Classic American Cornbread (Printable)

Golden crust bread with a tender crumb, blending sweet and savory notes for a perfect side dish.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar, adjust to taste
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 for tangier flavor
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey, optional for extra sweetness

# 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 until evenly mixed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, vegetable oil, and honey until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined to avoid overmixing.
05 - Pour the batter into the prepared pan or skillet and smooth the surface evenly with a spatula.
06 - Bake for 20 to 25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
07 - Allow the bread to cool in the pan for 10 minutes before slicing. Serve warm alongside chili, barbecue, or soups.

# Expert Tips:

01 -
  • It comes together in less than an hour, making it perfect for when you need a warm side dish without the stress.
  • The texture is surprisingly tender despite being a quick bread, with just enough sweetness to contrast with savory mains like chili or barbecue.
  • This recipe scales beautifully for weeknight dinners or feeding a crowd, and leftovers taste just as good the next day.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients—I learned this the hard way by making a dense, tough cornbread that tasted like a brick because I was too thorough with my stirring.
  • If your cornbread is coming out dry, you're likely underbaking it; that toothpick should have just a few moist crumbs, not come out completely clean.
  • Using both melted butter and oil together is what keeps this cornbread moist and tender for days, not just hours.
03 -
  • Room-temperature ingredients blend together more smoothly and create a more tender crumb than cold ingredients straight from the fridge.
  • If you want a more dramatic golden crust, brush the top lightly with melted butter or honey right before it goes into the oven.
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