# Cornbread

Golden, slightly sweet, and tender-crumbed — a cast-iron skillet gives the bottom crust that satisfying crunch no baking pan can match.

_Bread · American_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 8 servings

## Ingredients

- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (melted and slightly cooled, plus 1 tbsp for the skillet)
- 2 tbsp honey

## Instructions

1. Preheat the oven to 425 °F (220 °C) with a 10-inch cast-iron skillet inside on the center rack.
2. Whisk together the 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 0.5 tsp salt in a large bowl until evenly combined.
3. In a separate bowl or large measuring cup, whisk the 1 cup buttermilk, 2 eggs, 0.25 cup melted butter, and 2 tbsp honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — a few small lumps are fine. Do not overmix.
5. Carefully remove the hot skillet from the oven using oven mitts. Add the reserved 1 tbsp butter and swirl to coat the bottom and sides; it should sizzle and foam immediately.
6. Pour the batter into the hot buttered skillet and spread it to the edges in an even layer.
7. Bake at 425 °F for 20–25 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread rest in the skillet for 5 minutes, then cut into wedges and serve warm.

## Tip

> Heating the skillet in the oven before adding the batter is the single most important step — that immediate contact with a screaming-hot buttered surface sets a crisp, lacquered bottom crust within seconds of pouring.

Tags: comfort-food, one-pan, vegetarian, 30-minute, weeknight

---
Canonical: https://just-recipes.io/recipes/cornbread