Classic Golden Cornbread (Printer-Friendly)

Golden-crusted American quick bread with tender crumb, balancing sweet and savory notes for any meal.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
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
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey

# Directions:

01 - Preheat 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 salt until well blended.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, oil, and honey until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
05 - Pour batter into the prepared pan or skillet. Smooth the top evenly with a spatula.
06 - Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 10 minutes before slicing and serving warm.

# Expert Suggestions:

01 -
  • The combination of butter and oil creates a crust that stays crispy while the inside stays incredibly moist
  • You probably have everything in your pantry right now, making it perfect for last minute dinner plans
02 -
  • Overmixing creates tough cornbread, so stop as soon as the flour disappears into the batter
  • Letting the cornbread rest in the pan after baking is crucial because slicing too soon makes it crumble
03 -
  • Let your eggs and milk come to room temperature before mixing, which helps them incorporate more evenly into the batter
  • For extra crispy edges, preheat your greased pan in the oven for a few minutes before adding the batter
Go Back