Golden Cornbread (Printable Version)

Tender American quick bread with golden crust, balancing sweet and savory notes.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 2 tablespoons honey

# How to Make It:

01 - Preheat oven to 400°F. Grease an 8-inch square pan or 9-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, oil, and honey until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
05 - Pour batter into the prepared pan or skillet. Smooth the top with a spatula for even baking.
06 - Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 10 minutes before slicing and serving warm.

# Expert Tips:

01 -
  • The combination of butter and oil creates the most incredible crispy edges while keeping the center tender
  • This recipe strikes that perfect balance between slightly sweet and properly savory
02 -
  • Overmixing creates tough cornbread, stop as soon as you no longer see dry flour
  • A hot cast iron skillet creates the best crust, preheat it in the oven if you have time
03 -
  • For extra crispy edges, preheat your greased pan in the oven for 5 minutes before adding batter
  • Add a handful of frozen corn kernels for sweetness and texture bursts
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