Moist & Sweet Cornbread
Easy recipe for homemade cornbread from scratch! This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.
Prep: 10min
Total: 50min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, servingSize 1 serving
Ingredients:
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, (melted (plus extra for the pan if making skillet cornbread))
- 1 1/4 cup milk
- 1/4 cup oil
- 2 eggs ((large))
Instruction:
- Preheat the oven to 350 degrees, mist a 9×13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
- Pour the liquid ingredients into the dry and stir together until combined.
- Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
- Cool for about 20 minutes, then cut into slices and serve.
The Best Sweet Cornbread
The Best Sweet Cornbread – soft, tender moist cornbread recipe that’s sweet just like I like it.
Prep: 10min
Total: 35min
Yield: 24
Ingredients:
- 1 cup unsalted butter (, softened)
- 1 1/3 cup granulated sugar
- 4 eggs
- 1 teaspoon salt
- 2 cups buttermilk ((see Note for easy substitution))
- 1 1/4 cups fine cornmeal ((found by the flour))
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instruction:
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
- In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
- Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)
- Serve warm with butter and honey.
Sweet cornbread recipe from scratch
FAQ
Do Southerners put sugar in cornbread?
A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.
What is the secret to moist cornbread?
To make a moist and tender cornbread, we use a combination of butter (adds fat and flavor), buttermilk (adds tang and moisture), and eggs (helps hold the bread together). Also be sure to bake it just until a toothpick comes out clean and no longer. Overbaked cornbread = dry cornbread.
What is sweet cornbread made of?
Cornmeal: A ground flour made from dried corn. Yellow cornmeal adds that distinct corn flavor without having to add in any fresh corn kernels. Honey: Not only does it add the perfect sweetness, but it also helps to make the cornbread moist. Butter: Use salted butter for more flavor and richness.
Is sweet cornbread a northern thing?
In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.
