There’s something downright magical about pulling a skillet of Warm Cornbread from the oven. That first crack of the crust, the way steam rises as you slice into it, the irresistible scent of toasted corn and melted butter—it’s pure comfort in every bite. Whether you’re serving it alongside a bowl of smoky chili, a rack of fall-off-the-bone ribs, or just slathering it with honey for a midnight snack, this Southern classic never fails to hit the spot.
This recipe? It’s the one I come back to time and time again. The crumb is tender and moist, the edges crisp and golden, and the flavor strikes that perfect balance between sweet and savory. And the best part? It comes together in minutes with ingredients you likely already have in your pantry.
Why This Recipe Works
- Stone-ground cornmeal gives it that rustic, hearty texture you crave.
- A hot cast-iron skillet ensures a crust so crisp, you’ll hear it crack when you cut in.
- Just enough sugar or honey to complement, not overpower, the corn’s natural sweetness.
Essential Ingredients & Tools
Ingredients for the Cornbread
- 1 cup stone-ground cornmeal (the coarser, the better—this isn’t the time for fine, dusty cornmeal; substitute with regular cornmeal if needed)
- 1 cup all-purpose flour (or a gluten-free blend if needed)
- 1/4 cup granulated sugar (scale back to 2 tbsp if you prefer a more savory bread)
- 1 tbsp baking powder (the secret to that sky-high rise)
- 1/2 tsp salt (don’t skip it—this balances all the flavors)
- 1 cup whole milk (or buttermilk for a tangy twist)
- 1/3 cup unsalted butter, melted (because everything’s better with butter)
- 1 large egg (for structure and richness)
Tools
- 10-inch cast-iron skillet (non-negotiable for that perfect crust; substitute with a greased 9-inch cake pan if needed)
- Two mixing bowls (one for dry, one for wet—no cutting corners here)
- Whisk (to banish lumps for good)
- Cooling rack (because no one likes a soggy bottom)
How to Make Golden, Buttery Cornbread
- Preheat your oven—and your skillet—to 400°F (200°C). This is the game-changer. A screaming-hot skillet is what gives you that irresistible, crackly crust. Think of it like searing a steak—that initial blast of heat locks in all the goodness.
- Whisk together the dry ingredients. In a large bowl, combine 1 cup stone-ground cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Give them a good 30-second whisk—this isn’t just mixing, it’s aerating. You’re setting the stage for a light, fluffy crumb.
- Combine the wet ingredients. In another bowl, whisk together 1 cup whole milk, 1/3 cup melted unsalted butter, and 1 large egg until they’re fully emulsified. Pro tip: Let your milk and egg sit out for 20 minutes to take the chill off—cold ingredients don’t play nice.
- Bring it all together. Pour the wet ingredients into the dry and gently fold with a spatula. Stop the second you don’t see any dry streaks. Overmixing is the enemy of tender cornbread—those little lumps will disappear, I promise.
- Bake it hot and fast. Pull that skillet out of the oven (carefully!), give it a quick swipe of butter or oil, and pour in the batter. It should sizzle like it’s hitting a griddle. Bake for 18–20 minutes, until the top is golden and a toothpick comes out clean.
- Let it cool—just a little. Five minutes on a wire rack is all it needs. Any longer and you’ll miss that perfect moment when the butter melts into the warm crumb.
Chef’s Wisdom
The Cast-Iron Skillet Trick
A preheated skillet isn’t just a suggestion—it’s the law. That blistering heat kickstarts the Maillard reaction, giving you a crust with deep, toasty flavor. For an extra layer of richness, try brushing the skillet with bacon fat instead of butter.
Let the Batter Rest
Give the batter 5–10 minutes to sit before baking. This lets the cornmeal soak up the liquid, so you don’t end up with a gritty texture. Plus, it gives the baking powder time to wake up, ensuring your cornbread rises like a dream.
Ingredient Variations and Their Impact
The Great Cornmeal Debate
Not all cornmeal is created equal. Stone-ground is the way to go—it’s coarser, more flavorful, and absorbs liquid slowly for a moist, rustic crumb. Fine cornmeal? It turns pasty and sad. If you want to play around, swap a couple tablespoons of cornmeal for fine polenta for a subtle smoky depth.
Buttermilk Lovers, Listen Up
If you’re using buttermilk, dial back the baking powder to 2 tsp and add ½ tsp baking soda. The soda neutralizes the acidity and gives you a loftier, more golden loaf.
The Butter Glaze
Right out of the oven, brush the top with melted butter. It adds shine, flavor, and keeps the crust from turning into a hockey puck. For a next-level move, infuse the butter with rosemary or a drizzle of honey.
Storage & Freshness Guide
- Room Temp: Wrap cooled cornbread in a clean kitchen towel and stash it in an airtight container. It’ll stay moist for up to 2 days.
- Freezing: Slice it up, wrap each piece in foil, and freeze in a zip-top bag. When the craving hits, pop a slice straight into a 350°F oven for 10–12 minutes—it’ll taste like it just came out of the oven.
- Never Refrigerate: The fridge is where cornbread goes to die. It dries out faster than you can say “stale.” If you must refrigerate, revive it in a dry skillet to bring back some life.
Nutrition Profile
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 9g |
| Protein | 4g |
| Carbs | 30g |
| Fiber | 2g |
Ingredient Variations and Their Impact
- Cheesy Delight: Stir in ½ cup shredded sharp cheddar and a pinch of smoked paprika. The cheese melts into every bite, adding a salty, umami punch.
- Jalapeño-Corn: Fold in ¼ cup diced jalapeños and ½ cup fresh corn kernels. For extra smokiness, char the jalapeños first.
- Herbed Honey Butter: Swap the sugar for 2 tbsp honey and add 1 tbsp chopped rosemary. Drizzle with honey butter post-bake for a glossy finish.
- Bacon Lover’s Dream: Grease the skillet with bacon fat and crumble cooked bacon into the batter. ‘Nuff said.
- Gluten-Free: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Almond milk adds a nice nutty note.
Perfect Pairings
Complementary Dishes
- Smoky BBQ Ribs: The cornbread’s sweetness cuts through the rich, tangy sauce, while its crumbly texture contrasts the meat’s tenderness. Serve with pickled red onions for brightness.
- Hearty Chili: A wedge of cornbread balances the chili’s heat and soaks up the broth. Opt for a less-sweet batter to avoid clashing flavors.
Drinks
- Buttery Chardonnay: The wine’s oakiness mirrors the cornbread’s toasted notes. For non-alcoholic pairings, try spiced Apple Cider with a cinnamon stick.
- Sweet Iced Tea: The tea’s tannins cleanse the palate between bites of rich cornbread.
Something Sweet
- Honey Butter: Whip 1/4 cup softened butter with 2 tbsp honey and a pinch of salt. Spread on warm cornbread for a caramelized finish.
- Maple-Glazed Pecans: Sprinkle crushed pecans over slices for crunch and a nutty contrast.
Golden, Buttery Cornbread: The Ultimate Comfort Food
Make the best Warm Cornbread with a crispy crust and tender crumb. Perfect with chili or slathered in honey. Get my easy cast-iron skillet recipe now!
Ingredients
Main
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1 cup stone-ground cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1 cup whole milk
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1/3 cup unsalted butter (melted)
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1 large egg
Instructions
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Preheat oven and skillet to 400°F (200°C).01
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Whisk dry ingredients in a large bowl.02
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Combine wet ingredients in another bowl.03
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Gently fold wet into dry ingredients until just combined.04
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Pour batter into hot, greased skillet.05
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Bake for 18–20 minutes until golden.06
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Cool on a wire rack for 5 minutes before serving.07
