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.
Do you use salted or unsalted butter?
Salted but you could use either one 🙂
Can I use sour cream instead of butter or oil as a substitute in it? How can I do that?
You can sub for the oil or milk or even just some of whichever one you choose. I haven’t personally used this substitution but other readers have left reviews saying they’ve substituted sour cream for either oil or milk with success 🙂
Can I make this with non-dairy milk and margarine?
I haven’t personally used these substitutes but other readers have with success!
Hoping this is moist ! Can I decrease the sugar?
It’s very moist! And other readers have used 3/4 of a cup of sugar and added in 1/4 cup of honey with success while another completely replaced the sugar with 1/2 cup honey with success so either way should work!
If I use less or 1/2 the sugar and no honey, will it still rise etc taste good?
Yes, it should taste fine 🙂 Other readers have reduced it to 1/2 cup or 2/3 cup, both with success.
there are different type of cornmeal, coarse, medium and fine, which should I use?
I’ve used fine and medium and they both work great! I wouldn’t recommend to use coarse as it takes longer to cook and the texture is tougher.
Going to make this today for a party. Do you think adding Jalapenos, cheese and a cup of corn would be too much?
Not at all! Look at my “Good Add-ins for Cornbread” section in this post for more reference 🙂
Thanks, made it last night with just the corn add in and it was a huge success, everyone loved it! Anxious to try with the Jalapenos and cheese.
So glad it turned out well! Hope you continue to enjoy it 🙂
Can you make these in muffin tin? If so, how many would it make? Would you keep the temp the same but cook for less time?
TIA
Barb
Yes, you can go to my Cornbread Muffin Recipe for reference 🙂
I made this & used 2% milk because that is what i had in the fridge. I also added a can of drained sweet corn. It was tasty, light & delicious. I will make it again. My husband wants it a tad sweeter so will add bit more sugar next time. Thanks for the recipe. This was my first time making corn bread from scratch
Wow, nice job for your first time! I’m so glad it turned out well for you 🙂
I find cornbread to be a tricky thing to get right as it’s often too dry. This recipe makes perfect cornbread! It was hard to stop eating it especially right out of the oven. I’ll definitely be saving this recipe as my go to
Can this be frozen?
Yes, this can be frozen for a couple months 🙂
This is REaLLY goood! Thank you. When frozen, how best can it be thawed& reheated
I would put it in the fridge to thaw for several hours or even overnight. Or for a quicker thaw, you can keep it at room temperature for 1-2 hours. Keep the cornbread wrapped or covered for both methods to avoid it drying out. After it’s thawed, you can throw it in the oven, covered with foil, at 350 for around 10-15 minutes (just heated through.) Or, if you want a smaller portion heated, you can cover it with a damp paper towel and heat it in the microwave for 30 second intervals until it’s heated through 🙂