Cornbread Recipe

I’ve spent years perfecting this cornbread recipe, and I’ll share what makes it different from the rest. Most people struggle with cornbread that’s either too dry or lacks that perfect balance of sweet and savory. The secret isn’t just in the ingredients—it’s in a technique that transforms ordinary cornmeal into something extraordinary. Once you understand this method, you’ll never go back to boxed mixes again.

Recipe

I’m telling you right now—this is hands down the best cornbread recipe you’ll ever make, and I’ve been perfecting it for years until I finally cracked the code! What makes this cornbread absolutely irresistible is the perfect balance of real buttermilk and a touch of honey that creates this incredible tender crumb with just the right hint of sweetness.

I learned this technique from my grandmother who grew up in Georgia, and she always said the secret was never overmixing the batter and using a screaming hot cast iron skillet that’s been preheated in the oven. The result? A golden, crispy crust that practically shatters when you bite into it, giving way to the most moist, fluffy interior that’s slightly sweet with that classic corn flavor that pairs perfectly with everything from chili to fried chicken.

The aroma alone will have your entire kitchen smelling like a Southern bakery, and trust me, once you taste that first warm piece slathered with butter melting into every nook and cranny, you’ll understand why this recipe has become my go-to for every potluck, family dinner, and random Tuesday night when I’m craving comfort food. This cornbread is foolproof, comes together in just minutes, and I promise you’ll be making it on repeat once you see how incredible it turns out every single time.

Ingredients

The secret to perfect cornbread lies in the careful balance of just a few simple ingredients—but trust me, the quality and ratios matter more than you might think. This isn’t the time to grab whatever’s in your pantry; we’re building layers of flavor and texture that’ll make your cornbread legendary.

The beauty is in the simplicity, but don’t let that fool you into thinking any old ingredient will do.

Dry Ingredients:

• 1 cup yellow cornmeal – Medium-grind is your sweet spot here. Too fine and you lose that signature cornbread texture; too coarse and it gets gritty. Stone-ground cornmeal is worth seeking out for deeper corn flavor.
• 1 cup all-purpose flour – This is non-negotiable for structure. Don’t go all cornmeal unless you want crumbly disappointment.
• ¼ cup granulated sugar – Yes, sugar belongs in cornbread! It balances the corn’s earthiness and helps with that golden crust. Purists can cut it to 2 tablespoons, but don’t skip it entirely.
• 1 tablespoon baking powder – Fresh baking powder is essential here. If yours has been sitting around for months, replace it or your cornbread will be dense as a brick.
• 1 teaspoon salt – Don’t cheap out with table salt. Kosher salt gives better flavor distribution.

Wet Ingredients:

• 1 cup buttermilk – The acidity creates incredible tenderness and tang. No buttermilk? Mix 1 cup whole milk with 1 tablespoon white vinegar and let it sit for 5 minutes.
• ⅓ cup vegetable oil or melted butter – Oil makes it moister and keeps longer; butter adds richness. I’m team oil for everyday cornbread, butter for special occasions.
• 2 large eggs – Room temperature eggs incorporate better. Pull them out 30 minutes before mixing.

The Game-Changer:

• 2 tablespoons honey**** – This is my secret weapon for cornbread that tastes like it came from a Southern kitchen. It adds complexity without making it dessert-sweet.

How to Make the Best Sweet Southern Skillet Cornbread

Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat up.

This step is essential for authentic Southern cornbread – the hot skillet creates that signature golden, crispy crust when the batter hits it. If you don’t have a cast iron skillet, a 9-inch round cake pan works, but you’ll miss out on that perfect crust.

Start this first since your skillet needs at least 10 minutes to get properly hot.

Melt 4 tablespoons of butter and set aside to cool slightly.

You want the butter melted but not scorching hot, or it’ll scramble your eggs when you mix everything together. While it’s cooling, you can prep your other ingredients. This small amount of fat creates tender, moist cornbread without making it greasy.

In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.

Use a whisk rather than just stirring – this guarantees your baking powder gets evenly distributed, preventing pockets of bitter taste or uneven rising.

The sugar amount gives you that slightly sweet Southern style; adjust up or down based on your preference.

In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, and the melted butter.

Keep these wet ingredients in their own bowl until you’re ready to combine – this prevents overmixing later. Make sure your eggs are at room temperature for easier mixing.

No buttermilk on hand? Add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined.

This is where many people go wrong – resist the urge to keep stirring! A few lumps are perfectly fine and actually preferred.

Overmixing develops the gluten in the flour, resulting in tough, dense cornbread instead of the tender crumb you want. About 10-12 gentle folds should do it.

Carefully remove the hot skillet from the oven using oven mitts and add 1 tablespoon of butter, swirling to coat the bottom and sides.

The butter should sizzle immediately when it hits the pan – that’s your sign the skillet is hot enough. This extra butter prevents sticking and adds another layer of flavor.

Work quickly but safely since you’re dealing with a very hot pan.

Pour the batter into the hot skillet – it should sizzle around the edges.

That sizzling sound is music to a Southern cook’s ears! It means you’re getting the crispy crust that makes skillet cornbread special. The batter will seem thin compared to cake batter, but that’s normal for cornbread.

Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Don’t open the oven door for the first 18 minutes – this can cause the cornbread to sink in the middle. The top should be golden and spring back lightly when touched.

A few moist crumbs on your toothpick are perfect; completely clean means it’s overdone.

Let cool in the skillet for 5-10 minutes before cutting and serving.

This brief cooling period lets the cornbread set up properly and makes it easier to slice without crumbling. Serve it warm with butter, honey, or alongside your favorite chili or soup.

Store leftovers covered at room temperature for up to 3 days.

Chef Tips

After years of perfecting cornbread in professional kitchens, I’ve learned that success lies in the details most recipes don’t mention.

Don’t skip the resting step**** – let your batter sit for 2-3 minutes after mixing while your skillet heats up. These baking techniques create better texture.

Try flavor variations like jalapeños or cheese for exciting twists.

Nutrition

This homemade cornbread provides a good balance of carbohydrates and essential nutrients. The nutritional values below are based on one serving from a standard 8×8 inch pan cut into 9 pieces.

What You’ll Love About This Recipe

This cornbread recipe has become my absolute favorite because it delivers perfectly moist, tender results every single time, and it’s so simple that even beginners can master it on their first try. Whether you’re serving it alongside chili, using it for stuffing, or just enjoying a warm slice with butter, this recipe creates that ideal balance of sweet and savory that makes everyone ask for seconds.

Quick and foolproof preparation – You can have this batter mixed and in the oven in just 10 minutes, with no complicated techniques or fancy equipment needed. This makes it perfect for busy weeknights or last-minute dinner guests.

Incredibly versatile and customizable – The base recipe works beautifully on its own. However, you can easily add corn kernels, jalapeños, cheese, or herbs to create your own signature version that fits any meal or occasion.

Always turns out perfectly golden and fluffy** – The secret combination of buttermilk and a touch of sugar creates that tender crumb and beautiful golden color. This makes the cornbread look bakery-perfect every time**, even if you’re not an experienced baker.

Recipe Card

This classic cornbread recipe delivers a perfectly golden, slightly sweet, and tender cornbread that’s ideal for serving alongside chili, soups, or barbecue. With a delightful crumb and just the right balance of corn flavor, this homestyle cornbread comes together quickly using simple pantry ingredients and bakes to perfection in a cast iron skillet or baking pan.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 2 tablespoons butter

Instructions:

1. Preheat oven to 425°F. Place butter in a 10-inch cast iron skillet or 9-inch square baking pan and put in oven to melt.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine buttermilk, vegetable oil, and egg.
4. Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix.
5. Carefully remove hot skillet from oven and swirl melted butter to coat bottom and sides.
6. Pour batter into the hot skillet – it should sizzle.
7. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
8. Cool for 5 minutes before cutting and serving.

Notes:

The hot skillet creates a crispy, golden crust. If using a regular baking pan instead of cast iron, grease well and heat in oven for 5 minutes before adding batter.

For sweeter cornbread, increase sugar to 1/3 cup. Regular milk can substitute for buttermilk if needed.

Equipment:

10-inch cast iron skillet or 9-inch square baking pan, large mixing bowls, whisk, measuring cups and spoons

Time:

Prep time: 10 minutes

Cooking time: 25 minutes

Cuisine: Southern American

Serving: 8-10 pieces