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Moist and Easy Cornbread

I love this cornbread!! I almost always modify a recipe a little, but this one didn't need any tweaking. It came out moist and delicious, just as promised. A great side dish for my chicken chili.

Moist and Easy Cornbread

Yield: 4 to 6 servings


  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk


Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

1 comment for "Moist and Easy Cornbread"

  1. I must have done something wrong. Mine came out spongy like a pancake. I've used lots of different cornbread recipes resulting in dry to moist to caky and everything in between, but this is the first time it's been puffy. Odd.