Classic Cornbread Recipe Recipe
This classic cast-iron cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge. Bake it in a skillet or baking dish and it's ready in just 35 minutes!
How to Make the Best Classic Cornbread Recipe
There’s something deeply comforting about a warm wedge of freshly baked cornbread, especially when it comes straight from a cast iron skillet with those perfectly golden, crispy edges. This classic cornbread recipe captures everything you love about traditional Southern-style cornbread—tender and moist on the inside with an irresistible buttery crust that crackles as you break off a piece.
The secret to achieving that perfect crust lies in preheating your cast iron skillet in the oven and melting the butter right in the hot pan. This technique creates a sizzling base that crisps the bottom and edges beautifully while the interior stays soft and tender. The combination of cornmeal and buttermilk gives this bread its signature tangy flavor and fluffy texture.
Whether you’re serving it alongside a hearty bowl of chili, a comforting vegetable soup, or simply slathering a warm slice with honey butter, this cornbread is the perfect companion to so many meals. Best of all, it comes together in just 35 minutes from start to finish—making it an easy addition to any weeknight dinner or holiday spread.
Classic Cornbread Recipe
This classic cast-iron cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge. Bake it in a skillet or baking dish and it's ready in just 35 minutes!
Ingredients
Cornbread
Instructions
Cornbread
- Preheat oven to 400°F.
- Place a 9-10 inch cast iron skillet in the oven. If you don't have a cast-iron skillet, a round cake pan or an 8x8 baking dish will work.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- After at least 8 minutes, remove the skillet from oven and put the butter in the hot skillet. Stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
- Whisk the honey, buttermilk and eggs into the melted butter until fully mixed.
- Pour the flour mixture into the wet ingredients and gently mix until just combined.
- Pour into the buttered skillet, spreading out evenly.
- Bake at 400°F for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.
Notes
- For a sweeter cornbread, increase the honey to up to 3 tablespoons.
- You can substitute the buttermilk with yogurt, milk kefir, or regular milk.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- Fine grind cornmeal can be used instead of medium grind for a smoother texture.
