Classic Golden American Cornbread (Printable Version)

Golden crusted, tender American quick bread balancing sweet and savory flavors.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Grease an 8-inch square baking pan or 9-inch cast-iron skillet thoroughly with butter or nonstick cooking spray.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until completely blended and smooth.
04 - Pour wet ingredients into dry ingredients. Using a spatula, fold gently until just combined. The batter should remain slightly lumpy—avoid overmixing.
05 - Pour batter into prepared pan or skillet. Use spatula to spread evenly and smooth the top surface.
06 - Bake for 20 to 25 minutes until top turns golden brown and a toothpick inserted in center emerges clean.
07 - Allow to cool in pan for 10 minutes before slicing. Serve warm for best texture and flavor.

# Expert Advice:

01 -
  • The golden crust gives way to the most tender crumb you've ever experienced
  • It comes together in under ten minutes with pantry staples you probably already have
  • That perfect balance of sweet and savory makes it work with everything from chili to fried chicken
02 -
  • Overmixing is the enemy of tender cornbread, so stop as soon as the flour disappears
  • A cast-iron skillet creates the best crust, but a square pan works perfectly fine
  • The toothpick test is your friend, but don't bake it too long or it will dry out
03 -
  • Room temperature ingredients mix more evenly, so set everything out about 20 minutes before you start
  • For the tallest, most tender cornbread, let the batter rest in the pan for 10 minutes before baking
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