Best Homemade Cornbread Recipe (Sweet & Moist)
User Reviews
4.8
Best Homemade Cornbread Recipe (Sweet & Moist)
Description
Best Homemade Cornbread Recipe (Sweet & Moist) combines simple dry ingredients like flour, cornmeal, baking soda, and baking powder with wet ingredients including butter, oil, sugar, honey, eggs, and buttermilk. The method calls for mixing dry and wet ingredients carefully to avoid overmixing, which maintains a light texture. Baking in a preheated cast iron skillet results in a cornbread with a golden crust and tender inside. Adjustments for baking in square or metal pans are noted, including changes to baking powder amount and oven temperature, to prevent overflow and uneven texture. The use of buttermilk, or a vinegar-milk substitute, helps tenderize and add subtle acidity to the bread.
The texture is moist and slightly sweet with a mix of crunchy edges from the skillet and a soft crumb inside. Flavor layers come from the combo of sugar and honey, balanced by the buttery and tangy notes from buttermilk. This cornbread serves well alongside savory dishes or with butter and honey as a snack.
For larger pans like 9x13 inches, reducing batter volume and lowering oven temperature are essential to avoid spillover. Covering the top loosely with foil partway through baking prevents excessive browning while ensuring doneness. Using level measurements of flour and cornmeal helps maintain consistency.
Ingredients
- 1 cup flour spooned and leveled
- 3/4 cup cornmeal yellow
- 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 egg
- 1 & 1/4 cups buttermilk
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.)
Notes
- Measure flour and cornmeal by spooning into the cup and leveling for accuracy.
- Adjust baking powder amount depending on pan size to avoid overflowing batter.
- Preheat oven and cast iron skillet when using one, but for metal pans, omit skillet and lower baking temperature.
- Cover cornbread loosely with foil in larger pans to prevent overbrowning during baking.
- Make a cheater buttermilk by adding vinegar or lemon juice to milk and letting it sit for 5 minutes before using.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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