Cornbread Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan on the middle rack while the oven preheats to heat the pan slightly (this helps the bottom crisp). If using a baking pan, lightly oil it with the vegetable oil or melted butter.

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

In a separate medium bowl or large measuring cup, whisk the buttermilk, egg, melted butter, honey (or maple syrup), and vanilla extract until smooth and combined.

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 pockets of flour remain. The batter should be thick but pourable. Do not overmix—some small lumps are okay.

Carefully remove the hot skillet from the oven (use oven mitts). Add the teaspoon of oil or a little extra melted butter to coat the pan bottom. Pour the batter into the hot skillet or prepared baking pan and smooth the top with a spatula. If desired, sprinkle the top with coarse sugar for a lightly crunchy surface.

Return the skillet or pan to the oven and bake at 400°F (200°C) for 18–22 minutes (9-inch skillet may be done closer to 18 minutes; 8x8 pan may take 20–22 minutes). The cornbread is done when the top is golden, a toothpick inserted into the center comes out clean or with a few moist crumbs, and edges are slightly pulling away from the pan.

Remove the cornbread from the oven and let it cool in the pan for 8–10 minutes. Run a knife around the edge if using a baking pan, then invert onto a cooling rack or slice directly in the pan. Serve warm with butter, honey, or your preferred spread.