Easy Moist Cornbread

5 from 8 votes

Unlock the secrets of achieving perfectly moist cornbread every time with this quick and delicious recipe anyone can master. This easy side dish goes great with fried chicken, stews, soups and more.

Prep Time10

Cook Time25

Total Time35

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 169kcal

Author: Tammi

Ingredients

3 cups self-rising corn meal
¾ cup self-rising flour
¼ cup sugar
1 teaspoon salt
2 eggs
2 cups buttermilk
1 cup whole or 2 % milk
6 tablespoon unsalted butter
3 tablespoons vegetable oil

Instructions

Preheat oven to 375 degrees.
Stir together corn meal, flour, sugar, and salt, set aside.
In a 12-inch cast iron skillet, add oil and butter; then place in preheating oven to melt butter- about 3 to 4 minutes.
While butter is melting, add eggs, buttermilk, and milk to cornmeal mixture and stir until thoroughly combined.
When butter has melted, carefully pour about half of the butter and oil into the cornmeal mixture. Stir until butter is completely incorporated. Immediately pour the rest of the mixture into the pan and bake for 25-30 minutes.

Notes

Cornbread can be baked in a 9x13 pan if not using cast iron.

If you half the recipe, you can use a 8x8 baking dish.
Leftovers can be stored at room temperature in an air-tight container for up to three days.
To reheat cornbread, microwave for 30 seconds. Or it can be reheated in the oven by placing in an oven safe dish and warming at 200 degrees for 8-10 minutes.

Nutrition