Description
Sweet and Moist Cornbread Recipe: Achieve cornbread perfection with this easy and delicious recipe featuring juicy corn kernels and honey. Crowd-pleasing comfort food!
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 cup (138g) yellow cornmeal (medium grind)
- ⅔ cup (133g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup (76g) unsalted butter, melted
- ¼ cup (60ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk
- ¼ cup (60ml) honey
- 1 can (8.5 oz/240g) creamed corn
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 375°F (190°C). If using a cast iron skillet (recommended for the best crust), place your 9-inch skillet in the oven while it preheats. Alternatively, generously grease a 9×9-inch baking pan with butter. This preparation step ensures your Sweet and Moist Cornbread won’t stick and develops that beautiful golden exterior.
- Step 2: Mix Dry Ingredients In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until thoroughly combined. This even distribution of leavening agents and sweeteners ensures consistent flavor and texture throughout your cornbread. Make a well in the center to receive the wet ingredients.
- Step 3: Combine Wet Ingredients In a separate medium bowl, whisk the melted butter, vegetable oil, eggs, buttermilk, and honey until smooth and fully incorporated. The honey adds a subtle floral sweetness that elevates this Sweet and Moist Cornbread Recipe above ordinary versions. Gently fold in the creamed corn until just distributed—those kernels will create delightful pockets of moisture and texture.
- Step 4: Create the Batter Pour the wet ingredient mixture into the well of dry ingredients. Using a silicone spatula or wooden spoon, fold everything together with broad, gentle strokes until just combined. You’ll know it’s ready when no dry flour pockets remain but the batter still looks slightly lumpy—this restraint in mixing is crucial for tender cornbread.
- Step 5: Bake to Perfection If using a preheated skillet, carefully remove it from the oven using thick oven mitts. Add a tablespoon of butter to the hot skillet and swirl to coat the surface as it melts. Immediately pour in your batter—you’ll hear a satisfying sizzle as it hits the hot surface. For a baking pan, simply pour the batter into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The top should be golden brown and slightly cracked.
- Step 6: Cool and Serve Allow your Sweet and Moist Cornbread to cool in the pan for 10-15 minutes before slicing. This resting period allows the structure to set while retaining maximum moisture. Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite hearty meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (about 85g)
- Calories: 280 calories per serving
- Sugar: 16g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg