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My favorite moist cornbread recipe is made from scratch and oh-so-easy! You'll love the lightly sweet flavor and the soft, moist texture.

Moist Cornbread Recipe Made From Scratch

My favorite moist cornbread recipe is made from scratch and oh-so-easy! You'll love the lightly sweet flavor and the pillowy soft and moist texture.

Course Bread
Cuisine American, Southern
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 9
Calories 261 kcal
Author Katie Moseman

Ingredients

  • 1/2 cup unsalted butter plus a little more for greasing the pan
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs

Instructions

  1. Preheat the oven to 425 F. Lightly butter an 8 inch square pan and set aside. Melt the 1/2 cup of unsalted butter (do not overheat), and set aside to cool slightly.
  2. In a large mixing bowl, combine the flour, cornmeal, sugar, salt, baking powder, and baking soda. Whisk thoroughly to combine. Make a well in the center of the dry ingredients.
  3. In another bowl, lightly beat the eggs with the buttermilk. Pour the egg/buttermilk mixture into the well in the dry ingredients, then drizzle the melted butter in as well.
  4. Gently fold the mixture together until everything is moist, but do not over mix. Scrape the batter evenly into the prepared pan and very lightly smooth the top (it will still be a little uneven, but will smooth out completely when baked).
  5. Bake for about 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Serve slightly warm.
Nutrition Facts
Moist Cornbread Recipe Made From Scratch
Amount Per Serving
Calories 261 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 66mg22%
Sodium 234mg10%
Potassium 188mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 410IU8%
Calcium 70mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.