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.
Delicious and easy to make. Moist, didn’t crumble, baked evenly and didn’t crack. My only issue, it didn’t taste like traditional corn bread. So if you didn’t know it was corn bread, you would just be eating something yummy! However, I will be making this alot.
By far the best cornbread recipe I’ve ever had!!! Love this so much!!! It’s the perfect amount of sweet and fluffiness to the bread. I’ll be making this again for sure!!
This was by far the best cornbread recipe ever! I’ve tried many, no e of them measure up. I substituted Blue corn meal instead of yellow cornmeal, it was perfect!
I’m not a big cornbread fan but make it often because my wife really enjoys it. This is the BEST cornbread ever. Left overs make a tasty breakfast. Microwave a piece just long enough to slightly warm it then split it, butter it and get out the maple syrup. Very tasty!
Absolutely delicious…I did add 1/2 cup of cheddar cheese…YUM YUM. Thank you!!
I do agree that the sugar is needed…not sweet at all..just a taste!!
Doesn’t taste like corn bread. Need more corn meal.
The name says it! My favorite ever cornbread recipe, and I love that it makes a large batch!
OMG!! This was AMAZING! I live in Melbourne, Australia and most of my friends have heard of cornbread but never really had it before. I rocked their world with this recipe tonight! They wondered where on earth this had been all their lives. 😆🤣. So, I’m guessing they loved it! Thank you again for creating such a beautiful and delicious recipe! 🥰🙏🏼🤤
Haha, that’s awesome! I’m glad they all enjoyed it! 🙂
Light, perfect texture, great flavor. Super easy.
I’m giving the recipe itself five stars even though my execution didn’t measure up– I used baking soda instead of baking powder (I couldn’t find my baking powder) and all I can say is DON’T DO THAT. I used the advice of another reviewer and substituted a 15 oz can of creamed corn for the oil, and that worked fine. The texture was great, and the color was beautiful. But, it was very bitter because of the soda. So make sure you have baking powder on hand when you make this cornbread!
This cornbread was not only delicious but easy to make too. Thank you so much for sharing. Finally a cornbread worth making from scratch!
I’m so glad you enjoyed this recipe! 🙂
My husband is a cornbread lover and so I tried this recipe. He thought it was fantastic and I agree. I am now a cornbread fan myself! It’s also super easy to make.
I’ve made this twice now, and I think it’s the best cornbread I’ve tasted. Perfectly tasty and moist. If you use the sugar required, you’ll end up with a corn cake, which is delicious, but if making normal cornbread as I know it, only put a few tablespoons of sugar, like 3.
So easy to make and so good! Fabulous recipe!
This is the best cornbread I’ve ever made! I brought some into work and my coworkers raved about it! This recipe is a keeper.