Homemade Cornbread Recipe

Preheat and prepare

Preheat an outdoor grill or a stovetop grill pan to medium heat (about 350–375°F / 175–190°C). If using an oven to finish, preheat to 400°F (205°C). Lightly grease a 9-inch cast-iron skillet or a 9-inch round pan with 1 teaspoon neutral oil or melted butter.

If you don't have buttermilk, make a substitute by stirring 1 tablespoon white vinegar or lemon juice into milk to reach 1 cup total; let sit 5 minutes.

Combine dry ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 large egg, 3 tablespoons melted butter (cooled slightly), and 1 tablespoon vegetable oil until smooth.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes to hydrate the cornmeal.

Heat the skillet on the grill

Place the greased cast-iron skillet on the preheated grill or grill pan. Add 1 tablespoon melted butter to the skillet and tilt to coat the bottom and sides. Let the butter get hot and slightly foamy but not burning.

Pour and cook

Pour the batter into the hot skillet and smooth the top lightly with a spatula. Close the grill lid (or cover the pan with a large lid) and cook for 10–12 minutes over medium heat. Check after 10 minutes: the edges should be set and pulling away slightly from the pan; the center will have set but still spring back when lightly pressed.

Finish on the grill or in oven

To get a nicely browned top, either move the skillet to a cooler part of the grill with the lid closed for another 4–6 minutes, or transfer the skillet to the preheated oven at 400°F (205°C) for 5–8 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Grill-mark option

For pronounced grill marks, you can instead pour batter into a well-oiled heavy griddle and cook directly on the grill grates using a flat cast-iron griddle; gently rotate the pan halfway through to create even browning.

Butter and rest

Remove the skillet from the heat. Immediately spread 1 tablespoon unsalted butter over the hot cornbread so it melts into the top. Let the cornbread rest in the skillet for 10 minutes to finish setting.

Slice into wedges or squares and serve warm with the remaining 1 tablespoon unsalted butter passed at the table.

Leftovers: cool completely, wrap tightly, and store at room temperature up to 2 days or refrigerate up to 5 days. Reheat slices on the grill or in a hot skillet with a little butter for 2–3 minutes per side to revive the grilled finish.