Classic Golden Cornbread

The smell of cornbread baking triggers something deeply comforting in me, like a Sunday evening when the kitchen is warm and golden light hits the table just right. I started making cornbread regularly during college when I discovered how something so simple could transform a basic soup night into something that felt like home. My roommate would hover by the oven door, waiting for that golden crust to form, and we would argue about whether honey belongs on top or in the batter.

Last winter, during that unexpected snowstorm that trapped us inside for three days, I made this cornbread four times because it was the only thing that could warm up the kitchen fast enough. My neighbor came over with a pot of beans, and we stood by the counter eating warm slices straight from the pan while watching the snow pile up against the windows.

Ingredients

• Yellow cornmeal: This gives you that authentic grainy texture and subtle corn flavor that white cornmeal just cannot match.
• All purpose flour: The protein structure helps the cornbread hold together while staying tender and not too dense.
• Granulated sugar: A quarter cup hits that sweet spot, but you can adjust up or down depending on your personal preference.
• Baking powder and baking soda: This combination gives you the rise and that beautiful golden brown dome.
• Fine sea salt: Balances the sweetness and brings out all the corn flavors.
• Whole milk: Creates a richer, more tender crumb, though buttermilk adds a lovely tang if you want extra depth.
• Large eggs: Room temperature eggs incorporate better and help with the overall structure.
• Unsalted butter and vegetable oil: The butter adds flavor while the oil keeps the cornbread moist.
• Honey: Optional but recommended if you love that extra layer of sweetness.

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and generously grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.

Whisk the dry mixture:

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt until well blended.

Combine the wet ingredients:

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

Gently mix everything:

Pour wet ingredients into dry and fold gently with a spatula until just combined, being careful not to overmix.

Bake to golden perfection:

Pour batter into your prepared pan, smooth the top, and bake for 20-25 minutes until golden and a toothpick comes out clean.

Let it rest:

Cool in the pan for 10 minutes before slicing, so the texture sets properly.

Save

My daughter now requests this whenever we have soup, and she has developed her own ritual of eating the corner pieces first because they are the crunchiest. Watching her discover the joy of warm cornbread with melting butter has become one of those small parenting moments I did not expect to treasure so much.

Making It Savory

Sometimes the mood calls for something more dinner-appropriate than sweet. Fold in shredded sharp cheddar cheese, chopped scallions, or diced jalapeños right at the end. The cheese melts into pockets of salty goodness while the scallions add little bursts of mild onion flavor throughout.

Pan Choice Matters

The vessel you choose changes everything about the final texture. A cast-iron skillet creates that coveted crispy bottom crust that cornbread purists swear by, while a square metal pan gives you softer, more uniformly tender edges. Both are delicious, just different experiences.

Serving Ideas and Pairings

Warm cornbread transforms any meal into something special. It is the perfect partner for a steaming bowl of chili, makes barbecue feel complete, and even stands alone as a comforting snack with honey butter melting into every crumb.

• Slather warm slices with honey butter while they are still hot.
• Cube leftover cornbread and toast it for croutons on hearty salads.
• Make cornbread stuffing by cutting it into cubes and letting it sit overnight.

Save

There is something deeply satisfying about pulling a golden cornbread from the oven and watching everyone instinctively move toward the kitchen.

Recipe Questions & Answers

→ What makes cornbread moist instead of dry?

The combination of whole milk, melted butter, vegetable oil, and eggs creates moisture. The key is stirring just until combined—overmixing develops gluten and results in a denser, drier texture.

→ Can I use buttermilk instead of regular milk?

Absolutely. Buttermilk adds tanginess and tenderness. The acid activates the baking soda, creating extra lift for a lighter crumb. If using buttermilk, you may want to slightly reduce the honey.

→ Why use both butter and oil?

Butter provides rich flavor while oil keeps the cornbread moist and tender. Using both gives you the best of both worlds—buttery taste with a soft texture that doesn't dry out quickly.

→ How do I know when cornbread is done?

The edges should pull away slightly from the pan, and the top will be golden brown. Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it's ready.

→ Can I make this cornbread gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture will be slightly more tender but still delicious.

→ What's the best way to store leftover cornbread?

Wrap tightly in plastic or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze wrapped slices for 3 months.