BEST Super Moist Cornbread Recipe
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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.
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:
- 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.
- 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.
- 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.
- 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.
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.
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love me some cornbread but I can’t say the same for my family. In searching for a quick cornbread recipe I stumbled upon this one and was immediately alarmed by the 2:1 ration of flour to cornmeal. I’m so glad I tried this recipe. I almost forgot about the cornbread in the oven so it wasn’t as moist as I would have like but it rose beautifully. I used a fork and added some holes then added a mixture of butter, honey and maple syrup while it was cooling and boy was this cornbread a hit in my house. My youngest son and husband was fighting over the last piece lol. I will stick with this recipe but will definitely watch my timing next time. Also I used grapeseed oil in this recipe. Not a hint of oil while eating this.
This has become a family favorite cornbread. They are always bugging me now to make cornbread!!! Lol. They love it! So do I!
Only thing I altered was I use buttermilk in place of the milk and I use my cast iron skillet which I grease well and preheat in the oven before I add the batter. Thank you so much for sharing this fabulous recipe!!!
Served this with wild rice and mushroom soup and a stew. It was a huge hit and very moist. I used bacon grease instead of butter (I needed to use it up), and it gave a smoky/sweet flavor. Got lots of compliments! I will definitely make this my go-to cornbread recipe.
Just made this tonight to go along side a big pot of ham and bean soup. I reduced the oil and milk (and cut with heavy cream) and used maple syrup in place of the sugar. Its delicious!
I made it for Thanksgiving. It was a huge hit. I making it again today
I make a lot of souls and stews because it’s easy to use up almost all ingredients you have that are about to go bad airship you can get very different verisim
My mom was a master of making delicious versatile meals from a very small grocery budget betting a child who grew up during the depression. So My mom taught me how to make lots of different soups, stews, casseroles with very versatile ad still delicious ingredients so cornbread was a staple in my house to have something f idling and dense to soak up all those brothers and gravies leaving everyone feeling like they just ate a huge meal that probably cost pennies. Always used jiffy cornbread and it tasted just as good or better than from scratch with two simple steps. Always make your corn bread in a cast iron pan, and making it exactly according to the box with one extra ingredient, cream cheese. Two table spoons of cream cheese made the dry crumbled stuff into a velvety delicious a turkey treat. It had that salty sweet flavor that left you so satisfied you didn’t even crave something sweet after your savory meal.
My family and I love this recipe so much but there isn’t a time I make it that it is not incredibly crumbly so much so I can’t even get a slice out. Does this happen to anyone else and do you have any recommendations to make it more firm?
I’m sorry you’re having this issue. I have a section in this post that has suggestions to fix crumbly cornbread, hopefully that helps 🙂
I’m about to try your recipe and have a quick question. Traditionally I have used buttermilk in my cornbread. I see your recipe uses regular milk. Do you have any advice on using buttermilk vs regular milk? Thanks
I would not suggest substituting buttermilk as it would require adjusting the leavening agent, but I have a buttermilk cornbread coming! 🙂
Can left overs be frozen?
Yes, you can freeze this for a couple months
This is honestly the best cornbread recipe I’ve ever used. The end result is moist, and almost fluffy. Less dense than other recipes I’ve tried. It’s just the right amount of sugar to make it just sweet enough without it tasting like a dessert. I made this with pulled pork and green beans. Delicious! Thank you for a great recipe.