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Super Moist Homemade Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 93 reviews
  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Super Moist Homemade Cornbread recipe yields a tender, flavorful, and perfectly sweet and savory bread that’s perfect for pairing with honey butter or serving alongside your favorite meals. Made with a blend of yellow cornmeal, flour, and a touch of honey, this cornbread is incredibly moist thanks to the combination of butter, oil, and milk. It’s baked to golden perfection in an 8×8-inch pan, with simple ingredients and easy steps to make the perfect classic cornbread from scratch.

Ingredients

Units Scale

Dry Ingredients

  • 3/4 cup Yellow Cornmeal (ground)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 4 Tablespoons Butter (1/4 cup, melted)
  • 1/4 cup Oil (canola, vegetable, or olive)
  • 1 cup Milk (whole, 2%, or buttermilk)
  • 1 large Egg
  • 1 large Egg Yolk

Topping / Serve With

  • 1/2 cup Butter (1 stick, softened)
  • 1/4 cup Honey

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan (or 9×9-inch or 9-inch round pan) with parchment paper or lightly grease it with butter or non-stick cooking spray. For this recipe, an 8×8-inch pan is recommended.
  2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt until combined.
  3. Add Wet Ingredients and Combine: Pour in the melted butter, oil, milk, honey, egg, and egg yolk into the dry ingredients. Stir gently and mix until the batter is smooth and just combined. Take care not to overmix to maintain a tender crumb.
  4. Rest Batter: Let the batter sit for 5 to 10 minutes. This allows the cornmeal to soften and absorb the wet ingredients, improving texture.
  5. Bake the Cornbread: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 24 to 30 minutes, or until a toothpick inserted in the center comes out clean. Watch closely near the end to prevent overbaking.
  6. Cool and Serve: Remove the cornbread from the oven and let it cool for about 10 minutes before slicing. For extra moisture and flavor, optionally melt 2-3 tablespoons of butter and brush it over the warm top of the cornbread. Serve with softened butter, honey, or homemade honey butter.

Notes

  • This recipe produces the best moist, tender, and flavorful cornbread with a perfect balance of sweetness and savory notes.
  • Be careful not to overmix the batter to avoid a dense texture.
  • Resting the batter before baking helps the cornmeal to absorb moisture and yield a soft crumb.
  • Use whole milk, 2% milk, or buttermilk based on preference; buttermilk will add a slight tang and extra richness.
  • Brushing the top with melted butter just after baking enhances moisture and buttery flavor.
  • Store leftovers in an airtight container; reheat gently before serving.

Nutrition

  • Serving Size: 1 slice (about 1/12th of recipe)
  • Calories: 230
  • Sugar: 9g
  • Sodium: 270mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://tastyrates.com/super-moist-homemade-cornbread-recipe/