Cornbread Recipe

What’s the secret to cornbread that’s moist inside, golden outside, and never dry? It’s all in the balance of cornmeal to flour, a touch of honey, and the right baking technique. This recipe delivers that perfect slice every time.

If you’ve ever pulled a pan of cornbread from the oven only to find it sandy and crumbly, you’re not alone. The fix isn’t complicated—it’s about ratios, room-temperature ingredients, and getting your skillet screaming hot before the batter ever touches it.

This is the cornbread I make for chili nights, BBQ spreads, and lazy Sunday dinners. It’s tender but sturdy, just sweet enough, and it builds a crisp, buttery crust that makes people reach for a second wedge.

The Secret to Great Cornbread

A blend of fine cornmeal and all-purpose flour gives structure without heaviness, so each bite is tender yet sturdy enough to hold up to butter or a ladle of chili. All cornmeal makes a gritty, fragile loaf; all flour makes a cake. The fifty-fifty split is the sweet spot.

Buttermilk and honey add moisture and a subtle sweetness that balances the earthy corn flavor, and the honey also helps with browning. The acidity in buttermilk reacts with the baking soda for extra lift, so you get a light crumb instead of a dense brick.

Preheating the skillet with a little butter creates a golden, crispy crust—the hallmark of great cornbread. When batter hits that hot, sizzling fat, the edges essentially fry as they bake. That contrast between crispy outside and soft inside is what separates good cornbread from unforgettable cornbread.

Equipment You’ll Need

• 9-inch cast-iron skillet (or 8×8-inch baking pan)
• Two large mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

• 1 cup (120g) fine yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60ml) honey
• 1/2 cup (1 stick; 113g) unsalted butter, melted, divided

Instructions

1. Preheat the oven and skillet: Place a 9-inch cast-iron skillet (or 8×8-inch baking pan) in the oven and preheat to 400°F (200°C). Let the skillet heat for at least 10 minutes while you prepare the batter; a hot skillet is key for a crispy edge.
2. Whisk dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined. Break up any lumps with your fingers or the back of a spoon.
3. Mix wet ingredients: In a medium bowl, whisk 1 cup buttermilk, 2 eggs, and 1/4 cup honey until smooth. Slowly drizzle in 6 tablespoons of the melted butter while whisking constantly, so the eggs don’t scramble. Reserve the remaining 2 tablespoons butter for the skillet.



4. Combine and rest batter: Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain—do not overmix, or the cornbread will be tough. Let the batter rest for 5 minutes to hydrate the cornmeal; it will thicken slightly.
5. Prepare the hot skillet: Carefully remove the hot skillet from the oven and add the remaining 2 tablespoons butter, swirling to coat the bottom and sides. The butter should sizzle; if it doesn’t, return the skillet to the oven for a minute. Pour the batter into the skillet and spread evenly.
6. Bake until golden: Bake at 400°F for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The cornbread will pull away from the sides slightly.



7. Cool and serve: Let the cornbread cool in the skillet for 10 minutes. Run a knife around the edge, then invert onto a cutting board and flip back onto a serving plate. Cut into wedges and serve warm with extra butter or honey.

Tips & Variations

• For extra crunch, sprinkle 1/4 cup shredded cheddar or diced jalapeños over the batter before baking.
• Swap buttermilk with 1 cup milk + 1 tablespoon lemon juice; let sit 5 minutes.
• If using a glass or metal baking pan, reduce oven temperature to 375°F and bake 22–25 minutes.
• For a sweeter cornbread, increase honey to 1/3 cup and add 1/2 teaspoon vanilla extract.
• To make cornbread muffins, divide batter among 12 greased muffin cups and bake at 400°F for 15–18 minutes.

Storage & Make-Ahead

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in the microwave for 20–30 seconds, or wrap in foil and warm in a 350°F oven for 10 minutes.

For longer storage, freeze wrapped slices for up to 3 months; thaw at room temperature. To make ahead, mix the dry ingredients the night before and store covered at room temperature, then whisk the wet ingredients fresh the next day.

Nutrition Information

• Calories: 410
• Carbohydrates: 52g
• Protein: 7g
• Fat: 19g
• Saturated Fat: 11g
• Fiber: 2g
• Sugar: 17g
• Sodium: 480mg

These values are an estimate and will vary depending on exact ingredients and portion sizes.

Frequently Asked Questions

Can I make this cornbread without buttermilk?

Yes. Substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until slightly curdled, then use as directed.

Why is my cornbread dry and crumbly?

Dryness often comes from overbaking or not measuring flour correctly (too much flour). Spoon flour into the measuring cup and level off. Also, don’t skip the buttermilk and honey—they add moisture. Bake just until a toothpick comes out clean.

Can I use this recipe for cornbread stuffing?

Absolutely. Crumble the baked cornbread and spread on a baking sheet. Toast in a 300°F oven for 10–15 minutes until dried out. Then use in your favorite stuffing recipe.

How do I get a crispy crust on cornbread?

Preheat your skillet in the oven with a little butter or oil before adding the batter. The hot fat creates a fried, crispy edge as the cornbread bakes. A cast-iron skillet works best.

Is this cornbread sweet or savory?

This recipe is mildly sweet, thanks to the honey and a small amount of sugar. If you prefer savory cornbread, reduce the sugar to 1 tablespoon and omit the honey; add an extra 2 tablespoons of buttermilk.