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Sweet and Moist Homemade Cornbread Recipe

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★★★★★

5 from 149 reviews

This Homemade Cornbread recipe delivers a sweet and moist cornbread with a golden crust, made effortlessly using a cast iron skillet. Perfect as a comforting side for chili or your favorite Southern dishes, it combines the rich flavors of butter, honey, and buttermilk with the texture of cornmeal and flour, resulting in a classic, tender cornbread that is easy to prepare and bake.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder (1 teaspoon if using an 8×8 pan)

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1 and 1/4 cups buttermilk

Instructions

  1. Preheat oven and prepare skillet: Preheat your oven to 375°F. Place a 9-inch cast iron skillet inside the oven as it heats to get it hot for baking. (If using an 8×8 or 9×9 inch square pan, reduce baking powder to 1 teaspoon as noted.)
  2. Mix dry ingredients: In a small bowl, whisk together the flour, cornmeal, kosher salt, baking soda, and baking powder until evenly combined.
  3. Reserve butter for greasing: Slice off about 1/2 tablespoon from the 1/2 cup of butter and set aside for greasing the pan later.
  4. Melt butter: Melt the remaining butter in a large mixing bowl using the microwave until fully melted.
  5. Combine fats and sweeteners: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well until the mixture is smooth and well combined.
  6. Add eggs and buttermilk: Crack in the eggs and pour in the buttermilk. Whisk thoroughly until the wet ingredients are fully incorporated.
  7. Combine wet and dry ingredients: Using a wooden spoon or spatula, fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few lumps are okay.
  8. Grease the hot skillet: Carefully remove the hot cast iron skillet from the oven. Using the reserved butter, grease the bottom and sides of the skillet completely with a butter knife or pastry brush.
  9. Pour batter into skillet: Pour the batter into the preheated and greased skillet, smoothing the top evenly.
  10. Bake the cornbread: Place the skillet back in the oven and bake at 375°F for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean, the top is golden brown, and the edges pull slightly away from the pan.
  11. Cool and serve: Remove the skillet from the oven and let the cornbread cool for 5-10 minutes. Serve warm for crispy edges, optionally topped with butter and honey or alongside chili.
  12. Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, transfer the cornbread to a sealed container after cooling to avoid metallic taste.

Notes

  • If baking in an 8×8 or 9×9 inch square pan, reduce baking powder to 1 teaspoon to prevent over-rising.
  • Do not overmix the batter; a few lumps will keep the cornbread tender.
  • Preheating the cast iron skillet is key to a crispy crust and even cooking.
  • Butter and honey on top enhance the sweet flavor and richness of the cornbread.
  • Removing the cornbread from the cast iron pan before storage prevents a metallic flavor from developing.

Keywords: cornbread, homemade cornbread, sweet cornbread, moist cornbread, cast iron skillet cornbread, easy cornbread recipe, baking, southern bread

Find it online: https://kitchenbynora.com/sweet-and-moist-homemade-cornbread-recipe/