Homemade Cornbread Recipe

Preheat oven 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. If using a baking pan, lightly grease it; if using a cast-iron skillet, you will heat the fat in the skillet in the oven as described below.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined and no lumps remain.

In a separate medium bowl or liquid measuring cup, whisk the buttermilk and the eggs until the mixture is smooth and homogeneous.

Temper in the melted, slightly cooled butter by whisking it into the buttermilk-egg mixture. The mixture should be warm but not hot so it won't cook the eggs.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined. Scrape the bowl sides and bottom; batter should be slightly lumpy — do not overmix or it will become dense.

Let the batter rest for 5 minutes while the oven finishes preheating and the skillet/pan becomes hot. This short rest hydrates the cornmeal for a tender crumb.

Prepare hot pan

Remove the hot skillet or pan from the oven using oven mitts. If using a cast-iron skillet, add 1 tablespoon vegetable oil (or bacon fat) and swirl to coat the bottom and sides; it should shimmer. If using a greased baking pan, no extra fat is necessary.

Bake cornbread

Pour the batter into the hot skillet or prepared pan and smooth the top gently with a spatula. Return to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

If the top is browning too quickly before the center sets, reduce oven temperature to 400°F (205°C) and continue baking until done.

Rest and loosen

Remove the skillet or pan from the oven and let the cornbread rest for 5–10 minutes. If using a cast-iron skillet, run a knife around the edge to loosen, then invert onto a cutting board or slice directly in the skillet.

Slice into wedges or squares. Serve warm with butter, honey, or your preferred accompaniment.