I love a classic cornbread. It makes me think of summer barbecues, fried chicken, and a good excuse to pass a dessert off as a side. This cornbread is super moist and manages to be dense and light at the same time. I love to top mine with honey and homemade butter. It pairs well as a side dish or can be eaten on its own as a delicious snack!

I’ve found two tricks to make sure this cornbread comes out perfect. The first is to not over work the batter. You want to mix it just until everything is evenly combined so it doesn’t come out tough. Second is to pull it out of the oven right when the top is starting to turn golden brown and cracking. This makes sure the cornbread doesn’t become dry. Serve it warm with butter and honey or keep it in the fridge to snack on as you please! Enjoy!

Cornbread

Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes

Ingredients

1 Cup Cornmeal
3 Cups Flour
1 1/4 Cup Granulated Sugar
2 Tbsp Baking Powder
Pinch of Salt
2/3 Cup Vegetable Oil
1/3 Cup Butter Melted
2.5 Tbsp Honey
4 Eggs Beaten
2 1/2 Cups Milk

Instructions

Preheat oven to 350 and grease a 9X13 pan.
In a large mixing bowl whisk together cornmeal, flour, sugar, baking powder, and salt.
In a medium mixing bowling mix together vegetable oil, melted butter, honey, eggs, and milk.
Pour wet mixture into dry mixture and stir until just combined.
Pour batter into prepared pan and bake for 45-50 minutes or until cornbread starts to turn golden brown and cracks on top.
Allow to cool for at least 10 minutes before serving.
Enjoy!

Tips and Tricks

Batter- Don’t over mix this batter. To avoid tough cornbread stir the batter until the wet and dry ingredients are just evenly combined before pouring into the pan.
Baking- Pull the cornbread out of the oven right when it starts to turn golden brown and cracks begin to form. Try not to over bake it or the cornbread will dry out.

Cornbread

Cornbread

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