Sweet & Moist Cornbread
This is the best Sweet and Moist Cornbread you could bake from scratch! The center is fluffy, moist, sweet, and has perfectly golden brown edges!
Servings: 12 large squares
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter; melted
- 1/2 cup oil
- 1 1/4 cup milk; whole milk is best
- 3 large eggs
- 2 Tbsp. honey; melted
- serve with butter and honey; optional
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
In a medium bowl mix together the melted butter, oil, milk, eggs and honey until combined. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until all of the ingredients are mixed together.
Add the cornbread batter to a greased 9 x 13 inch baking dish and bake for 35-40 minutes or until edges are golden brown. To be sure the cornbread is baked, insert a toothpick in the center and make sure it comes out clean, not wet.
Let the cornbread cool for 15-30 minutes before slicing. Slice into 12 large squares or you can also cut into smaller squares! Serve with butter and honey, enjoy!
- Please note if you use a glass baking dish the edges will get a little more brown.