This classic cornbread arrives from the oven with a toasty corn aroma and a tender yet sturdy crumb that crackles softly when you cut into it.
I like to whip up a batch on rainy Sunday afternoons because it feels cozy, travels well to the dinner table, and turns everyday meals into something special.
SaveOne pan of this cornbread became my go‑bring dish for potlucks, and it has a magical way of bringing people together around the table.
Cornbread Recipe
Ingredients
Batter
For a richer crust
Instructions
- Preheat oven and prepare pan
Position a rack in the middle of your oven and preheat to 400°F (200°C). Brush an 8 inch square or round pan with melted butter, then dust lightly with flour or cornmeal to prevent sticking and encourage a crisp crust.
- Whisk dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients
In a separate bowl, stir the milk, beaten egg, melted butter, and vanilla extract until smooth and slightly glossy.
- Make the batter
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; a few small lumps are fine, but avoid over mixing to keep the crumb tender.
- Let the batter rest
Allow the batter to sit for 5 minutes so the cornmeal can hydrate, which improves texture and flavor.
- Fill the pan
Scrape the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Bake until golden
Bake for 20 to 25 minutes, or until the edges are set, the top is deep golden brown, and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool slightly in pan
Let the cornbread rest in the pan for 5 minutes, which helps it set and makes slicing clean.
- Turn out and cool completely
Run a knife around the edges, invert onto a wire rack, and let it cool before slicing to allow the crumb to firm up.
- Slice and serve
Cut into squares or wedges, and enjoy the tender interior and lightly crisp crust while still warm.
Substitutions and variations
- For a gluten free version, use a gluten free all purpose flour blend in place of the all purpose flour.
- To make it dairy free, swap the milk for unsweetened plant based milk and use melted coconut oil instead of butter.
- Replace the egg with a flax egg for a vegan option, and add a pinch more baking powder for lift.
- For less sweet cornbread, reduce the sugar to 2 tablespoons.
- Use a cast iron skillet for an extra crisp, restaurant style crust.
Chloe's tips
- Use a mix of white and yellow cornmeal for deeper flavor and better color.
- For extra lift, gently fold in 1/2 teaspoon of cream of tartar with the dry ingredients.
- Warm the milk slightly before combining with other wet ingredients for a smoother batter.
- Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Reheat slices in a toaster oven for a few minutes to revive that fresh baked crust.
How to store it
- Keep at room temperature in a covered container for up to 2 days.
- Refrigerate for up to 5 days, or freeze in a zip top bag for up to 3 months and thaw at room temperature or reheat in the oven.
Serving suggestions
Serve these wedges as a comforting side or a simple breakfast treat.
- Butter and honey
- Jams or preserves
- Hearty chili or soup
- BBQ pulled pork
- Fresh fruit and yogurt bowl
Frequently asked questions
Why did my cornbread turn out dense?
Over mixing the batter or under baking are common causes. Mix until just combined and bake until the top is golden and a toothpick shows a few moist crumbs.
Can I make this in a cast iron skillet?
Absolutely. Preheat the skillet in the oven, add a little oil or melted butter, then pour in the batter for an extra crisp, crackly crust.
How do I know when it’s done?
The edges should pull slightly from the pan, the top should be deep golden, and a toothpick should come out with a few moist crumbs, not wet batter.
Can I add corn kernels or herbs to the batter?
Yes, fold in about 1/2 cup fresh or thawed frozen corn kernels, or a tablespoon of chopped herbs like rosemary or jalapeño for extra interest.
Let's get cooking!
This classic cornbread is forgiving, flavorful, and perfect for weeknight dinners or casual gatherings, so go ahead and bake a batch—you will love how simple ingredients turn into such satisfying comfort.
