Description
This Moist Cornbread recipe offers a tender, lightly sweet bread with a golden crust, perfect as a side for any meal. Featuring a blend of cornmeal and all-purpose flour, it balances a rich buttery flavor with a hint of honey for extra moisture and sweetness. Quick to prepare and baked to perfection, it’s an ideal comfort food staple for gatherings or weeknight dinners.
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: Preheat your oven to 375°F (190°C). Grease an 8-inch square pan or a round cake pan to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt, stirring well to distribute the leavening and seasoning evenly.
- Prepare wet ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, eggs, and honey if using, ensuring the mixture is smooth and fully blended.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Pour batter and bake: Transfer the batter into the prepared pan, spreading it evenly. Place in the oven and 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 in the pan for a few minutes before slicing and serving warm, enhancing its moist and tender crumb.
Notes
- For a richer flavor, substitute whole milk or buttermilk.
- Honey is optional but adds extra moisture and a subtle sweetness.
- Do not overmix the batter to avoid tough cornbread.
- Serve cornbread warm with butter, honey, or alongside chili and soups.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
