Description
This moist and flavorful cornbread recipe delivers a perfect balance of sweetness and texture, making it an ideal side dish for any meal. With a tender crumb and golden crust, it’s easy to prepare and sure to become a household favorite.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/4 cup honey (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square or round cake pan thoroughly to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir well to disperse all the leavening and seasonings evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, eggs, and honey if using, ensuring the mixture is smooth and well-blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread tender and moist.
- Bake the Cornbread: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. This resting time helps it set and makes serving easier.
Notes
- For a sweeter cornbread, include the optional honey; omit it if you prefer a more traditional savory flavor.
- Ensure not to overmix the batter to avoid tough cornbread.
- Use freshly baked cornbread within 1-2 days for best texture and flavor; store leftovers covered at room temperature.
- For dairy-free option, substitute milk and butter with plant-based alternatives.
