This Cornbread Recipe Will Ruin Box Mix Forever (In the Best Way Possible)

You want golden edges, a tender crumb, and that faint honey whisper that makes people suspicious you bought it from a bakery. This cornbread recipe is your flex—simple ingredients, wildly reliable, and ridiculously good with chili, BBQ, or butter straight from the fridge. No dry, sad triangles here.

We’re talking moist (yes, that word), fragrant, slightly sweet, and crispy on the outside like it just graduated from Cast Iron University. Time to retire bland cornbread and serve something people actually ask for by name.

Why This Recipe Works

Most cornbread fails because it’s either too dry or too cake-like. This version balances buttermilk acidity for tenderness with melted butter and oil for moisture and a thin, crisp crust.

A touch of honey boosts sweetness without turning it into dessert, and a careful combo of cornmeal and flour keeps it tender but still corny—yes, that’s a technical term.

We also preheat the pan, which instantly sets the edges for that coveted crunchy rim. And we whisk the batter just until it comes together, so gluten doesn’t steal your softness. Simple moves.

Big payoff.

What You’ll Need (Ingredients)

1 cup (150 g) yellow cornmeal (medium grind for best texture)
1 cup (125 g) all-purpose flour
1/3 cup (65 g) granulated sugar (adjust to taste)
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1 cup (240 ml) buttermilk (well-shaken)
2 large eggs, room temp
4 tablespoons (55 g) unsalted butter, melted and slightly cooled
2 tablespoons neutral oil (canola or vegetable), plus more for the pan
2 tablespoons honey (optional but recommended)
Optional mix-ins: 1 cup corn kernels, 1/2 cup shredded cheddar, 2 tablespoons diced jalapeños

Cooking Instructions

Preheat like you mean it: Set your oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8–9 inch metal pan inside while it heats. Hot pan = crispy edges.
Mix the dry team: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
Keep it airy.
Whisk the wet team: In another bowl, combine buttermilk, eggs, melted butter, oil, and honey. Whisk until smooth and glossy.
Combine with care: Pour wet into dry. Stir with a spatula until just combined—no streaks of flour, but some small lumps are fine.
Overmixing = tough cornbread. Don’t do it.
Prep the sizzle: Carefully remove the hot skillet. Swirl in 1 teaspoon oil to coat the bottom and sides.
Batter up: Pour the batter into the hot pan.
You should hear a light sizzle—music to your crust-loving ears. Smooth the top quickly.
Bake: Slide into the oven and bake 18–22 minutes until the top is golden and a toothpick in the center comes out clean or with just a few crumbs.
Rest and release: Let it cool 10 minutes in the pan, then loosen edges and transfer to a rack. Slice into wedges or squares.
Serve: Warm with butter, a drizzle of honey, or alongside chili.
If you don’t hear compliments, check your volume settings.

Preservation Guide

Room temperature: Cool completely, then wrap tightly or store in an airtight container. Keeps 2 days without drying out.
Refrigerator: Store up to 5 days. Reheat slices at 300°F (150°C) for 8–10 minutes or toast lightly to revive the crust.
Freezer: Wrap individual pieces in plastic and place in a freezer bag.
Freeze up to 2 months. Thaw at room temp, then warm in the oven to crisp.
Revival trick: Brush a little melted butter or honey-butter on reheated slices. Instant glow-up, IMO.

Nutritional Perks

This cornbread delivers complex carbs from cornmeal for steady energy, plus protein from eggs and dairy.

There’s some fiber from the cornmeal and a bit of calcium thanks to buttermilk. It’s not a salad, but it’s not a sugar bomb either.

Per serving (1 of 8): roughly 250–300 calories, 10–12 g fat, 36–40 g carbs, 5–6 g protein. Add-ins like cheese will bump fat and protein.

Jalapeños add swagger, not calories.

What Not to Do

Don’t overmix. It makes the crumb tough and sad. Stir just to combine.
Don’t skip preheating the pan. That’s how you get restaurant-level crust. Cold pan = meh edges.
Don’t use old leaveners. Baking powder and soda lose strength.
If they’re more than 6–9 months open, replace them.
Don’t drown it in sugar. This isn’t cake. Keep sweetness balanced so it pairs with savory dishes.
Don’t slice immediately. Ten minutes of rest keeps it moist and sliceable. Patience pays.

Alternatives

Southern-style (less sweet): Reduce sugar to 1–2 tablespoons, skip honey, and use all buttermilk.
Serve with salted butter.
Northern-style (sweeter): Increase sugar to 1/2 cup and keep the honey. Slightly more cake-like, still legit.
Gluten-free: Swap the flour for a 1:1 gluten-free baking blend. Check that your cornmeal is labeled gluten-free.
Dairy-free: Use plant milk plus 1 tablespoon lemon juice or vinegar to mimic buttermilk.
Swap butter for melted coconut oil or dairy-free butter.
Skillet jalapeño-cheddar: Fold in 1/2 cup shredded cheddar and 2 tablespoons minced jalapeños. Scatter a little extra cheese on top.
Whole-grain boost: Replace half the flour with whole wheat pastry flour. Slightly heartier, still tender.
Maple-corn: Replace honey with maple syrup and add 1/2 cup corn kernels.
Weekend brunch energy, FYI.

FAQ

Can I make this without a cast-iron skillet?

Yes. Use an 8–9 inch metal cake pan and preheat it in the oven just like the skillet. Avoid glass—cast iron or metal browns better and gives superior edges.

What grind of cornmeal should I buy?

Medium grind is the sweet spot for texture and tenderness.

Fine grind makes it more cake-like, coarse can be crumbly unless you let the batter rest 10 minutes to hydrate.

How do I make it extra moist?

Keep the oil and butter combo, don’t overbake, and consider adding 2–3 tablespoons sour cream or Greek yogurt to the wet ingredients. Also, let it rest before slicing.

Can I reduce the sugar?

Absolutely. Drop to 1–2 tablespoons for a savory lean.

The honey is optional; it adds flavor and browning, but the recipe still works without it.

Why both baking powder and baking soda?

Buttermilk is acidic, so baking soda neutralizes some acidity and boosts lift. Baking powder ensures consistent rise and a lighter crumb. Team effort.

How do I prevent a crumbly texture?

Use the flour-to-cornmeal ratio as written, don’t overbake, and measure accurately.

If using coarse cornmeal, let the batter rest 10 minutes before baking so it hydrates.

Can I double the recipe?

Yes. Use a 12-inch skillet or a 9×13 pan. Bake 22–28 minutes, watching for a golden top and clean toothpick test.

What’s the best way to reheat slices?

Oven at 300°F (150°C) for 8–10 minutes or a hot skillet with a little butter for 2–3 minutes per side.

Microwaves soften the crust, but in a pinch, go 15–20 seconds.

Is this good for cornbread stuffing?

It’s excellent. Bake a day ahead, cube, and toast the cubes to dry them slightly. They’ll absorb broth without turning mushy.

Can I make muffins instead?

Yes.

Portion into a greased 12-cup muffin tin and bake at 400°F (205°C) for 12–15 minutes. Same batter, portable format.

Final Thoughts

This cornbread recipe delivers the golden trifecta: crisp edges, tender crumb, and balanced flavor. It plays well with chili, sings under honey-butter, and upgrades weeknight dinners with minimal effort.

Keep the method tight—hot pan, gentle mixing, proper rest—and you’ll have a no-fail staple worth bragging about. Make it once, and the box mix becomes a distant, slightly embarrassing memory.