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How to Bake Cornbread from scratch

Name: How to Bake Cornbread from scratch
Yield: 8
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/3 cup melted butter

Mix dry ingredients in one bowl, wet ingredients in another, then combine them just until they come together. Pour into a greased 8x8 pan and bake at 400°F for 20-25 minutes until golden and pulling slightly from the edges. The key is not overmixing — a few lumps are fine.

Total time: 35 min
Hands-on: 10 min
Serves: 8
Difficulty: Easy

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 large eggs
1/3 cup melted butter

Step by step

Heat your oven to 400°F. Put a rack in the center position. If you want that extra-crispy crust, slide your cast iron skillet or baking pan into the oven while it preheats.
Mix the dry ingredients. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Make sure there are no clumps.
Combine the wet ingredients. In another bowl, whisk 1 cup buttermilk, 2 large eggs, and 1/3 cup melted butter until smooth. The butter should be warm, not hot, so it doesn't scramble the eggs.
Fold wet into dry. Pour the wet ingredients into the dry and stir just until they come together. You'll see some lumps and streaks of flour — that's exactly what you want. Stop stirring.
Grease your pan and pour. Butter an 8x8 baking dish or 9-inch cast iron skillet. If you preheated the pan, carefully remove it and add a tablespoon of butter — it should sizzle. Pour in the batter and spread gently.
Bake until golden. Bake for 20-25 minutes until the top is golden brown and the edges start pulling away from the sides. A toothpick inserted in the center should come out with just a few moist crumbs.

Tips & troubleshooting

Room temperature eggs mix better — pull them out 30 minutes before baking
Don't skip the buttermilk — it reacts with the baking powder for extra lift and adds tang
A hot, buttered pan creates an incredible crust that regular greasing can't match
Cornbread is best served warm, but wrapping leftovers in foil keeps them soft

Variations

Southern-style. Use only cornmeal, no flour. Add 1/4 cup bacon drippings instead of butter. Bake in a screaming hot cast iron skillet for maximum crust.
Sweet cornbread. Increase sugar to 1/2 cup and add 1/3 cup honey to the wet ingredients. Fold in 1/2 cup corn kernels for texture.
Jalapeño cheddar. Fold in 1/2 cup shredded sharp cheddar and 2 minced jalapeños after combining wet and dry ingredients.

Questions

Can I use regular milk instead of buttermilk?: You can, but add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes. This creates the acidity that makes cornbread tender.
Why is my cornbread crumbly?: Usually means too much cornmeal or not enough fat. The flour helps bind everything together, and the butter keeps it moist. Also check that your baking powder isn't expired.
How do I know when it's done?: The top should be golden brown and spring back lightly when touched. The edges will start pulling away from the pan, and a toothpick comes out mostly clean.
Can I make this ahead?: Cornbread is best fresh, but you can wrap cooled cornbread in plastic wrap and store for 2 days. Warm individual pieces in the microwave for 10-15 seconds before serving.