Buttery, tender, and just sweet enough, this Buttery Golden Cornbread is the one you keep in your back pocket for every chili night, Sunday supper, or holiday table. It bakes up with a gorgeous golden top, crisp edges (especially in a cast iron skillet), and a moist, soft crumb that never turns dry.

It’s made from simple pantry ingredients — cornmeal, flour, sugar, milk, eggs, and melted butter — but the result tastes like something straight from a Southern kitchen. You can make it sweeter or keep it more savory, serve it with honey and butter, or crumble it right into a bowl of beans or chili. However you serve it, it’s classic, cozy, and guaranteed to disappear fast.

Buttery Cornbread Ingredients

Yellow cornmeal – Gives the bread its signature texture and corn flavor.
All-purpose flour – Lightens the crumb so it’s not too dense.
Sugar – Use ¼ cup for lightly sweet, ⅓ cup if you want it more bakery-style.
Baking powder – Ensures it rises tall and fluffy.
Salt – Balances the sweetness and brings out the corn flavor.
Milk or buttermilk – Milk keeps it classic; buttermilk adds tang and extra tenderness.
Eggs – Bind the batter and help it rise.
Melted butter – For rich flavor and that buttery finish.

How to Make Buttery Golden Cornbread

STEP 1: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or, even better, a cast iron skillet with butter so the edges crisp while it bakes.

STEP 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until everything is evenly combined. This keeps the dry ingredients from clumping and helps the cornbread rise evenly.

STEP 3: Add the milk (or buttermilk), eggs, and melted butter to the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter comes together. Don’t overmix — a few small lumps are fine and will keep the texture tender.

STEP 4: Pour the batter into the prepared pan or skillet and spread it into an even layer, smoothing the top lightly.

STEP 5: Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs. If you’re using cast iron, check a minute or two early — it browns a bit faster.

STEP 6: Let the cornbread cool for 5–10 minutes before slicing so it sets slightly. Serve warm with soft butter, honey, or even a drizzle of maple syrup.

Can I Make It More Savory?

Yes. Reduce the sugar to 2 tablespoons and add ½ cup of shredded cheddar, a minced jalapeño, or a handful of corn kernels for a dinner-style cornbread. You can also swap the milk for buttermilk and add a pinch of smoked paprika for depth.

Can I Bake It in a Cast Iron Skillet?

Absolutely — it’s one of the best ways to make cornbread. Grease the skillet well and preheat it in the oven while the oven heats. When you pour the batter into the hot skillet, the edges start to cook right away, giving you that dreamy, crispy crust.

Helpful Tips

Don’t overmix the batter or the cornbread can turn tough.
If you want extra buttery flavor, brush melted butter over the top right after baking.
For sweeter cornbread (great with chili), use the full ⅓ cup of sugar.

What to Serve with Buttery Golden Cornbread

This cornbread is perfect with classic beef chili, barbecue pulled pork, fried chicken, collard greens, or ham and beans. It also makes a great base for cornbread stuffing or a side for Thanksgiving.

Storage & Reheating

Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in the oven or air fryer at 325°F (165°C) for a few minutes, and brush with a little butter to bring back the moisture. It also freezes well — wrap tightly and thaw at room temp before warming.