Best Homemade Cornbread Recipe (Sweet & Moist)

Nothing beats the warmth and comfort of fresh homemade cornbread, and this Best Homemade Cornbread Recipe strikes the perfect balance between sweet and moist. Its golden crust and soft, tender crumb make it an ideal companion for hearty soups, stews, or even a satisfying solo snack. Imagine pulling a hot, buttery slice from the oven, its sweet aroma wafting through your kitchen, inviting family and friends to gather around. This classic dish not only tantalizes your taste buds with its delightful sweetness but also adds a rustic charm to any meal. Perfect for casual get-togethers, holidays, or simply a cozy afternoon at home, this cornbread will quickly become a staple in your kitchen.

Ingredients

1 cup all-purpose flour: Provides structure and a light texture to the cornbread.
3/4 cup yellow cornmeal: Adds that signature corn flavor and gives a slightly grainy texture.
1/2 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
1/2 teaspoon baking soda: Helps the cornbread rise and become light and fluffy.
2 teaspoons baking powder: Works alongside baking soda for the perfect lift.
1/2 cup butter (1 stick): Provides richness and flavor; use unsalted for better control over saltiness.
1/4 cup vegetable oil: Adds moisture and ensures a tender crumb.
1 cup granulated sugar: Sweetens the cornbread, creating a delightful contrast to savory dishes.
1/3 cup honey: Enhances sweetness with a floral note and moisture.
2 large eggs: Binds the ingredients together and contributes to the cornbread’s structure.
1 & 1/4 cups buttermilk: Offers tanginess and keeps the bread moist and tender.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat.
In a small bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder; set aside.
Reserve 1/2 tablespoon of butter for greasing the skillet. Melt the remaining butter in a large bowl.
Once melted, mix in the vegetable oil, granulated sugar, and honey with the melted butter until well combined.
Add the eggs and buttermilk to the mixture and whisk until everything is blended smoothly.
Gently fold the dry ingredients into the wet mixture just until combined; do not overmix.
Grease the heated skillet with the reserved butter and pour the cornbread batter into it.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for 5-10 minutes before slicing and serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 28-32 minutes
Total Time: 45-47 minutes
Servings: 8
Calories: Approximate 250 per serving

Tips, Storage & Variations

Tips: Always ensure your ingredients are at room temperature for better mixing. Avoid overmixing the batter, as this can make the cornbread dense.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Variations: Add 1 cup of shredded cheese for cheesy cornbread. For a little heat, mix in some jalapeños. You can also fold in fresh or frozen corn kernels for extra texture and flavor.

FAQ Section

1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can substitute it with regular milk by adding a tablespoon of vinegar or lemon juice to make it sour.

2. How can I tell when the cornbread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cornbread is done.

3. Why is my cornbread dense?
Overmixing the batter or using too much flour can cause the cornbread to be dense. Mix just until combined.

4. Can I make cornbread ahead of time?
Absolutely! You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.

5. What dishes pair well with cornbread?
Cornbread goes wonderfully with chili, soups, and barbecued meats. It’s also delicious on its own with a bit of butter or honey.

6. How do I keep my cornbread moist?
Using enough fat, like butter and oil, along with buttermilk, helps keep the cornbread moist.

Conclusion

This Best Homemade Cornbread Recipe is sure to become a beloved favorite in your kitchen. With its sweet flavor and inviting texture, it’s perfect for any occasion. Give it a try, and let the delightful aroma fill your home. Your family and friends will love every bite, so don’t forget to share the joy of this classic dish with them. Happy baking!

Best Homemade Cornbread Recipe (Sweet & Moist)

Print Recipe

This Best Homemade Cornbread Recipe strikes the perfect balance between sweet and moist, making it an ideal companion for soups, stews, or a tasty solo snack.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter (1 stick), melted
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 & 1/4 cups buttermilk

Instructions

Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat.
In a small bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder; set aside.
Reserve 1/2 tablespoon of butter for greasing the skillet. Melt the remaining butter in a large bowl.
Mix in the vegetable oil, granulated sugar, and honey with the melted butter until well combined.
Add the eggs and buttermilk to the mixture and whisk until blended smoothly.
Gently fold the dry ingredients into the wet mixture just until combined; do not overmix.
Grease the heated skillet with the reserved butter and pour the cornbread batter into it.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for 5-10 minutes before slicing and serving.