Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Cornbread
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 98 mg
- Sodium
- 420 mg
This cornbread checks every box: crisp, buttery edges, a deeply golden crust and a tender, moist crumb that strikes the perfect balance between sweet and savory. The secret is using a few ingredient pairings that each bring something special to the table. Melted butter delivers rich, buttery flavor, while vegetable oil keeps the cornbread exceptionally moist for days. Whole eggs provide structure and lift, and an extra egg yolk adds richness and gives the crumb a soft, almost custardy texture. Granulated sugar sweetens the batter and helps create a beautifully browned crust, while honey contributes a more mellow sweetness and subtle floral flavor that pairs perfectly with the cornmeal. Whether you're serving it alongside chili or barbecue or simply warm with salted butter, this is the kind of cornbread you'll find yourself making again and again.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 98 mg
- Sodium
- 420 mg
Ingredients
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Directions
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch square baking dish or 9-inch cast-iron skillet with unsalted butter.
- Whisk together the flour, cornmeal, sugar, baking powder, salt and pepper in a large bowl until evenly combined.
- Whisk together the melted unsalted butter, buttermilk, vegetable oil, honey, whole eggs and egg yolk in a medium bowl or large measuring cup until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no dry streaks of flour remain. Do not overmix; a few small lumps are perfectly fine. Transfer the batter to the prepared baking dish or skillet and smooth the top.
- Bake until the cornbread is golden brown, the edges are lightly pulling away from the baking dish and a toothpick inserted into the center comes out clean or with a few moist crumbs attached, 30 to 35 minutes.
- Let the cornbread cool in the pan for about 20 minutes before slicing. Serve warm with softened salted butter.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
