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.
First time making cornbread from scratch. I only found the recipe because I realized I didn’t have cornbread in the pantry. As it turned out this recipe is faaar better than any you buy in the store! Thank you so much
So glad you were able to enjoy it! Thank you for your review 🙂
I love the taste of this recipe and it’s very easy but what can I add to make it stick together better without changing the flavor? I love the taste but want a more sticky texture. Thank you!
Thank you! You can try and add another egg, use buttermilk instead of regular milk, or adding a tablespoon of olive oil.
What kind of oil do you use in this recipe. Also does it hurt the recipe to cut back the sugar.
I use vegetable oil but other similar oils such as canola, will work as well. And it should be fine if you lower the amount of sugar.
I’m looking for a great, moist cornbread recipe. I want to try this recipe but I’m concerned about the amount of flour. Every other recipe I’ve seen calls for nearly equal amounts of cornmeal and flour — usually one cup each. I want to make sure that this recipe (2 cups flour and one cup cornmeal) is correct. Can you confirm?
The flour amount is correct but you can do less if you prefer 🙂
Have you ever made with buttermilk? If so, what is the difference?
I haven’t but it would give it more of a rich buttery flavor and also be more tender. I think it would be a great swap 🙂
I always make this recipe with cheddar and jalapeño. It’s my family’s favorite but we don’t usually eat an entire 9×13. I halved the recipe this evening and made some modifications because I ran out of milk but also just to be experimental. It turned out even more moist than usual. It didn’t even need butter because it was so good without it! I’m sure the heavy cream plays a part in that and this is definitely higher in calories than the usual recipe.
▢ 1 cup flour (1/2 all purpose + 1/2 bread flour)
▢ ½ cup cornmeal
▢ ½ cup sugar
▢ 2 ¼ teaspoons baking powder
▢ ½ teaspoon salt
▢ ¼ cup (4 tablespoons) butter – melted
▢ ¼ cup oil
▢ ½ cup milk
▢ 1/8 cup heavy cream
▢ 1 whole egg
▢ 1 egg yolk
▢ ¼ cup cheddar cheese
▢ ½ a jalapeño diced