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.
1/2cupunsalted butterplus a little more for greasing the pan
1cupall purpose flour
1 1/2teaspoonsbaking powder
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.
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.
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.
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).
Bake for about 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Serve slightly warm.
Moist Cornbread Recipe Made From Scratch
Amount Per Serving
Calories 261Calories from Fat 117
% Daily Value*
Saturated Fat 7g44%
Vitamin A 410IU8%
* Percent Daily Values are based on a 2000 calorie diet.
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