Easy Moist Cornbread Recipe

Name: Easy Moist Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 30 grams Sugar; 20 grams Honey; 1 dash Salt; 1 Egg; 30 grams Margarine; 20 grams Vegetable oil; 100 grams Milk; 100 grams Cake flour; 50 grams Corn meal; 3 grams Baking powder

Servings: persons

1
Put all of the ingredients apart from those marked into a bowl and mix together.
2
Mix until the margarine is soft.
3
Add milk to Step 1 and keep mixing.
4
Add the ingredients to Step 2 and roughly mix.
5
Pour the batter into a tin and bake for 23 minutes in a 180C preheated oven (this time I used a 18 x 18 cm silicone mold).
6
Take it out from the oven and leave to cool.
7
Cut into your desired size and it's done.
8
If you're not eating it straight away, wrap with cling film to prevent it from drying out.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 grams Sugar, 20 grams Honey, 1 dash Salt, 1 Egg, and more.

Yes, Easy Moist Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Moist Cornbread

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