- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 120 g
- 2 tbsp
- 1 tbsp
- ½ tsp
- 1 tsp
- 300 ml
- 60 g
- 1 tbsp
Process
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Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat to 220°C.
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl or jug, whisk the buttermilk, eggs, and melted unsalted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
Carefully remove the hot skillet from the oven. Add the vegetable oil and swirl to coat the bottom and sides. The oil should shimmer.
Pour the batter into the hot skillet; it will sizzle at the edges. Smooth the top with a spatula.
Bake for 18–20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cornbread cool in the skillet for 5 minutes, then run a knife around the edge and invert onto a cutting board. Cut into wedges and serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is putting the batter into a cold skillet; the hot pan is what creates the signature crispy crust. Make sure the skillet is fully preheated before adding the oil and batter.
- Do not overmix the batter once the wet and dry ingredients are combined. Overmixing develops gluten and makes the cornbread tough instead of tender.
- For a more savory version, reduce the sugar to 1 tablespoon and add 1/2 teaspoon of smoked paprika or a handful of shredded cheddar cheese to the dry ingredients.
- If you do not have buttermilk, substitute with 300 ml whole milk mixed with 1 tablespoon lemon juice or white vinegar; let it sit for 5 minutes before using.
Substitutions
- buttermilk→whole milk with 1 tbsp lemon juice or vinegar (let sit 5 minutes)
- all-purpose flour→gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- unsalted butter→vegetable oil or melted coconut oil
- granulated sugar→honey or maple syrup (reduce buttermilk by 1 tbsp)
Storage & reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and warm in a 180°C oven for 8-10 minutes, or microwave individual slices for 20-30 seconds. For longer storage, freeze cut wedges in a zip-top bag for up to 2 months; thaw at room temperature and reheat as above.
FAQ
The questions we get asked most
Why is my cornbread dry and crumbly?
Dryness usually comes from overbaking or using too little fat. Bake just until a toothpick inserted in the center comes out with a few moist crumbs, about 18-20 minutes. Also measure the cornmeal and flour accurately; too much flour will dry it out.
Can I make this cornbread without buttermilk?
Yes. Combine 300 ml whole milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes until slightly curdled. Use this mixture in place of the buttermilk. The texture will be very similar.
How do I know when the cornbread is done?
The top should be golden brown and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, bake for another 2-3 minutes.
Can I use a regular baking pan instead of a cast-iron skillet?
Yes, but the crust will be less crispy. Use a 9-inch round cake pan or an 8x8-inch square pan. Preheat the pan in the oven with the oil, then pour in the batter and bake as directed, checking for doneness a few minutes earlier.
How should I store leftover cornbread?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual wedges in a zip-top bag for up to 2 months. Reheat in a 180°C oven wrapped in foil for 8-10 minutes.
Can I add mix-ins like corn kernels or cheese?
Absolutely. Fold in 150 g of drained canned corn, 100 g of shredded cheddar, or chopped jalapeños after combining the wet and dry ingredients. Do not overmix. You may need to add 2-3 minutes to the baking time.
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