Classic American Cornbread

The smell of butter melting in a hot cast-iron skillet still takes me back to my grandmother's tiny kitchen, where she'd make cornbread every single Sunday without measuring a thing. I stood on a step stool just to reach the counter, watching her transform simple pantry staples into something magical. She taught me that good cornbread needs patience and a hot oven, nothing more. Now whenever I pull that golden skillet from the oven, I'm six years old again, waiting for that first buttered slice.

Last winter during a snowstorm, my neighbor texted that her power was out. I'd just pulled a batch of this cornbread from the oven, still steaming and fragrant. We spent the evening huddled around my fireplace, eating warm slices with honey butter while watching fat flakes accumulate outside. Sometimes simple food creates the most lasting memories.

Ingredients

• Yellow cornmeal: I prefer stone-ground for its texture and authentic corn flavor, but regular works fine too
• All-purpose flour: Provides the structure that keeps this cornbread tender instead of crumbly
• Granulated sugar: Just enough to highlight the natural sweetness of the corn
• Baking powder and baking soda: This double team gives you that beautiful rise
• Fine sea salt: Don't skip this, it balances the sweetness perfectly
• Whole milk: Buttermilk adds incredible tang if you have it
• Eggs: Room temperature eggs incorporate better and create a lighter texture
• Unsalted butter: Melt it completely and let it cool slightly so it doesn't scramble your eggs
• Vegetable oil: Keeps the cornbread moist for days
• Honey: Optional but adds lovely depth if you like things on the sweeter side

Instructions

Get your oven hot and ready:

Preheat to 400°F and generously grease an 8-inch square pan or, even better, a 9-inch cast-iron skillet with butter

Whisk together your dry foundation:

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed

Mix up the wet ingredients:

In a separate bowl, whisk milk, eggs, melted butter, oil, and honey until the mixture is smooth and unified

Bring it all together:

Pour wet into dry and fold gently with a spatula, stopping the moment the flour disappears

Bake until golden:

Spread batter into your prepared pan, smooth the top, and bake for 20 to 25 minutes until the top turns golden brown

Give it a moment:

Let cool for 10 minutes in the pan, which helps the crumb set and makes slicing easier

Save

My daughter requested this cornbread for her birthday instead of cake, which I thought was unusual until I remembered how she'd steal pieces right from the cooling rack when she was little. Some recipes become part of who you are.

Making It Your Own

Once you master the basic recipe, try stirring in shredded sharp cheddar, chopped scallions, or diced jalapeños right before baking. The variations are endless and each one feels like discovering something new.

Serving Suggestions

Warm cornbread deserves to be served with something that complements its sweetness. I love it alongside a steaming bowl of chili, crumbled into buttermilk for breakfast, or simply slathered with honey butter while still warm from the oven.

Storage And Reheating

This cornbread keeps remarkably well wrapped tightly at room temperature for up to three days, though it rarely lasts that long in my house. For longer storage, wrap individual slices and freeze them, then reheat in a 350°F oven for about 10 minutes to restore that just-baked texture.

• Never refrigerate cornbread, it turns dry and crumbly
• A toaster oven works beautifully for reheating single slices
• Revive slightly stale cornbread by brushing with butter and warming briefly

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There's something profoundly comforting about cornbread, simple and honest and always exactly what you need it to be.

Recipe FAQs

→ What makes cornbread authentic?

Authentic American cornbread features a higher ratio of cornmeal to flour, creating that characteristic crumbly texture and distinct corn flavor. The golden crust forms best in a preheated cast-iron skillet or well-greased pan, while the interior remains tender and moist.

→ Should I use milk or buttermilk?

Whole milk produces a milder, sweeter cornbread perfect for general serving. Buttermilk adds tanginess and activates the baking powder more effectively for extra rise, resulting in a slightly denser, more traditional Southern-style crumb.

→ How do I prevent dry cornbread?

Avoid overmixing the batter, which develops gluten and creates toughness. The combination of butter, oil, honey, and adequate liquid ensures moisture. Bake only until a toothpick comes out clean—overbaking dries out the crumb. Serve warm for best texture.

→ Can I make this savory instead of sweet?

Absolutely. Reduce or omit the sugar and honey for a traditional savory version. Add shredded sharp cheddar, fresh scallions, diced jalapeños, or crumbled cooked bacon to the batter before baking. These additions complement the natural corn flavor beautifully.

→ Why use both butter and oil?

Butter provides rich flavor and contributes to browning, while oil ensures the cornbread stays moist and tender. This combination gives you the best of both worlds—buttery taste with a soft, non-greasy texture that keeps well for days.