Easy Classic Cornbread Recipe
This easy classic cornbread is tender, lightly sweet, and bakes up golden with a crisp edge. Perfect alongside chili, barbecue, or a simple weeknight dinner—ready in about 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup buttermilk shake well
- 2 large eggs room temperature
- 0.5 cup unsalted butter melted and cooled slightly
- 1 tablespoon unsalted butter for greasing skillet or pan
Instructions
Preparation Steps
- Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven to heat, or grease an 8-inch square baking pan and set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk and eggs until smooth. Slowly stream in the melted butter while whisking.
- Add the wet mixture to the dry ingredients and stir just until combined; do not overmix.
- If using a hot skillet, carefully remove it from the oven and add the extra tablespoon of butter to coat the bottom and sides. Pour in the batter and spread evenly.
- Bake until golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- Cool in the pan for 10 minutes before slicing. Serve warm with butter and honey, if desired.
Notes
For a less sweet cornbread, reduce sugar to 0.25 cup. No buttermilk? Use 1 cup milk mixed with 1 tablespoon white vinegar, rest for 5 minutes. For add-ins, fold in 0.5 cup corn kernels, shredded cheddar, or diced jalapeño. A preheated cast-iron skillet gives the best crispy edges.