BEST Super Moist Cornbread

• servings: 16 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 cups flour

1 cup cornmeal

1 cup sugar

1 ½ tablespoons baking powder

1 teaspoon salt

½ cup (8 tablespoons) butter (melted)

½ cup oil

1 ¼ cups milk

3 large eggs

honey and extra butter for serving (optional)

Directions

Preheat oven to 350 degrees and grease a 9x13 inch pan.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until combined.

Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

Nutrition

• Calories: 280 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 33 mg
• Sodium: 352 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 14 g
• Protein: 4 g