Go Back
fluffy homemade cornbread cut into slices and topped with butter
Print

The Best Fluffy Moist Cornbread Recipe Ever

The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Course Nut Free, Side Dish, Snack, Vegetarian
Cuisine American
Keyword best cornbread recipe, cornbread recipe, easy cornbread recipe, homemade cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 142cal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • Dry ingredients:
  • 1 cup (120g) all purpose flour
  • 1 cup (152g) yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • Wet ingredients:
  • 2 large eggs, at room temperature
  • 1/2 cup (156g) pure maple syrup or honey
  • 3/4 cup (169g) plain whole-milk or 2% greek yogurt
  • ½ cup (120g) milk of choice or buttermilk makes it amazing!
  • 6 tablespoons salted butter, melted

Instructions

  • Preheat the oven to 375 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
  • In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
  • Bake for 20 to 25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

Notes

To make these dairy free: use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter.
To make gluten free cornbread: feel free to make this with oat flour or a gluten free all purpose flour. 
To make cornbread muffins: divide between 12 greased muffin liners in a muffin pan. Bake for 15-20 minutes or until the tester comes out clean.
If you want these to be less sweet, I suggest reducing the honey or pure maple syrup to 1/3 cup total.

Nutrition

Serving: 1slice | Calories: 142cal | Carbohydrates: 21.2g | Protein: 3.8g | Fat: 5g | Saturated Fat: 2.6g | Fiber: 1.1g | Sugar: 6.4g
Monique Volz of AmbitiousKitchen.com