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 super easy. Everyone was raving and asking for the recipe. I had grilled some corn on the cob to make some niblets fir dinner so added some to the batter which was a nice touch.
Hi! The cornbread tasted good however I had to cut out the parts that were undercooked, it might be because there was too much liquid and the cornbread couldn’t properly cook?! Any advice on how to change that
I’m sorry this happened. That’s interesting that it didn’t cook evenly. Next time, I would make sure to double check your measurements. It could also be your oven, so you can make sure the oven reaches the exact temperature. It may also need more time to cook in your oven.
Corn meal cake. I only used a 1/4 cup sugar, so it wasn’t too sweet. It is good but definitely not cornbread. If you are hoping to make cornbread try a different recipe.
I actually love this recipe, and it got the inlaw’s approval! It was lighter than I expected though because I am use to a dense cornbread. I only used 1/4 cup sugar and it turned out great. I also buttered the bottom and sides of the pan. Next time I want to add corn for more density and flavour.
No buttermilk? typically baking powder needs the acid to activate – otherwise it tastes like …. parking powder – I spot checked a few other recipes – they all use buttermilk – am not sure that’s a question – but, why no buttermilk?
This recipe works great without using buttermilk 🙂 but you can replace the milk with buttermilk if you prefer.