Ingredients
This classic Southern cornbread is perfectly moist with crispy, buttery edges! Golden, tender, and slightly sweet with authentic corn flavor. Baked in cast iron for that signature crust. Ready in just 30 minutes—perfect for any meal!
Instructions
Dry Ingredients:
- 1 cup (140g) yellow cornmeal (medium grind)
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) granulated sugar (reduce to 2 tablespoons for less sweet)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- ¼ cup (60ml) vegetable oil
For the Skillet:
- 2 tablespoons butter or vegetable oil, for greasing the pan
Notes
- Preheat Oven and Skillet: Preheat your oven to 400°F (200°C). Place a 9 or 10-inch cast iron skillet in the oven while it preheats—this is crucial for creating that crispy crust! If using a baking pan instead, grease it generously with butter and skip the preheating step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined with no lumps. Make sure all the leavening agents are evenly distributed.
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth and well combined. The mixture should be uniform with no visible egg whites.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together just until combined. The batter should be slightly lumpy—do NOT overmix! A few flour streaks are fine. Overmixing creates tough, dense cornbread.
- Prepare Hot Skillet: Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 2 tablespoons of butter to the hot skillet and swirl it around to coat the bottom and sides completely as it melts and sizzles. The butter should sizzle and foam—this is good!
- Pour Batter: Immediately pour the cornbread batter into the hot, buttered skillet. Use your spatula to spread it evenly if needed. The edges will begin to sizzle immediately—this creates that crispy crust!
- Bake: Place the skillet in the preheated 400°F oven. Bake for 18-22 minutes, or until the top is golden brown, the edges are pulling away from the sides slightly, and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). The top should spring back when lightly touched.
- Cool Slightly: Remove from oven and let the cornbread cool in the skillet for 5-10 minutes. This allows it to set and makes cutting easier. The residual heat continues cooking it slightly.
- Serve: Cut into wedges (if using a skillet) or squares (if using a baking pan). Serve warm with butter, honey, or your favorite toppings. Cornbread is best enjoyed fresh and warm!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (⅛ of recipe)
- Calories: 235
- Sugar: 8g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg