Sweet Southern Cornbread

Name: Sweet Southern Cornbread
Prep time: 16 min
Cook time: 22 min
Total time: 38 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 cup (150 g) yellow cornmeal, medium grind; 1 cup (125 g) all-purpose flour, spooned into the cup and leveled; ⅓ cup (67 g) granulated sugar; 2 tsp (9 g) baking powder; ½ tsp (2½ g) baking soda; ¾ tsp (4 g) fine sea salt; 1¼ cups (300 ml) buttermilk, at room temperature, shaken well; 2 whole (100 g) large eggs, at room temperature; 6 tbsp (85 g) unsalted butter, melted and cooled for 5 minutes (for the batter); 2 tbsp (28 g) unsalted butter, cut into 4 pieces (for the skillet); 2 tbsp (42 g) honey, warmed 10 seconds in the microwave so it brushes easily (optional)

From the MyKitchenBank Kitchen

A tender, golden cornbread with a lightly sweet, buttery crumb and crisp, sizzled edges from a preheated cast-iron skillet. Buttermilk keeps it moist and tangy, and an optional honey brush adds a glossy finish.

Prep: 16 min
Cook: 22 min
Wait: 20 min
Total: 58 min
Makes: 1 9-inch (23 cm) cornbread (8 wedges)

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Ingredients

8 servings

1 cup (150 g) yellow cornmeal, medium grind
1 cup (125 g) all-purpose flour, spooned into the cup and leveled
⅓ cup (67 g) granulated sugar
2 tsp (9 g) baking powder
½ tsp (2.5 g) baking soda
¾ tsp (4 g) fine sea salt
1¼ cups (300 ml) buttermilk, at room temperature, shaken well
2 whole (100 g) large eggs, at room temperature
6 tbsp (85 g) unsalted butter, melted and cooled for 5 minutes (for the batter)
2 tbsp (28 g) unsalted butter, cut into 4 pieces (for the skillet)
2 tbsp (42 g) honey, warmed 10 seconds in the microwave so it brushes easily (optional)

Equipment (9)

9-inch (23 cm) cast-iron skillet (or a 9-inch/23 cm oven-safe metal pan)
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Small saucepan or microwave-safe bowl
Pastry brush (optional, for the honey)
Oven mitts
Measuring cups and spoons

Steps

Before you start

Set the oven rack in the center position. The skillet goes into the oven while it preheats, so make room first.
Take the buttermilk and eggs out of the fridge 30 minutes ahead so they mix smoothly and don't re-solidify the melted butter.
Use medium-grind cornmeal if you can. Fine grind gives a cakier crumb, and coarse grind can taste gritty.
The skillet will be at 425°F (220°C) when you take it out. Keep oven mitts handy and leave a mitt or towel on the handle afterward.

1
Preheat oven and skilletOven 425°F / 220°C
- Place the 9-inch (23 cm) cast-iron skillet on the center rack and heat the oven to 425°F (220°C).
- Let the skillet heat for the full preheat, about 15–20 minutes, while you make the batter.
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Ready when: Oven reads 425°F (220°C) and the skillet has heated for at least 15 minutes.
Tip: A properly hot skillet is what creates the crisp, golden crust.
2
Whisk dry ingredients
- In the large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt for 30 seconds until evenly combined and no lumps of baking soda remain.
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Ready when: Mixture looks uniformly pale yellow with no clumps.
3
Melt butter, whisk wet
- Melt the 6 tablespoons (85 g) batter butter in a small saucepan over low heat, or in the microwave in 20-second bursts, then let it cool for 5 minutes.
- In the medium bowl, whisk the buttermilk and eggs until smooth and streak-free, then slowly whisk in the cooled butter.
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Ready when: Butter is fully melted and just warm to the touch; the wet mixture is smooth with no visible egg streaks.
Tip: If the butter is hot, it can scramble the eggs or clump the buttermilk. Cool it first.
4
Combine and rest batter
- Pour the wet mixture into the dry ingredients.
- Fold with a rubber spatula just until no dry flour streaks remain, about 15 strokes.
- The batter will be thick but pourable, and a few small lumps are fine.
- Let it rest 5 minutes so the cornmeal softens.
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Ready when: No dry streaks remain; batter is thick and slightly bubbly.
Tip: Overmixing makes cornbread tough and dense.
5
Butter the hot skilletOven 425°F / 220°C
- Using oven mitts, carefully pull out the oven rack and set the hot skillet on a heat-safe surface or the stovetop.
- Add the 4 pieces of skillet butter and swirl until fully melted and coating the bottom and about halfway up the sides.
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Ready when: Butter melts within seconds and sizzles, foaming slightly.
Tip: Put a mitt or towel over the handle so no one grabs it bare-handed.
6
Pour batter into skilletOven 425°F / 220°C
- Immediately scrape the batter into the hot buttered skillet, pouring into the center and letting it spread.
- Smooth the top gently with the spatula.
- It should sizzle audibly as it hits the pan.
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Ready when: Edges sizzle and begin to set as soon as the batter touches the pan.
Tip: Work quickly so the skillet stays hot.
7
Bake until goldenOven 425°F / 220°C
- Return the skillet to the center rack and bake at 425°F (220°C) for 20–24 minutes, until the top is deep golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few dry crumbs.
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Ready when: Deep golden top, edges pulling from the pan, toothpick comes out clean, center springs back when lightly pressed.
Tip: Don't open the oven before 18 minutes, since the heat loss can flatten the rise.
8
Brush with honey
- Remove the skillet with oven mitts and set it on a trivet or heat-safe surface.
- While it is still hot, brush the warm honey evenly over the top in a thin layer.
- Skip this step if you prefer a less sweet finish.
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Ready when: Top is glossy and the honey soaks in slightly.
Tip: Cover the hot handle with a mitt or towel as a reminder.
9
Cool before slicing
- Let the cornbread cool in the skillet for 15 minutes so the crumb sets and the bottom crust stays crisp but doesn't burn the cook.
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Ready when: Skillet is warm rather than scorching and the center feels set.
10
Slice and serve
- Run a thin knife around the edge, then cut into 8 wedges.
- Lift out with an offset spatula and serve warm with butter, or with chili, beans or greens.
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Ready when: Wedges release cleanly with a crisp bottom crust.

Good to know

Tips

Preheat the skillet fully. The sizzle when the batter hits the butter is what builds the crisp crust.
Measure flour by spooning it into the cup and leveling it, or use the gram weights, since packed flour makes dry cornbread.
Fold just until combined. A few small lumps are better than an overmixed, tough crumb.
If using a metal baking pan instead of cast iron, melt the butter in the preheated pan the same way, but check for doneness 2 minutes earlier.

Make ahead

Mix the dry ingredients up to 1 week ahead and store airtight. Bake the cornbread up to 1 day ahead, cool completely, and keep covered. Rewarm before serving.

Storage & reheating

Room temperature: wrap tightly or keep covered up to 2 days. Fridge: up to 5 days in an airtight container. Freezer: wrap wedges individually and freeze up to 3 months. Reheat wedges in a 350°F (175°C) oven for 8–10 minutes (from frozen, 12–15 minutes), or microwave 20–30 seconds.

Substitutions

buttermilk → 1 1/4 cups (300 ml) whole milk plus 1 tbsp lemon juice or white vinegar, rested 5 minutes. Gives similar tang and tenderness; plain whole-milk yogurt thinned with milk also works.
granulated sugar → Light brown sugar, same amount. Adds a subtle molasses flavor. For a less sweet, more traditional cornbread, reduce to 2 tbsp (25 g).
unsalted butter → Bacon drippings or neutral oil, same amount. Bacon drippings give a savory, smoky crust.
honey → Maple syrup. Brush on warm in the same amount.