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.
Followed the recipient to the letter. After 45 of baking it came out like goop despite the toothpick test. Never again.
Best cornbread recipe
This recipe was a hit. Super moist and flavorful. Adding this to the regular recipes list for the family. Must try!
Its good but not great.. its moist but it really doesnt have any flavor.. my husband immediately said “its missing something.” Added butter after cooling and that didnt help either. Just wish it had a bit more sweetness to it
Delicious Cornbread recipe and so easy to make, great with Chili!!!🌶️
Soooooo good!! Love this recipe.
Ive made numerous times. My only change from recipe is how i cook it. I place a 12 inch cast iron pan in oven during preheat. When hot, i grease the pan and then pour the batter into the hot greased pan. Let sit OUTSIDE of oven for 15 minutes then cook for 20 minutes. Turns out beautiful …moist with slightly crisp edges.
U tried to do the survey and it got hung up on a glitch. Tried to get past it and couldn’t. I did want to express my appreciation. Little if difficulties.
Can you freeze the cornbread
Yes, this can be frozen for a couple months 🙂
My family loved this Corn Bread. It paired perfectly with my spicy chuli. I wouldn’t change a thing. Thank you for this delicious recipe!
My new favorite! Moist, holds up well and most delicious. Thank you for this recipe.
Thank you for your review! I’m glad you enjoyed it 🙂
What temperature and time would I bake it when using a 8*8 pan?
Same temperature and it will take 25-30 minutes or so.
This is the best Cornbread I have ever eaten! I made it for a group but didn’t want to make muffins that were so large. After it cooled i cut it into small squares and placed in a cupcake paper to serve. Everyone loved it!
First time making cornbread, and this came out AH-MAZING! Even my husband enjoyed, and he’s an extremely picky eater. Some sweet cream salted butter and hot honey drizzled on top complimented this well!
This cornbread recipe is a game changer. it goes with chilli, soup, or make it for stuffing. it is so freaking good!
I have made numerous recipes of yours. All of them are wonderful!! I’d have to say that this cornbread is the best I’ve ever made!! Thank you for sharing ♥️
You’re so kind! Thank you 🙂