Moist Cornbread Recipe

There’s something utterly magical about whipping up a batch of homemade cornbread—it’s like channeling southern charm right into my kitchen, filling the air with the warm, inviting aroma of sweet honey and buttery goodness.

Every time, I am pleased with how this moist cornbread turns out. Its sheer and lovely flavors come from a wonderful mix of yellow cornmeal and all-purpose flour, plus a hint of sweetness that comes from both granulated sugar and honey.

My favorite part, though, is the texture, which has a delightful balance—thanks in part to the milk and to the vegetable oil employed in the recipe.

Moist Cornbread Recipe Ingredients

• Cornmeal: Adds a distinct, hearty texture.

  Rich in fiber and carbohydrates.

• All-purpose flour: Provides structure to the cornbread.

  Contains carbohydrates and some protein.

• Granulated sugar: Sweetens the bread, creating a balanced, sugary flavor.
• Baking powder: Leavening agent that makes the cornbread rise for a fluffy texture.
• Vegetable oil: Adds moisture and richness.

  Offers healthy fats without flavor interference.

• Honey: Enhances sweetness naturally, complements the corn flavor beautifully.

Moist Cornbread Recipe Ingredient Quantities

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/3 cup vegetable oil
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey

How to Make this Moist Cornbread Recipe

1. Set your oven to heat to 400°F (200°C) and give a light greasing to a baking pan that measures 9 inches square, or line it with parchment paper.

2. In a big mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk until the mixture is homogeneous.

3. In a different bowl of medium size, beat the eggs, and then add the milk, vegetable oil, melted butter, and honey. Combine them in a mixture that is smooth and uniform.

4. In the center of the dry ingredients, make a well, and into it pour the wet ingredients.

5. Mix the components together with a gentle stirring action until they are just blended together. Do not stir excessively; less mixing is better, even if it yields a few lumps here and there. This is a process that one should complete with an eye toward producing a mostly homogenous mixture intact with many air bubbles.

6. Spoon the batter into the prepared baking pan, using a spatula to spread it evenly.

7. Put it in the preheated oven at 350°F for 20 to 25 minutes. You will know it is done when the edges are golden brown and a toothpick inserted into the center comes out clean.

8. Take the cornbread from the oven and let it sit in the pan to cool for approximately 10 minutes.

9. Move the cornbread to a wire rack to cool all the way down, or dish it out warm straight from the pan.

10. Cut and savor your succulent, tasty cornbread with the adornments of your choice or as a companion to your chow.

Here are a few ideas for sprucing up the cornbread experience:

1. Spread butter over the cornbread.

2. Drizzle honey, syrup, or molasses onto the cornbread.

3. Serve the cornbread as a side dish with your meal.

Moist Cornbread Recipe Equipment Needed

1. Oven
2. 9-inch square baking pan or parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Toothpick
10. Wire cooling rack

FAQ

• Can I use a different type of flour?Indeed, whole wheat flour can replace all-purpose flour in any recipe. Substituting in whole wheat will give a slightly denser texture, which is not all bad—in fact, some people enjoy the nuttier taste and the health benefits that accompany whole wheat flour.
• Can I make this cornbread dairy-free?Certainly! Almond milk or any other non-dairy milk can be used in place of regular milk; simply use a dairy-free alternative to butter and you’re all set!
• What is the best way to store leftover cornbread?Store it at room temperature in an airtight container for no more than 3 days, or keep it in the refrigerator for up to a week. For longer storage, it can be frozen for a maximum of 3 months.
• Can I add other ingredients to this recipe?Indeed, you can add extra flavor to your cornbread by customizing it with fun ingredients like jalapeños, cheese, or corn kernels.
• Is there a substitute for vegetable oil?Melted coconut oil or unsweetened applesauce can be used in place of a not-so-healthy option. But those might make your baked goods taste slightly off and/or affect their texture.
• Can I make this recipe in a cast iron skillet?Indeed, if you want cornbread with a crispy edge, you will cook it in a preheated cast iron skillet. If you want your cornbread to possess texture, you will cook it in a preheated cast iron skillet. A crispy-edged cornbread with texture requires a cast iron skillet that is not only preheated but also acting like an oven unto itself.
• How do I prevent my cornbread from being too crumbly?Don’t let it get too done, and maybe try adding a touch more honey or oil for extra moisture.

Moist Cornbread Recipe Substitutions and Variations

All-purpose flour: For a heartier texture, substitute with whole wheat flour.
Granulated sugar: For a richer taste, use brown sugar.
Milk: Replace with almond milk or oat milk for an impossibility-free option.
Vegetable oil: Substitute with melted coconut oil for a touch of coconut taste.
Honey: Substitute with maple syrup, making a fine and flavorful switch.

Pro Tips

1. Add Cheese or Jalapeños: Enhance the flavor by folding in some shredded cheddar cheese or diced jalapeños into the batter before baking. This will add a savory kick to the cornbread.