Cornbread Recipe
There’s nothing quite like Super Moist Cornbread to complete a hearty meal or satisfy a sweet craving. This golden classic stays incredibly tender and fluffy every single time.
Pair it with spicy chili, slow-roasted meats, or warm it up with a drizzle of honey for a comforting treat any day of the week.
What You’ll Need for Super Moist Cornbread
- Flour – Provides structure and keeps the cornbread tender and soft.
- Cornmeal – Brings that signature crumbly texture and delicious corn flavor.
- Sugar – Adds a subtle sweetness that makes every bite extra special.
- Baking Powder – Gives the cornbread a beautiful lift and fluffiness.
- Salt – Enhances all the flavors and balances the sweetness.
- Butter – Melted butter infuses richness and moisture throughout.
- Oil – Keeps the crumb moist and light for days.
- Milk – Adds creaminess and helps bind everything together.
- Eggs – Ensure the cornbread stays soft yet holds its shape perfectly.
How to Make Super Moist Cornbread
Begin by preheating your oven to 350°F and generously greasing a 9×13-inch baking pan. Whisk the flour, cornmeal, sugar, baking powder, and salt together until well combined.
In a separate bowl, mix the melted butter, oil, milk, and eggs until smooth. Pour the wet mixture into the dry ingredients and stir until everything is just combined.
Spread the batter evenly into the prepared pan and bake for about 35–45 minutes, or until golden on top and a toothpick comes out mostly clean. Let it rest in the pan for at least 15 minutes before cutting it into squares.
Serve warm, slathered in butter or drizzled with honey for an irresistible finishing touch.
Cornbread Tips & Tasty Twists
For extra richness, try using buttermilk instead of regular milk. It adds a subtle tang and even more moisture. If you prefer a slightly savory bite, reduce the sugar a bit or fold in some shredded cheddar cheese and diced jalapeños for a spicy kick.
This cornbread is perfect for doubling if you’re feeding a crowd. Bake it in two pans or use a muffin tin for individual portions that freeze beautifully. For a sweet twist, swirl in a spoonful of jam or fresh berries before baking.
Storing Your Super Moist Cornbread
To keep your Super Moist Cornbread soft and fresh, store it in an airtight container at room temperature for up to three days. If you need it to last longer, keep it in the fridge for up to a week.
For even more convenience, wrap individual squares tightly in plastic wrap and freeze for up to two months. To reheat, warm slices in the oven or microwave until soft and fluffy again, and don’t forget an extra dab of butter or honey before serving.
Cornbread Recipe
Ingredients
- ½ cup oil
- 1 ½ tablespoons baking powder
- ½ cup 8 tablespoons butter, melted
- 1 teaspoon salt
- 1 ¼ cups milk
- 2 cups all-purpose flour
- 1 cup granulated sugar
- honey and additional butter for serving (optional)
- 3 large eggs
- 1 cup cornmeal
Instructions
- Preheat the oven to 350°F and generously grease a 9×13-inch baking dish. In a spacious mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended. In a separate bowl, thoroughly combine the melted butter, oil, milk, and eggs. Pour the wet mixture into the dry ingredients and stir until just incorporated. Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, or until the top turns golden and a toothpick inserted into the center emerges clean or with only a few moist crumbs. Let the cornbread rest in the pan for 15–20 minutes before slicing into squares. Serve warm, complemented with butter and honey if desired. Store any remaining cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
