The Best Moist Cornbread Without Buttermilk (No More Dry Cornbread!)

By Precious Kitchen · 35 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 10-inch cast iron skillet or an 8x8-inch square baking dish with oil or butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt until well combined.
3. Make a well in the dry ingredients, add the milk, eggs and melted butter, and whisk until just combined. Lumps are fine.
4. Pour the batter into the greased pan and level the top with a spatula. Bake for about 20 minutes, starting to check at 18 minutes, until a toothpick inserted in the centre comes out clean.
5. As soon as it comes out of the oven, spread about 2 tablespoons of butter over the top and let it melt in.
6. Let cool slightly, then slice and serve warm. Store leftovers wrapped in the fridge for up to 5 days, or freeze for up to a month.

Summarized from Precious Kitchen's video. Watch it for the details.

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