Cornbread is one of those foods that divides people. Some swear it should be sweet and cake-like; others insist it’s meant to be savory, crumbly, and barely holding together. Personally? I think good cornbread lives somewhere in the middle — golden on the edges, moist in the center, with just enough sweetness to make you take a second bite before you even reach for the chili.
The version below walks that line. It’s simple, bakes up in one pan, and tastes like comfort with a little crunch. Bonus: it makes your kitchen smell like the inside of a Southern bakery.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 squares or wedges
- Difficulty: Easy
📝 INGREDIENTS
The Basics:
- 1 cup cornmeal (medium-grind for texture)
- 1 cup all-purpose flour
- ¼ cup sugar (adjust up or down depending on your cornbread preference)
- 1 tablespoon baking powder
- ½ teaspoon salt
The Wet Stuff:
- 1 cup buttermilk (or plant-based milk + 1 teaspoon vinegar for a dairy-free option)
- 2 large eggs
- ¼ cup melted butter or oil (neutral or olive)
- Optional: 1 tablespoon honey or maple syrup for extra flavor
Flavor Upgrades (Optional but Great):
- 1 cup corn kernels (fresh, frozen, or canned — just drain well)
- 1 jalapeño, finely chopped, for heat
- ½ cup shredded cheddar (or vegan cheese alternative)
👩🍳 HOW TO MAKE IT
Step 1. Preheat and prep.
Heat your oven to 400°F (200°C). If you’ve got a cast iron skillet, put it in the oven to preheat — it gives the edges that irresistible crispness.
Step 2. Mix the dry ingredients.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Step 3. Mix the wet ingredients.
In another bowl, combine the buttermilk, eggs, and melted butter (make sure it’s cooled a bit so it doesn’t scramble the eggs). Stir until smooth.
Step 4. Combine gently.
Pour the wet into the dry and stir until just combined. A few lumps are fine — overmixing makes cornbread tough. Fold in any add-ins like corn, cheese, or jalapeño.
Step 5. Bake it up.
Grease your skillet or baking dish, pour in the batter, and bake 20–25 minutes, until golden brown and a toothpick comes out clean. The edges should pull away slightly from the pan.
Step 6. Serve warm (and don’t wait too long).
Let it cool for 5 minutes, then slice. It’s best eaten warm with butter or a drizzle of honey.
📊 NOTES & NUANCE
- Using a cast iron skillet makes a huge difference — it’s how you get that crispy bottom crust.
- For a cakier cornbread, add an extra tablespoon of sugar and a splash of milk.
- If it seems dry, it’s probably overbaked. Pull it when the center is just set.
❓ FREQUENTLY ASKED
“Can I make it dairy-free?”
Totally. Use oil instead of butter and non-dairy milk with vinegar or lemon juice to mimic buttermilk.
“Does it store well?”
Mostly. Cornbread is best fresh but will keep 2–3 days covered at room temp. Warm it in the oven or toaster before eating.
“Sweet or savory?”
That’s personal. The South might roll its eyes at sugar in cornbread, but it’s your kitchen — do what makes sense for your taste buds.
🌟 VARIATIONS
- Honey Butter Cornbread: Stir 1 tablespoon honey into the batter and serve with whipped honey butter.
- Mexican-Style Cornbread: Add diced jalapeño, corn kernels, and cheddar.
- Skillet Cornbread with Scallions: Sprinkle sliced scallions on top before baking.
🍽 STORAGE
- Room Temp: Up to 3 days wrapped or covered.
- Fridge: 5 days (reheat before serving).
- Freezer: Up to 2 months. Wrap tightly and thaw at room temp.
✨ Cornbread doesn’t ask for perfection — just a hot oven, a little butter, and the patience not to cut into it too soon. It’s humble, versatile, and quietly spectacular in its own way. Especially when you eat that first crumbly, steamy bite with your fingers.
