Best Super Moist Cornbread

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I stole this recipe for Best Super Moist Cornbread from lecremedelacrumb.com. This cornbread recipe is large enough for a crowd. First flour, cornmeal, sugar, baking powder and salt are mixed together in a bowl. Then in another bowl melted butter, vegetable oil, milk and eggs are mixed together. The wet ingredients are added to the dry ingredients, then the batter is poured into a baking dish. After baking until golden, the bread is cooled slightly before cutting and serving. This cornbread is perfect to serve with a soup, stew or chili.

Did you know? Cornbread is an American quick bread that substitutes cornmeal for flour. To make it Southern style the cornbread is baked in a skillet.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 2 cups flour, 1 cup cornmeal, 1 cup sugar, 1 ½ tbsp baking powder, 1 tsp salt, ½ cup (8 tbsp) butter, ½ cup vegetable oil, 1 ¼ cups milk and 3 large eggs

Preheat oven to 350 F and grease a 9×13 baking pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt.

Then in a medium bowl mix together butter, oil, milk and eggs.

Next add wet ingredients to the dry ingredients and mix until combined.

Transfer batter to the prepared pan.

Bake for 35 to 45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.

Allow to cool for 15 to 20 minutes in the pan before cutting into squares and serving.

If you liked this recipe for Best Super Moist Cornbread then you can also try Confetti Cornbread, Broccoli Corn Muffins, Cornmeal Cheese Muffins or Cheesy Corn Casserole.

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Best Super Moist Cornbread

This cornbread recipe is large enough for a crowd. First flour, cornmeal, sugar, baking powder and salt are mixed together in a bowl. Then in another bowl melted butter, vegetable oil, milk and eggs are mixed together. The wet ingredients are added to the dry ingredients, then the batter is poured into a baking dish. After baking until golden, the bread is cooled slightly before cutting and serving.
Course Bread
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Servings 16 people

Ingredients

  • 2 cups flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1 ½ tbsp baking powder
  • 1 tsp salt
  • ½ cup (8 tbsp) butter, melted
  • ½ cup vegetable oil
  • 1 ¼ cups milk
  • 3 large eggs
  • Honey and butter for serving

Instructions

  1. Preheat oven to 350 F and grease a 9×13 baking pan.
  2. In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt.
  3. In a medium bowl mix together butter, oil, milk and eggs.
  4. Add wet ingredients to the dry ingredients and mix until combined.
  5. Transfer batter to the prepared pan. Bake for 35 to 45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
  6. Allow to cool for 15 to 20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.