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Recipe

Rustic Cornbread Recipe

Golden edges, a tender crumb, and a buttery honey finish. This decadent skillet cornbread tastes like the best parts of a cozy Southern dinner, with ingredients you already know.

Author By Matt Campbell
4.8
A golden rustic skillet cornbread with crisp edges in a cast iron pan on a wooden table
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There are two kinds of cornbread people: team “sweet cake” and team “savory brick.” I live happily in the middle, where corn flavor actually shows up, the crumb stays tender and buttery, and the edges get loudly crisp like they mean it.

This rustic cornbread recipe is my go-to when I want something that feels indulgent without turning dinner into a full production. It comes together fast, bakes in one skillet, and hits that perfect balance of cozy carbs and bright little pops of flavor from tangy buttermilk and a tiny bit of honey.

A slice of cornbread being lifted from a skillet with steam rising

Serve it with chili, soups, barbecue, or just butter and a pinch of flaky salt. No judgment if it becomes dinner.

Why It Works

  • Skillet heat = crisp edges. Preheating the pan and using butter gives you that browned, crackly border that everyone fights over.
  • Buttermilk keeps it tender. The acidity softens the crumb and helps the corn flavor pop.
  • Brown sugar + honey for rich sweetness. Not dessert-sweet, just enough to feel decadent and round out the savory notes.
  • A mix of cornmeal and flour. You get rustic texture without turning the whole thing gritty or dry.
  • Resting time matters. Ten minutes in the pan lets it set so slices stay intact and the crumb stays moist.

Pairs Well With

  • Smoky beef chili
  • Collard greens with garlic
  • Honey butter and flaky salt
  • BBQ pulled chicken

Storage Tips

Room temp: Wrap tightly and store up to 2 days. If your kitchen is warm or humid, check sooner and move it to the fridge after day 1 for best quality and food safety.

Fridge: Store in an airtight container up to 5 days. Reheat in a 300°F oven or toaster oven to bring back the edges.

Freezer: Slice, wrap pieces individually, then freeze in a bag up to 2 months. Thaw overnight in the fridge or reheat from frozen at 325°F until warmed through.

Best reheat move: A skillet over medium-low with a little butter. Two minutes per side and suddenly it is fresh-baked energy again.

Common Questions

Do I have to use a cast iron skillet?

No, but it helps a lot with crisp edges. If you do not have one, use a metal 8x8-inch pan or a 9-inch cake pan. Preheat it in the oven like you would the skillet.

Bake time note: In an 8x8-inch pan or 9-inch cake pan, start checking at 18 minutes and expect it to take 18 to 24 minutes depending on your oven and pan material.

What if I do not have buttermilk?

Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar. Let it sit 5 minutes, then use it like buttermilk.

Can I make it sweeter?

Yes. Add 2 more tablespoons brown sugar, or drizzle extra honey on top right after baking. If you go much sweeter, it starts reading like corn cake, which is not a bad thing, just a different vibe.

Why is my cornbread dry?

Most often it is overbaking or measuring cornmeal too heavily. Bake until the center is set and a toothpick comes out with a few moist crumbs. If you like numbers, aim for an internal temperature around 200 to 205°F. Also, let it rest 10 minutes so the crumb finishes settling.

My edges are browning too fast. Help?

Ovens vary, and 425°F is bold. If the top is getting too dark before the center is done, loosely tent with foil for the last 5 to 10 minutes, or drop the oven to 400°F after the first 10 minutes.

Can I add mix-ins?

Absolutely. Try 1 cup shredded cheddar, 1 diced jalapeño, or 3/4 cup corn kernels. Keep add-ins under about 1 1/2 cups total so the bread still holds together.

Can I use self-rising cornmeal or flour?

Not for this exact recipe. Self-rising products already contain leavening and salt, so you would need adjustments. For best results, stick with standard cornmeal and all-purpose flour.

I started making cornbread when I realized I wanted “restaurant comfort” at home without doing a whole weekend project. The first time I nailed it, it was not because I found a secret ingredient. It was because I preheated the skillet and let the butter get loud. That sizzle when the batter hits the pan is basically applause.

Now it is my reliable side dish for soups, chili nights, and those dinners where the main plan is “eat something warm and feel better.” I usually brush the top with honey butter, then pretend I will only have one piece. I never have just one.