Best Homemade Cornbread Recipe (Sweet & Moist)
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4.8
1,152 reviews
Excellent
Best Homemade Cornbread Recipe (Sweet & Moist)
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This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili.
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Ingredients
- 1 cup flour spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder 1 teaspoon for 8x8 pan, SEE NOTE
- 1/2 cup butter (1 stick)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 & 1/4 cups buttermilk*
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Instructions
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)
- In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
- Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- Melt the remaining butter in a large bowl in the microwave.
- Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.
- Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated.
- Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.
- Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
- Pour the batter into the hot pan and smooth out the top.
- Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
- Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
- Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container (otherwise it will start to taste all iron-y. no thanks.)
Equipments used:
Notes
- IMPORTANT! If you plan to make this recipe in an 8x8 or 9x9 inch square pan:
- UPDATE February 2024: There have been a lot of reviews saying that a doubled recipe overflows. This never happened for me, but I experimented with reducing the amount of batter for a 9x13 and am happy with the results. If you bake in a metal pan, the edges will still get pretty crispy, which is awesome. Below is my updated recipe for a 9x13 pan; it's 1.5x the recipe, not a full double.
- Grease a metal 9x13 inch pan and do not put it in the oven while preheating. Preheat the oven to 350 degrees, not 375. 1.5x all the ingredients except for the baking powder:
- The 9x13 recipe takes about 35-38 minutes to bake at 350. About halfway through the bake time, cover the cornbread loosely with foil to prevent over browning. Take it out when the center is no longer jiggly and a toothpick comes out clean.
- *You can use cheater buttermilk for this recipe. For 1 cup of cheater buttermilk, add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup, then add milk until you reach 1 cup. Stir and let sit 5 minutes before using. (For the 1 and 1/4 cups that the recipe calls for, use 4 teaspoons vinegar and fill to the 1 and 1/4 cup mark.)
- Only use 1 teaspoon baking powder. (Your cake will overflow the pan if you use 2 teaspoons.)
- Do not put the pan in the oven while it is preheating. Spray the pan with nonstick spray. There is no need to set aside the 1/2 tablespoon of butter from the stick of butter called for in the recipe.
- 1 and 1/2 cups flour, spooned and leveled
- 1 cup + 2 tablespoons yellow cornmeal
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup butter (this is 1 and 1/2 sticks)
- 6 tablespoons vegetable oil
- 1 and 1/2 cups granulated sugar
- 1/2 cup honey
- 3 large eggs
- 1 and 3/4 cups + 2 tablespoons buttermilk
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
65mg
(22%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
387IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
1,152 reviews
Excellent
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