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–+ servings

Sweet & Moist Cornbread

Say goodbye to dry, crumbly cornbread with this perfectly sweet, buttery, and moist cornbread recipe. Serve it fresh out of the oven with a pat of butter for the ultimate comfort food side dish. The best part: this cornbread comes together in only a few minutes and with no special equipment!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 8" or 9" cornbread
Category Basics, Savory, Sweet

Ingredients
 

  • 1 ½ cups all-purpose flour (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
    1 cup yellow cornmeal
    1 Tbsp baking powder
    1 tsp kosher salt
    ¼ 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 temperature
    ¼ cup vegetable oil
    ¼ cup honey
    1 cup buttermilk (or full-fat milk), at room temperature
    ½ 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

  1. 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.
  2. 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).

Nutrition

Calories: 3337kcal | Carbohydrates: 394g | Protein: 57g | Fat: 175g | Saturated Fat: 76g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 45g | Trans Fat: 4g | Cholesterol: 642mg | Sodium: 4018mg | Potassium: 1250mg | Fiber: 20g | Sugar: 135g | Vitamin A: 3776IU | Vitamin C: 0.4mg | Calcium: 1109mg | Iron: 17mg
Nutrition Disclaimer