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The Best Moist Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This is the best moist cornbread recipe featuring a tender crumb and a hint of honey sweetness. Made with a mix of yellow cornmeal, flour, and a blend of melted butter and oil, this cornbread is soft and flavorful. Perfect for serving alongside chili, soups, or as a comforting snack, it’s a straightforward recipe that yields a deliciously moist and fluffy cornbread every time.

Ingredients

Batter Ingredients

  • 3/4 cup Yellow Cornmeal (ground)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter (1/4 cup, melted)
  • 1/4 cup Oil (canola, vegetable, or olive)
  • 1 cup Milk (whole, 2%, or buttermilk)
  • 2 large Eggs (1 whole egg plus 1 egg yolk)
  • 2 Tablespoons Honey

Topping Ingredients

  • 1/2 cup Butter (1 stick, softened)
  • 1/4 cup Honey

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan by lining it with parchment paper or greasing it with butter or non-stick spray. Even when using parchment paper, lightly spray it with non-stick spray to ensure easy release.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: To the dry mixture, add the melted butter, oil, milk, honey, whole egg, and egg yolk. Stir gently until the batter is smooth and just combined. Avoid overmixing to maintain a tender cornbread crumb.
  4. Rest the Batter: Let the batter sit for 5 to 10 minutes. This resting time allows the cornmeal to soften and fully absorb the wet ingredients, enhancing the texture.
  5. Bake the Cornbread: Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the preheated oven for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cornbread.
  6. Cool and Serve: Once baked, remove the cornbread from the oven and let it cool in the pan. Optionally, melt the softened butter and mix with honey for a sweet topping to spread over warm slices.

Notes

  • For best results, do not overmix the batter; a few lumps are fine.
  • Resting the batter before baking helps achieve a moist texture.
  • You can substitute buttermilk for milk to add a slight tang and enhance flavor.
  • Adjust baking time slightly if using a different sized pan.
  • The honey butter topping is optional but adds extra sweetness and moisture.
  • Store leftover cornbread wrapped at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://yummadeeasy.com/the-best-moist-cornbread-recipe/