Moist & Sweet Cornbread
Easy recipe for homemade cornbread from scratch! This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.
Servings: 16 people
Calories: 156kcal
Ingredients
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread)
- 1 1/4 cup milk
- 1/4 cup oil
- 2 eggs (large)
Instructions
- Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
- Pour the liquid ingredients into the dry and stir together until combined.
- Transfer the batter to the prepared pan, and bake until fluffy and slightly golden around the edges. A toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs. (Approx. 35 to 45 minutes.)
- Cool for about 20 minutes, then cut into slices and serve.
Video
Notes
Click here for my cornbread muffin recipe: Cornbread Muffins.
A few more of my favorite easy quick bread recipes:
Recipe adapted from A Thrifty Mom.
Nutrition
Serving: 0.0625recipe | Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 89mg | Potassium: 145mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Calcium: 62mg | Iron: 1mg