Super Moist Cornbread Recipe
This sweet corn cornbread is soft, moist, lightly sweet, and filled with real corn kernels for extra flavor and texture. It works well as a side for chili, barbecue, beans, soups, roasted chicken, or a cozy comfort-food dinner.
Servings 8
Calories 348kcal
Equipment
- 1 cast-iron skillet or aluminum baking pan 10-11" skillet or 9"x9" baking pan
- 2 mixing bowls
- 1 whisk or fork
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup melted butter slightly cooled
- 1/4 cup honey optional but recommended for a sweeter cornbread
- 1 cup corn kernels drained if canned or thawed if frozen, optional, but recommended for flavor and texture
Instructions
- Preheat oven to 400°F. Grease an 8-inch square baking dish, 9-inch round pan, or cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Fold in the corn kernels, if using.
- Spread the batter into the prepared pan.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool for 10 minutes before slicing.
Video
Notes
Yield: This recipe makes 8 generous servings or 9 to 12 smaller pieces, depending on how you slice it.
Nutrition
Calories: 348kcal | Carbohydrates: 48g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 632mg | Potassium: 173mg | Fiber: 3g | Sugar: 20g | Vitamin A: 473IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 2mg
