Golden Sweet Cornbread Recipe

I had to share my Sweet Fluffy Cornbread after a small pantry trick produced a taller, lighter crumb, so read on to learn the secret.

I didn’t expect a simple pan of Golden Cornbread Recipe to change my weeknight meals, but it did. I love the way yellow cornmeal not the coarse stone ground kind creates a fine crumb, and how buttermilk brings a gentle tang that somehow feels both familiar and slightly new.

Every time I make it I find a little thing to tweak, so it never gets boring. It’s the kind of side that elevates whatever’s on the table without trying too hard, and honestly I couldn’t keep this one to myself even if I tried.

Ingredients

• Cornmeal: gives corn flavor, adds crunchy texture and fiber, mostly carbs, gluten free
• All purpose flour: provides structure with gluten, lots of carbs, gives a tender crumb
• Sugar: sweetens, helps crust brown, adds moisture and quick energy, little nutrition
• Buttermilk: tangy flavor, acids react with baking soda for lift, adds calcium and protein
• Eggs: bind and enrich, add protein and moisture, help golden color and tender crumb
• Butter: gives richness, moisture and flavor, helps brown crust, mostly fat, carries flavor

Ingredient Quantities

• 1 cup yellow cornmeal, not the coarse stone ground kind
• 1 cup all purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup buttermilk, room temp if you can
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled a bit

How to Make this

1. Preheat oven to 425 F and put an 8 inch cast iron skillet or an 8/9 inch square pan inside to warm up while you work.

2. Melt the 1/4 cup unsalted butter and let it cool a bit; spoon out about 1 tablespoon and set that aside to grease the pan later.

3. In a medium bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly blended.

4. In another bowl whisk 1 cup buttermilk (room temp if you can) with 2 large eggs, lightly beaten; stir in the melted butter that’s cooled (not the reserved tablespoon).

5. Pour the wet into the dry and stir gently with a spatula or wooden spoon just until moistened. Don’t overmix — a few small lumps are fine, overworking makes it tough.

6. Carefully remove the hot pan from the oven, add the reserved tablespoon of butter and swirl to coat the bottom and sides, then immediately pour the batter into the hot pan. It should sizzle a bit for a nice crust.

7. Bake at 425 F for about 20 to 25 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with just a few crumbs.

8. Let the cornbread cool in the pan for about 10 minutes, then run a knife around the edge, turn out or slice in the pan and serve warm. It’s best served fresh, but will keep covered at room temp for a day or two.

Equipment Needed

1. Oven set to 425 F and an 8 inch cast iron skillet or an 8/9 inch square pan to warm up
2. Two medium mixing bowls
3. Measuring cups and spoons
4. Whisk
5. Silicone spatula or wooden spoon for folding the batter
6. Small saucepan or microwave safe bowl to melt the butter
7. Oven mitts or potholders
8. Toothpick or cake tester and a sharp knife for slicing

FAQ

Golden Sweet Cornbread Recipe Substitutions and Variations

• Cornmeal: swap with fine yellow cornmeal or masa harina, 1 cup for 1 cup. Masa gives a slightly different, more corn-tortilla flavor and a softer crumb, but it works fine.
• All purpose flour: use whole wheat pastry flour 1:1 for a nuttier taste, or a cup-for-cup gluten free flour blend 1:1 if you need gluten free.
• Buttermilk: make a quick buttermilk by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or use 1 cup plain yogurt thinned with a little milk to reach 1 cup.
• Unsalted butter: replace with neutral oil (vegetable, canola, or melted coconut oil) 1:1. If you use salted butter instead, cut the recipe salt by about 1/4 teaspoon.

Pro Tips

1) Heat the skillet good and hot so the batter hits a screaming surface and gets that brown crust, but if it starts to smoke pull it out for 30 seconds or the butter can burn and taste bitter. And yes, add the little spoon of butter right before you pour, otherwise it wont sizzle the same.

2) Dont overmix the batter, stir just till it’s mostly combined, a few lumps are fine. Overworking the flour makes the cornbread dense and a bit rubbery, and noone wants that.

3) Use ingredients close to room temp, especially the buttermilk and eggs, they blend easier and give a lighter crumb, cold ingredients slow the rise. If your kitchen is cold let the eggs sit in warm water for 5 minutes.

4) Check it a few minutes before the time listed, oven temps vary. When cooling, wait 8 to 12 minutes before slicing so the crumb sets, and to refresh leftovers reheat briefly in a toaster oven or oven to bring back the crust, microwaves will make it gummy.