Moist Cornbread Recipe
This moist cornbread recipe has a soft buttery center with crispy golden edges and just the right amount of sweetness. The topping of pistachios, sesame seeds, poppy seeds, and sliced almonds gives it extra texture and flavor that makes it stand out from classic cornbread recipes.
Ingredients
- 3 large eggs room temperature
- 200 g granulated sugar
- 150 g all-purpose flour
- 150 g cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cardamon
- 1 teaspoon salt
- 200 ml milk
- 100 ml vegetable oil
- 1 teaspoon vanilla extract
- Sliced almonds
- Sesame seeds
- Poppy seeds
- Chopped pistachios
Instructions
- Preheat the oven to 355°F / 180°C (320°F convection / 160°C fan). Line a baking pan with parchment paper.
- In a large bowl, beat 3 large eggs with 200 g granulated sugar until smooth and slightly pale.
- Add 150 g all-purpose flour, 150 g cornmeal, 1 tbsp baking powder, 1 tsp ground cardamon, and 1 tsp salt. Mix gently with a hand mixer until combined.
- Pour in 200 ml milk, 100 ml vegetable oil, and 1 tsp vanilla extract. Whisk until the batter becomes smooth and lump-free.
- Transfer the batter to the prepared baking pan and spread it evenly. Sprinkle the top with sliced almonds, sesame seeds, poppy seeds, and chopped pistachios.
- Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm or at room temperature.
Notes
Beat the Eggs Long Enough: I like beating the eggs and sugar until the mixture looks a little lighter because it helps the cornbread bake up softer.
Mix Gently After Adding the Dry Ingredients: Once the flour and cornmeal go in, I keep the mixing light so the crumb stays tender instead of heavy.
Do Not Skip the Topping: I love adding the nuts and seeds on top because they give the cornbread a beautiful finish and a little crunch in every bite.
Store It Covered: I keep leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if I want it to last longer.
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 242mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 1mg
