Super Moist Cornbread

Ingredients

• 2 cups flour (I substitute Bob's Gluten Free 1-to-1 Baking Flour

• 1 cup cornmeal

• 1 cup sugar (I substitute maple syrup)

• 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

  
  

Instructions

• 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.

  
  

Notes

This recipe can also be doubled and split between two 9x13 inch pans to feed a crowd! 

Nutrition

Calories: 280kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 352mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg