Description
This BEST Moist Cornbread Recipe delivers a tender, flavorful cornbread with a perfect golden crust. Made with simple ingredients like cornmeal, flour, buttermilk, and a touch of honey, it’s easy to mix up and bake for a comforting side dish that pairs beautifully with soups, chili, or barbecue.
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 the Oven: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, vegetable oil or melted butter, and honey if using, until smooth and well incorporated.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix to maintain a tender texture.
- Prepare to Bake: Pour the batter into the greased baking dish or skillet, smoothing the surface evenly.
- Bake: Place in the oven and bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into nine servings and serving warm.
Notes
- Substitute buttermilk with 1 cup milk plus 1 tablespoon vinegar if buttermilk is unavailable.
- For extra flavor, use melted butter in place of vegetable oil.
- Do not overmix the batter to keep the cornbread moist and tender.
- Honey is optional but adds a subtle sweetness and moisture.
- Use a cast-iron skillet for a crispy crust, or a baking dish for a softer edge.
