Super Moist Cornbread Recipe
This super moist cornbread recipe is inspired by a traditional Malai-style preparation, using a generous amount of cream to create an ultra soft, tender, almost custardy texture.
Servings 16 pieces
Calories 181kcal
Ingredients
- 1/2 cup + 2 tablespoons cornmeal
- 1/2 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 cups heavy cream this is intentional for a soft texture
- 4 tablespoons butter melted and slightly cooled
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Grease an 8x8" square baking pan
- In a bowl, mix the flours, baking powder, salt, and sugar
- Add the eggs and mix with a wooden spoon
- Finally, add the melted butter and cream. Mix well with a wooden spoon
- Pour the batter the prepared baking pan
- Bake until golden and set in the center. If needed, bake an additional 5–10 minutes until fully cooked through.
- Remove from oven. Let the cornbread cool a bit before unmolding
- Unmold and cut into squares
- Serve hot, warm, or cold
- Enjoy!
Notes
This recipe uses a large amount of cream on purpose. It creates a soft, rich, and slightly custardy texture that is different from traditional cornbread.
The batter will be thinner than expected. Do not add extra flour or cornmeal.
Bake until the center is fully set. If needed, add 5–10 extra minutes of baking time.
If you prefer a firmer, crumbly cornbread, this recipe will feel very different from classic versions.
Nutrition
Serving: 1square | Calories: 181kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 190mg | Potassium: 87mg | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.5mg
