Description
This cornbread is soft, moist, and perfectly structured, with a buttery flavor and a hint of sweetness. Say goodbye to dry, crumbly cornbread forever!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 tbsp honey (optional)
Instructions
1️⃣ Preheat oven to 375°F (190°C). Grease a cast iron skillet or baking dish.
2️⃣ In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3️⃣ In another bowl, mix buttermilk, eggs, melted butter, oil, and honey.
4️⃣ Gradually combine wet and dry ingredients, stirring gently until just mixed (do not overmix).
5️⃣ Pour batter into the prepared skillet and smooth the top.
6️⃣ Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
7️⃣ Let it rest for 10 minutes before slicing. Serve warm with butter or honey!
Notes
- For extra moisture, replace half the butter with sour cream or Greek yogurt.
- For a savory twist, add shredded cheese or diced jalapeños.
- To make it dairy-free, substitute buttermilk with almond or oat milk + 1 tsp vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 240 kcal
- Sugar: 5g
- Sodium: 310mg
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg