Cornbread Recipe

Preheat

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and fine salt until evenly combined. This ensures even leavening and consistent distribution of sugar and salt.

In a separate medium bowl or large measuring cup, whisk the whole milk, large egg, melted butter, vegetable oil, and the optional yogurt or buttermilk until smooth and uniformly combined. Make sure the melted butter is warm but not hot so it doesn't cook the egg.

Create a well in the center of the dry ingredients and pour the wet mixture into it.

Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients until just combined. Scrape the bottom and sides of the bowl; a few small lumps are okay. Overmixing will make the cornbread tough.

Prepare an 8-inch square baking pan or a 9-inch cast-iron skillet by greasing it with the teaspoon of butter or oil. If using a cast-iron skillet and you like a crusty edge, heat the skillet briefly in the oven while it preheats (about 3 minutes), then remove carefully and add the melted butter to coat the hot surface before pouring batter.

Pour the batter into the prepared pan or skillet and smooth the top with a spatula so it's evenly distributed.

Bake in the preheated 425°F (220°C) oven 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). If using a skillet, the edges will be more deeply browned and crisp.

Remove from oven and allow the cornbread to cool in the pan for 8–10 minutes. Run a knife around the edges if needed, then transfer to a wire rack or cut and serve directly from the skillet.

Serve warm with butter, honey, or your choice of accompaniment.