Super Moist Cornbread

Super moist, sweet-leaning cornbread baked in a 9x13 — soft center, golden edges, and perfect with butter + honey.

Cuisine: American · Dish Type: Side Dish · Prep: 10 min · Cook: 40 min · Servings: 12 squares · Rating: ⭐⭐⭐⭐⭐

Ingredients

Dry:

• 2 cups all-purpose flour
• 1 cup cornmeal
• 1 cup sugar
• 1 1/2 Tbsp baking powder
• 1 tsp salt

Wet:

• 1/2 cup butter, melted (8 Tbsp)
• 1/2 cup neutral oil
• 1 1/4 cups milk
• 3 large eggs

To serve: butter, honey

Instructions

1. Heat oven to 350°F. Grease a 9x13 baking pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl, whisk together melted butter, oil, milk, and eggs.
4. Pour wet into dry. Stir just until combined (don't overmix).
5. Pour batter into the greased pan and smooth the top.
6. Bake 35–45 minutes until golden and a toothpick comes out clean (or with a few crumbs).
7. Cool 15–20 minutes before slicing. Serve warm with butter and honey.

Tips

• Moisture insurance: don't overbake — pull as soon as the center sets.
• Mixing: stir just to combine; overmixing can make it tough.
• Storage: airtight at room temp up to 3 days, or fridge up to 1 week.
• Freezer: wrap squares individually; reheat 20–30 sec in microwave.