of sugar and salt creates that signature sweet-savory flavor profile traditional to American cuisine.

→ Can I make this cornbread without sugar?

Absolutely. You can reduce or omit the sugar for a more savory version. Many Southern-style cornbreads skip sweeteners entirely. Just keep in mind the flavor profile will shift dramatically toward savory, pairing beautifully with hearty stews and braised dishes.

→ Why use both butter and oil?

Butter provides rich flavor while oil ensures moisture and tenderness. This combination prevents the cornbread from becoming dry or crumbly. The oil keeps things moist during baking, while melted butter adds that irresistible buttery taste we all crave.

→ How do I get a crispy crust?

The key is preheating your oven to 400°F and using a cast-iron skillet if possible. The hot surface creates immediate crust formation. Even in a square pan, the high oven temperature ensures that beautiful golden-brown exterior develops while the interior stays tender.

→ Can I use buttermilk instead of regular milk?

Yes, buttermilk adds wonderful tanginess and creates an even more tender crumb. The acidity in buttermilk reacts with the baking powder and soda for extra lift. If you don't have buttermilk, regular milk works perfectly fine for the classic version.