The Best Fluffy Moist Cornbread Recipe Ever
BEST SUPER MOIST CORNBREAD
This Super Moist Cornbread recipe is the only way to go if you're a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Provided by Tiffany
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a 9x13 inch pan.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Nutrition Facts : Calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 352 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
THE ULTIMATE FLUFFY CORNBREAD
This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees F.
- Butter a 9-inch round cake pan.
- Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
- Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
- Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
- Pour the batter into the HOT cake pan.
- Bake for 30-35 minutes or until cornbread is golden brown and tests done.
- Let stand for 15 minutes before serving.
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- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
- For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
- Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
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