Cornbread Recipe

Oven & pan

Preheat oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch square pan on the middle rack while the oven heats so the pan becomes hot (this gives a crisp bottom). If you prefer not to preheat the pan, grease the baking pan well with 1 tbs butter or oil.

Buttermilk substitute (if using)

If you don't have buttermilk, combine 1 cup milk with 1 tbs lemon juice or white vinegar; let sit 5 minutes until slightly thickened. Measure 1 cup for the recipe.

In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbs granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine sea salt until evenly combined and aerated.

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 2 large eggs, 6 tbs melted butter (slightly cooled so it won't scramble the eggs), and 1 tbs vegetable oil until smooth and homogeneous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined; the batter should be slightly lumpy but uniform in color. Do not overmix. If using add-ins (1/2 cup drained corn kernels and/or 1 tbsp chopped jalapeño), fold them in now, distributing evenly.

Carefully remove the preheated skillet from the oven using oven mitts. Add 1 tbs of butter or oil to coat the hot pan. Pour the batter into the hot skillet (it will sizzle—this helps form a crisp crust). Smooth the top gently with a spatula. Place back in the oven and bake at 400°F (200°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove cornbread from the oven and let rest in the pan for 8–10 minutes to set. Run a knife around the edge if using a square pan, then invert or slice directly in the skillet. If desired, drizzle with 2 tbs honey or maple syrup while still warm, or serve with additional butter.