Description
This Best Moist Cornbread Recipe yields a tender, soft, and perfectly sweetened cornbread with a golden crust. Ideal for pairing with chili, soups, or serving as a comforting side dish, this recipe balances cornmeal with all-purpose flour for an ideal texture, enhanced by the richness of melted butter and the subtle sweetness of honey.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/4 cup honey (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease an 8-inch square pan or round cake pan to prepare for baking the cornbread.
- Combine dry ingredients: In a large mixing bowl, thoroughly mix the cornmeal, all-purpose flour, sugar, baking powder, and salt to ensure even distribution.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, eggs, and honey if using, until well combined and smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to overmix to keep the cornbread tender.
- Pour batter and bake: Transfer the batter into the greased pan, smoothing the top evenly. Bake for 25-30 minutes until the surface turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool for a few minutes in the pan before slicing. Serve warm for the best taste and texture.
Notes
- For extra moisture, you can substitute some of the milk with buttermilk.
- Honey adds natural sweetness but can be omitted or replaced with maple syrup if preferred.
- Be careful not to overmix the batter to avoid a tough cornbread.
- You can add jalapeños, corn kernels, or cheese for variation.
- This recipe works well in either square or round pans.
