Cornbread Recipe

Preheat and ready pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8-9 inch round cake pan in the oven while it preheats so it's hot when you pour the batter in. If you prefer not to preheat the pan, simply butter the pan and proceed.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until evenly combined and there are no lumps. Set aside.

In a separate medium bowl or a large measuring cup, combine the milk and the large egg. Whisk until the egg is fully incorporated and the mixture is uniform.

Pour the melted butter into the milk-and-egg mixture and whisk until combined. (If the melted butter is very hot, let it cool a minute so it doesn't cook the egg.)

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 the dry ingredients are moistened. Mix until no large streaks of dry flour remain but do not overmix; a few small lumps are fine. Scrape the bottom and sides of the bowl to incorporate all ingredients.

Carefully remove the preheated skillet or pan from the oven using oven mitts. Add the 1 tablespoon butter or oil to the pan and swirl to coat the bottom and sides so the cornbread will release easily.

Pour the batter into the hot prepared pan. If using a skillet, the hot surface will create a crisp golden crust. Smooth the top with a spatula so it is even.

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). Baking time will vary slightly by oven and pan type.

Remove the pan from the oven and let the cornbread rest in the pan on a wire rack for 5–10 minutes. Run a knife around the edge if needed and transfer to a cutting board. Serve warm with optional honey or melted butter drizzled on top.