Cornbread Squares

Golden, tender, and perfectly balanced between sweet and savory — classic cornbread baked in a square pan and cut into generous, satisfying pieces with a crispy, buttery crust and a soft, moist crumb that pairs beautifully with everything from chili and soups to barbecue and fried chicken. Simple, honest, and absolutely perfect.

INGREDIENTS

• 1.5 cups yellow cornmeal
• 1 cup all-purpose flour
• 0.33 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1.25 cups buttermilk
• 0.33 cups whole milk
• 0.5 cups unsalted butter, melted and slightly cooled
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (for the pan)
• flaky sea salt, for finishing (optional)

STEPS

1. Preheat and prep: Preheat your oven to 400°F (205°C). Place a 9×9-inch square baking pan in the oven while it preheats — a hot pan is the secret to the deeply golden, crispy bottom crust that makes cornbread extraordinary. Add the 2 tablespoons of butter to the hot pan in the last 2 minutes of preheating and let it melt and sizzle.
2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, whole milk, melted butter, honey, and vanilla extract until smooth and well combined.
4. Combine: Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — stop the moment the last streak of flour disappears. Do not overmix. A few small lumps are perfectly fine and overworking the batter produces a tough, dense cornbread rather than the tender, crumbly result you are after.
5. Bake: Carefully remove the hot buttered pan from the oven and immediately pour the batter into it — you should hear a satisfying sizzle as the batter hits the hot butter. Spread quickly into an even layer. Return to the oven and bake at 400°F for 20–25 minutes until the top is deep golden brown, the edges have pulled away slightly from the sides, and a toothpick inserted in the center comes out clean.
6. Finish and cut: Let the cornbread cool in the pan for 5 minutes. Sprinkle with flaky sea salt if desired. Cut into squares and serve warm directly from the pan.

NOTES Tips: Preheating the pan and the butter sizzle when the batter hits it is what creates the signature crispy, golden bottom crust — never skip this step. Buttermilk is essential for the most tender, flavorful cornbread — if you do not have any stir 1 tablespoon of white vinegar or lemon juice into 1.25 cups of whole milk and let sit for 5 minutes. The honey adds a subtle floral sweetness that complements the cornmeal beautifully without making the cornbread overly sweet — do not leave it out. Do not overmix the batter under any circumstances — fold only until the flour disappears. For a savory variation fold in 1 cup of shredded sharp cheddar, 2 tablespoons of diced jalapeños, and 4 strips of crumbled cooked bacon before baking. This cornbread is best eaten warm and fresh on the day it is baked but keeps well wrapped at room temperature for up to 2 days — reheat squares in a skillet with butter over medium heat until golden and crispy on both sides for an outstanding next-day treat.