Cornbread

Southern cornbread is pure comfort: a golden, buttery crust giving way to a tender, moist crumb, baked in a screaming-hot cast-iron skillet. Whether you like it savory or with a touch of sweetness, this recipe nails the classic.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

8 servings

Calories

240

Ingredients

• 200g fine yellow cornmeal
• 120g plain flour
• 2 tbsp sugar (optional, for a sweeter style)
• 1 tbsp baking powder
• 1 tsp salt
• 0.5 tsp baking soda
• 2 eggs
• 300ml buttermilk
• 80g butter, melted, plus 1 tbsp for the skillet
• Honey butter, to serve

Instructions

1. Preheat the oven to 220C (425F) with a 25cm cast-iron skillet inside so it gets screaming hot.
2. Whisk the cornmeal, flour, sugar (if using), baking powder, salt and baking soda in a large bowl.
3. In a separate bowl, whisk the eggs, buttermilk and melted butter.
4. Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine.
5. Carefully add the tablespoon of butter to the hot skillet and swirl to coat.
6. Pour in the batter — it should sizzle — and bake 18-20 minutes until golden and a toothpick comes out clean.
7. Cool 5 minutes, cut into wedges, and serve warm with honey butter.

Pro tips

• The preheated skillet is what creates the legendary crisp crust.
• Do not overmix — lumpy batter makes tender cornbread.
• Buttermilk keeps it moist; in a pinch, use milk with a spoon of vinegar.
• Sugar is the great Southern debate — include it or skip it to suit your table.

Frequently asked questions