Classic Golden Cornbread
A perfect balance of sweet and savory, this moist cornbread features a tender crumb and a beautifully golden, buttery crust.
Ingredients
- •1 cup yellow cornmeal (160g)
- •1 cup all-purpose flour (125g)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup whole milk (240ml)
- •1 large egg, lightly beaten
- •1/4 cup unsalted butter, melted (55g)
- •2 tablespoons vegetable oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or a 9-inch cast-iron skillet.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, whisk the milk, egg, melted butter, and vegetable oil.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; be careful not to overmix, as a few small lumps are perfectly fine.
- 5
Pour the batter into the prepared pan and spread it evenly to the edges.
- 6
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving warm.
💡 Chef tips
- For an extra crispy crust, place your cast-iron skillet in the oven while it preheats and add the butter to the hot pan just before pouring in the batter.
- If you prefer a spicier kick, fold in a tablespoon of finely diced jalapeños or a half-cup of shredded sharp cheddar cheese into the batter before baking.
- Store leftover cornbread in an airtight container at room temperature for up to two days, or freeze wrapped tightly for up to one month.
✅ How it should turn out
The finished cornbread should have a deep golden-brown top, a moist and slightly crumbly texture, and a rich, buttery aroma with a subtle sweetness.