The Best Moist Cornbread Recipe
User Reviews
5
The Best Moist Cornbread Recipe
Description
This moist cornbread recipe blends yellow cornmeal with all-purpose flour, sugar, honey, baking powder, and salt to create a batter that balances crumb and sweetness. The liquid ingredients include melted butter, neutral oil, milk, an egg, and an additional egg yolk, which add richness and moisture. After mixing the dry and wet ingredients until just combined, the batter rests briefly to soften the cornmeal, improving texture and cohesion.
The cornbread is baked in a greased or parchment-lined square or round pan at 350 degrees Fahrenheit for about 24 to 30 minutes, until a toothpick inserted in the center comes out clean and the top has turned light golden. Avoiding overbaking preserves its tender crumb. Once cooled slightly, the cornbread is sliced and served warm, often complemented by plain butter, honey, or a homemade honey butter spread which enhances its naturally sweet flavor.
This recipe is suitable for breakfast, snacking, or as a side dish for soups, stews, or barbecue. It produces a cornbread with moistness from the combination of fats and a subtle sweetness from honey and sugar, ideal for those who prefer softer textures over crumbly varieties.
Testing with a toothpick is key to prevent dryness. Using whole, 2%, or buttermilk for the milk is acceptable depending on preference. The recipe encourages gentle mixing to maintain tenderness.
Ingredients
- 3/4 cup cornmeal ground, yellow
- 1 cup flour
- 1/2 cup sugar
- 2 Tablespoons honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 Tablespoons butter (1/4 cup, melted)
- 1/4 cup neutral cooking oil canola, vegetable, olive, generic cooking oil
- 1 cup milk (whole, 2%, or buttermilk)
- 1 large egg
- 1 large egg yolk
Honey Butter
- 1/2 cup butter (1 stick, softened)
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees. Line a 8x8-inch or 9x9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8x8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.
- Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.
- Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.
- Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.
Honey Butter:
- Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don't want it to be melted but just slightly softened. Add in honey and stir with a spoon or use a hand mixer to make it creamier.
- Cut the cornbread into squares. Serve with a dollop of honey butter on top of each piece. I use a cookie scoop to scoop the honey butter into balls and place on top.
Notes
- Check for doneness by ensuring the cornbread top is light golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Watch baking time carefully to avoid overbaking, which dries out the cornbread.
- Use whole, 2%, or buttermilk based on your taste preference.
- Letting the batter rest 5-10 minutes before baking helps soften the cornmeal for better texture.
User Reviews
Overall Rating
5
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