BEST Super Moist Cornbread Recipe (2024)

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Total Time: 45 minutes minutes

Published: October 31, 2019Updated: August 9, 2021

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This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.

Cornbread doesn’t have to be plain! Try these other great recipes featuring Cornbread as the star: Chili Cornbread Skillet Pie, Slow Cooker Honey Jalapeno Cornbread, and Honey and Roasted Poblano Corn Muffins.

I know I talk a lot about using easy pantry staples for lots of my recipes but this time I’m going to ask you to skip the boxed cornbread. Go ahead and toss it right out! Well, actually don’t throw it away. Donate it or give it to a friend or…okay even make it when you’re really in a pinch. But honestly, once you make your own you’ll never want to make the boxed kind again.

Why? Well, first of all, it’s much easier than you’re probably thinking, and second, it tastes much more moist when you make it yourself. (Say that three times fast.) The boxed kind really gets kind of dried out by only adding water or milk to the mix. When you make it from scratch, you get the option to add butter, eggs, AND oil to the rest of the ingredients. Then top a nice, warm, hunk of that with honey and/or more butter and I’m telling you, it makes for the finest, easiest cornbread you’ve probably ever tasted.

BEST Super Moist Cornbread Recipe (2)

Why Does My Cornbread Crumble?

Cornbread is a bit crumbly by nature, and also has a bit of a crumbly texture too when you eat it. But, it shouldn’t fall apart into a crumbly mess when you cut into it or try to pick it up.

If you’re finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling:

  1. The kind or amount of flour you’re using. Try experimenting with less flour or a different brand to see if that helps with your cornbread consistency.
  2. Too much cornmeal. If you use too much cornmeal, the glutens in the flour can’t work to hold the bread together. Try cutting back on your cornmeal amount.
  3. Too much fat. Are you using too much butter, thinking you’ll be rewarded with even butterier cornmeal? Unfortunately, that has the opposite effect. Scale back on the butter (or shortening or oil) and use only what’s recommended.
  4. Eggs! If you’ve never made cornbread with eggs, now’s a fine time to start. It adds great taste and texture and will help your cornbread stay together.
BEST Super Moist Cornbread Recipe (3)

Good Add-ins for Cornbread

Want to add a little something, something to your traditional cornbread recipe? Try the following ideas!

  • Add half a cup of shredded cheddar cheese to the mix and stir it in before cooking.
  • Dice up a quarter cup of candied or pickled jalapeno slices and add those to the mix before cooking (bonus points for adding cheese AND jalapenos).
  • Jalapenos too hot for you? Try adding a can of green chilies or roasted red peppers.
  • You know what’s good with cornbread? More corn! That’s right, add in a cup of whole kernel corn (canned or frozen) for added corn taste and texture.
  • Do you love garlic? Me too! Add two finely diced or minced cloves of garlic to the cornbread mixture for a lovely garlicky flavor. Chives, rosemary, and thyme will also round out the garlic taste as well.
  • Bacon is great — on everything — but also on cornbread. Cook the bacon first, then crumble it into the batter or lay it on top before it cooks. Remember NOT to add it in raw.
  • Add a tablespoon of orange zest and chopped fresh or dried cranberries for a Thanksgiving-style batch of cornbread.

Can You Bake Cornbread in a Glass Dish?

Yes, you can bake your cornbread in a glass dish if you prefer. It will make your crust a little more golden brown all the way around though. Metal dishes work just as well too…I’ve even baked cornbread in a cast-iron skillet. Whatever you have that’s oven-safe will work to bake cornbread.

BEST Super Moist Cornbread Recipe (4)

Amazing Side Dish Recipes

  • Green Beans with Mushrooms and Bacon
  • Flaky Buttermilk Biscuits
  • Honey Brown Sugar Roasted Carrots
  • Green Bean Casserole

Did you make this BEST Super Moist Cornbread recipe? YAY! Please rate the recipe below!

BEST Super Moist Cornbread Recipe (5)

BEST Super Moist Cornbread

ThisSuper Moist Cornbread recipeis the only way to go if you’re a cornbread lover! Great with chili,roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

0 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 slices

Ingredients

  • 2 cups flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup (8 tablespoons) butter - melted
  • ½ cup oil
  • 1 ¼ cups milk
  • 3 large eggs
  • honey and extra butter for serving - optional

Instructions

  • Preheat oven to 350 degrees and grease a 9×13 inch pan.

  • In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

  • In a medium bowl mix together butter, oil, milk, and eggs.

  • Add wet ingredients to dry ingredients and mix until combined.

  • Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

  • Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

Notes

This recipe can also be doubled and split between two 9×13 inch pans to feed a crowd!

Nutrition

Calories: 280 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 352 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 329 IU, Vitamin C: 1 mg, Calcium: 98 mg, Iron: 1 mg

Course: Side Dish

Cuisine: American

Author: Tiffany

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

BEST Super Moist Cornbread Recipe (2024)

FAQs

How do you keep cornbread moist? ›

Add in some oil

Adding in oil will help to keep the cornbread moist as well. The extra oil and fat help to keep the cornbread hydrated while it is cooking, therefore, giving an extra moist cornbread when it is done.

What does adding an extra egg to cornbread do? ›

The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.

What can I add to cornbread mix to make it better? ›

corn kernels (canned or frozen) chopped jalapeños and or canned mild green chilies, and cheddar cheese all make great additions to cornbread. You can use butter to give the cornbread a special kick to make it taste better. I have used butter to give the cornbread more flavor.

What makes cornbread not fall apart? ›

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Should you let cornbread batter sit? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

What makes cornbread less dry? ›

Try adding sour cream

In addition to added moisture, sour cream brings a little fat and acid to your cornbread recipe, which Back To My Southern Roots describes as nicely complimenting the sweet and savory flavors without being overpowering.

What happens if I put 2 eggs instead of 1? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Can you use half-and-half in place of milk for cornbread? ›

Cornbread FAQ

Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Should cornbread batter sit before baking? ›

Cornbread Best Practices:
  1. LET the batter sit for 15-20 minutes before baking. ...
  2. BE gentle!! ...
  3. START preheating your oven as soon as you set aside the batter to rise, by the time it's preheated, your batter should be ready to go in.
  4. HEAT your skillet. ...
  5. SUBSTITUTE regular salt for this amazing Smoked Salt.
Jul 7, 2019

How to jazz up cornbread? ›

Heat and spices

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

Should you let cornbread mix sit before baking? ›

The trick to this perfect cornbread is letting the cornmeal, corn flour, and buttermilk sit overnight; this allows the corn flour to fully hydrate, while the acid from the buttermilk tenderizes the cornmeal, helping to create a tender, almost cakey bread that still retains that slightly gritty texture you expect.

What's the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

How thick should cornbread batter be? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

What does it mean when cornbread sinks in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

How can I dry out my cornbread? ›

I got you! Bake in cubes at 350 for 15 minutes, toss and bake again for 10-15 minutes. And you have stuffing bread.

How do you keep cornbread warm without drying it out? ›

I've rarely gotten cornbread from underneath a hot lamp that I liked but HAVE at room temperature from a bake shop/deli. Wrap them in foil and put them in a slow cooker on low heat! That should do the trick!

Can you fix dry cornbread? ›

If, inspite of precautions, if the end result is dry, try any of the following suggestions. - adding an additional egg along with a tablespoon of honey. - replacing some of the liquid ingredients with creamed corn.

Does wet cornbread need to be refrigerated? ›

You can store homemade cornbread at room temperature, in the refrigerator, or in the freezer. The best method for you depends on how long you want your cornbread to stay fresh for.

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