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–+ servings
Cornbread Recipe A freshly baked square of cornbread with a melting square of butter on top. The cornbread has a golden-brown crust and soft interior."

Cornbread Recipe

5 from 1 vote
This Cornbread Recipe features crisp golden edges and a moist, buttery center that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 14
Course: bread, Side Dish
Cuisine: American
Calories: 188
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons unsalted butter melted (56g)
  • 1 cup fine or medium ground cornmeal 138g (Provides texture and flavor)
  • 1 cup all-purpose flour 130g (For structure and soft crumb)
  • ⅓ cup packed light or dark brown sugar 67g (Adds sweetness and moisture)
  • 2 teaspoons baking powder For leavening
  • ½ teaspoon baking soda For additional rise
  • ½ teaspoon fine sea salt To enhance flavor
  • 1 cup whole milk or well-shaken buttermilk 236ml (Buttermilk adds tang and richness)
  • 4 tablespoons vegetable oil divided (60ml) (For moisture)
  • 1 large egg To bind the ingredients

Equipment

  • 1 10-inch cast-iron skillet For crispy edges and even heat distribution.
  • 1 8-9 inch baking pan (round or square) A great alternative to a cast-iron skillet.
  • 1 Medium mixing bowl For combining ingredients.
  • 1 Whisk For blending wet and dry ingredients.
  • 1 Measuring spoons and cups For accurate ingredient measurement.
  • 1 Toothpick To check if the cornbread is fully baked.
  • 1 Oven mitts For safely handling the hot cast-iron skillet.

Method
 

  1. Preheat the oven to 400°F (204°C). It’s recommended to let the batter rest for 10-15 minutes, so you can wait to heat the oven until later.
  2. Melt the butter and set it aside to cool slightly.
  3. Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium-sized bowl until fully combined.
  4. In a separate bowl, whisk the milk (or buttermilk), three tablespoons of vegetable oil, and the egg.
  5. Pour the milk mixture into the dry ingredients and gently stir until mostly combined. Then add the melted butter and stir until the batter is smooth and evenly mixed.
    "A close-up of a bowl of cornbread batter with a smooth, creamy consistency, ready to be poured into a baking pan."
  6. Allow the batter to sit for 10 minutes. If needed, now is the time to preheat the oven.
    "A close-up view of cornbread batter spread evenly in a pan before baking. The batter is thick and ready for the oven."
  7. Two to three minutes before baking, place a 10-inch cast-iron skillet or 9-inch baking pan in the oven to preheat.
  8. Carefully remove the hot pan from the oven. Add the remaining tablespoon of oil, swirling it to coat the pan. Then, pour the batter into the hot, oiled pan and smooth the top. Bake for 20-25 minutes, or until the center is firm and a toothpick inserted comes out clean.
    "A hand spreading cornbread batter evenly in a pan, preparing it for baking. The smooth batter is in a cast iron skillet."
  9. Let the cornbread cool for 10 minutes before slicing and serving.
    "A hand picking up a square of freshly baked cornbread, showcasing the soft, fluffy texture and golden crust."

Nutrition

Serving: 55gCalories: 188kcalCarbohydrates: 22.9gProtein: 3.1gFat: 9.9gSaturated Fat: 6.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.7gCholesterol: 27.7mgSodium: 169.8mgPotassium: 116mgFiber: 1.1gSugar: 6.5gVitamin A: 270IUVitamin C: 0.1mgCalcium: 50mgIron: 0.9mg

Notes

Enjoy a warm slice of this cornbread straight from the oven, perfect for cozy meals with family or friends.

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