BEST Moist Cornbread Recipe
This quick and easy cornbread recipe has a moist, tender crumb and just the right touch of sweetness! It’s the perfect side for everything from breakfast, to hearty lunches and comforting dinners.
Servings: 9 medium slices
Equipment
- 8x8" baking pan
Ingredients
- 1 cup yellow medium-ground cornmeal
- 1 cup all-purpose flour
- ¾ cup buttermilk
- ¼ cup granulated sugar
- 2 tablespoons honey
- 3 tablespoons unsalted butter melted
- 2 tablespoons avocado oil (or canola oil)
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375℉. Well grease a 8x8” baking pan.
- In a medium bowl, whisk together dry ingredients (cornmeal, flour, sugar, baking powder and salt).
- In a large bowl, whisk together wet ingredients (buttermilk, honey, butter, oil, eggs, and vanilla extract).
- Add dry ingredients to the wet ingredients. Mix until just combined. Do not overmix; small lumps are okay!
- Pour batter into prepared pan, spreading out evenly.
- Bake for 21-26 minutes, until just set, light golden around the edges, and a toothpick comes out with no wet better.
- Let cool for 10 minutes before slicing and enjoying!
Video
Notes
- If you’d like to pop the whole cornbread out of the pan after baking, line with parchment so you can pull the cornbread right out.
- Stone-ground, medium-ground yellow cornmeal is best; it’s ground on traditional stone mills to keep more of the germ and hull.
- Like a sticky bakery-style top? Brush 4 tablespoons melted, salted butter with 2 tablespoons honey on the cornbread right out of the oven.
- Don’t have buttermilk on hand? Learn How to Make Buttermilk!
Nutrition
Serving: 1slice | Calories: 243kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 436mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 202IU | Vitamin C: 0.02mg | Calcium: 112mg | Iron: 2mg