BEST Super Moist Cornbread Recipe (2024)

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Total Time: 45 minutes minutes

Published: October 31, 2019Updated: August 9, 2021

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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.

BEST Super Moist Cornbread Recipe (2)

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
BEST Super Moist Cornbread Recipe (3)

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.

BEST Super Moist Cornbread Recipe (4)

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 Recipe (5)

BEST Super Moist Cornbread

ThisSuper Moist Cornbread recipeis 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.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

0 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 slices

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

This recipe can also be doubled and split between two 9×13 inch pans to feed a crowd!

Nutrition

Calories: 280 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 352 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 329 IU, Vitamin C: 1 mg, Calcium: 98 mg, Iron: 1 mg

Course: Side Dish

Cuisine: American

Author: Tiffany

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

BEST Super Moist Cornbread Recipe (2024)

FAQs

How do I keep my cornbread moist? ›

Melted butter and thick buttermilk keep this cornbread moist. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery.

What does adding an extra egg to cornbread do? ›

The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

What ingredient keeps cornbread from crumbling? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Why is my homemade cornbread so dry? ›

You may also have a problem in the baking process, where you need more "wet" ingredients. If your dough/batter is the right texture/wetness before it goes in the oven, and assuming you didn't under-/overbake - try subsitituting 50% butter for a vegetable/fruit oil. Oil will help create a moist mouthfeel.

Should cornbread batter be thick? ›

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Can you put too many eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Can you use half-and-half in place of milk for cornbread? ›

Cream or Half-and-Half

Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. With half-and-half, use the same amount that's called for in the recipe.

What happens if I use 1 egg instead of 2? ›

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

Why do Southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Is medium or fine cornmeal better for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Which makes better cornbread white or yellow cornmeal? ›

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

Should you let cornbread batter rest? ›

1Heat the oven to 400 degrees Fahrenheit. Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

How to make Jiffy cornbread that doesn t crumble? ›

  1. 1Put in an extra egg yolk. ...
  2. 2Cut back on fat or grease by one third. ...
  3. 3Replace white sugar with a moist sweetener. ...
  4. 4Add 1 tablespoon (15 ml) more butter or oil. ...
  5. 5Replace milk or water with creamed corn. ...
  6. 6Add 1 tablespoon (15 ml) of sour cream.
Oct 29, 2021

What's the best cornmeal for cornbread? ›

What Kind of Cornmeal Is Best for Cornbread? I usually use fine cornmeal to make cornbread, but if medium-ground or coarse is all you can find, you can use that, too. Yellow cornmeal is the most common, but if you have white cornmeal, that's also fine to use.

How do you moisten cooked cornbread? ›

You can dot the cornbread with butter or spritz it with a bit of water to help moisten the bread if it seems stale or dry. Bake the cornbread for 10 minutes or until warmed through.

Can you use milk instead of water for cornbread? ›

I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half. For cornbread though water is probably best.

How long does cornbread take to dry out? ›

Dry Bread Cubes: Spread cornbread and bread cubes onto large baking sheets then leave them out to dry out for 1-2 days. If you're in a hurry, you can them out in the oven by cooking them at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.

Why is Jiffy cornbread so dry? ›

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.

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