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.
What type of flour, salted or unsalted butter, type of oil? Recipe needs to be specific!!!
All purpose flour, salted butter, I use vegetable oil but any should work.
I made this and another cornbread recipe and my family had a taste test. Your recipe earned 7 out of 7 votes! It was delicious! Thank you so much for sharing.
Oh haha that’s great! I’m happy to hear you all enjoyed this recipe 🙂
Looking forward to making this this weekend for a party. What kind of oil works best? What type of milk? Thank you!
I usually use vegetable oil and 1% or whole milk but any milk and oil you like should work 🙂
BEST cornbread ever! I don’t enjoy cornbread and have not had any in years because I find it all so dry. I do not know or understand what the appeal is to cornbread. That is until now! A friend brought this recipe to a gathering and someone told me to have some. I eventually acquiesced and tried some. For the first time in my entire life, I not only ate the whole piece but I went back for a second. This was fantastic! I really could have eaten more but wanted to leave some for others! I got the recipe from my friend and she said the only change she made was she cut the sugar from one cup down to 3/4 cup otherwise she followed it as written. I highly recommend trying this cornbread even if you are not one who typically enjoys it. Thank you so much for sharing this recipe!
I’m so glad you enjoy this recipe and now cornbread! Haha thanks for your review!
How long if making in cupcake silicone pan?
This recipe hasn’t been tested in a cupcake silicone pan but there is another recipe for cornbread muffins (https://www.lecremedelacrumb.com/best-moist-cornbread-muffins/) on this website you can go to for reference and time. A silicone pan will just take a few more minutes or so than the recipe states. Good luck 🙂
Omg awesome
Delicious! I didn’t realize how simple it is to make corn bread. I’m so glad I found this recipe!
Loved the recipe. It came out delicious, I do have one concern. Both times I have made the cornbread, certain parts of it have had a metallic taste to it. I googled it and it said too much baking powder, but I used the amount the recipe called for. Any recommendations on how to fix this? I love this recipe and would like to continue using it. Thank you!
I’m sorry you’ve had this happen. You can either mix the dry ingredients together more fully, or use less if you prefer. Other readers have used less with success. Hope this helps! 🙂
Look for ‘non-aluminum’ baking powder! It makes a difference. I use Rumford brand. I’m sure there are other brands out there. Some people are sensitive to the aluminum taste…
just like some people have an aversion to cilantro (because of a soapy taste).
Best ever. Tastes like corn cake and sooo moist!
Should the baking powder really be tablespoons? Or teaspoons?
The recipe is correct as is but other readers have used less with success.
this is my boyfriend and i’s favorite cornbread recipe. he found it a few weeks ago and we have made it three times since.
This is my family’s favorite cornbread recipe! Thank you!
So glad you all enjoy this recipe! 🙂
This was so good and easy to make
Best cornbread I ever made. Moist and delicious.
Looks good but the taste wasn’t great not near what I’m used to for great corn bread