Description
This Best Moist Cornbread Recipe produces a tender, flavorful, and perfectly moist cornbread that is both sweet and savory. Made with a combination of yellow cornmeal, flour, honey, butter, and milk, this easy-to-make cornbread pairs perfectly with honey butter or can be enjoyed on its own as a comforting side dish.
Ingredients
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 (2 Tablespoons in original, combined or note: 2 Tbsp honey in batter + 1/4 cup later – clarify in notes)
- 1 large Egg
- 1 large Egg Yolk
Honey Butter (for serving)
- 1/2 cup Butter (1 stick, softened)
- 1/4 cup Honey
Instructions
- Preheat and prepare 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 it with butter or non-stick cooking spray. Even when using parchment paper, lightly spray the pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- Add wet ingredients and combine: Add the melted butter, oil, milk, honey, egg, and egg yolk to the dry ingredients. Gently stir the mixture until just combined, being careful not to overmix to ensure the cornbread remains tender and moist.
- Let batter rest: Allow the batter to sit for 5 to 10 minutes. This step helps the cornmeal to absorb the liquids and soften, improving texture.
- Bake the cornbread: Pour the batter into the prepared baking pan, smoothing the top if needed. Bake in the preheated oven for 24 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Avoid overbaking to keep the cornbread moist.
- Optional buttery topping: Upon removing the cornbread from the oven, you may brush the top with 2 to 3 tablespoons of melted butter to add extra moisture and buttery flavor.
- Cool and serve: Let the cornbread cool for about 10 minutes before slicing. Serve warm, optionally with homemade honey butter made by combining softened butter and honey.
Notes
- This recipe yields a moist, tender, and flavorful cornbread that balances sweetness and savory notes perfectly.
- For added moisture and flavor, brush the top with melted butter immediately after baking.
- Homemade honey butter pairs beautifully with the warm cornbread for an indulgent touch.
- You can use whole milk, 2%, or buttermilk depending on preference — buttermilk will add slight tanginess and extra tenderness.
- Be careful not to overmix the batter to maintain a tender crumb.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of recipe)
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
