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Sides

Moist and Sweet Cornbread

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

16 Slices

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Serving Size

1 Slice

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Total Time

50 mins

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Prep Time

10 mins

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Cook Time

40 mins

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Supplies

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Ingredients

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Ingredients
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Ingredients
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Directions

1

Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 ½ tablespoons of butter in the pan and allow it to preheat in the oven.)

2

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

3

Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.

4

Pour the liquid ingredients into the dry and stir together until combined.

5

Transfer the batter to the prepared pan, and bake until fluffy and slightly golden around the edges. A toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs. (Approx. 35 to 45 minutes.)

6

Cool for about 20 minutes, then cut into slices and serve.

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Notes

To Halve The Recipe:

  • All-Purpose Flour (83.5g)
  • SHELF: Cornmeal (53g)
  • SHELF: Sugar (67g)
  • SHELF: Baking Powder (1/2 tbsp)
  • SHELF: Kosher Salt (1/4 tsp)
  • FRIDGE: Unsalted Butter (2 tbsp)
  • FRIDGE: Milk (153g)
  • SHELF: Oil (28g)
  • FRIDGE: Eggs (1 large)

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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