Moist cornbread is a delicious and versatile side dish, known for its tender crumb and rich, slightly sweet flavor. This version is soft, buttery, and stays moist thanks to the addition of ingredients like buttermilk and melted butter. Whether you serve it alongside chili, barbecue, or as a stand-alone snack, this cornbread is sure to please everyone at the table.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil (for extra moisture)
- ¼ cup honey (optional, for added sweetness)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or cast iron skillet with butter or non-stick spray.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and honey (if using) until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Overmixing can make the cornbread tough instead of moist and tender.
- Bake: Pour the batter into the prepared pan or skillet, spreading it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for 10 minutes before slicing and serving. Serve warm with butter, honey, or your favorite side dishes.
This moist cornbread is perfect for pairing with savory dishes or enjoying as a sweet treat with a drizzle of honey!
