Description
This BEST Moist Cornbread Recipe delivers a tender, golden cornbread that is perfectly sweetened and moist. Made with simple pantry staples like yellow cornmeal, all-purpose flour, and buttermilk, this easy recipe is baked to perfection in just 35 minutes. The addition of honey adds a subtle sweetness, while vegetable oil or melted butter keeps the crumb soft and rich. Ideal as a side dish for chili, barbecue, or any comfort meal, this cornbread is sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 2 tablespoons honey (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and ensure easy removal of the cornbread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. This ensures the leavening and flavors are distributed throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk (or milk plus vinegar), eggs, vegetable oil or melted butter, and honey if using. This mixture provides moisture and sweetness to the batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix to keep the cornbread tender and moist.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish or skillet, smoothing the top evenly with a spatula for uniform baking.
- Bake: Place in the preheated oven and bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm as a delicious side dish or snack.
Notes
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice to achieve acidity.
- For extra flavor, try adding a cup of corn kernels or a handful of shredded cheddar cheese to the batter.
- Using a cast-iron skillet helps produce a crispy crust, but any 8×8-inch baking dish works well.
- Do not overmix the batter to prevent tough cornbread; mix until ingredients are just combined.
- The optional honey adds a gentle sweetness but can be omitted if you prefer.
