Sweet Moist Cornbread
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
9-12
ingredients
-
For Cornbread
-
Ingredients
- 1⁄3 - 1⁄2 cup granulated sugar (depending on your taste for sweetness)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 2⁄3 cup milk
- 2⁄3 cup buttermilk
- 3 tablespoons unsalted butter, melted
directions
-
Directions:
- Preheat oven to 400 degrees.
- Spray pan with Pam Baking spray (has flour in it) into an 8”x8” baking pan (I use glass) or brush pan with oil and lightly dust with flour.
- Add all dry ingredients in a large bowl and whisk to incorporate ingredients.
- Form a well in middle of the bowl. Set aside.
- Melt 3 Tbs. butter. Set aside.
- In medium bowl, whisk together eggs, milk, buttermilk and melted butter.
- Pour into the middle of well in the large bowl of dry ingredients.
- With spatula, gently fold in the dry mix into the wet ingredients of bowl.
- Mix until just wet and leave the lumps alone. Scrape sides and near the bottom of bowl to make sure all the dry ingredients get wet. Do not over mix.
- Pour into prepared baking pan. Place pan on middle rack in oven and bake for 25 to 30 minutes or until golden and middle of cornbread is set.
- Remove and set on rack to cool or slice and serve warm.
-
Directions for muffins:
- Preheat oven to 400 degrees.
- Prepare a muffin tin by spraying each well with Pam Baking Spray or just use muffin wrappers.
- Follow the recipe and directions for the cornbread batter and fill each well with ¼ cup of batter.
- Place pan on middle rack in oven and bake for 16 to 18 minutes or until golden and middle of corn muffins are set.
- Remove and set on rack to cool or serve warm.
- If you’re not using wrappers, loosen muffins from pan by gently running a knife around edges of muffins.
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