Description

This Golden Sweet Cornbread is moist, buttery, and perfectly sweet. With a golden-brown crust and soft, crumbly texture on the inside, it’s the perfect side dish for any meal, from chili to a holiday feast!

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil

1 tsp vanilla extract (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish, or line it with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine wet ingredients: In another bowl, whisk together the milk, eggs, melted butter, vegetable oil, and vanilla extract (if using).
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite jam!

Notes

For a slightly richer flavor, you can substitute half the milk with buttermilk.
If you prefer a slightly less sweet cornbread, you can reduce the sugar by 2-3 tablespoons.

For extra golden color, you can brush the top with a little melted butter after baking.