If there’s one classic side I never get tired of baking, it’s a moist, tender cornbread—especially this Moist Cornbread Recipe! With just the right balance of crumbly texture and buttery richness, every bite is a happy mix of sweet and savory. Whether you’re serving it with a pot of chili or letting it shine at the center of your family’s table, this cornbread never fails to bring warmth and comfort. You’ll be amazed by how simple ingredients come together to create something so special—so let’s roll up our sleeves and make the best cornbread you’ve ever tasted!
Ingredients You’ll Need
Making this Moist Cornbread Recipe is all about using everyday ingredients that each play their own delicious role. Every item on this list is carefully chosen to create the perfect crumb, soft interior, and deep flavor we all crave in a cornbread. Trust me: the magic is in the details!
- Yellow Cornmeal: Gives the cornbread its iconic color and wholesome corn flavor—make sure you use good-quality, finely ground cornmeal for best results.
- All-Purpose Flour: Lightens up the crumb just enough to keep the batter tender and sliceable, never dense.
- Granulated Sugar: Adds a delicate sweetness that works beautifully with the corn and gives a golden finish.
- Baking Powder: Ensures your cornbread rises tall and fluffy with every batch.
- Salt: Enhances and balances all the wonderful flavors in this Moist Cornbread Recipe.
- Buttermilk: The not-so-secret ingredient for exceptional moistness and a little tangy zip.
- Large Eggs: Help bind everything together while making each slice irresistibly tender.
- Unsalted Butter (melted): Lends richness and a melt-in-your-mouth texture that sets this cornbread apart.
- Sour Cream: Infuses an extra dose of moistness and a creamy flavor you’ll really notice.
- Honey (optional): A sweet drizzle to highlight the corn’s natural sweetness—totally delicious if you love a touch of honeyed flavor!
How to Make Moist Cornbread Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 375°F (190°C). Grab either an 8×8-inch baking dish or a 9-inch cast iron skillet, and lightly grease it with butter or nonstick spray. Giving your pan a good coating ensures nothing sticks and every square releases in perfect, golden-edged glory.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Take a moment to make sure everything is well blended—this helps avoid any lumps and ensures the leavening is evenly distributed, giving your cornbread a uniform rise.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter (let it cool slightly so it doesn’t scramble the eggs!), sour cream, and honey if you’re using it. This creamy mixture is what makes this Moist Cornbread Recipe live up to its name, so don’t skip the whisking step.
Step 4: Bring It All Together
Pour the liquid ingredients into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix, or you’ll end up with tough cornbread. A few streaks of flour are totally fine. The batter will be thick, creamy, and perfectly ready for the oven.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for 25 to 30 minutes. When the top turns golden brown and a toothpick comes out clean from the center, you’re good to go! Let your beautiful cornbread cool for about 10 minutes before slicing so each piece lifts out cleanly and the crumb stays tender.
How to Serve Moist Cornbread Recipe
Garnishes
You can never go wrong with a pat of creamy butter that melts right into the warm crumb of this Moist Cornbread Recipe. If you want to get fancy, try a drizzle of honey or a sprinkle of flaky sea salt for an extra burst of flavor. Chopped fresh herbs like chives or parsley also add a pop of color and freshness.
Side Dishes
This cornbread was basically made to sidle up next to a hearty bowl of chili, but it’s equally at home with barbecued ribs, pulled pork, or southern-style collard greens. I also love serving it with a steaming bowl of soup, especially on cozy nights when you need that little something extra to mop up every last drop.
Creative Ways to Present
If you’re feeling playful, cut the Moist Cornbread Recipe into small cubes and serve as croutons in a salad or topping for chili. For family gatherings, slice it into wedges and layer with creamy pimento cheese, or even bake it in muffin tins for individual servings that look irresistible on a brunch spread.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Moist Cornbread Recipe keep beautifully. Wrap any extra tightly in foil or place in an airtight container, then store at room temperature for up to two days. You’ll find it stays moist and lovely for every extra slice you sneak.
Freezing
If you want to make cornbread ahead or have extras, simply cut it into squares once cooled. Wrap each piece individually in plastic wrap, place in a freezer-safe bag, and freeze for up to three months. Defrost at room temperature or reheat straight from the freezer wrapped in foil.
Reheating
To enjoy that just-baked warmth again, pop slices in a 300°F (150°C) oven for about 10 minutes or until heated through. For an extra treat, reheat individual pieces in a skillet with a dab of butter until toasty and golden on the edges—it’s almost better than fresh!
FAQs
Can I make this Moist Cornbread Recipe without buttermilk?
Absolutely! If you’re out of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. This quick swap delivers that same tang and keeps your cornbread moist.
What’s the best way to add a savory twist?
For a delightful savory version, fold in 1 cup of shredded cheddar cheese and a handful of chopped jalapeños before baking. The cheese melts into the crumb while the peppers add a quick kick—it’s fantastic alongside barbecue or chili!
Can I make cornbread muffins with this recipe?
Yes! Simply spoon the batter into a greased or lined muffin tin and bake at the same temperature for 15–18 minutes. You’ll get about 12 muffins, each one perfectly golden and portioned.
How do I prevent my cornbread from being dry?
The key to a Moist Cornbread Recipe is not overbaking and to measure your wet ingredients carefully. Using sour cream and buttermilk, as this recipe calls for, makes a huge difference in keeping every bite tender and moist.
Can I double this recipe for a crowd?
Of course! Simply double all the ingredients and bake in a 9×13-inch pan. Check for doneness around 35–40 minutes, and be sure the center is set before slicing and serving to your hungry group.
Final Thoughts
This Moist Cornbread Recipe is pure comfort and joy in every forkful—a cozy, golden treat that everyone loves. I just know you’ll fall for its fluffy crumb and warm, buttery flavor, so don’t hesitate to give it a try. Here’s to plenty of happy, delicious moments around your table!
Print
Moist Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 slices
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Moist Cornbread recipe yields a tender and flavorful cornbread that is perfect for any meal. With a hint of sweetness and a moist crumb, this cornbread is a Southern American classic that pairs well with a variety of dishes.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/4 cup sour cream
- 1 tablespoon honey (optional, for added sweetness)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 9-inch cast iron skillet.
- Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, sour cream, and honey if using.
- Combine and bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- For a savory twist, add 1 cup of shredded cheddar cheese and chopped jalapeños.
- This cornbread works well as a base for stuffing or alongside chili and soups.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
