Golden Cornbread (Printer Friendly)

Classic American quick bread with golden crust and tender crumb, balancing sweet and savory flavors.

# What You 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
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey

# Directions:

01 - Preheat 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 well blended.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, oil, and honey until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
05 - Pour batter into the prepared pan or skillet. Smooth the top evenly with a spatula.
06 - Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 10 minutes before slicing and serving warm.

# Pro Advice:

01 -
  • The crust gets crackly and golden while the inside stays tender enough to soak up butter
  • Ready in under 40 minutes from start to finish, faster than deciding what to order for dinner
  • That perfect sweet and savory balance that works with chili, barbecue, or just eaten warm from the pan
02 -
  • Overmixing makes cornbread tough, stir just until the flour disappears
  • Cast iron gives the best crust but a square pan works perfectly fine
  • The toothpick test is your friend, no wet crumbs should come out of the center
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • Let the cornbread cool in the pan rather than turning it out immediately
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