Homemade Cornbread

A soft, golden cornbread recipe with a tender crumb and crispy edges, perfect as a side for chili or a sweet breakfast treat.

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Preheat the oven to 200°C (400°F) with a rack in the center for even heat, about 10–15 minutes.
Butter the pan or grease it with 1 tbsp (15 g) oil to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt for 30 seconds.
Combine wet ingredients: In a medium bowl, whisk buttermilk, eggs, and melted butter until smooth, about 30 seconds.
Fold the wet mixture into the dry ingredients and gently combine, about 10–12 strokes.
Rest the batter for 10 minutes to let cornmeal hydrate.
Remove the hot skillet from the oven, add butter, and pour in the batter.
Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes before serving warm.

For a sweeter cornbread, add honey or maple syrup. Take care not to overmix for a tender texture.