Classic Cornbread Golden Crust (Printable)

A golden crust and tender crumb balancing sweet and savory flavors, perfect alongside 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 (adjust 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)

# Directions:

01 - Set 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 evenly incorporated.
03 - In a separate bowl, whisk whole milk, eggs, melted butter, vegetable oil, and honey until fully combined.
04 - Pour wet mixture into dry ingredients and gently fold with a spatula until just blended; avoid overmixing.
05 - Pour batter into prepared pan or skillet, smoothing the surface evenly with a spatula.
06 - Bake for 20 to 25 minutes or until golden on top and a toothpick inserted centrally comes out clean.
07 - Allow to cool in pan for 10 minutes before slicing. Serve warm alongside chili, barbecue, or honey butter.

# Expert Tips:

01 -
  • It comes together in under 40 minutes from start to finish, which means you can pull warm cornbread from the oven before dinner even feels rushed.
  • The texture strikes that perfect middle ground—crispy, almost caramelized exterior with a tender crumb inside that's just sweet enough without tasting like dessert.
  • One pan, two bowls, minimal cleanup, and somehow it tastes like you've been working in the kitchen all day.
02 -
  • Do not overmix—I cannot stress this enough, as one extra 10 seconds of stirring turns perfect tender cornbread into something with a slightly tough, rubbery texture that haunts you.
  • If you're adding cheese, scallions, or jalapeños for a savory version, fold them in after the wet and dry are just combined to avoid overworking the batter even more.
  • A preheated cast-iron skillet creates the most spectacular crispy-edged cornbread, though a regular baking pan works beautifully too if that's what you have.
03 -
  • Cold milk and cold eggs are your friends—room temperature ingredients can cause the butter to separate or create uneven texture, so take the time to measure your wet ingredients first and let them sit while your oven preheats.
  • If you're using buttermilk, reduce the baking soda slightly to 1/4 teaspoon since buttermilk is acidic and will react with the base to create lift; adjust the regular baking powder up to 1.5 tablespoons to compensate.
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