Dessertscarlsbadcravings5.0
Best Moist Cornbread from Scratch
Get ready to meet your new favorite cornbread! After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor. It’s the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own. See the post for step-by-step photos, pro tips, and clever tricks to guarantee sweet, golden, sky-high success every time!
👥 15 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- mixing bowl
- whisk
- pan
- microwave
📝 Preparation Steps
1
Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with nonstick cooking spray (with flour in it). Set aside.
2
In a large mixing bowl, whisk together the melted butter, sugar, and honey until well combined. Then, add the sour cream and mix until smooth, followed by the eggs, mixing until well combined. Finally, add the buttermilk and stir until the mixture is smooth.
(2 sticks/16 TBS) unsalted butter, (melted)1 cupeggs (at room temperature)4buttermilk (at room temperature (See Notes for DIY))2 cups
3
In a separate medium bowl, whisk together the Dry Ingredients. Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don't overmix, there should be lumps). Pour the batter into the prepared pan and gently shake it to remove any air bubbles.
(2 sticks/16 TBS) unsalted butter, (melted)1 cupbuttermilk (at room temperature (See Notes for DIY))2 cups
4
Bake for 35 to ⏱️ 45 minutes at 350°F, or until a toothpick inserted in the center comes out clean with a few moist crumbs (no raw batter remaining). The middle of the cornbread will brown more quickly than the edges, so be prepared to grease a rectangular piece of foil and tent it over the middle to prevent overbrowning. Note: Baking in a glass pan (instead of metal or enameled cast iron) may require an additional ⏱️ 5-10 minutes.
5
Let the cornbread cool for ⏱️ 15 minutes before slicing. Serve warm or reheat slices for ⏱️ 10-15 seconds in the microwave (with or without a slab of butter-yum!). Delicious with a drizzle of honey!
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