Cornbread Recipe

Preheat your oven to 425°F (220°C). If using a 9-inch cast-iron skillet, place it in the oven while it heats. If using a standard 8-9 inch round or square pan, lightly grease it and set aside.

If you prefer a crisp, buttery edge, add 1 tablespoon vegetable oil or bacon fat to the hot skillet (or melted butter if using a pan) just before pouring the batter. Be careful — oil in a hot skillet will smoke briefly.

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 and there are no lumps.

In a separate bowl or large measuring cup, whisk the buttermilk and the large egg until smooth. Add the melted, slightly cooled butter and whisk again to combine.

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 without streaks of dry flour. Do not overmix — overworking will make the cornbread tough.

Fold in optional additions (corn kernels and/or chopped jalapeño) if using. Mix until evenly distributed.

If using a preheated cast-iron skillet with oil, carefully remove it from the oven and swirl the oil to coat the bottom. Pour the batter into the hot, oiled skillet or the prepared baking pan. The batter should sizzle slightly when it hits the hot skillet — this helps form a crisp edge.

Place the skillet or pan in the preheated oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (but not wet batter). Baking time will vary slightly depending on pan size and oven.

Remove the cornbread from the oven and set the pan or skillet on a cooling rack. Let the cornbread rest for 5–10 minutes to set. If baked in a skillet, you can loosen the edges with a knife and slice into wedges. If in a pan, turn out onto a cutting board and slice into squares.

Serve warm with butter, honey, or your choice of spread. Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; reheat gently before serving.