Sweet. Moist. Fluffy. The last cornbread recipe you’ll ever learn.
I have always loved cornbread! There are so many varieties and I suppose they all have their merits, but my recipe is my favorite. 🙃 I love a moist and sweet cornbread that will pair well with countless dinners or as a simple snack by itself. Enjoy a little history of cornbread with this article from the Institute of Culinary Education.
My recipe follows the muffin-method, combining all the dry ingredients and the wet ingredients separately before combining them all together and gently mixing. The fatal flaw of the muffin method is over-mixing, so carefully use a rubber spatula to ensure the flour is all just wet and don’t be concerned if it looks a little lumpy.
I love making this recipe with olive oil because it goes so well with the cornmeal and is a much healthier oil to bake with. Olive oil is known to reduce bad cholesterol while increasing good cholesterol, which lowers the risk of heart disease. It is also rich in anti-oxidants that have been shown to help manage blood sugar, improve gut and brain health, fight inflammation, and lower the risk of cancer/stroke.
Make sure you have My Great 8 Kitchen Must-Haves then dive into this recipe and get your hands floury!
Sweet Street Cornbread
Ingredients
- 125 g fine cornmeal
- 125 g unbleached all-purpose flour
- 7 g baking powder
- 2 g baking soda
- 2 g salt
- 240 g buttermilk*
- 115 g olive oil**
- 85 g brown sugar
- 60 g whole eggs
- 50 g honey (local is best!)
Directions
- Pre-heat the oven to 400 degrees.
- Spray an 8″ square or round pan with baking spray and line with parchment.
- Weigh the cornmeal, flour, baking powder, baking soda, & salt in a medium mixing bowl. Whisk together well and set aside.
- Weigh the remaining ingredients in a small bowl and whisk well to emulsify.
- Add the liquids into the dry ingredients and fold together with a rubber spatula. It will be lumpy, but no large pockets of dry flour should be present.
- Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool completely and cut into squares of desired size.
*can be substituted with an equal amount of whole milk with the addition of 15 grams of lemon juice.
**can be substituted with an equal amount of melted butter or preferred baking oil
Ask me all your questions below and I hope you enjoy this one as much as we do!
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