Cornbread is one of my all-time favorite sides. But there is (almost) nothing worse than a dry, crumbly cornbread that is hard to swallow without choking! I’ve tested and developed this cornbread recipe (my favorite!) to produce a moist and fluffy cornbread that will surely impress.
SHOULD CORNBREAD BE SWEET OR SAVORY?
The sweetness of cornbread is heavily debated, with some preferring a sweeter cornbread and others a more savory cornbread. Though savory cornbread is typically associated with the southern United States and sweet cornbread with the northern United States, it all comes down to individual preference. I think there is space for both, depending on the meal you are serving it with. But, overall, my family prefers a sweet cornbread. If you prefer a savory cornbread, I recommend omitting the honey (or the additional ¼ cup of sugar) from this recipe.
WHAT IS THE BEST TYPE OF CORNMEAL FOR CORNBREAD?
Cornmeal comes in a variety of different grind sizes (or coarseness). Fine cornmeal typically results in a softer cornbread with a more even texture. Using a medium-grind cornmeal adds an element of texture and “grittiness” to the cornbread that some prefer, but that others may find jarring. I prefer using fine cornmeal, but it’s completely up to individual preference!
MAKING CORNBREAD FOR A CROWD?
You can easily double this recipe and make it in a 9” x 13” pan. Just be sure to monitor the cornbread in the oven and adjust the baking time accordingly.
Start by preheating your oven to 375℉.
Using a pastry brush (or your fingers), grease the inside of an 8” or 9” square pan or baking dish with softened or melted butter.
Sprinkle 1 to 2 Tablespoons of flour into the pan, and rotate to evenly coat the bottom and sides. Tap out and discard any excess flour.
In a large bowl, whisk together the flour, cornmeal, baking powder, kosher salt, and granulated sugar until evenly mixed.
In a second large bowl, add in the eggs, vegetable oil, honey, buttermilk, and melted butter and whisk together until well combined.
Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently whisk together until the batter has just combined and no dry patches remain. Be careful not to over mix!
Pour the batter into your prepared baking dish and bake it in the center of the oven for 20 to 25 minutes, or until the cornbread pulls away slightly from the edges and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and allow it to cool for 10 minutes before serving. Optionally, you can brush the top of the cornbread with additional melted butter or rub a piece of cold butter over the top while it is still hot.
When the cornbread has cooled completely, place it in an airtight container or cover it in plastic wrap to prevent it from drying out. I suggest serving within 48 hours to maintain optimal freshness.
Sweet & Moist Cornbread
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled (plus more for preparing pan)
- 1 cup yellow cornmeal (fine or medium grind; see Note 1)
- 1 Tbsp baking powder
- 1 tsp kosher salt (I use Diamond Crystal)
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup vegetable oil
- ¼ cup honey (or additional ¼ cup granulated sugar)
- 1 cup buttermilk (or full-fat milk), at room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled slightly (plus more for greasing pan)
Equipment
Instructions
- Preheat oven to 375℉.
- Using a pastry brush (or your fingers), grease the inside of an 8” or 9” square pan or baking dish with softened or melted butter. Sprinkle 1 to 2 Tbsp of flour into the pan and rotate to evenly coat the bottom and sides. Tap out and discard any excess flour.
- In a large bowl, whisk together flour, cornmeal, baking powder, kosher salt, and sugar until evenly mixed.1 ½ cups all-purpose flour, spooned and leveled1 cup yellow cornmeal1 Tbsp baking powder1 tsp kosher salt¼ cup granulated sugar
- In a second large bowl, combine eggs, vegetable oil, honey, buttermilk, and melted butter. Whisk together until well combined.2 large eggs, at room temperature¼ cup vegetable oil¼ cup honey1 cup buttermilk (or full-fat milk), at room temperature½ cup (1 stick) unsalted butter, melted and cooled slightly
- Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently whisk together until the batter has just combined and no dry patches remain. (Be careful not to overmix!)
- Pour the batter into the prepared pan. Bake in the center of the oven until the cornbread pulls away slightly from the edges of the pan and a toothpick inserted into the center comes out clean (about 20 to 25 minutes).
- Remove from the oven and allow it to cool for 10 minutes before serving. Optionally, you can brush the top of the cornbread with additional melted butter or rub a piece of cold butter over the top while it is still hot.
- When the cornbread has cooled completely, place it in an airtight container or cover it in plastic wrap to prevent it from drying out. I suggest serving within 48 hours to maintain optimal freshness.
Notes
- Fine-Grind vs. Medium-Grind Cornmeal: The grind of cornmeal you use depends on the texture you prefer for your cornbread. I prefer a fine-grind cornmeal. However, using a medium- to coarse-grind cornmeal can give the cornbread an added texture and “grittiness”, which some people prefer.
- Sweet vs. Savoury Cornbread: This recipe is for sweet cornbread. Traditional, southern-style cornbread is typically more on the savory side. If you prefer more of a savory cornbread, I suggest omitting the honey (or the additional ¼ cup of sugar).
