Description
This Super Moist Homemade Cornbread recipe delivers a tender, flavorful, and perfectly sweet-savory bread that’s ideal for pairing with honey butter. Made with a mix of cornmeal and flour, honey, and a blend of butter and oil, this cornbread offers a moist texture and a golden crust, baked to perfection in just under 30 minutes.
Ingredients
Units
Scale
Dry Ingredients
- 3/4 cup Yellow Cornmeal (ground)
- 1 cup Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 4 Tablespoons Butter (1/4 cup, melted)
- 1/4 cup Oil (canola, vegetable, or olive)
- 1 cup Milk (whole, 2%, or buttermilk)
- 2 teaspoons Honey (part of mixture)
- 1 large Egg
- 1 large Egg Yolk
For Serving
- 1/2 cup Butter (1 stick, softened)
- 1/4 cup Honey
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper, or grease well, ensuring even the parchment is lightly sprayed with non-stick cooking spray. This step helps prevent the cornbread from sticking and allows for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt. This ensures uniform distribution of the leavening agents and flavor throughout the batter.
- Add Wet Ingredients and Combine: Stir in the melted butter, oil, milk, honey, egg, and egg yolk until the mixture is smooth. Be sure to mix gently and just until combined to avoid overmixing, which can make the cornbread tough. The batter will be slightly thick.
- Rest the Batter: Allow the batter to sit for 5–10 minutes. This resting period softens the cornmeal and helps hydrate the mixture, contributing to a tender texture in the final bread.
- Bake the Cornbread: Pour the batter into the prepared baking pan and smooth the surface. Bake in the preheated oven for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the baking progress to prevent overbaking, which can dry out the bread.
- Cool and Serve: Let the cornbread cool for about 10 minutes before slicing. For extra moisture and flavor, optionally brush 2–3 tablespoons of melted butter on top immediately after removing from the oven. Serve warm with softened butter, honey, or homemade honey butter made by blending the softened butter and honey together.
Notes
- This recipe yields cornbread that is moist, tender, and flavorful with a perfect balance of sweet and savory.
- Overmixing the batter may lead to a tougher crumb; mix gently and just until combined.
- The resting time before baking is important to allow the cornmeal to soften, resulting in better texture.
- Be careful not to overbake to maintain moisture; check the bread from 24 minutes onwards.
- For the best flavor, serve cornbread warm with honey butter or your preferred toppings.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
