Golden Cornbread

The smell of cornbread baking hits some primal place in my brain. My grandmother never measured anything, just poured cornmeal into her palm and declared it enough, while I stood on a chair watching the butter melt in the cast iron. Now I make it on rainy Tuesdays when nothing else sounds right, and somehow the kitchen feels like hers again.

Last winter I brought a skillet of this to a potluck and watched it disappear in minutes. Someone asked for the recipe, another person just kept cutting tiny slivers off the remaining corner, and my friend Sarah admitted she ate three pieces standing over the counter while nobody was watching. Thats when I knew this wasnt just bread anymore.

Ingredients

• Yellow cornmeal: Gives that classic golden color and slightly gritty texture that makes cornbread taste like cornbread
• All-purpose flour: Provides structure so the bread holds together without becoming cakey or tough
• Granulated sugar: Just enough to highlight the natural sweetness of the corn without making it dessert
• Baking powder and baking soda: The double lift ensures a tall, tender crumb that still has substance
• Fine sea salt: Enhances all the flavors and keeps the cornbread from tasting flat
• Whole milk: Creates richness and tenderness, though buttermilk adds a lovely tang if you have it
• Large eggs: Bind everything together while contributing to the rise and structure
• Unsalted butter and vegetable oil: Butter brings flavor while oil keeps the bread moist
• Honey: Optional but adds a beautiful floral sweetness that echoes the corn

Instructions

Get your oven hot:

Preheat to 400°F and butter an 8-inch square pan or cast iron skillet while the oven heats up

Whisk your dry ingredients:

Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl

Mix the wet ingredients:

Whisk milk, eggs, melted butter, oil, and honey in a separate bowl until fully combined

Bring them together:

Pour the wet into the dry and fold gently until just combined, some lumps are okay

Bake until golden:

Spread the batter in your prepared pan and bake for 20 to 25 minutes until golden and set

Let it rest:

Cool for 10 minutes before slicing so the bread sets properly and stays tender

Pin It

My brother once called me at midnight asking how to make cornbread because he was craving it after watching a cooking show. I talked him through it over the phone while he used a mug instead of a measuring cup, and he said it was the best thing hed ever made, even though it was slightly lopsided. Sometimes the imperfect ones taste the best anyway.

Making It Your Own

The beauty of cornbread is how forgiving it is. Ive added shredded cheddar and scallions when I wanted something savory, or swapped in buttermilk for a tangier crumb. A friend puts diced jalapeño in hers, another goes all in on the honey. The basic formula stays the same while you adjust the personality.

The Cast Iron Secret

If you have a cast iron skillet, use it. The way it holds heat creates this incredible crust thats impossible to achieve with regular bakeware. I put my buttered skillet in the oven while it preheats, then pour the batter into the sizzling pan. That sound alone is worth the effort.

Serving It Right

Cornbread needs to be served warm, always. I wrap any leftovers in foil and reheat them at 350°F for about 10 minutes to bring back that just-baked quality. Slather it with butter while its still hot, or drizzle with extra honey if you have a sweet tooth. And honestly, no judgment if you eat it standing at the counter.

• It freezes beautifully wrapped tightly in plastic and foil
• Day old cornbread makes excellent croutons for salads or soup toppings
• The batter comes together so fast you can make it start to finish while something else cooks

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Theres something so comforting about a slab of warm cornbread, whether its alongside a bowl of chili or just eaten plain with salted butter. Simple food, done well, stays with you longer than anything fancy.

Recipe FAQs

→ What makes cornbread moist instead of dry?

The combination of whole milk, eggs, melted butter, and vegetable oil creates moisture. Avoiding overmixing the batter and not overbaking ensures the crumb stays tender.

→ Can I use buttermilk instead of regular milk?

Absolutely. Buttermilk adds tanginess and creates an even more tender texture due to its acidity interacting with the baking powder and soda.

→ What's the difference between using a skillet versus a baking pan?

A cast-iron skillet creates a darker, crispier crust, especially if preheated before adding batter. A square pan yields evenly cooked edges with a lighter crust.

→ How do I know when cornbread is done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the edges pulling away from the pan.

→ Can I make this cornbread ahead of time?

Yes. Bake up to a day in advance, cool completely, wrap tightly, and store at room temperature. Reheat in a 350°F oven for 10 minutes before serving.

→ Why does my cornbread crumble when I slice it?

Letting it cool in the pan for at least 10 minutes sets the structure. Cutting too soon causes crumbling. Also ensure you didn't overmix the batter.