Cornbread Recipe

A square piece of cornbread topped with butter and honey.

My easy cast-iron Cornbread recipe is perfect for serving with chili, stew, or any of your Southern favorites! It bakes up fast with a perfectly crisp crust.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Cool Time 5

Total Time 35

Servings to 10 servings

Calories 284kcal

Author John Kanell

Equipment

9” round cake pan or 9” cast-iron skillet
Mixing Bowls

Ingredients

1½ cups fine yellow cornmeal (220g)
¾ cup all-purpose flour (90g)
¼ cup granulated sugar (50g)
2 teaspoons baking powder
2 teaspoons kosher salt
1½ cups whole milk (360ml)
¼ cup unsalted butter melted (56g)
1 large egg
1 tablespoon vegetable oil

Instructions

Preheat the oven to 425°F.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and egg.
When the oven is preheated, add the oil to a 9-inch round cake pan or cast-iron skillet and place the pan in the oven to heat for 5 minutes.
Once the pan has been in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the milk mixture into the flour mixture, and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)
Bake for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. For a crisp crust, remove it from the pan immediately by inverting the cornbread onto a wire rack. Let it cool for 5 to 10 minutes before serving.

Video

Notes

Let the cornbread cool slightly (even if you like a hot slice!). This will give the bread time to release heat and steam, letting the crust crisp up and the interior be the right texture. If you cut it immediately, it can feel gummy because the hot interior crumb will smash with your knife.

Nutrition