The Best Fluffy Moist Cornbread Recipe Ever

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BEST SUPER MOIST CORNBREAD



BEST Super Moist Cornbread image

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

2 cups flour
1 cup cornmeal
1 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt
½ cup (8 tablespoons) butter (melted)
½ cup oil
1 ¼ cups milk
3 large eggs
honey and extra butter for serving (optional)

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

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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.
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