Enjoy the best moist and sweet cornbread that’s soft, buttery, and perfectly sweetened. This classic recipe is ideal as a side for chili or BBQ and bakes to golden perfection in under 45 minutes. Great for any meal, this easy-to-make cornbread is a must-try!
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
⅔ cup granulated sugar
1 cup milk
2 large eggs
½ cup unsalted butter, melted
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and granulated sugar.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread light and fluffy.
Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly before slicing into squares. Serve warm and enjoy!
Serving Tips:
Serve Warm: Cornbread is best when served warm. Pair it with hearty dishes like chili, BBQ ribs, or pulled pork for a satisfying meal.
Add Toppings: For extra flavor, serve with a drizzle of honey, butter, or a smear of jam. You can also top it with shredded cheese for a savory twist.
Cut Evenly: Let the cornbread cool for a few minutes before cutting it into squares to ensure it holds its shape.
Storage Tips:
Room Temperature: Store leftover cornbread in an airtight container at room temperature for up to 2 days. Make sure it’s completely cooled before storing to avoid moisture buildup.
Refrigeration: To keep it fresh for longer, place the cornbread in a sealed container and refrigerate for up to 5 days. Warm it up in the microwave or oven before serving.
Freezing: Cornbread freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) for about 10 minutes.
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FAQs:
Can I make this cornbread recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check that your cornmeal is also labeled gluten-free, as some brands may be processed in facilities that handle gluten.
How do I keep my cornbread from being dry?
To avoid dry cornbread, be sure not to overmix the batter, as this can lead to a denser texture. Also, watch the baking time closely. Overbaking can dry out the cornbread. Remove it from the oven as soon as a toothpick comes out clean.
Can I add extras like cheese or jalapeños to this cornbread?
Absolutely! You can fold in 1/2 to 1 cup of shredded cheese, diced jalapeños, or even corn kernels for added flavor and texture. Just be sure to mix these ingredients in gently after combining the wet and dry ingredients.
How can I reheat leftover cornbread?
To reheat leftover cornbread, wrap it in aluminum foil and warm it in the oven at 350°F (175°C) for about 10 minutes. You can also microwave individual slices for 20-30 seconds, but the oven will help maintain the cornbread’s texture.
Conclusion:
This moist and sweet cornbread recipe is a classic comfort food that will complement any meal beautifully. It’s easy to make, incredibly delicious, and perfect for any occasion. Enjoy!
📖 Recipe:
Print
Moist and Sweet Cornbread
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
If you’re searching for a cornbread recipe that delivers perfect texture and just the right amount of sweetness, look no further! This moist and sweet cornbread is the ideal companion for chili, BBQ, or any hearty meal. With a golden crust and a tender, buttery interior, it’s sure to become a favorite.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
⅔ cup granulated sugar
1 cup milk
2 large eggs
½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
- Pour batter into the prepared dish and smooth the top.
- Bake for 35-40 minutes or until golden and a toothpick comes out clean.
- Let cool slightly before slicing and serving.
Notes
For added flavor, consider folding in extras like shredded cheese, diced jalapeños, or corn kernels.
Avoid overmixing the batter to ensure a soft, fluffy texture.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 250 kcal
