BEST Super Moist Cornbread
This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Servings:16 slices
Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) butter, melted
- ½ cup oil
- 1 ¼ cups milk
- 3 large eggs
- honey and extra butter for serving, optional
Instructions
- Preheat oven to 350 degrees and grease a 9x13 inch pan.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Notes
This recipe can also be doubled and split between two 9x13 inch pans to feed a crowd!
Nutrition
Calories: 280 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 352 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 329 IU, Vitamin C: 1 mg, Calcium: 98 mg, Iron: 1 mg
