The Best Moist Cornbread Recipe

Introduction

This moist cornbread recipe is a perfect balance of sweet and buttery flavors, creating a tender crumb that will keep you coming back for more. It’s easy to make and pairs wonderfully with any meal or enjoyed on its own with honey butter.

Ingredients

• 3/4 cup yellow cornmeal (ground)
• 1 cup flour
• 1/2 cup sugar
• 2 tablespoons honey
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter (1/4 cup, melted)
• 1/4 cup oil (canola, vegetable, or olive)
• 1 cup milk (whole, 2%, or buttermilk)
• 1 large egg
• 1 large egg yolk
• 1/2 cup butter (1 stick, softened, for honey butter)
• 1/4 cup honey (for honey butter)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking dish or a 9-inch round cake pan with parchment paper or grease it well. A light spray of non-stick cooking spray even on parchment paper is recommended.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the melted butter, oil, milk, honey, egg, and egg yolk. Stir gently until just combined to ensure a tender crumb. Do not overmix.
3. Step 3: Let the batter rest for 5 to 10 minutes to allow the cornmeal to soften and absorb the wet ingredients.
4. Step 4: Pour the batter into the prepared pan and bake for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to keep the cornbread moist.
5. Step 5: Let the cornbread cool for about 10 minutes before slicing. For extra moisture and flavor, brush the top with 2-3 tablespoons of melted butter as soon as it comes out of the oven.
6. Step 6: To make the honey butter, let the softened butter come to room temperature or warm slightly in the microwave for about 10 seconds (do not melt). Stir in the honey using a spoon or hand mixer until creamy.
7. Step 7: Cut the cornbread into squares and serve warm with a dollop of honey butter on top. Use a cookie scoop to form the honey butter into small balls for an attractive presentation.

Tips & Variations

• Use buttermilk instead of regular milk for a tangier flavor and even moister crumb.
• For a savory twist, omit the sugar and honey in the batter and add chopped jalapeños or shredded cheese.
• Adding a tablespoon of sour cream or Greek yogurt to the batter can increase moisture and tenderness.
• Lightly spraying the pan even if using parchment helps prevent sticking and makes cleanup easier.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and keep in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat slices gently in the microwave or oven until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute canola, vegetable, or olive oil depending on your flavor preference. Neutral oils like canola or vegetable are best to avoid overpowering the cornbread’s taste.

What if I don’t have parchment paper?

You can grease the pan thoroughly with butter or oil and lightly dust with flour to prevent sticking. Non-stick cooking spray also works well.

The Best Moist Cornbread Recipe

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★★★★★

4.8 from 130 reviews

This Best Moist Cornbread Recipe yields a tender, slightly sweet cornbread that is perfect as a side for any meal. Made with a blend of cornmeal and flour, enriched with honey and butter, and baked to golden perfection, it offers a moist crumb and rich flavor. Served warm with homemade honey butter, it’s an irresistible comfort food classic.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 servings (cut into 3x3 squares) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup Yellow Cornmeal (ground)
• 1 cup Flour
• 1/2 cup Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt

Wet Ingredients

• 4 Tablespoons Butter (1/4 cup, melted)
• 1/4 cup Oil (canola, vegetable, or olive)
• 1 cup Milk (whole, 2%, or buttermilk)
• 1 large Egg
• 1 large Egg Yolk

Honey Butter

• 1/2 cup Butter (1 stick, softened)
• 1/4 cup Honey

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper, or grease it thoroughly with butter or non-stick cooking spray. For best results, lightly spray the pan even if using parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt until well combined to ensure an even distribution of leavening agents and seasonings.
3. Add Wet Ingredients and Combine: Pour in the melted butter, oil, milk, honey, egg, and egg yolk into the dry mixture. Gently stir until just combined to avoid overmixing, which helps maintain a tender crumb throughout the cornbread.
4. Rest the Batter: Let the batter sit for 5 to 10 minutes to allow the cornmeal to absorb the liquids and soften. This step improves texture by giving the cornmeal time to hydrate.
5. Bake the Cornbread: Pour the batter evenly into your prepared baking pan. Place in the preheated oven and bake for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye towards the end of baking to prevent overbaking.
6. Cool and Optional Butter Brush: Remove the cornbread from the oven and allow it to cool for about 10 minutes. For additional moisture and flavor, you can melt 2-3 tablespoons of butter and lightly brush it on top of the hot cornbread immediately after baking.
7. Prepare Honey Butter: While the cornbread cools, let 1/2 cup of butter soften to room temperature or warm it gently in the microwave for about 10 seconds. It should be soft but not melted. Stir in 1/4 cup honey until evenly combined, using a spoon or a hand mixer if you prefer a creamier consistency.
8. Serve: Cut the cornbread into squares and serve warm, topped with a dollop or ball of honey butter placed on each piece. For a neat presentation, use a cookie scoop to shape the honey butter before placing it on the cornbread.

Notes

• Use buttermilk for a tangier flavor and slightly more tender crumb.
• Do not overmix the batter to prevent tough cornbread.
• Letting the batter rest allows the cornmeal to fully hydrate, improving texture.
• Brushing the top with melted butter right after baking adds moisture and richness.
• Adjust sugar and honey levels to your taste preference for sweetness.
• Ensure cornbread is served warm for the best flavor and texture experience.

Keywords: cornbread, moist cornbread, honey cornbread, homemade cornbread, baking, side dish, comfort food, easy cornbread recipe