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Moist Homemade Cornbread

A soft, golden, moist cornbread recipe that's lightly sweet and easy to make in one bowl. Perfect as a side for chili, soups, or simply enjoyed with butter.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup cornmeal medium grind gives a great texture
  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk whole milk gives a richer flavor
  • 2 large eggs
  • 1/2 cup unsalted butter melted but not hot
  • Optional: 1/2 cup corn kernels for added texture and sweetness

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Grease an 8 by 8 inch pan or line it with parchment paper.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. Add the milk, eggs, and melted butter. Stir until just combined. Do not overmix.
  4. If using, fold in the corn kernels gently.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let it rest for 10 minutes before slicing and serving.

Notes

For added flavor, substitute part of the sugar with honey or swap regular milk for buttermilk. Baking in a cast iron skillet gives a crispier bottom. You can also mix in shredded cheese or chopped jalapeños for a savory twist. Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5. Reheat in the microwave for 15 seconds with a damp paper towel to maintain moisture.