Golden Cornbread

My grandmother kept a cast-iron skillet that lived permanently on her back burner, seasoned through decades of Sunday mornings and Saturday nights. When she pulled out the cornmeal, I knew something good was coming. The first time I tried making cornbread without her watching, I accidentally used boiling water instead of cold milk and ended up with corn mush. Now I can still hear her laugh whenever the smell of baking cornbread fills my kitchen.

Last winter, during that terrible ice storm that knocked out power for three days, my neighbor and I huddled around my gas stove sharing a still-warm skillet of cornbread. We had nothing else but a jar of apple butter and candles flickering on the counter. That simple meal, with steam rising off each buttered square, turned a miserable situation into one of my favorite food memories ever.

Ingredients

• Yellow cornmeal: Fine or medium grind both work, but avoid coarse which can make the crumb gritty
• All-purpose flour: Provides structure so the cornbread holds together when sliced
• Granulated sugar: Adjust up or down depending on whether you prefer sweet or savory cornbread
• Baking powder and baking soda: This double-acting combination ensures a good rise without bitterness
• Fine sea salt: Enhances all the flavors and balances the sweetness
• Whole milk: Buttermilk adds tang, but regular milk makes it more family-friendly
• Eggs: Room temperature eggs incorporate better and create a lighter texture
• Butter and oil: Butter adds flavor while oil keeps the cornbread moist
• Honey: Optional but adds a lovely background sweetness

Instructions

Get your oven ready:

Preheat to 400°F and generously butter your pan or skillet, getting into all the corners

Whisk the dry goods:

Combine cornmeal through salt in a large bowl, breaking up any cornmeal clumps with your fingers

Mix the wet ingredients:

Whisk milk, eggs, melted butter, oil, and honey until completely smooth and combined

Bring it together:

Pour wet into dry and fold gently with a spatula until just combined, leaving some streaks of flour

Bake to golden:

Pour into your prepared pan, smooth the top, and bake for 20 to 25 minutes until a toothpick comes out clean

Rest before serving:

Let it cool in the pan for 10 minutes so it sets properly and is easier to slice

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My brother used to request this cornbread for every birthday dinner instead of cake. He would slice it thick, slather it with butter while still steaming hot, and eat it standing right at the counter. Some traditions are worth keeping.

Making It Your Own

I have found that adding a cup of shredded sharp cheddar and some chopped scallions transforms this into something completely different. The cheese melts into pockets and the onions add little bursts of flavor.

The Cast-Iron Secret

Putting your buttered skillet in the oven while it preheats creates an incredible crust on the bottom and sides. The batter sizzles when you pour it in and that initial burst of heat is what makes restaurant-style cornbread.

Serving Ideas That Work

This cornbread pairs with almost anything but there are some combinations that just hit different. Honey butter while still warm might be the simplest best thing ever.

• Crumble into chili for the last five minutes of cooking
• Toast leftover slices under the broiler until golden and crispy
• Make a breakfast sandwich with fried eggs and hot sauce

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Whether it is a weeknight dinner or a holiday feast, this cornbread has a way of making everything feel like home.

Recipe FAQs

→ What makes cornbread moist instead of dry?

The combination of whole milk, melted butter, vegetable oil, and honey keeps this cornbread moist. Adding honey provides extra moisture and sweetness. Avoid overmixing the batter, which can create a tough, dry texture. The butter and oil work together to create tenderness while ensuring a golden, slightly crisp crust.

→ Can I use buttermilk instead of regular milk?

Yes, buttermilk makes an excellent substitution that adds a pleasant tangy flavor and extra tenderness. The acidity in buttermilk also activates the baking powder and soda more effectively, potentially creating a lighter texture. Simply replace the whole milk with an equal amount of buttermilk in the wet ingredients mixture.

→ Why use both butter and oil in the batter?

Butter contributes rich flavor and helps create that appealing golden crust, while oil ensures the crumb stays moist and tender even after cooling. Butter alone can make cornbread firm once cooled, whereas oil maintains softness. Together, they provide the best of both worlds—flavor and texture.

→ Should I let the batter rest before baking?

For this particular cornbread, pouring the batter directly into the pan and baking immediately yields the best results. Letting cornmeal batter rest too long can cause the cornmeal to absorb excessive moisture, potentially affecting the final texture. Once mixed, transfer to your prepared pan or skillet and place in the preheated oven right away.

→ How do I know when cornbread is done?

The cornbread is finished when the top turns a rich golden brown color and a toothpick inserted in the center emerges clean or with just a few moist crumbs. The edges should begin pulling slightly away from the pan sides. Start checking at the 20-minute mark, as oven temperatures can vary. Overbaking will create a dry texture.

→ Can I make this cornbread gluten-free?

Absolutely. Substitute the all-purpose flour with a reliable 1:1 gluten-free flour blend that contains xanthan gum. The cornmeal itself is naturally gluten-free. Keep in mind that the texture may be slightly more crumbly, but the flavor remains excellent. Ensure all other ingredients, including baking powder, are certified gluten-free.