Perfect Cornbread

If you’ve ever had dry, crumbly cornbread and felt a little let down, this recipe will change your mind. This cornbread is everything it should be—moist, tender, and just the right balance of sweet and savory. It bakes up with a golden crust and a soft, fluffy center that holds together beautifully. Whether you're pairing it with a hearty bowl of chili or enjoying a warm slice with butter and honey, this is cornbread at its best: simple, satisfying, and seriously delicious.

Ingredients

Ingredient	Purpose
1 cup all-purpose flour	Provides structure and stability
3/4 cup yellow cornmeal	Adds classic cornbread texture and flavor
1 teaspoon salt	Enhances overall flavor
1/2 teaspoon baking soda	Helps with leavening when combined with acidic buttermilk
2 teaspoons baking powder	Provides additional lift and fluffiness
1/2 cup butter + extra to coat pan	Adds richness and moisture; greases pan for non-stick surface
1/4 cup vegetable oil	Keeps crumb moist and tender
1/4 cup granulated sugar	Sweetens and balances flavors
1/4 cup light brown sugar	Adds sweetness and a hint of molasses flavor
1/3 cup honey	Deepens sweetness and adds moisture
2 eggs	Bind ingredients and add structure
1 1/4 cups buttermilk	Adds moisture, tang, and activates baking soda

All of these ingredients come together perfectly, making the best flavor combo. What I love best about this recipe is the brown sugar. It’s a simple swap that makes a big difference. While white sugar adds sweetness, brown sugar brings depth. That hint of molasses in brown sugar gives the cornbread a richer flavor and a slightly more caramel-like warmth that pairs beautifully with the cornmeal’s nuttiness. The molasses flavor of brown sugar also enhances the sweetness of cornmeal, making it a perfect pairing.

Brown sugar also helps keep the cornbread moist. The molasses attracts and holds onto moisture, so you end up with a softer, more tender crumb that doesn’t dry out as quickly. That means your cornbread stays just as delicious the next day—if it lasts that long.

How to Store Moist Cornbread

To keep your cornbread soft and fresh, let it cool completely before storing. Once cool, wrap it tightly in plastic wrap or foil, or place it in an airtight container. It’ll stay moist at room temperature for up to 3 days.

For longer storage, refrigerate it—just be sure it’s well-wrapped or placed in an airtight container to prevent it from drying out. It’ll stay fresh in the fridge for about 5–6 days. Want to hang onto it even longer? Freeze it! Wrap individual slices and pop them in a freezer-safe bag. They’ll last up to 3 months. Just thaw at room temperature or warm in the oven or microwave to return that just-baked texture.

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This perfect cornbread recipe is great for any occasion, perfectly complementing a variety of meals and adding it as a nice sweet side dish. If you love this recipe or have made any yummy changes, let me know in the comments below! 🤗🤗

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Perfect Cornbread

Yield: 9

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 24 MinTotal time: 39 Min

This golden, crumbly cornbread has a hint of sweetness and a buttery crust—perfect for a BBQ, or enjoyed on its own as a warm, comforting treat.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup butter (1 stick) + plus extra to coat pan
• 1/4 cup vegetable oil
• 1/4 granulated sugar
• 1/4 light brown sugar
• 1/3 cup honey
• 2 eggs
• 1 1/4 cups buttermilk

Instructions

1. Preheat oven to 375 degrees Fahrenheit, coat a 9x9 pan with butter to avoid sticking, and set aside.
2. In a mixing bowl, add the flour, cornmeal, salt, baking soda, and baking powder and mix.
3. In a separate, larger mixing bowl, melt the butter. Add the oil, sugar, and brown sugar to the melted butter and mix until combined.
4. Next, add the buttermilk and eggs, and whisk them into the butter mixture until combined.
5. Add the dry ingredients to the wet ingredients and fold together using a spatula until incorporated, but do not overmix, leaving some chunky lumps in the mixture.
6. Add the mixture into the prepared buttered pan and bake for 28-30 minutes, or until the edges are golden brown and a poked toothpick comes out clean.

Equipment

1. Bowls
2. Whisk
3. Spatula
4. 9x9 Square pan