Corn Bread Recipe

Preheat and prepare pan

Preheat 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 gets hot.

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.

If you don't have buttermilk, measure 1 cup milk and stir in 1 tablespoon white vinegar or lemon juice; let sit 5 minutes. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, vegetable oil, and honey until smooth and uniform.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon just until combined; the batter should be slightly lumpy. Do not overmix—overmixing will make the cornbread tough.

Carefully remove the hot skillet or pan from the oven using oven mitts. Add 1 tablespoon butter to the pan and swirl until it melts and coats the bottom and sides.

Pour the batter into the prepared hot pan, smoothing the top gently with a spatula. This hot-pan technique gives a crisp, golden crust.

Return the pan 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 into the center comes out with a few moist crumbs (not wet batter).

For an extra-browned top, place under the broiler for 1 minute at the end—watch closely to prevent burning.

Remove the cornbread from the oven and let it rest in the pan for 8–10 minutes. Run a knife around the edges, then invert onto a cutting board or slice directly in the pan.

Serve warm with the additional butter or honey brushed on top. Leftovers can be wrapped and stored at room temperature for 1 day or refrigerated for up to 3 days; reheat in a warm oven or toaster oven to refresh the crust.