Classic American Golden Cornbread (Printable Version)

Golden crust and tender crumb bread balancing sweet and savory flavors, ideal alongside chili or barbecue dishes.

# 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 (optional)

# Directions:

01 - Preheat the oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, oil, and honey until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir with a spatula until just combined. Avoid overmixing.
05 - Pour the batter into the prepared pan and smooth the surface with a spatula.
06 - Bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
07 - Allow to cool in the pan for 10 minutes before slicing and serving warm.

# Expert Advice:

01 -
  • It's ready in under 40 minutes from start to finish, making it perfect for weeknight dinners when you need something warm fast.
  • The texture walks that beautiful line between fluffy cake and dense bread, with just enough sweetness to feel like comfort food without being dessert.
  • A single pan holds everything, which means fewer dishes and more time enjoying what you've made.
02 -
  • Overmixing the batter is the number one way cornbread turns out dense and tough instead of tender and light—stop stirring the moment you don't see dry flour anymore.
  • Preheating your pan or skillet in the oven creates that special golden crust on the bottom that makes people ask for the recipe.
  • Melting and cooling the butter before mixing prevents it from cooking the eggs, which keeps the texture smooth and even throughout.
03 -
  • Use buttermilk instead of regular milk if you have it—the tanginess creates deeper flavor and subtly improves the crumb structure without anyone being able to put their finger on why it tastes better.
  • Don't let your melted butter cool all the way to room temperature, just to lukewarm, so it still has some warmth to meld with the other ingredients.
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