Description
This Moist Cornbread recipe is a classic Southern favorite, known for its tender crumb and slightly sweet flavor. Made with simple ingredients like cornmeal, flour, buttermilk, and eggs, it delivers a perfect balance of moistness and texture. Ideal as a side dish for chili, barbecue, or any comfort meal.
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 Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and allow for even browning.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. This ensures consistent texture and rising.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, vegetable oil (or melted butter), and honey if using, blending until smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined; be careful not to overmix to keep the cornbread tender and moist.
- Pour Batter into Pan: Transfer the thick batter into the prepared baking dish or skillet. Use a spatula to smooth out the top for an even bake.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cornbread turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove from the oven and allow to cool slightly before slicing. Serve warm, optionally with butter or honey for extra sweetness.
Notes
- For a tangier flavor, use fresh buttermilk instead of milk plus vinegar.
- Using a cast-iron skillet helps achieve a crispier crust but a baking dish works well too.
- Do not overmix the batter to avoid dense cornbread – mix until ingredients just come together.
- Honey is optional; omit for less sweetness or substitute with maple syrup.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices in the microwave or oven before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
