Perfect Homemade Cornbread
- PREP 20min
- COOK 20min
- TOTAL 40min
This easy cornbread has golden-brown edges and a moist and buttery center. It bakes perfectly in a 10-inch cast-iron skillet or an 8-inch or 9-inch baking pan (square or round). Tips for vegan cornbread (without butter, egg, and milk) and gluten-free substitutions are in the tips section below the recipe.
You Will Need
4 tablespoons unsalted butter, melted (56g)
1 cup fine or medium ground cornmeal (138g)
1 cup all-purpose flour (130g)
⅓ cup packed light or dark brown sugar (67g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup whole milk or well-shaken buttermilk (236ml)
4 tablespoons vegetable oil, divided (60ml)
1 large egg
Directions
1Heat the oven: Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.
2Prepare butter: Melt the butter, and then set it aside to cool slightly.
3Mix dry ingredients: Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl until well blended.
4Mix wet ingredients: Whisk the milk (or buttermilk) with three tablespoons of vegetable oil and the egg.
5Make the batter: Pour the milk mixture into the bowl with cornmeal and flour. Gently stir or whisk until the batter is mostly combined. Add the melted butter, and then stir until the batter is blended.
6Let the batter sit: Set the cornbread batter aside for 10 minutes before baking. If you’re waiting to preheat your oven, now is an excellent time to turn it on.
7Preheat skillet: Two to three minutes before baking the cornbread, place a 10-inch cast-iron skillet or 9-inch baking pan in the oven to heat.
8Bake cornbread: Carefully remove the hot cast iron pan or baking dish from the oven. Add the remaining tablespoon of oil and swirl it around the pan. Then, carefully add the batter to the oiled pan. Smooth the top, and then bake for 20 to 25 minutes, or until the center is firm and a toothpick inserted into the center comes out clean. Allow the cornbread to cool for 10 minutes before slicing and serving.
Adam and Joanne's Tips
- Storing: This lasts for 2 days in an airtight container on the counter or in the fridge for up to 5 days. You can also freeze it for up to 3 months.
- Gluten-free cornbread: Substitute a gluten-free flour blend for the all-purpose flour. Make sure that all other ingredients are certified gluten-free. The cornmeal, for example, may have been processed in a facility that processes wheat.
- Vegan cornbread: Use aquafaba (3 tablespoons) or a flax egg as a substitute for the egg, unsweetened non-dairy milk, and a vegan butter.
- Optional add-ins: Consider stirring ¾ to 1 cup of shredded sharp cheddar cheese, corn kernels, minced fresh jalapeños, canned diced green chiles, or chopped cowboy candy into the batter for extra flavor and texture.
- The nutrition facts provided below are estimates. We used whole milk in our calculations.