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Best Homemade Cornbread Recipe (Sweet & Moist) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Vegetarian

Description

This Best Homemade Cornbread Recipe delivers a sweet and moist cornbread with a tender crumb and golden crust. Made with a mix of flour, yellow cornmeal, buttermilk, honey, and a perfect blend of leavening agents, it’s baked in a hot cast iron skillet for an ideal crispy edge. Perfect as a comforting side dish with chili or any Southern-inspired meal, this cornbread is easy to make and yields 10 servings.

Ingredients

Scale

Dry Ingredients

  • 1 cup flour (spooned and leveled)
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder (use 1 teaspoon if using an 8×8 or 9×9 square pan, see note)

Wet Ingredients

  • 1/2 cup butter (1 stick), divided
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1 1/4 cups buttermilk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Place your 9-inch cast iron skillet in the oven while it heats up. If using an 8×8 or 9×9 inch square pan, adjust baking powder as noted.
  2. Mix Dry Ingredients: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Set aside.
  3. Prepare Butter: Slice off about 1/2 tablespoon from the stick of butter and set it aside for greasing the pan.
  4. Melt Butter: Melt the remaining butter in a large mixing bowl using the microwave.
  5. Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir thoroughly until well combined.
  6. Add Eggs and Buttermilk: Crack in the eggs and add the buttermilk. Whisk the mixture until everything is fully incorporated.
  7. Combine Dry and Wet: Using a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients. Mix just until incorporated; a few lumps are okay. Do not over mix to ensure tenderness.
  8. Grease Skillet: Remove the hot cast iron skillet from the oven carefully and close the oven door to retain heat. Use the reserved 1/2 tablespoon butter to grease the bottom and sides of the skillet thoroughly.
  9. Pour Batter: Pour the batter into the hot skillet, smoothing out the surface evenly.
  10. Bake: Using oven mitts, place the skillet back in the oven and bake for 28-32 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown. Edges should start to pull away from the pan.
  11. Cool and Serve: Remove cornbread from the oven and let it cool for 5-10 minutes before slicing. For best taste, serve immediately with additional butter and honey or alongside chili.
  12. Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If made in a cast iron skillet, transfer to a sealed container after cooling to avoid metallic taste.

Notes

  • Adjust baking powder to 1 teaspoon if using an 8×8 or 9×9 inch square pan to prevent over-rising.
  • Do not over mix batter; a few lumps are fine and help keep cornbread tender.
  • Greasing the skillet with butter while hot helps achieve a crispy crust.
  • Best enjoyed fresh; edges crisp up after baking.
  • Cast iron pans should not store cornbread to avoid an iron flavor; remove cornbread before storing.

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Find it online: https://everydaykitchenmeals.com/best-homemade-cornbread-recipe-sweet-and-moist-recipe/