Would you believe I tried my first real piece of cornbread only a few years ago? As a child I once sampled a very dry version and was immediately put off. Later, I finally tasted proper cornbread—moist, flavorful, and delicious—and I never looked back.
I’m no Southern cooking expert, but when I made this, we devoured the entire pan in one night.
Part of what made it irresistible was the cinnamon honey butter we spread on warm slices.
Fluffy, Delicious Cornbread
Recipe adapted slightly from a Bob’s Red Mill-inspired base.
Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup creamed corn
- ½ cup butter, melted
- ½ cup milk
- ½ cup heavy cream or half-and-half
- 2 eggs
Instructions:
- Preheat the oven to 375°F (190°C).
- Whisk together the whole wheat pastry flour, finely ground cornmeal, baking powder, salt, and sugar in a bowl until evenly combined.
- In a separate bowl, beat the eggs lightly, then stir in the creamed corn, melted butter, milk, and heavy cream (or half-and-half).
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and homogeneous, without overmixing.
- Grease an 8 x 8-inch square baking pan and pour the batter into the prepared pan, spreading it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the cornbread cool briefly in the pan, then slice and serve warm. Spread with cinnamon honey butter or your favorite topping for extra flavor.
If you have a favorite cornbread recipe or a tip for making it extra moist, please share it in the comments—I’d love to try it.