Description
This Best Homemade Cornbread Recipe is sweet, moist, and perfect for pairing with chili or enjoying on its own. Made with a balance of flour and yellow cornmeal, enriched with butter, honey, and buttermilk, it delivers a tender crumb with a golden crust using simple ingredients and straightforward baking techniques.
Ingredients
Scale
Dry Ingredients
- 1 cup flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (use 1 teaspoon if baking in an 8×8 or 9×9 inch square pan)
Wet Ingredients
- 1/2 cup butter (1 stick), divided with 1/2 tablespoon reserved for greasing
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375 degrees Fahrenheit. Place a 9-inch cast iron skillet in the oven while it preheats. If using an 8×8 or 9×9 inch square pan, do not preheat the pan in the oven and see note for adjustments.
- Mix dry ingredients: In a small mixing bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder (adjust amount based on pan type). Stir to evenly distribute.
- Prepare butter: Slice off about 1/2 tablespoon from the stick of butter and set aside for greasing the pan. Melt the remaining butter in a large bowl using the microwave.
- Combine wet ingredients: To the melted butter, add the vegetable oil, granulated sugar, and honey. Stir well until the mixture is combined.
- Add eggs and buttermilk: Whisk in the eggs and buttermilk to the wet mixture until fully incorporated.
- Combine wet and dry mixtures: Using a wooden spoon or spatula, gently stir the dry ingredients into the wet ingredients. Mix just until ingredients are incorporated; a few lumps are fine. Avoid overmixing for tender cornbread.
- Grease the hot skillet: Carefully remove the preheated cast iron skillet from the oven and shut the door. Grease the bottom and sides of the skillet with the reserved 1/2 tablespoon butter, spreading it evenly using a butter knife or pastry brush.
- Pour batter and bake: Pour the cornbread batter into the hot skillet, smoothing the top with a spatula. Place the skillet back in the oven using hot pads. Bake for 32 minutes at 375°F until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
- Cool and serve: Remove the cornbread from the oven and let it cool for 5-10 minutes before slicing. Serve warm with butter and honey for best flavor and texture.
- Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, remove from the skillet once cool and store in a sealed container to prevent iron taste.
Notes
- If baking in an 8×8 or 9×9 inch square pan, use only 1 teaspoon baking powder to prevent overflow.
- Do not place a square pan in the oven while it preheats; instead, spray it with nonstick spray.
- The reserved 1/2 tablespoon butter is only necessary when baking in a cast iron skillet for greasing.
- Avoid overmixing the batter to maintain a moist and tender crumb.
- Cast iron skillet preheating adds a crispy edge and golden crust to the cornbread.
- Serve cornbread warm for best flavor, optionally topped with butter and honey.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
