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BEST Super Moist Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 3 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 45-55 minutes
  • Yield: 16 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This BEST Super Moist Cornbread recipe yields a tender, sweet, and perfectly golden bread ideal as a side dish for any meal. Made with a blend of flour, cornmeal, and a touch of sugar, it achieves incredible moisture and texture using butter, oil, and eggs, then baked to perfection in the oven. Serve warm with butter and honey for a classic comfort food treat.

Ingredients

Dry Ingredients

  • 2 cups flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup (8 tablespoons) butter, melted
  • ½ cup oil
  • 1 ¼ cups milk
  • 3 large eggs

For Serving (Optional)

  • Honey
  • Extra butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 cup cornmeal, 1 cup sugar, 1 ½ tablespoons baking powder, and 1 teaspoon salt until well combined.
  3. Combine Wet Ingredients: In a medium bowl, blend ½ cup melted butter, ½ cup oil, 1 ¼ cups milk, and 3 large eggs until fully mixed.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined and smooth, avoiding overmixing to preserve the bread's tenderness.
  5. Bake the Cornbread: Transfer the batter evenly into the prepared 9x13 inch pan and bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  6. Cool and Serve: Let the cornbread cool in the pan for 15-20 minutes to set before cutting into squares. Serve warm with butter and honey for an extra sweet finish if desired.
  7. Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to maintain freshness.

Notes

  • Do not overmix the batter to ensure the cornbread stays tender and moist.
  • Baking time may vary slightly depending on your oven, so start checking for doneness at 35 minutes.
  • Using a 9x13 inch pan ensures even baking and the correct thickness for moist cornbread.
  • Adding honey and extra butter at serving enhances sweetness and moisture.
  • Store baked cornbread in an airtight container to keep it fresh and prevent drying out.

Find it online: https://suerecipe.com/best-super-moist-cornbread-recipe/