The Best Fluffy Moist Cornbread Recipe Ever
User Reviews
4.8
The Best Fluffy Moist Cornbread Recipe Ever
Description
The Best Fluffy Moist Cornbread Recipe Ever blends equal parts all-purpose flour and yellow cornmeal with baking powder and salt to create a balanced dry base. Wet ingredients include eggs, maple syrup or honey, Greek yogurt, milk, and melted butter, which together produce a tender, moist batter. The ingredients are carefully combined to avoid overmixing, ensuring a light texture. Baked in a preheated oven, the cornbread develops a golden crust over 20 to 25 minutes. It can be served warm with butter or honey for added richness.
This recipe can be made dairy-free by substituting dairy-free milk, yogurt, and butter. It can also be turned into gluten-free cornbread by using oat or gluten-free all-purpose flour. To make muffins, divide the batter into 12 portions and reduce the baking time to 15-20 minutes.
For a less sweet option, reduce the maple syrup or honey amount to one-third cup. The recipe provides flexibility for adapting to various dietary preferences without sacrificing texture.
Ingredients
- Dry Ingredients:
- 1 cup all-purpose flour 120 g
- 1 cup yellow cornmeal 152g
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- Wet Ingredients:
- 2 egg large, at room temperature
- 1/2 cup pure maple syrup or honey, 156g
- 3/4 cup Greek yogurt plain whole-milk or 2%, 169g
- ½ cup milk of choice or buttermilk, 120g
- 6 tablespoons butter salted, melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 20 to 25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
Notes
- To prepare dairy-free cornbread, replace milk, yogurt, and butter with dairy-free alternatives.
- Use oat flour or gluten-free all-purpose flour in place of regular flour to make it gluten-free.
- To bake cornbread muffins, divide batter into 12 muffin liners and bake for 15-20 minutes or until a toothpick comes out clean.
- Adjust sweetness by reducing maple syrup or honey to 1/3 cup if a less sweet cornbread is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 142cal | 7% |
| Carbohydrates | 21.2g | 7% |
| Protein | 3.8g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2.6g | 13% |
| Fiber | 1.1g | 4% |
| Sugar | 6.4g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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