Go Back
A warm slice of moist cornbread on a blue plate, topped with melting butter and a generous drizzle of golden honey.

Reda's Sweet & Moist Southern-Style Cornbread

This recipe delivers a perfectly sweet and incredibly moist cornbread, ideal as a comforting side for any meal, especially a hearty bowl of soup or chili. Its tender crumb and rich flavor make it an instant favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar or up to 3/4 cup for extra sweetness
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 Large eggs room temperature
  • 1 1/4 cups Buttermilk room temperature
  • 1/2 cup Unsalted butter 1 stick, melted and slightly cooled
  • 1 tbsp Butter or vegetable oil, for greasing the pan

Equipment

  • 9x9-inch Baking Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking pan (or a 10-inch cast iron skillet) thoroughly with 1 tablespoon of butter or vegetable oil. If using a cast iron skillet, place it in the oven while preheating for a crispier crust.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
  3. In a separate medium mixing bowl, lightly beat the large eggs. Add the buttermilk and the melted, slightly cooled unsalted butter. Whisk until fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough cornbread. A few small lumps are fine.
  5. Carefully remove the hot greased pan from the oven (if using a cast iron skillet). Pour the cornbread batter into the prepared pan, spreading it evenly.
  6. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
  7. Remove the cornbread from the oven and let it cool in the pan for about 10 minutes before slicing and serving. This allows it to set and makes it easier to cut.

Notes

For an even richer flavor, you can substitute half of the buttermilk with whole milk. If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest with whole milk until it reaches 1 1/4 cups. Let it sit for 5-10 minutes until it slightly curdles. Serve warm with butter, honey, or a drizzle of maple syrup.