Classic Cornbread

This classic cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge.  Bake it in a cast-iron skillet or baking dish and it’s ready in 35 minutes! Perfect for serving with soups, chili, and stews. Vegan-Adaptable (see recipe notes!).

Be joyful because it is humanly possible. ~ Wendell Berry

Pure and simple, this classic, old-fashioned Cornbread recipe is so homey and delicious! Baking in a cast-iron skillet gives a crusty edge and keeps the interior moist- but know that you can also bake this in a baking dish! Looking for a vegan version? Check out our Vegan Cornbread Muffins or see the recipe notes on how to adapt this!

Made with simple pantry ingredients, medium-grind cornmeal gives a chewy and hearty texture.  If you prefer a smoother cornbread, go for a fine grind. Serve it up with whipped honey butter (see recipe notes!).

The secret? Preheat the skillet in the oven while the oven heats up.  By the time you measure out all your ingredients, the pan is hot and ready to melt the butter.  Stir all ingredients together, and you’ll have it baked in no time!

Cornbread Recipe Ingredients

*See recipe notes for vegan-adaptable, or try these Vegan Cornbread Muffins!

• Unsalted butter
• Medium grind cornmeal (fine cornmeal works too!)
• All-purpose flour
• baking powder and baking soda
• Sea salt
• Honey
• Eggs
• Buttermilk – for the best flavor (or substitute yogurt or milk)

How to Make the Perfect Cornbread

Step 1: Preheat oven to 400F.  Place an 8 to 10-inch cast iron skillet (or 8×8 or 9×9 baking dish) in the oven. Let heat for at least 8 minutes and then remove the skillet from the oven. Place the butter in the hot skillet stirring around until it melts.

Then pour melted butter from the pan into a large bowl and set aside.  Now your skillet is buttered and warm!  The warmed-up pan, along with the coating of butter, will help form a delicious crust on your cornbread while it bakes.

Step 2: In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.

Step 3: In the large bowl with melted butter, whisk in honey, buttermilk and eggs.  Mix fully.

Step 4: Pour the cornmeal flour mixture into the wet ingredients and gently mix until just combined. Don’t over-mix here!

Step 5: Pour the thick batter into the skillet, spreading it out evenly.

Level it out.

Step 6: Bake at 400 F for 18-20 minutes. The cornbread is done when the edges begin to pull away from the side of the pan, the center is slightly puffed up and a toothpick comes out clean. Melt more butter over the top if you like!

Serving Suggestions and Storage

Serve cornbread with butter and honey or make our honey butter: whisk ¼ cup soft butter with two tablespoons of honey and a pinch of salt and pepper in a small bowl.

Cornbread will keep 3- 4 days, sealed at room temperature, or freeze for up to 3 months.

What to Serve with Classic Cornbread

• Homemade Instant Pot Chili
• Black Eyed Pea Soup
• Mind-Blowing Vegan Chili
• Smoky Tomato White Bean Soup
• White Bean Chicken Chili
• Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
• Instant Pot Pinto Bean Stew

Freshly baked skillet cornbread doesn’t last long around here!  It is always a treat when there is enough left over to toast for breakfast.

Hope you enjoy!

~Tonia

More favorite Cornmeal recipes!

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