The Best Moist Cornbread Recipe

This homemade cornbread is the perfect balance of sweet and savory with a wonderfully moist texture. This classic recipe creates a golden-brown cornbread with a tender crumb that perfectly complements soups, chilis, or stands deliciously on its own with a pat of butter.

Why You’ll Love This Recipe

• Simple ingredients you likely already have in your pantry
• Ready in just 40 minutes from start to finish
• Perfect balance of sweetness and corn flavor
• Incredibly moist texture unlike dry, crumbly cornbreads
• Versatile side dish that pairs with countless meals
• Easy to customize with add-ins like corn kernels, jalapeños, or cheese
• Beginner-friendly recipe with straightforward instructions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cornmeal provides that distinctive corn flavor and slightly gritty texture that makes cornbread so special. It’s the backbone of any good cornbread recipe, giving it that beautiful golden color and hearty bite.

All-purpose flour works alongside the cornmeal to create the perfect structure and tenderness. It helps prevent the cornbread from being too crumbly while still maintaining that classic cornbread texture.

Sugar adds just the right level of sweetness to balance the savory corn flavor. This recipe hits the sweet spot – not too sweet like a dessert, but enough to enhance the natural sweetness of the corn.

Baking powder is the leavening agent that makes your cornbread rise and become fluffy. The generous amount in this recipe ensures a beautiful rise without any dense spots.

Salt enhances all the flavors in the cornbread and balances the sweetness. Don’t skip it, as it’s essential for a well-rounded flavor profile.

Milk provides moisture and helps create that tender crumb. You can use any type of milk you have on hand – whole milk will give the richest results, but 2%, skim, or even plant-based alternatives will work.

Unsalted butter brings richness and that unmistakable buttery flavor that makes this cornbread so irresistible. Using melted butter ensures it incorporates evenly throughout the batter.

Eggs bind everything together and add structure while contributing to the moist texture. They also help the cornbread achieve that beautiful golden-brown color.

Honey is optional but highly recommended for an extra layer of natural sweetness and moisture. It complements the corn flavor beautifully and helps keep the cornbread moist for days.

Directions

1. Preheat your oven to 375°F (190°C). Grease an 8-inch square pan or a round cake pan.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and honey (if using).
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few small lumps are fine.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for a few minutes before slicing and serving.

Servings and Timing

This recipe makes 8 generous servings. It takes just 10 minutes to prep, 30 minutes to bake, for a total of 40 minutes from start to finish. Each serving contains approximately 270 calories.

Variations

Southern-Style Cornbread: Reduce the sugar to 1 tablespoon for a more savory version that’s traditional in the South.

Corn Kernel Cornbread: Add 1 cup of fresh, frozen (thawed), or canned corn kernels to the batter for extra texture and corn flavor.

Jalapeño Cheddar Cornbread: Fold in 1 diced jalapeño (seeds removed for less heat) and 1 cup of shredded cheddar cheese to the batter.

Green Chile Cornbread: Mix in 1 can (4 oz) of diced green chiles for a Southwestern twist.

Maple Cornbread: Replace the honey with pure maple syrup for a different sweetness profile.

Cast Iron Skillet Version: Preheat a 10-inch cast iron skillet in the oven, add 1 tablespoon of butter to melt, then pour in the batter. This creates an amazing crispy crust.

Storage/Reheating

Counter Storage: Store completely cooled cornbread in an airtight container at room temperature for up to 2 days.

Refrigerator Storage: For longer storage, keep in an airtight container in the refrigerator for up to 1 week.

Freezer Storage: Wrap individual pieces or the entire cornbread tightly in plastic wrap and then aluminum foil or place in a freezer-safe container. Freeze for up to 3 months.

Reheating: For the best texture when reheating:

• Microwave: Wrap a slice in a damp paper towel and microwave for 20-30 seconds.
• Oven: Wrap in foil and heat at 350°F for about 10 minutes.
• Toaster oven: Slice and toast until warm and slightly crisp on the edges.

Refreshing Dried Cornbread: If your cornbread has dried out a bit, brush the top with a little melted butter before reheating to restore moisture.

FAQs

Why is my cornbread dry and crumbly?

Dry, crumbly cornbread is often the result of overbaking or using too much cornmeal in proportion to the other ingredients. This recipe balances cornmeal with flour for the perfect texture. Make sure to measure ingredients accurately and check your cornbread a few minutes before the suggested baking time is up.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cornmeal itself is naturally gluten-free, but always check packaging to ensure it wasn’t processed in a facility that also processes wheat products if you have celiac disease or severe gluten sensitivity.

Can I make this recipe dairy-free?

Absolutely. Substitute the milk with your favorite plant-based milk (unsweetened almond, oat, or soy work well) and replace the butter with melted coconut oil or a plant-based butter alternative.

How can I tell when my cornbread is done baking?

Your cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should also be pulling away slightly from the sides of the pan.

Why did my cornbread sink in the middle?

Sinking usually indicates that the cornbread was underbaked or that your baking powder is expired. Make sure your oven is properly preheated and check that your baking powder is fresh.

Can I use buttermilk instead of regular milk?

Yes, buttermilk makes a delicious substitution and adds a subtle tanginess. If using buttermilk, add 1/4 teaspoon of baking soda along with the other dry ingredients to balance the acidity.

Is yellow or white cornmeal better for cornbread?

Both work perfectly in this recipe! Yellow cornmeal has a stronger corn flavor and gives the classic golden color, while white cornmeal offers a milder flavor and lighter appearance. The choice is purely personal preference.

Can I make cornbread muffins instead of a pan of cornbread?

Definitely! This batter works beautifully for muffins. Line a 12-cup muffin tin with paper liners or grease well, fill each cup about 2/3 full, and bake at the same temperature for about 15-18 minutes.

What’s the difference between Northern and Southern cornbread?

Northern cornbread (like this recipe) tends to be sweeter and cake-like, while traditional Southern cornbread uses little to no sugar, more cornmeal than flour, and is often baked in a cast iron skillet for a crispy crust.

Can I make the batter ahead of time?

It’s best to bake cornbread immediately after mixing the wet and dry ingredients since the baking powder activates once wet. However, you can mix the dry ingredients and wet ingredients separately and store them (wet in the refrigerator) for up to a day before combining and baking.

Conclusion

This moist cornbread recipe strikes the perfect balance between sweet and savory, with a tender crumb that will have everyone reaching for seconds. It’s incredibly versatile – serve it alongside chili, barbecue, or your favorite soup, or enjoy it on its own with a drizzle of honey and a pat of butter. The addition of honey and the perfect ratio of cornmeal to flour ensures this cornbread remains moist and flavorful for days. Whether you’re a cornbread purist or looking to experiment with some of the suggested variations, this foolproof recipe is sure to become a staple in your kitchen.

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