Description
This Best Moist Cornbread Recipe delivers a perfectly tender and flavorful cornbread with a golden crust. Made with simple pantry staples like cornmeal, flour, and butter, this recipe balances sweetness and crumbly texture, making it an ideal side for chili, barbecue, or any hearty meal. The addition of honey is optional for a touch of natural sweetness.
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 and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch square pan or a round cake pan to ensure the cornbread doesn’t stick during baking.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly blended, ensuring uniform texture in the cornbread.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, eggs, and honey if you choose to add it, blending until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the cornbread tough.
- Bake the Cornbread: Pour the batter into the prepared greased pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is a rich golden color and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pan from the oven and allow the cornbread to cool for several minutes before slicing. This resting time helps the texture set perfectly for serving.
Notes
- Use freshly packed cornmeal for better texture.
- Honey is optional but adds a nice natural sweetness to the cornbread.
- Do not overmix the batter to keep the cornbread tender.
- If you prefer a richer flavor, substitute milk with buttermilk.
- For a crispier crust, bake in a cast iron skillet instead of a pan.
