This Moist and Fluffy Cornbread is everything you’ve ever wanted in a cornbread recipe!
This post was originally published in June of 2012. I have updated the post slightly but the recipe remains almost entirely the same.
I love all things bread.
Quick breads. Hearty wheat breads. Soft and crusty Italian bread warm from the oven.
Probably the only bread I don’t like is the white sandwich bread that used to be the only thing I knew existed. It just seems too dull and sugary now. Plain white bread aside, I’m not too picky on variety. Take cornbread for example. Cornbread is delightful with a crisp exterior, made in a cast iron skillet with lots of shortening. Its also delicious moist and fluffy made simply in a baking pan.
No lie, I lit my kitchen on fire once heating shortening for cornbread. I froze in fear, watching it burn for a while before remembering seeing how to put out such a fire on the shortening can (inconveniently located directly next to the flames). I might stick with this moist and fluffy version. For everyone’s safety.
This moist and fluffy cornbread cooks up tall and is perfect straight from the oven or gently reheated later. I love butter and the occasional drizzle of honey on mine, but you might also try your favorite fruit jam. Its a great accompaniment for barbecue chicken or a hearty chili.
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This Moist and Fluffy Cornbread is the best cornbread recipe you'll ever try!
- 1 1/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg beaten
- 1/2 cup shredded cheddar cheese optional
- Preheat the oven to 400ºF. Grease an 8 or 9 inch square baking dish.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Fold in cheese. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden and a toothpick inserted in the center comes out clean.