Classic Golden Cornbread Recipe

Cornbread is a beloved staple that brings warmth and comfort to any table. This golden, moist cornbread strikes the perfect balance between tender crumb and subtle sweetness, making it ideal for weeknight dinners, holiday gatherings, or simply satisfying a craving for homemade goodness. With just a handful of pantry ingredients and less than 30 minutes of hands-on time, you can bake a batch that rivals any bakery.

The beauty of cornbread lies in its versatility-serve it alongside chili, soups, or barbecue, or enjoy it on its own with a pat of butter and honey. This recipe yields a perfectly golden exterior with a moist, tender interior that keeps well for several days. Your kitchen will smell absolutely amazing as it bakes.

Nutrition Facts

Per 100g of cornbread (approximate values):

• Calories: 185 kcal
• Protein: 3.2 g
• Carbohydrates: 24 g
• Fat: 8.5 g
• Fiber: 0.8 g
• Sodium: 320 mg

Ingredients

• 1 cup cornmeal (yellow or white)
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 2 tablespoons honey (optional, for added sweetness)

Step-by-Step Instructions

1. Preheat your oven and prepare the pan

Set your oven to 400°F (200°C) and position the rack in the center. Place a 9-inch cast iron skillet or round baking pan inside the oven while it preheats. Preheating the pan ensures that your cornbread develops a beautifully crispy, golden bottom crust.

If you don’t have a cast iron skillet, a standard baking pan works perfectly fine-just lightly grease it instead of heating it.

2. Mix the dry ingredients

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these ingredients together thoroughly to ensure even distribution of the baking powder and salt throughout the mixture.

Take your time with this step; proper mixing ensures that your cornbread rises evenly and has a consistent texture throughout.

3. Combine the wet ingredients

In a separate bowl, whisk together the milk, egg, and melted butter until well combined. If you’re using honey, add it here as well and whisk until the mixture is smooth and emulsified.

The key is to combine these ingredients just enough to blend them-you don’t need to beat the eggs excessively at this point.

4. Create the batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy; overmixing will result in a dense, tough cornbread rather than the light, tender crumb you’re aiming for.

Stop stirring as soon as you no longer see streaks of dry flour. This typically takes just 10-15 seconds of gentle folding.

5. Transfer to the hot pan

Carefully remove the hot pan from the oven and pour the batter into it. Working quickly is important because the hot pan helps create that signature crispy exterior.

If using a standard baking pan that wasn’t preheated, simply pour the batter into the greased pan and proceed to the next step.

6. Bake until golden

Place the skillet in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the cornbread should pull slightly away from the sides of the pan.

Every oven bakes differently, so start checking around the 20-minute mark to avoid overbaking.

7. Cool and serve

Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes. This resting period allows the structure to set slightly, making it easier to slice without crumbling.

Turn it out onto a wire rack to cool completely, or serve it warm directly from the pan with butter and honey on the side.

Tips for Variations or Side Dishes

Jalapeño Cheddar Cornbread: Fold in ½ cup shredded sharp cheddar cheese and 2-3 diced jalapeños before baking for a savory twist that pairs beautifully with chili or barbecue.

Honey Butter Cornbread: Brush the warm cornbread with a mixture of melted butter and honey immediately after removing it from the oven for extra richness and sweetness.

Creamed Corn Version: Replace ½ cup of the milk with creamed corn for a moister, more indulgent texture.

Serve alongside: Pair your cornbread with slow cooker chili, hearty vegetable soup, pulled pork sandwiches, or a simple garden salad dressed with vinaigrette.

Southern-style pairing: Serve with butter, honey, or a drizzle of warm molasses for an authentic Southern experience.

Serving Suggestions

Cornbread is best enjoyed warm, straight from the oven, when the butter melts into every crevice. Slice it into wedges if using a skillet, or cut it into squares if using a standard baking pan.

Serve it alongside soups and stews, where the cornbread can soak up delicious broths and gravies. For breakfast, try toasting yesterday’s cornbread and spreading it with butter and jam.

Cornbread also makes an excellent base for cornbread dressing during holiday meals. Set aside a portion of your batch specifically for this purpose if you’re planning ahead.

For entertaining, serve cornbread warm on a wooden board lined with parchment paper, offering small bowls of flavored butters (herb butter, honey butter, or garlic butter) for guests to customize their portions. If you enjoy baking quick breads, you might also love our homemade banana bread recipe for another delicious option.

FAQ

1. Can I use self-rising cornmeal instead of regular cornmeal?

Self-rising cornmeal already contains leavening agents, so you’ll need to reduce or omit the baking powder to prevent your cornbread from becoming overly fluffy or having an off taste. Check your package instructions and adjust the baking powder accordingly.

2. How should I store leftover cornbread?

Store cooled cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual pieces in plastic wrap and freeze them for up to 3 months; simply thaw at room temperature or warm in the oven.

3. What’s the difference between cornbread and cornmeal muffins?

Cornbread is typically baked in a skillet or pan and served in slices or wedges, while cornmeal muffins are baked in individual muffin tins. Both use similar ingredients, but muffins have a slightly different texture and presentation.

4. Can I make this recipe dairy-free?

Absolutely! Replace the milk with unsweetened almond milk or oat milk, and use a dairy-free butter alternative. The cornbread will turn out just as delicious, though the flavor profile may be slightly different.

5. Why is my cornbread dry?

Overbaking is the most common culprit. Remove your cornbread as soon as the toothpick test shows it’s done-even a few extra minutes in the oven can dry it out. Additionally, using the exact amount of liquid called for in the recipe helps ensure proper moisture.