Classic Golden American Cornbread

There's something about the smell of cornbread baking that makes a kitchen feel like home, even if you're just making it on a random Tuesday. I first started baking cornbread when my apartment had that weird drafty corner that made everything feel a bit cozier when something warm was in the oven. Now it's become my go-to whenever I need comfort food but don't want to spend hours in the kitchen.

Last winter during a snow day, my neighbor texted asking if I had any food because she hadn't made it to the grocery store. I whipped up a double batch of this cornbread, and we stood in her kitchen eating it warm with butter while watching the snow pile up. She still texts me whenever she makes it now, saying it reminds her of that afternoon.

Ingredients

• Yellow cornmeal: This gives the cornbread its classic color and that slightly gritty texture that makes it feel authentic
• All-purpose flour: Provides structure so the bread holds together without being too dense
• Granulated sugar: Just enough to enhance the natural sweetness without making it taste like cake
• Baking powder and baking soda: Work together to create those beautiful air pockets for a light texture
• Fine sea salt: Balances the sweetness and brings out all the corn flavors
• Whole milk: Creates richness and tenderness in every bite
• Large eggs: Bind everything together while adding structure and lift
• Melted butter: Adds incredible flavor and helps create that crispy golden crust
• Vegetable oil: Keeps the cornbread moist for days longer than butter alone would
• Honey: Optional but recommended for that extra depth of sweetness in the background

Instructions

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Get your oven ready:

Preheat to 400°F and generously grease your pan with butter, paying special attention to the corners

Mix the dry team:

Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until everything looks evenly combined

Combine the wet ingredients:

In another bowl, whisk milk, eggs, melted butter, oil, and honey until the mixture is smooth and emulsified

Bring it all together:

Pour wet ingredients into dry and fold gently with a spatula just until you no longer see dry flour

Into the oven:

Transfer batter to your prepared pan, smooth the top, and bake for 20 to 25 minutes until golden

The hardest part:

Let it cool in the pan for 10 minutes before slicing, though I won't tell if you taste a corner first

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My grandmother used to say cornbread was the measure of a good cook, and I think she was onto something. Every time I pull a steaming pan from the oven, I understand why this simple bread has been feeding families for generations.

Making It Your Own

Once you've mastered the basic recipe, the variations are endless. I've added shredded cheddar and diced jalapeños for game day, stirred in fresh corn kernels for summer barbecues, and even mixed in bacon and maple syrup for an unforgettable brunch. The beauty of cornbread is how forgiving it is with additions.

Serving Ideas

While butter and honey is the classic way to serve cornbread, don't stop there. I love crumbling it into a bowl of chili, serving it alongside pulled pork sandwiches, or even using day-old slices to make the most incredible cornbread stuffing you've ever tasted. It also pairs beautifully with a simple bowl of beans or a hearty vegetable soup.

Storage And Reheating

Cornbread is best enjoyed fresh from the oven, but it stores remarkably well. Wrap it tightly in plastic wrap or foil and it will stay moist on the counter for two days. For longer storage, wrap individual portions and freeze them, then reheat in a 300°F oven for about 10 minutes until warm throughout.

• Never refrigerate cornbread, it will dry out faster than you can believe
• If it's slightly stale, toast a slice and top with butter and jam
• Leftover cornbread makes the best breakfast when warmed and topped with a fried egg

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Whether it's your first time making cornbread or your hundredth, there's something deeply satisfying about pulling that golden-brown pan from the oven. I hope this recipe becomes one you turn to again and again.

Recipe Questions

→ Why is buttermilk recommended over regular milk?

Buttermilk adds tangy depth and activates the baking soda for extra lift, creating lighter texture. The acidity also tenderizes the cornmeal for softer crumb. Regular milk works perfectly too, producing milder flavor profile.

→ Can I make this cornbread gluten-free?

Absolutely. Substitute the all-purpose flour with a reliable 1:1 gluten-free baking blend containing xanthan gum. The texture remains remarkably similar, though slightly more delicate due to different protein structure.

→ Why use both butter and oil in the batter?

Butter contributes rich flavor while oil ensures moisture and prevents crumbly texture. The combination gives you best of both worlds—buttery taste with keeping qualities that last days without drying out.

→ How do I know when cornbread is done baking?

Look for deep golden-brown color across the surface. Insert toothpick into center—it should emerge clean or with few moist crumbs. The edges will pull slightly from pan sides, and top will spring back when gently touched.

→ What causes cornbread to become crumbly or dry?

Overmixing develops gluten creating tough texture. Overbaking evaporates moisture leaving dry crumb. Using too much cornmeal relative to flour also causes crumbling. Follow ratios exactly and mix until just combined for tender results.

→ Can I prepare the batter ahead of time?

Batter needs immediate baking since leavening agents begin working once wet ingredients hit dry. However, you can measure dry and wet ingredients separately the night before, then combine and bake when ready to serve.