By Classic Cornbread Recipe | Moist and Golden is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Classic Cornbread Recipe | Moist and Golden captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Classic Cornbread Recipe | Moist and Golden becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup (150g) yellow cornmeal
1 cup (130g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup (240ml) buttermilk (or regular milk with 1 tbsp lemon juice or vinegar to sour it)
2 large eggs
1/4 cup (60g) unsalted butter, melted
1/4 cup (60ml) vegetable oil
1/2 cup (120ml) honey (optional, for a sweeter cornbread)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9-inch (23 cm) square baking pan, cast-iron skillet, or muffin tin.
Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and honey (if using) until smooth.
Make the Batter:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are fine.
Bake the Cornbread:
Pour the batter into the prepared baking pan or skillet, spreading it evenly
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm with butter, honey, or alongside your favorite dishes.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8-10
Calories per Serving: ~200-220 kcal
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
