The Best Cornbread
User Reviews
4.8
The Best Cornbread
Description
The Best Cornbread recipe uses a mixture of cornmeal and flour (including options for whole wheat variants), combined with sugar, baking powder, and salt. The wet ingredients—neutral cooking oil, melted butter, beaten eggs, and milk—are stirred in until just combined, yielding a runny batter spread into a greased pan. Baking at 350°F for 30-35 minutes results in a tender crumb with a crisp exterior. The recipe recommends metal pans for consistent baking.
The accompanying honey butter, made by whipping softened salted butter with honey and marshmallow creme, offers a light, spreadable topping that enhances the cornbread's natural sweetness and moist texture. The marshmallow creme also adds a creamy, subtly fluffy dimension.
This cornbread is suitable as a side dish for meals or as a sweet snack. It can be adjusted for sweetness by altering sugar amounts, and the flour blend can be modified to include more whole wheat for added density and flavor. The recipe can be doubled for larger pans, adjusting thickness accordingly.
Ingredients
Cornbread:
- ½ cup cornmeal
- 1 ½ cups flour see note
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup neutral cooking oil generic cooking oil
- 3 tablespoons butter melted
- 2 large egg beaten
- 1 ¼ cups milk
Honey Butter:
- 1 cup butter softened, salted
- ½ cup honey
- ½ cup marshmallow creme fluff
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
- For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
- Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
Notes
- You can substitute part or all the all-purpose flour with finely ground white whole wheat flour for a denser but flavorful cornbread.
- Reducing the sugar by half still yields good results with less sweetness.
- The recipe scales well if doubled for a larger 9x13-inch pan or increased by 1.5 times for slightly less thick cornbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces of cornbread
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 Piece | |
| Calories | 423kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 80mg | 27% |
| Sodium | 387mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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