Moist & Fluffy Cornbread Recipe- This Recipe Can Be Used For Cornbread Dressing and More

Moist Homemade Cornbread Recipe Is Good For Any Time of The Year

There's something nostalgic about freshly baked cornbread. I have a key memory as a child of my Grandmother in the kitchen with her cast iron skillet sizzling with oil. She poured her cornmeal batter into the pan, placed it in the oven as she did so often, baking the cornbread until golden brown with the crispy edges. I must have been somewhere between 7 and 8 years old. This is a memory of her that seems to stay with me. Today I share with you my own personal cornbread recipe.

Cornbread Recipe

Ingredients:

- 1/2 cup cornmeal or 83g

- 1 1/2 cups all-purpose flour or 196g

- 1/2 tsp baking soda

- 4 tsp baking powder

- 2 tsp brown sugar

- 1/2 tsp salt

- 1 cup milk

- 1 egg

- 1/4 cup oil

Instructions:

1. Preheat your oven to 425°F (225°C). Grease an 8 inch baking pan for easy removal.

2. In a mixing bowl, combine the cornmeal, all-purpose flour, baking soda, baking powder, brown sugar, and salt. Use a whisk to ensure all the dry ingredients are well incorporated.

3. Set aside

4. In another bowl, whisk together the milk, egg, and oil until well combined.

5. Pour the dry ingredients into the wet ingredients in 2 parts. Gently whisk the mixture until just combined. Be careful not to overmix; a few lumps are okay. Try not to overwork the batter.

6. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly.

7. Place the baking pan in the preheated oven and bake for about 20 minutes or so, or until a toothpick or fork  inserted into the center comes out clean.

8. Once baked, remove the cornbread from the oven and allow it to cool in the pan for a few minutes. Then, remove it from the warm pan and transfer it to a wire rack to cool completely. 

9. If you have any leftovers, wrap them in plastic wrap or store them in an airtight container. You can lightly reheat individual slices in the microwave for a quick snack.