This Moist Cornbread is rich, tender, and perfectly sweet — a classic side dish that pairs beautifully with chili, barbecue, or a cozy bowl of soup.
Made with simple pantry staples and ready in under 30 minutes, it’s a must-have in every home cook’s recipe box!
Why You’ll Love This Moist Cornbread
Soft and Buttery Texture: Thanks to a perfect mix of butter and oil.
Slightly Sweet: Just enough sugar and honey for balance.
Quick to Make: From bowl to oven in under 10 minutes.
Versatile Side Dish: Great with savory meals or as a standalone treat.
Crowd-Pleaser: Loved by kids and adults alike.
What You’ll Need (Ingredient Highlights)
Yellow Cornmeal: Adds texture and authentic cornbread flavor.
All-Purpose Flour: Provides structure.
Sugar: Enhances sweetness.
Salt: Balances the flavors.
Buttermilk: Adds richness and tang.
Melted Butter: For deep, buttery flavor.
Vegetable Oil: Keeps it moist.
Eggs: Help bind and add structure.
Pro Tips Before You Start
Use Room Temperature Ingredients: Helps everything mix evenly.
Don’t Overmix: Stir until just combined to keep it fluffy.
Grease the Pan Well: For easy release and golden edges.
Use a Cast Iron Skillet: For the ultimate crust (optional).
Add Honey Butter on Top: For an extra treat!
How to Make Moist Cornbread
Step 1: Preheat and Prep
Preheat your oven to 400°F (204°C).
Grease a 9×13-inch baking pan or cast iron skillet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together buttermilk, melted butter, oil, eggs, and honey until smooth.
Step 4: Combine and Stir
Pour wet ingredients into the dry mixture.
Stir until just combined — don’t overmix!
Step 5: Bake
Pour batter into the prepared pan and smooth the top.
Bake for 20–25 minutes or until a toothpick comes out clean from the center.
Step 6: Cool and Serve
Let the cornbread rest for 5–10 minutes before slicing.
Serve warm with butter or honey.
What to Serve It With
Classic chili or beef stew
Pulled pork sandwiches
Fried or roasted chicken
Barbecue ribs
Honey butter or jam for a sweet snack
Variations / Substitutions
Make It Savory: Skip the sugar and honey; add shredded cheese and chopped jalapeños.
Gluten-Free Version: Use a gluten-free flour blend.
Dairy-Free: Substitute plant-based milk and vegan butter.
Mini Muffins: Pour into muffin tins for easy portioning.
Corn Kernels: Stir in 1/2 cup fresh or frozen corn.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Wrap tightly in plastic and foil.
Reheat: Warm slices in the microwave or toaster oven.
FAQs
Can I make this ahead of time?
Yes! It reheats beautifully.
Can I use milk instead of buttermilk?
Yes, but add 1 tablespoon of lemon juice or vinegar per cup of milk to mimic buttermilk.
How do I keep cornbread moist?
The combination of butter, oil, and buttermilk helps keep it soft.
Can I bake it in a cast iron skillet?
Absolutely! Preheat the skillet for a crispier crust.
Is it supposed to be sweet?
This version is mildly sweet, but you can adjust sugar to your taste.
Final Thoughts
This Moist Cornbread is tender, buttery, and just the right amount of sweet.
It comes together in a flash and never disappoints — perfect for a casual family dinner or holiday feast.
Once you try it, you’ll never go back to dry cornbread again!
Moist Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup melted butter
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch pan.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, butter, oil, eggs, and honey.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour into pan and bake for 20–25 minutes.
- See full steps with tips & photos → https://mischacrossing.com/moist-cornbread-recipe/
Notes
- For extra richness, substitute honey for some of the sugar.
- Make muffins by dividing batter into a greased muffin tin and baking for 15–18 minutes.
- Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
