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Moist Cornbread Recipe

by insanelygood

This moist cornbread recipe will blow your tastebuds away!

It’s crisp on the outside, moist and crumbly on the inside, and sweet and flavorful in every bite.

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The combo of cornmeal and flour gives it the best consistency. It’s wonderfully crumbly, but not so much that it’s too messy to eat. 

Cuts of Moist Cornbread in a Wooden Chop Board

Thanks to the buttermilk and butter, the cornbread is not just crumbly, but also buttery and moist.

These contrasting textures, along with the corn-packed flavor, make this cornbread a thing of beauty. 

I can’t wait for you to try this recipe, so let’s get started! 

Moist Cornbread Recipe

There are tons of recipes out there that promise to yield a moist cornbread, but this one is the best I’ve tried yet. 

The combination of simple ingredients, mainly cornmeal, flour, butter, and buttermilk, is the fool-proof way to make a lip-smacking, crowd-pleasing cornbread.

Here’s the best part: it’s a breeze to make. With this easy homemade recipe, you’ll never have to rely on a boxed cornbread mix again.

Ingredients

  • Butter – It makes the cornbread irresistibly rich. Other recipes call for oil instead of butter for moisture, but nothing can replace the flavor of butter.
  • Granulated Sugar – To sweeten the cornbread. Reduce or increase the amount to suit your taste. 
  • Eggs – For binding the ingredients.
  • Buttermilk – It’s the key ingredient that makes cornbread insanely moist! 
  • Baking Soda – The leavening agent that lifts the bread.
  • Cornmeal – It’s responsible for the cornbread’s corn flavor and crumbly texture. 
  • All-Purpose Flour – Along with cornmeal, it gives structure to the cornbread. 
  • Salt – It enhances the flavor of the rest of the ingredients.

Tips for the Best Cornbread

  • Here are some ways to prevent your cornbread from being too crumbly: 
    • Use a mixture of cornmeal and flour (not cornmeal alone) for the perfect balance of textures. The perfect ratio is 1:1.
    • Do not go overboard with the butter. Yes, you’ll want that buttery flavor, but too much butter will make it too crumbly.
    • Don’t skip on the eggs, as they give cornbread a nice flavor and texture.
  • For a lighter version of cornbread, use Splenda instead of granulated sugar, whole wheat instead of all-purpose flour, light butter instead of regular, and sour skim milk instead of buttermilk. Increase the baking time to 40 minutes if using whole wheat flour.
  • No buttermilk? That’s okay, you can make a substitute by combining vinegar or lemon juice and milk. Add a tablespoon of vinegar/lemon juice to a liquid measuring cup and pour milk until it reaches one cup. Let it sit for 5 minutes, and voila!
  • For this recipe, you’ll use an 8-inch square pan to bake the cornbread in, but you can also use other sizes and adjust the baking time as necessary. 
  • You can also use a muffin tin and bake for 22 minutes at 375 degrees Fahrenheit Or, grease a cast-iron skillet with vegetable oil and bake for 25 minutes at 350 degrees Fahrenheit.
  • Leave the cornbread in the pan for at least 20 minutes to cool. The cornbread will still be mushy in the middle when it comes out of the oven, so it needs a few minutes to set.
  • Cover any leftover cornbread with plastic wrap and store at room temperature for 3 to 4 days or in the fridge for up to a week.
  • For a long-term shelf-life, wrap individual servings in plastic wrap and freeze for up to 3 months. Thaw it at room temperature and reheat for 15 to 20 seconds in the microwave. 
Moist Cornbread Stacked in a Wooden Chop Board

Cornbread Additions and Variations 

This recipe already makes delectable cornbread that tastes amazing on its own. But here are several add-ins to make your cornbread experience even more exciting.

  • Jalapenos. For a bit of a kick! Leave the seeds and ribs out, unless you want your cornbread extra hot.
  • Green Chilies or Roasted Red Peppers. For a milder spice level.
  • Shredded Cheese. Whether it’s cheddar or Pepper Jack, cheese makes cornbread extra rich and more addictive.
  • Corn Kernels. You’re making cornbread, after all, so it only makes sense to add more corn for more flavor and texture.
  • Bacon. It works both as a side dish or a topping. You can even add crumbles into the batter itself. There is no such thing as too much bacon.
  • Dried Cranberries and Orange Zest. For a sweet, Thanksgiving-themed cornbread. 

What Goes Well With This Moist Cornbread?

This sweet and moist cornbread is a versatile side that pairs wonderfully with tons of dishes.

Chili is always a top choice; the contrast among sweet, savory, and spicy is unbeatable. It’s southern comfort food at its best.

Cornbread also tastes great with meat. In fact, it’s amazing with any meat you can think of. Whether it’s bacon, sausage, or barbecue, you can’t go wrong.

Vegetables, especially greens, also pair well with cornbread. Serve it with sauteed spinach, kale, or collard greens for a light meal.

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For a sweet snack, slather your cornbread with butter and drizzle it with honey. It’s simple, but it sure hits the spot.

Here’s another idea for all you sweet tooths out there: jam and jellies. I like spreading different types of jam on top for more fun and flavor.

Looking for something new? Here’s an unconventional pairing for ya: top the cornbread with apples and onions and bake.

The apples and onion will soften and caramelize in the oven, yielding a delicious sweet and savory topping.

Moist Cornbread Recipe

Servings

9

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

284

kcal

Ingredients

  • 1/2 cup butter

  • 2/3 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 cup buttermilk

  • 1/2 teaspoon baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

Directions

  • Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
  • Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
  • Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
  • Pour the batter into the greased pan. Bake for 30 minutes. It’s done when a toothpick inserted into the center comes out clean.
  • Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!
Moist Cornbread Recipe

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