Cornbread Recipe

Preheat and prepare pan

Preheat the 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 preheats so the pan becomes hot; this helps create a crisp bottom and slightly domed top.

Combine dry ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and no lumps remain.

Combine wet ingredients

In a medium bowl or large measuring cup, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vegetable oil until smooth.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the cornmeal (this improves texture).

Heat and grease pan

Carefully remove the hot skillet or pan from the oven (use oven mitts). Add 1 tablespoon butter to the skillet; it will melt and sizzle. Swirl to coat the bottom and sides. If using a baking pan, brush with melted butter or oil.

Bake

Pour the rested batter into the hot, greased pan and spread it evenly. Bake in the preheated 425°F (220°C) oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 18–22 minutes for a hot cast-iron skillet or 20–25 minutes for a square pan. If using an oven thermometer, target an internal temperature of about 205°F (96°C) for fully baked cornbread.

Cool and serve

Remove from oven and let rest in the pan for 5–10 minutes to set. Run a knife around the edges if using a baking pan, then transfer to a wire rack or cut and serve directly from the skillet. Serve warm with optional butter or honey to taste.