Description
This BEST Moist Cornbread Recipe delivers a tender, flavorful cornbread perfect for any meal. Made with a combination of cornmeal, all-purpose flour, and buttermilk, it features a delicate crumb and a slightly sweet, buttery taste. Ideal as a side dish or snack, it’s easy to prepare and can be customized with optional additions like creamed corn or jalapeños for extra moisture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- â…“ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup sour cream or plain Greek yogurt
Optional
- Honey for drizzling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This ensures that all leavening agents and dry components are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then stir in the buttermilk, melted unsalted butter, and sour cream (or Greek yogurt) until the mixture is smooth and cohesive.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined. Avoid overmixing, as this can create a dense texture instead of a moist crumb.
- Pour Batter and Bake: Transfer the batter into the prepared baking dish. Smooth the surface with a spatula for even baking. Bake for 25 to 30 minutes or 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 in the pan. Slice into squares and serve warm. Optionally drizzle with honey or top with a pat of butter for added richness.
Notes
- For extra moisture, add ¼ cup creamed corn to the batter for a sweet, juicy texture.
- Try adding finely chopped jalapeños for a spicy and savory twist.
- This recipe works well for muffins; reduce baking time to 15–18 minutes when using muffin tins.
- Use parchment paper lining to easily lift out the cornbread after baking.
Nutrition
- Serving Size: 1 square (approximately 1/9th of the recipe)
- Calories: 240
- Sugar: 8g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
