Description
This recipe for the Best Moist Cornbread is a classic and easy-to-make side dish that pairs perfectly with soups, stews, or enjoyed on its own. With a tender crumb and just the right amount of sweetness, this cornbread is sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch or 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, oil, and sour cream until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For extra flavor, add 1/2 cup of shredded cheddar or a handful of corn kernels to the batter.
- This cornbread stays moist for days—wrap tightly and store at room temperature or refrigerate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
