Hold the bread and butter please, I’d like a slice of deliciously SWEET, wet, fluffy cornbread that’s topped with salted butter and drizzled with a little bit extra honey. Just so heavenly, right?
My favorite techniques to enjoy cornbread include with my favorite turkey chili, with homemade sloppy joe meat served on best, and even with tacky scrambled eggs + salsa + black beans. Or how about blueberry breakfast cornbread? Just the best.
There’s such a lot of ways to serve it my loved cornbread and thankfully, I’m after all serving you up the BEST CORNBREAD RECIPE! It’s so moist (I do know we hate that phrase, nevertheless it in reality is!), mushy, fluffy, and unusually on the lighter facet — that means you will have at LEAST two slices. Thank me later and experience this recipe. Can’t wait to listen to the way you adore it! xo.
Everything you need to make the best homemade cornbread recipe
This cornbread recipe makes use of just 10 super simple substances and the result's out-of-this-world scrumptious. We’re talking tremendous fluffy, completely wet cornbread that you’ll crave. Here’s what you’ll wish to make it:
- Flour: we’re the use of just right previous all purpose flour in this cornbread recipe.
- Yellow cornmeal: for that cornbread taste, after all.
- Baking staples: you’ll also want some baking powder & salt in order that the cornbread bakes up nice and fluffy.
- Eggs: you’ll want two eggs on this recipe.
- Sweetener: be at liberty to use natural maple syrup or honey to naturally sweeten the cornbread.
- Yogurt: the secret element for making moist cornbread? Greek yogurt! I like to use complete milk greek yogurt however a low fat yogurt would also work. If you’re out of yogurt, be happy to use milk as a substitute.
- Milk: feel free to make use of common milk or your favorite dairy loose milk.
- Butter: additional scrumptious cornbread calls for some melted butter. Vegan butter will also paintings.
How to make gluten unfastened cornbread
Good information, this selfmade cornbread can easily be made gluten free! Just swap the all objective flour for oat flour or gluten free all objective flour. Check out my scrumptious gluten free cornbread muffins, too.
Can I make this dairy loose?
Yep! Feel loose to use a dairy loose milk, dairy unfastened yogurt and vegan butter as an alternative of normal butter. If you’re out of yogurt, try changing it with milk of selection.
Can I make it vegan?
I haven’t examined this cornbread with an egg exchange, but I think flax eggs will have to paintings; the cornbread just won’t be as fluffy. Don’t fail to remember to make sure you use maple syrup as honey isn’t considered vegan. Be positive to also make the dairy unfastened substitutions discussed above, and let me know how it goes!
How to make cornbread from scratch
The best section about this cornbread recipe? It’s SO simple to make. You’ll want two bowls and simply 30 minutes:
- Prep your pan. Feel unfastened to make use of a 9×Nine inch square pan (or an 8×8 inch pan will work), 9-inch cake pan or 9-inch skillet and grease it with butter or nonstick cooking spray.
- Mix the dry. Add your whole dry components to a bowl and whisk them well.
- Mix the rainy. In a separate bowl blend in combination your whole rainy components but even so the melted butter till well-combined.
- Make your batter. Add the dry elements to the rainy and stir together until your batter paperwork. Stir in the butter final and make sure to no longer overmix!
- Bake & enjoy! Bake your cornbread for 18-25 mins until a toothpick comes out blank. Serve heat with butter & honey!
Make this best cornbread recipe your individual
This cornbread recipe is a brilliant base for including your fav mix-ins and flavors. Just mix those right into the batter and bake it up! Here’s what I suggest:
- Jalapeno cheddar: 1 diced jalapeno (plus some slices for the most sensible) + 1/2 cup cheddar cheese
- Blueberry: 3/4 cup fresh blueberries (adding a few chopped up maple breakfast sausages would also be scrumptious!)
- Honey bacon: 1/2 cup chopped bacon (and use honey in the batter)
- Cheesy garlic: 3 cloves minced garlic + 3/4 cup cheddar cheese
- Green chile corn: upload 1 (Four oz) can tired inexperienced chile + 1/2 cup thawed frozen corn + not obligatory 1/2 cup cheddar cheese
- Breakfast cornbread: fold in 1/2 cup chopped or crumbled cooked breakfast sausage
- Cranberry: 1/2 cup dried cranberries
How to make cornbread truffles
Great information! You can easily make this recipe into the most fluffy wet cornbread truffles! Here’s learn how to do it:
- Make the batter as directed in the recipe, then evenly divide the batter right into a muffin pan coated with muffin liners which have been greased with nonstick cooking spray.
- Bake for 15-20 minutes or till a toothpick comes out clean or with only a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey. Enjoy!
What to serve with the BEST cornbread
Besides taking part in a day snack with some butter & honey, try this cornbread with those delicious recipes:
Storing & freezing guidelines
To store: retailer leftover cornbread in an hermetic container at room temp for a day, and then transfer it to the fridge.
To freeze: let the cornbread cool totally, slice should you’d like, and freeze in airtight packing containers for as much as 3 months. When you’re ready to experience, thaw the cornbread slices at room temp or reheat in the microwave.
I hope you love this best cornbread recipe! If you make it be sure you go away a remark & a ranking so I know how you loved it. Enjoy, xo!
The Best Fluffy Moist Cornbread Recipe Ever
Prep Time 10 mins
Cook Time 20 mins
Total Time 35 mins
The best cornbread recipe ever! This fluffy, moist cornbread is straightforward to make in just half-hour with beneath 10 substances. It has the very best amount of sweetness and will be your new go-to aspect dish for any meal. You'll by no means need any other selfmade cornbread recipe after this one!
- Dry components:
- 1 cup all goal flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Wet ingredients:
- 2 eggs, at room temperature
- ⅓ cup pure maple syrup or honey
- ½ cup simple yogurt (an entire milk greek yogurt works great!)
- ½ cup milk of selection (cow’s milk, oat, cashew or almond milk are great choices!)
- ¼ cup melted butter
-
Preheat the oven to four hundred degrees F. Grease a 9x9 inch pan or 9 inch skillet or Nine inch cake pan with nonstick cooking spray or butter.
-
In a big bowl, whisk in combination the dry elements: flour, cornmeal, baking powder and salt. Set aside.
-
In a separate massive bowl, mix in combination the wet elements: eggs, maple syrup/honey, yogurt and milk. Add dry substances to rainy ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until simply combined. Do not overmix the batter.
-
Bake for 18-25 minutes or until a toothpick comes out clean or with only a few crumbs connected. Serve warm with a pat of butter and a drizzle of honey!
To make those dairy loose: use a dairy unfastened milk, dairy unfastened yogurt and vegan butter as a substitute of standard butter.
To make gluten loose cornbread: be at liberty to make this with oat flour or a gluten free all goal flour.
To make cornbread muffins: divide between 12 greased muffin liners in a muffin pan. Bake for 15-20 mins or till the tester comes out clean.
Nutrition
Servings: 12 servings
Serving size: 1 slice
Calories: 142kcal
Fat: 5g
Saturated fats: 2.6g
Carbohydrates: 21.2g
Fiber: 1.1g
Sugar: 6.4g
Protein: 3.8g
Recipe through: Monique Volz of Ambitious Kitchen | Photography through: Eat Love Eat
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