Pin It There's something about the sound of batter hitting a hot skillet that makes the whole kitchen feel alive. I learned to make cornbread on a Wednesday night when I had nothing but pantry staples and a cranky cast iron pan that needed breaking in. The edges crisped up so fast I thought I'd ruined it, but when I pulled that golden round from the oven, the smell alone made me forget I was cooking for one. Now it's the dish I make when I want something warm on the table in less time than it takes to scroll through takeout menus.
I once brought this to a potluck where everyone else had slow-cooked their contributions for hours. I slid it onto the table still warm from the skillet, glazed and glistening, and it was gone before the main course. Someone's aunt asked if I'd used my grandmother's recipe, and I didn't have the heart to tell her I'd invented it on a whim. That's when I knew this cornbread had earned its place in the rotation.
Ingredients
- Yellow cornmeal: The backbone of the texture, use medium grind for the best balance between grit and tenderness.
- All-purpose flour: Keeps the crumb soft and sliceable without turning it into a brick.
- Granulated sugar: Just enough to make it friendly without crossing into dessert territory.
- Baking powder and baking soda: The double leavening gives you that high rise and golden top.
- Fine sea salt: Brings out the corn flavor and keeps the sweetness in check.
- Whole milk: Adds richness, but buttermilk works if you want a slight tang and extra tenderness.
- Large eggs: Bind everything together and add structure.
- Melted unsalted butter: For the batter and the skillet, because butter makes everything better.
- Honey: The glaze is where this cornbread goes from good to unforgettable.
Instructions
- Preheat and heat the skillet:
- Set your oven to 400°F and put that skillet inside while it heats. This step is non-negotiable if you want those crispy, buttery edges.
- Mix the dry ingredients:
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, and melted butter until smooth and uniform.
- Fold wet into dry:
- Make a well in the center of the dry mix, pour in the wet, and gently fold until just combined. A few lumps are fine, overmixing kills the tenderness.
- Butter the hot skillet:
- Carefully pull the skillet from the oven, drop in a knob of butter, and swirl it around to coat the bottom and sides.
- Pour and smooth:
- Pour the batter into the hot skillet and smooth the top gently with a spatula.
- Bake until golden:
- Bake for 18 to 20 minutes, until the top is golden brown and a toothpick comes out clean. The edges should pull away slightly from the pan.
- Make the honey butter glaze:
- While the cornbread bakes, melt the butter and honey together in a small saucepan or microwave until smooth.
- Glaze while hot:
- As soon as the cornbread comes out, brush the honey butter generously over the top. It will soak in and create a shiny, sweet crust.
- Cool and serve:
- Let it cool for a few minutes, then slice and serve warm.
Pin It The first time I made this for a friend who claimed they didn't like cornbread, they ate three pieces standing at the counter. They said it was the honey butter that did it, but I think it was the whole experience—the warmth, the smell, the way it felt like something made with care even though it took less than half an hour. That's the best part of this recipe: it feels like a gift, even when it's just dinner.
Variations to Try
Fold in a cup of fresh or frozen corn kernels for little bursts of sweetness and texture, or stir in half a cup of shredded cheddar for a savory, cheesy twist. I've also added a diced jalapeño once when I wanted a little heat, and it paired beautifully with chili. If you want it tangier, swap the milk for buttermilk and watch the crumb get even more tender.
Serving Suggestions
This cornbread belongs next to a bowl of chili, a plate of barbecue, or a hearty soup. I've served it with pulled pork, black bean stew, and even just scrambled eggs on a lazy Sunday. The honey butter makes it sweet enough to eat on its own, but it's also sturdy enough to soak up sauces and gravies without falling apart.
Storage and Reheating
Store leftovers wrapped in foil or in an airtight container at room temperature for up to two days, or refrigerate for up to five. Reheat slices in a toaster oven or wrapped in foil in a low oven to bring back the warmth and softness. You can also freeze individual slices wrapped tightly in plastic, then foil, for up to three months.
- Brush with a little extra melted butter before reheating for a fresher taste.
- Cornbread dries out fast, so don't leave it uncovered on the counter.
- Day-old cornbread makes excellent croutons or stuffing base if you crumble it up.
Pin It This cornbread doesn't need an occasion, it just needs a hot skillet and someone hungry enough to appreciate it. Every time I make it, I'm reminded that the best recipes aren't complicated, they're just honest.