Moist Cornbread Recipe
User Reviews
5
Moist Cornbread Recipe
Description
The Moist Cornbread Recipe combines cornmeal soaked in buttermilk with all-purpose flour, baking powder, baking soda, and salt. The mixture includes yogurt and honey, adding moistness and gentle sweetness. Melted butter is used both in the batter and to coat the skillet or baking dish before baking at 375 degrees Fahrenheit, helping develop a crisp bottom crust. The batter rests briefly to ensure hydration, creating a tender texture.
This cornbread offers a balance of sweet and buttery notes, with a moist yet sturdy crumb that holds together well. It cooks for about 20 minutes until a toothpick inserted yields a few moist crumbs. It can be served alongside hearty soups, chili, or barbecued dishes, complementing savory flavors without being too dense.
Greek or plain yogurt can be used depending on your flavor preference. Soaking the cornmeal for a minimum of 15 minutes improves moisture and texture, up to 30 minutes can be used. Sour cream can substitute for yogurt if desired.
Ingredients
- ¾ cup cornmeal
- ¾ cup buttermilk
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda scant
- ¼ teaspoon salt
- 5 tablespoons butter melted and divided
- ½ cup yogurt plain, vanilla, or honey (see note)
- 1 ½ tablespoons honey
- 2 egg
- 2 tablespoons butter softened
Instructions
- Combine cornmeal and buttermilk in a bowl, set aside for 15-30 minutes (see note).
- Heat oven to 375 degrees F. Place 12 inch cast iron skillet or 8x8 baking dish in the oven to preheat.
- Whisk flour, baking powder, baking soda, and salt together, set aside.
- In a large bowl, combine soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs. Mix well.
- Fold in dry ingredients, mix until just combined.
- Add the remaining 2 tablespoons of butter to the preheated skillet or 8x8 baking dish, making sure it is covering the bottom of the skillet or 8x8 baking dish.
- Pour batter into the skillet or baking dish, and place back into the oven.
- Bake for 20 minutes or until a toothpick comes out with a few crumbs on it.
Notes
- Soak the cornmeal in buttermilk for at least 15 minutes to achieve a moist texture.
- Greek yogurt may impart a stronger flavor; vanilla or honey-flavored yogurt could soften this.
- You can substitute sour cream for yogurt if preferred.
- Baking in a preheated, butter-coated skillet helps develop a crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 276mg | 12% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Calcium | 71mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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