What Makes Cornbread More Moist Food

MOIST CORNBREAD RECIPE

Moist Cornbread Recipe image

Provided by insanelygood

Categories Recipes

Time 55m

Number Of Ingredients 8

Ingredients

1/2 cup butter
2/3 cup granulated sugar
2 large eggs, room temperature
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon salt

Steps:

Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!

Nutrition Facts : Calories 284 cal

PERFECT CORNBREAD... EVERY TIME!

Perfect Cornbread... Every Time! image

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

Steps:

Preheat oven to 400°F.
Mix all dry ingredients in a large bowl.
Add wet ingredients and mix well.
Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
Bake for 18-23 minutes or until toothpick comes out clean.
DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
ENJOY!
You can also make these in corn stick pans, bake for 12 to 18 minutes.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

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