Classic American Cornbread (Print view)

Golden crust cornbread with tender crumb and balanced sweet-savoury flavors, great with chili or barbecue.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar, adjustable to taste
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk for tangier flavor
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey (optional)

# Cooking Steps:

01 - Preheat the oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and sea salt until evenly mixed.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until fully incorporated.
04 - Pour the wet ingredients into the dry. Stir gently with a spatula until just combined, taking care not to overmix.
05 - Pour the batter into the prepared pan or skillet. Smooth the surface evenly with a spatula.
06 - Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
07 - Allow to cool in the pan for 10 minutes before slicing and serving warm.

# Expert Ideas:

01 -
  • It comes together in barely half an hour, making it perfect for weeknight dinners when you need something warm and comforting without fuss.
  • The balance of sweetness and savory creates a bread that pairs beautifully with chili, barbecue, or soup without stealing the spotlight.
  • Unlike yeast breads, this one doesn't require patience or special timing—just mix, pour, and let the oven do the work.
02 -
  • Do not overmix—this is the cardinal rule. I've made this mistake and watched a batch turn out dense and gummy; a few lumps in the batter actually mean you're doing it right.
  • If you don't have buttermilk on hand, regular milk works fine, but if you're feeling curious, you can add a tablespoon of lemon juice or vinegar to whole milk and let it sit for five minutes to create a quick substitute that adds real tang.
03 -
  • Room temperature ingredients mix more smoothly together; cold eggs and milk can create lumps that won't fully incorporate even with gentle mixing.
  • If you're making this for guests and want to impress quietly, slide it into the oven about 10 minutes before serving everything else—that way it comes out warm and fragrant right when people sit down to eat.
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