The Best Moist Cornbread
This cornbread recipe is moist, tender, and full of flavor, making it perfect as a side dish or a snack.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup honey optional for added sweetness
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, eggs, and honey. Stir well until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan and smooth the top.
Baking
- Bake for about 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing.
Notes
Serve this cornbread warm with a pat of butter on top. It pairs wonderfully with chili, soups, or barbecued meats. Store leftover cornbread wrapped tightly at room temperature for up to 2 days, or freeze slices individually.