Prepare to revolutionize your bread game with the most mouthwatering, melt-in-your-mouth Sweet Cakey Cornbread that will have your family and friends begging for seconds! This isn't just another cornbread recipe - it's a culinary magic trick that transforms simple ingredients into a golden, tender masterpiece that bridges the gap between cake and classic cornbread. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe guarantees a delicious result that will make you look like a total cooking superstar!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to ensure easy removal of the cornbread.
- In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk these ingredients together until they are well blended and no lumps remain.
- In a separate medium bowl, beat the egg thoroughly. Add milk and vegetable oil to the beaten egg, whisking until all wet ingredients are completely incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredient bowl. Gently fold and stir the ingredients together using a spatula or wooden spoon. Mix just until the ingredients are combined - do not overmix, as this can make the cornbread tough.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness and smooth top.
- Place the pan in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cornbread cool in the pan for 10 minutes. This resting period helps the cornbread set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. Optional: brush the top with melted butter for extra richness.
Tips
- • Room temperature ingredients are key: Make sure your egg and milk are at room temperature for the smoothest batter. • Do not overmix! Stir just until the ingredients are combined to keep the cornbread tender and light. • For extra moisture, you can add a tablespoon of honey or replace some milk with buttermilk. • Use a cast-iron skillet for crispy edges and even baking if you have one available. • Check your cornbread early - ovens can vary, so start checking at 18 minutes to prevent drying out. • Let the cornbread rest for 10 minutes after baking to help it set and make cutting easier. • For a flavor twist, try adding corn kernels, jalapeños, or shredded cheese to the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 30mg
