Cornbread Recipe

Preheat oven and skillet

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an ovenproof 9-inch round cake pan in the oven while it heats so it becomes hot. This helps create a crisp crust.

Remove skillet briefly to a heatproof surface when ready to add hot fat; be careful handling.

In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined and aerated.

In a separate bowl or large measuring cup, whisk the buttermilk and the egg until combined. Add the melted butter and 1 tablespoon vegetable oil (reserve additional oil for the skillet) and whisk until smooth.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon just until the flour and cornmeal are moistened and the batter is combined. Do not overmix; a few small lumps are okay.

Let the batter rest for 5 minutes while the oven finishes preheating and the skillet gets very hot. This helps the cornmeal hydrate and improves texture.

Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of oil or about 1 tablespoon melted butter to the pan and swirl to coat the bottom and sides. The fat should sizzle — this produces a golden, crisp edge.

Pour the batter into the hot skillet, spreading it into an even layer. Return the skillet 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 clean.

If using a cake pan, bake for 20–25 minutes and check doneness the same way.

Remove the skillet from the oven and let the cornbread cool in the pan for 5–10 minutes. This allows it to set and makes slicing easier.

Run a knife around the edge and transfer wedges to a cutting board or serve straight from the skillet. Serve warm with butter, honey, or maple syrup as desired.