Cornbread Recipe

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan on the middle rack while the oven heats. If using a skillet, preheating it will give the cornbread a crisp bottom and edges.

If you don't have buttermilk, make a quick substitute: combine 1 cup milk with 1 tablespoon lemon juice or white vinegar, stir and let sit 5 minutes until slightly thickened. Measure out 1 cup for the recipe.

In a large bowl, whisk together the cornmeal (1 cup), all-purpose flour (1 cup), granulated sugar (2 tbsp), baking powder (1 tsp), baking soda (1/2 tsp) and salt (3/4 tsp) until evenly combined. Breaking up any clumps will ensure even texture.

In a separate medium bowl or large measuring cup, whisk the buttermilk (1 cup) with the eggs (2). Add the melted butter (1/4 cup) and the vegetable oil (1 tbsp) and whisk until smooth. The melted butter should be warm or room temperature so it doesn't scramble the eggs.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the wet and dry ingredients together with a spatula until just combined. Stop when there are no large streaks of flour — a few small lumps are fine. Overmixing will make the cornbread tough.

If the batter seems very thick (it should be pourable but slightly thick), add up to 2 tablespoons of milk or buttermilk to loosen it slightly.

Carefully remove the preheated skillet or pan from the oven. Add 1 tablespoon of melted butter or a thin film of oil to the pan and swirl to coat. Pour the batter into the hot pan and smooth the top with a spatula.

Return the pan to the oven and bake at 425°F (220°C) 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. If using an 8x8 pan the middle may take the full time; a hot cast-iron skillet often browns faster around the edges.

Remove the cornbread from the oven and immediately brush the top with the additional 1 tablespoon melted butter, if using, to melt into the crust and add flavor.

Let the cornbread cool in the pan for 10–15 minutes so it firms up slightly, then slice into wedges (skillet) or squares (pan). Serve warm with honey or maple syrup drizzled, or alongside savory dishes.

Store any leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a warm oven or microwave.