Moist and just a little sweet
The most fluffy and moist cornbread recipe I’ve found! I have made this at least 10 to 20 times now and it’s the best recipe I’ve ever found for cornbread! It is so moist and delicious! Do give this a try and you’ll never try another recipe.
- 1-1/4 cups cornmeal coarsely ground (I use self rising)
- 3/4 cup flour all-purpose (I use self rising)
- 1/4 cup sugar (a little more is good)
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup milk
- 1 cup buttermilk
- 2 eggs lighty beaten (I use 3)
- 8 tbsp butter unsalted, melted
- Preheat the oven to 425 degrees F and place a cast iron skillet 10-inch inside to heat while you make the batter.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- Whisk in the butter, milk, buttermilk, and eggs.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Allow to cool for 10 to 15 minutes and serve.
I have made some changes from Food Network. I use self rising cornmeal and flour along with the baking powder and soda. I add an extra egg (which is my thing to most recipes) and I use a rounded 1/4 cup of sugar (and sometimes a bit more). I use a cast iron skillet 10-inch and I found that the cornbread has more of a cake like consistency with my changes.