Description
This Moist Cornbread Recipe is a classic favorite, delivering a perfect balance of sweetness and moisture. With a hint of tang from buttermilk and a tender crumb, this cornbread is easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup sour cream or plain Greek yogurt (for added moisture)
Instructions
- Preheat the Oven: Preheat oven to 375°F. Grease an 8×8-inch baking dish or line with parchment paper.
- 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, and sour cream until smooth.
- Combine and Bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cornbread cool slightly before slicing and serving.
Notes
- For a savory twist, mix in chopped jalapeños or shredded cheddar.
- To make muffins, divide the batter into a greased muffin tin and bake for 15–18 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 8g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
