Golden, crumbly, and just a little sweet—this classic cornbread is the perfect sidekick to chili, soup, or even a slab of butter and honey. It’s warm, hearty, and comes together in one bowl for those nights when you want a homey bite without the fuss.
Bake it in a skillet for those crispy edges, or use a pan if you prefer soft sides. However you slice it, this cornbread delivers comfort with every golden bite.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 25 minutes ｜ 🍽 Servings 8 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store wrapped at room temperature for 2 days, or refrigerate for 4 days. Reheat in oven or toast for best results.
Ingredients List
- 1 cup cornmeal (medium grind)
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 large eggs
- 1/4 cup unsalted butter (melted, plus more for greasing skillet)
Instructions
- Preheat oven to 400°F (200°C). Place a greased 9-inch cast iron skillet or baking dish in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry and mix just until combined—don’t overmix.
- Carefully remove hot skillet from oven and pour in the batter, spreading evenly.
- Bake for 20–25 minutes or until golden on top and a toothpick comes out clean.
- Let cool for 10 minutes before slicing. Serve warm with butter, honey, or chili.
Recipe Notes / Tips
- For a more savory version, reduce or omit sugar.
- Add-ins like corn kernels, shredded cheese, or jalapeños make fun variations.
- Preheating the skillet gives that signature crispy edge—don’t skip it!
Nutrition Info (approx. per slice)
- Calories: 210
- Carbs: 28g
- Fat: 9g
- Protein: 5g
- Sugar: 5g
FAQs
- Q: Can I use all cornmeal for a denser texture?
- A: Yes, but expect a more rustic, crumbly result. Mixing with flour makes it softer.
- Q: What if I don’t have buttermilk?
- A: Stir 1 tbsp lemon juice or vinegar into 1 cup of milk and let sit 5 minutes—it works just as well.
- Q: Can I bake this in muffin tins?
- A: Absolutely! Just reduce bake time to about 12–15 minutes.
Got that golden slice with a crispy edge? Snap your skillet masterpiece and tag it with #the_food_pedia on Instagram! 🌽🧈✨
