Corn Bread Recipe

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats so it becomes hot. This helps create a crisp bottom crust.

In a large bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt. Mix until uniform and no lumps of baking powder remain.

In a separate medium bowl, beat 2 large eggs lightly. Add 1 cup buttermilk and 4 tablespoons of melted unsalted butter (cooled slightly) and whisk until combined.

Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently with a spatula just until combined — the batter should be slightly lumpy. Do not overmix, or the cornbread will be tough. Let the batter rest while the skillet finishes heating, about 5 minutes.

Remove the hot skillet or pan from the oven using oven mitts. Add 1 tablespoon vegetable oil or additional melted butter to the pan and swirl to coat the bottom and sides. The oil should sizzle briefly.

Pour the batter into the hot, greased skillet or pan and smooth the top with a spatula so it is even. If using cast iron, you may spoon a little melted butter around the edges for extra crust flavor.

Bake on the center rack of the oven 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 but no raw batter.

If you prefer a deeper golden top, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Remove the skillet or pan from the oven and transfer to a cooling rack. Let the cornbread rest in the pan for 10 minutes to set. If using cast iron, run a knife around the edge if needed and invert onto a cutting board or slice directly in the skillet.

Serve warm, brushed with a little extra melted butter or drizzled with honey if desired.