Classic Cornbread – Easy Homemade Recipe

This classic cornbread uses yellow cornmeal, buttermilk, butter, and eggs for a tender crumb and a golden crust. It works in an 8-inch square pan or a 9-inch oven-safe skillet.

Ingredients and helpful notes

The batter needs 1 tablespoon baking powder and 1/2 teaspoon baking soda. Buttermilk provides acidity for the baking soda and keeps the crumb tender.

• 1 ½ cups all-purpose flour
• 1 cup yellow cornmeal
• ⅔ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• ½ cup melted unsalted butter
• 2 large eggs

How to make it

Whisk the dry and wet mixtures separately, then stir them together just until no dry patches remain. Bake in the prepared hot skillet or greased pan until a tester comes out clean.

1. Get Ready and Preheat: Set your oven to 400°F (200°C). Place an 8×8 inch baking pan or 9-inch cast-iron skillet in the oven while it preheats to make it nice and hot. If not using a cast-iron skillet, butter and flour your baking pan.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt. Whisking ensures all dry ingredients are evenly distributed.
3. Whisk Wet Ingredients: In a separate medium bowl, whisk the buttermilk, melted unsalted butter, and the two large eggs together until completely mixed and smooth.
4. Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ones. Using a whisk or spatula, gently stir until everything is just combined. A few lumps are fine and contribute to a soft crumb.
5. Pour and Bake: Carefully pour the batter into the hot, oiled skillet or prepared baking pan. For an extra crispy bottom crust, you can add an additional tablespoon of butter to the heated cast-iron skillet right before pouring the batter.
6. Bake until Golden Brown: Bake for 18 to 20 minutes, or until the top of the cornbread is golden brown and a toothpick or wooden skewer inserted into the center comes out clean.
7. Cool and Serve: Before cutting, let the cornbread cool in the pan for 5 to 10 minutes to help it set. Serve warm, optionally topped with a little butter or honey.

Practical tips and serving

Use 1 tablespoon baking powder for this amount of flour and cornmeal. Stir the batter only until combined. Preheat the skillet for a crisp bottom, or use a greased 8-inch pan.

For another recipe, see whole wheat banana bread or homemade bread cubes for stuffing.