Sweet And Moist Cornbread
This cornbread is sweet and SUPER moist. I think the sweetness is perfect, but if you prefer it less sweet, you can cut the sugar in half.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk (see notes for substitute)
- ½ cup melted butter
- ⅓ cup packed brown sugar
- 1 large egg
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F and grease a 9-inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
- In a medium bowl, combine the buttermilk, butter, brown sugar, egg, and honey. Whisk until smooth, then pour into the dry ingredients and whisk until combined.
- Pour the batter into the prepared baking pan and bake for 20-22 minutes until golden brown on top and a toothpick inserted into the center comes out clean (a few crumbs are OKAY but there should be no streaks of wet batter).
- Slice the cornbread into pieces and enjoy!
Notes
Buttermilk: You can substitute it with vinegar and milk. Add 1 tablespoon of vinegar to a measuring cup and fill to the 1 cup line with milk.
Nutrition
Calories: 314kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 57mgSodium: 257mgPotassium: 148mgFiber: 2gSugar: 15gVitamin A: 438IUVitamin C: 0.03mgCalcium: 82mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!