Homemade Cornbread Recipe
Warm, sweet, and moist, this is the best Cornbread recipe! Everyone raves about this buttery, golden cornbread lightly glazed with real honey.
Servings: 10
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup granulated sugar
- ½ tablespoon baking powder
- 2 teaspoons salt
- 1 cup milk
- 3 large eggs, at room temperature
- 3 tablespoons sour cream
- ½ cup unsalted butter, melted
- ¼ cup vegetable oil
- 3 tablespoons honey
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the flour mixture.
- In a separate bowl, whisk together the milk, eggs, sour cream, melted butter, and vegetable oil. Pour the milk mixture into the center of the well and whisk until smooth.
- Grease a 9x11 inch baking pan with a little oil and pour the cornbread batter into the pan.
- Bake for 25 to 30 minutes, or until fluffy and slightly golden around the edges.
- When you take the cornbread out of the oven, coat it with 3 tablespoons of honey and let it cool for about 15 minutes.
- Cut into slices and serve.
Notes
- Sugar Adjustments: Use less sugar or skip the honey for a savory version.
- Crust Texture: Use a dark or cast-iron pan for a darker crust.
- Tangy Twist: Swap milk with buttermilk for a tangy taste.
- Mix-In Ideas: Add bacon, onions, bell peppers, or jalapenos for extra flavor.
- Serve Cornbread with Butter or Cinnamon Cream.
- To Make Cinnamon Cream, combine 3 tablespoons of cream cheese, 3 tablespoons of maple syrup, and 1 teaspoon of cinnamon. Stir and serve with cornbread.
Nutrition
Calories: 285kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 784mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 2mg
