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Classic Moist Cornbread

Close-up of a moist cornbread slice on a white plate, showcasing its golden-brown crust and tender crumb.
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A reliable recipe for moist and tender cornbread, perfect for any meal.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or a 10-inch cast iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared baking pan or skillet.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
  7. Let cool slightly before serving.

Notes

  • For a Southern-style cornbread, reduce the sugar to 1/4 cup.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of milk and letting it sit for 5 minutes.
  • For extra flavor, you can add 1/2 cup of corn kernels or shredded cheese to the batter.
  • Preheating your cast iron skillet in the oven before pouring in the batter will give you crispier edges.

Nutrition

Find it online: https://recipestokeep.com/cornbread-recipe-moist-tender-easy/