Moist & Sweet Cornbread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.

	this recipe	typical
fat	70%	102%
total sugar	83%	47%
egg	62%	83%
leavener	8%	7%
salt	2%	2%
liquid	191%	203%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

160 g	1 1/3 cup all-purpose flour
	2/3 cup cornmeal
133 g	2/3 cup sugar
12 g	1 tablespoon baking powder
3 g	1/2 teaspoon kosher salt
57 g	4 tablespoons unsalted butter, (melted (plus extra for the pan if making skillet cornbread))
305 g	1 1/4 cup milk
54 g	1/4 cup oil
100 g	2 eggs ((large))

Method: 6 steps, published by bakingamoment.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was so good! I make a lot of recipes off the internet and this was the first time I was compelled to comment. I usually make the recipe on the side if the cornmeal container that only 2 T of sugar so I was looking for a sweeter option to get my kids to ea” — a cook, 5.0★

“As as advertised, it’s moist and sweet. when I say I make it on the regular I’m not kidding. When I make this corn bread I set up one or two zip top bags As I measure out the dry ingredients including the sugar, I measure out another batch for next time. Th” — a cook, 5.0★