Recipe

Best Cornbread Recipe

Golden edges, a juicy crumb, and just enough sweetness. This tender cornbread uses brown butter, tangy buttermilk, and a hot skillet for crisp corners without drying out.

By Matt Campbell

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4.9

A single square of golden cornbread with crisp edges on a rustic plate, topped with a melting pat of butter, with a cast iron skillet in the background

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If cornbread has ever let you down by being crumbly, dry, or weirdly bland, this is your redemption bake. This one hits the sweet spot: tender and juicy inside, crispy on the edges, and packed with the kind of flavor that makes you “taste test” a second slice before dinner even hits the table.

My not-so-secret moves here are brown butter for nutty depth, buttermilk for tang and softness, and a preheated skillet so the bottom actually sizzles when the batter lands. It feels fancy, but it is still very much “weeknight chili’s best friend.”

Why It Works

Juicy, tender crumb: Buttermilk plus a touch of sour cream keeps moisture locked in, even the next day.
Crisp edges without dryness: Heating the skillet and using butter in the fat mix gives you that crackly perimeter.
Big flavor from simple ingredients: Brown butter and a little honey make it taste like you tried harder than you did.
Reliable rise: Baking powder and a little baking soda give lift without that bitter, metallic edge.

Pairs Well With

Storage Tips

Room temp (best for 1 to 2 days): Let the cornbread cool completely, then wrap tightly in foil or keep in an airtight container. If you like crisp edges, avoid the fridge unless you need it.

Fridge (up to 5 days): Store airtight. Rewarm to bring back the soft crumb.

Freezer (up to 3 months): Slice first, wrap pieces in plastic wrap, then stash in a freezer bag. Thaw at room temperature or microwave gently.

Reheating tips

Oven: 325°F for 8 to 12 minutes, wrapped in foil for soft, or unwrapped for slightly crisp.
Skillet: Medium-low with a tiny pat of butter, 2 to 3 minutes per side for revived edges.
Microwave: 15 to 25 seconds, then stop. Overheating makes it tough.

Common Questions

Is this cornbread sweet or savory?

It is lightly sweet. Think “butter and honey welcome here,” not cupcake. If you want it more savory, cut the sugar to 2 tablespoons and skip the honey.

Do I have to use a cast iron skillet?

No, but it is the easiest path to crisp edges. You can use a 9-inch metal cake pan or 8x8 pan. Still preheat it in the oven for a similar sizzle.

Can I use regular milk instead of buttermilk?

Yes. Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar. Let it sit 5 minutes, then use. Real buttermilk tastes better, but this works.

Why rest the batter?

Cornmeal needs a few minutes to hydrate. That short rest helps the crumb turn tender instead of gritty.

Can I add corn kernels or jalapeños?

Absolutely. Fold in 3/4 cup drained corn or 1 to 2 finely chopped jalapeños (plus cheddar if you feel like being the hero). Just do not overload the batter.

Is this closer to cornbread or spoonbread?

Cornbread. It is moist and tender (thanks, buttermilk and sour cream), but it bakes up sliceable with crisp edges. If you want it more cake-like and less rich, you can reduce the sour cream to 1/4 cup and add 2 tablespoons more buttermilk.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (or 9-inch cake pan)
Mixing bowl
Whisk
Rubber spatula
Small saucepan for browning butter
Measuring cups and spoons

I used to think cornbread was either dry and sad or so sweet it needed frosting. Then I started chasing the version I actually wanted: the one with crisp corners that crackle a little, and a center that stays tender enough to mop up chili without turning into crumbs.

This recipe is my “everyone calm down, I’ve got it” cornbread. Brown butter makes it taste like a restaurant side, but it still comes together fast. Also, I fully support cutting the first piece straight from the skillet like a kitchen goblin. Quality control is important.