Moist Cornbread
Get ready to savor the ultimate comfort food with this Moist Cornbread recipe, a perfect balance of a golden, tender crumb and rich flavor. Made with a blend of yellow cornmeal and all-purpose flour, this cornbread is elevated with just the right amount of honey, buttermilk, and melted butter to keep it irresistibly moist. A touch of sweetness from granulated sugar contrasts beautifully with the rustic flavor of cornmeal, while the cast-iron skillet method creates a crispy golden crust. Quick and easy to make in under 35 minutes, this versatile recipe is ideal for weeknight dinners, holiday feasts, or a cozy side for soups and stews. Serve it warm with butter or drizzle it with more honey for a truly soul-satisfying treat that you'll crave over and over again! Keywords: moist cornbread, easy cornbread recipe, homemade cornbread, sweet cornbread, cast iron cornbread, buttermilk cornbread.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted
- 2 tablespoons honey
- 2 large eggs
- 1 tablespoon vegetable oil (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking dish inside the oven to heat.
In a large mixing bowl, whisk together the flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, melted butter, honey, and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing. The batter will be slightly lumpy.
Carefully remove the heated skillet or baking dish from the oven. Grease it with 1 tablespoon of vegetable oil to prevent sticking.
Pour the batter into the prepared skillet or baking dish, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet or dish for 5-10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite topping!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 147.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
