Description
This Super Moist Homemade Cornbread recipe delivers a perfect balance of sweet and savory flavors with a tender, moist crumb. Made with a blend of yellow cornmeal and flour, enhanced by honey, butter, and milk, this cornbread is an ideal side dish for any meal. The simple ingredients combined with careful mixing and baking yield a deliciously soft and flavorful cornbread that pairs wonderfully with honey butter or plain butter.
Ingredients
Units
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 (for batter)
- 1 large Egg
- 1 large Egg Yolk
For Serving
- 1/2 cup Butter (1 stick, softened)
- 1/4 cup Honey (for honey butter)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. 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 liberally with non-stick cooking spray for easy release. Even when using parchment paper, lightly spray it to prevent sticking. For this recipe, an 8×8-inch baking pan is recommended.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt to evenly distribute all the dry ingredients.
- Add Wet Ingredients: To the dry mixture, add the melted butter, oil, milk, honey, egg, and egg yolk. Stir gently until the batter is smooth and just combined, taking care not to overmix, which could toughen the cornbread. The gentle mixing ensures a tender crumb.
- Rest Batter: Let the batter rest for 5 to 10 minutes. This resting time allows the cornmeal to soften and blend thoroughly with the wet ingredients, improving texture.
- Pour and Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Monitor closely near the end of baking to avoid overbaking and drying out the cornbread.
- Cool and Serve: Remove the cornbread from the oven and let it cool for about 10 minutes before slicing. For an extra touch of moisture and buttery flavor, melt 2-3 tablespoons of butter and brush it over the warm cornbread. Serve warm with butter, honey, or homemade honey butter made by mixing softened butter with honey.
Notes
- This cornbread is exceptionally moist, tender, and flavorful—perfectly balancing sweet and savory elements.
- For the best texture, avoid overmixing the batter to keep the crumb tender.
- Resting the batter before baking enhances the softness by allowing the cornmeal to fully hydrate.
- Brushing melted butter on top after baking adds moisture and richness.
- This cornbread pairs wonderfully with honey butter but is also delicious served plain or with savory dishes like chili or barbecue.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
