Homemade Cornbread

Tender cornbread with a crisp crust and a warm, crumbly interior, delivering classic texture and flavor.

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Preheat the oven to 204°C (400°F) and place the empty 9-inch skillet inside to heat for 8–10 minutes.
Add 15 ml (1 tbsp) butter to the hot skillet, swirl to melt and coat the bottom.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Carefully remove the skillet, pour in the batter, and smooth the top.
Bake for 20–25 minutes, rotating once after 12 minutes for even browning.
Let the cornbread rest in the skillet for 10 minutes before slicing.

Avoid overmixing the batter for a lighter crumb. Serve warm with butter or honey.