This classic cornbread has been on my table for over 50 years, a humble yet hearty companion to soups, stews, and BBQs. Its sweet, crumbly texture and crisp edges evoke memories of family gatherings,making every bite taste like home.

Cornbread originated with Native American tribes and was adopted by Southern settlers for its simplicity and adaptability. The secret lies in preheating a cast-iron skillet to create a signature crispy crust while keeping the inside tender. For authentic results, I swear by using a well-seasoned cast-iron pan—it distributes heat evenly and adds a touch of iron to your diet.

Ingredients

• 1 cup (120g) fine-ground yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (optional, for slight sweetness)
• 1 cup (240ml) buttermilk, room temperature
• 1 large egg, room temperature, lightly beaten
• 1/4 cup (56g) unsalted butter, melted and cooled slightly

Instructions

1. Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat for at least 10 minutes—it should be smoking hot when you add the batter.
2. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until uniformly combined and no lumps remain. Set aside.
3. In a small bowl, whisk the buttermilk and beaten egg until smooth. Slowly pour in the melted butter while whisking continuously to emulsify.
4. Create a well in the center of the dry ingredients. Add the wet mixture and gently stir with a spatula or wooden spoon until just incorporated; a few small lumps are okay. Overmixing will develop gluten and make the bread tough.
5. Carefully remove the sizzling skillet from the oven using oven mitts. Immediately pour the batter into the center—it should sizzle upon contact. Smooth the top with a spatula.
6. Bake for 20-25 minutes, until the top is deep golden brown and cracks appear. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Let the cornbread cool in the skillet on a wire rack for 10 minutes. Slice into wedges and serve warm with butter or honey.