Best Homemade Cornbread Recipe (Sweet & Moist)

When it comes to comfort food, few dishes evoke the same warmth as homemade cornbread. This Best Homemade Cornbread Recipe brings a delightful sweetness and irresistible moisture to the table, making it the perfect accompaniment for a hearty chili, savory barbecue, or even just slathered with butter. Imagine biting into a fluffy, tender piece of cornbread that crumbles ever so slightly, releasing a buttery aroma that fills your kitchen. Ideal for family gatherings, holiday meals, or a cozy weeknight dinner, this cornbread recipe is sure to become a staple in your home. Let’s dive into the simple steps that bring this delightful treat to life.

Ingredients

• 1 cup all-purpose flour: Provides the structure for the cornbread.
• 3/4 cup yellow cornmeal: The star ingredient that gives cornbread its distinct flavor and texture.
• 1/2 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
• 1/2 teaspoon baking soda: Adds a lightness to the cornbread.
• 2 teaspoons baking powder: Works alongside baking soda for proper rise and fluffiness.
• 1/2 cup butter (1 stick): Brings richness and moisture to the cornbread.
• 1/4 cup vegetable oil: Keeps the cornbread moist and tender.
• 1 cup granulated sugar: Sweetens the cornbread for a delightful flavor.
• 1/3 cup honey: Adds a rich sweetness and unique taste.
• 2 large eggs: Binds the ingredients together and adds structure.
• 1 & 1/4 cups buttermilk: Provides tanginess and moisture, contributing to the cornbread’s tenderness.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat.
2. In a small bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder; set aside.
3. Reserve 1/2 tablespoon of butter for greasing the skillet. In a large bowl, melt the remaining butter.
4. Mix in the vegetable oil, granulated sugar, and honey with the melted butter until well combined.
5. Add the eggs and buttermilk to the mixture, whisking until everything is blended smoothly.
6. Gently fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cornbread light.
7. Grease the heated skillet with the reserved butter. Then, pour the cornbread batter into the skillet.
8. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cornbread to cool for 5-10 minutes before slicing and serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 28-32 minutes
• Total Time: 40-42 minutes
• Servings: 8
• Calories: Approximately 250 per serving

Tips, Storage & Variations

• Tips: For a touch of flavor, consider adding jalapeños or cheese into the batter. Ensure the skillet is properly preheated for a crispy crust.
• Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: Wrap the cornbread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Variations: Swap out half the all-purpose flour for whole wheat flour for a nuttier flavor. Adding herbs like rosemary or thyme can also elevate your cornbread.

FAQ

1. Can I use honey instead of sugar?
   Yes, you can replace the granulated sugar directly with honey, but adjust the liquid ingredients accordingly.

2. What can I serve with cornbread?
   Homemade cornbread pairs beautifully with chili, soups, and barbecued meats. It also tastes fantastic with butter and honey.

3. Why is my cornbread dense?
   Overmixing the batter or using too much flour can result in a dense texture. Mix just until combined for light cornbread.

4. Can I make cornbread ahead of time?
   Yes, cornbread can be baked ahead of time and reheated when needed. Store it properly to maintain freshness.

5. Is it necessary to use buttermilk?
   Buttermilk contributes a lovely tanginess and moisture. If you don’t have buttermilk, you can use milk mixed with a tablespoon of vinegar as a substitute.

People Also Ask

1. How long can cornbread last in the refrigerator?
   Cornbread can last up to a week when stored properly in the refrigerator.

2. Can I add cheese to my cornbread?
   Yes, adding shredded cheese gives cornbread a rich flavor. Consider cheddar for a savory twist.

3. What’s the secret to moist cornbread?
   Using a combination of butter and vegetable oil, along with buttermilk, contributes to a moist texture.

4. Should cornbread be served warm or cold?
   Cornbread is best served warm, straight from the oven, or reheated for optimal flavor and texture.

5. Can I make this recipe in a regular baking pan?
   Absolutely! You can use an 8×8-inch or 9×9-inch baking pan if you do not have a cast iron skillet.

6. How do I know when my cornbread is done?
   Cornbread is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Conclusion

This Best Homemade Cornbread Recipe is simple yet yields delightful results that everyone will love. It’s a perfect addition to your meals and a wonderful treat to share with family and friends. Grab your ingredients and give this recipe a try—you’ll want to enjoy a cozy slice again and again. Happy baking!