Name: Easy Moist Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 20
Cuisine: American
Ingredients: 3 cups self-rising corn meal; ¾ cup self-rising flour; ¼ cup sugar; 1 teaspoon salt; 2 eggs; 2 cups buttermilk; 1 cup whole or 2 % milk; 6 tablespoon unsalted butter; 3 tablespoons vegetable oil

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This Easy Moist Cornbread Recipe is delicious and fluffy, and a perfect pairing so many main dishes. Baked to golden perfect, then top with warm butter and honey.

This Best Moist Cornbread Recipe is perfect with Chili Con Carne, Air Fryer Fried Chicken and many more dishes. Having a favorite moist cornbread recipe is just as handy as having a best baking powder biscuits recipe.

Full disclosure: I am not from the south, and we Canadians are certainly not experts when it comes to cornbread. It’s even next to impossible to find Jiffy Cornbread here.

With that, there’s a lot to be said when trying to recreate something that is loved yet not easily assessable. Sometimes the next best thing is the only option.

When I am craving the most authentic southern-style cornbread, this easy cornbread recipe is my go-to. I like to use this recipe to make my Southern Cornbread Stuffing.

Super simple to make and incredibly moist, this homemade cornbread recipe has a crispy bottom and golden crust.

Made for a crowd in a cast iron skillet, this moist cornbread recipe with buttermilk is easily adaptable for smaller servings or using a regular baking dish.

Why You’ll Love This Recipe

DELICIOUS: Buttery and flaky, it’s a buttermilk cornbread that seems to melt in your mouth.
MOIST: Melted butter and thick buttermilk are key to moist cornbread. Topped with butter and honey for added moisture and flavor.
EASY RECIPE: No special tools or equipment required.
VERSATILE: Half the recipe for smaller crowds or you can use a baking pan instead of a cast iron skillet.

Total Time: 35 Minutes

Serves: 20

Cornbread Ingredients and Notes

As always the full recipe for this best cornbread recipe is on the printable recipe card at the end of this post.

Self Rising Cornmeal – Yellow cornmeal tends to be a bit sweeter than white cornmeal. The FAQ section below includes instructions on how to make your own self rising cornmeal.
Self Rising Flour – Allows it to rise and give it that wonderful spongy, caky consistency similar to bread. The FAQ section below includes instructions on how to make your self rising flour using all-purpose flour.
Granulated Sugar – Adds some sweetness and balances corn and flavor.
Salt – I used table salt, but you can use iodized or kosher salt.
Eggs – They help to bind everything together, for the texture, and for the bread to rise.
Buttermilk – Helps make the cornbread moist, and gives a rich flavor. To make buttermilk for this recipe: mix 1 cup of milk with 1 tablespoon of vinegar.
Milk: Used for an extra moist cornbread. You can use whole milk or 2 % milk. You can also use all milk without buttermilk if you wish.
Unsalted Butter – For moisture and a rich flavor. If using salted butter in this recipe, omit the added salt.
Vegetable Oil – I use this in conjunction with the butter because the oil adds some lightness and tenderness. If you prefer, you can use canola oil.

How to Make Easy Moist Cornbread

Preheat oven to 375 degrees.
Stir together corn meal, flour, sugar, and salt into a large bowl and set aside.
In a 12-inch cast-iron skillet, add oil and butter; then place in preheating oven to melt butter- about 3 to 4 minutes.
While butter is melting, add eggs, buttermilk, and milk to the dry ingredients. Stir the cornmeal mixture with a wooden spoon until thoroughly combined.
When butter has melted, carefully pour about half of the butter and oil into the cornmeal mixture. Stir until butter is completely incorporated.

Immediately pour the cornbread batter into the pan and bake for 25-30 minutes.

Skillet cornbread is done when golden brown with crispy edges and an inserted toothpick comes out clean.

PRO TIP: Cornbread can be baked in a 9×13 pan if not using a cast iron pan. If you half the recipe, use a 8×8 baking dish.

Topping Ideas for Cornbread

While super moist cornbread recipe is great on it’s own, there are many toppings that make it even more delicious.

I like to add some butter and a drizzle of honey. Some like their cornbread topped with jelly or jam!

Serving Suggestions

What Goes with perfect cornbread? Almost anything! It’s a great side dish and a yummy addition to so many meals.

It’s a great recipe served with with Chili, Fried Chicken and any kind of Soups.

Yet you can also pair cornbread with Rosemary Pork Roast, or even Beef Stew.

TIP: Use this cornbread recipe to make our Mexican Cornbread Casserole for an easy weeknight dinner.

Cornbread Variations

Changing up a traditional cornbread recipe is sometimes a nice little treat. Here are some ideas for different kinds of cornbread.

Cheesy Cornbread – Add half a cup of shredded cheddar cheese to the mixture.
Mexican Cornbread – Add chopped jalapenos or green chilies and shredded cheddar cheese to the wet ingredients to make a spicy cornbread.
Garlic Lovers – Add minced garlic into the cornbread mixture for added flavor.
Bacon Cornbread – crumbled cooked bacon added into the mixture adds protein and flavor.

FAQs about Cornbread

Milk, buttermilk, butter and oil all help to keep this cornbread moist. Also make sure you aren’t overcooking your cornbread. When an inserved toothpick comes clean, your cornbread is done.

Traditionally a cast iron skillet is used to bake cornbread because it gives it that signature bottom crust. Yet you can also use a metal baking pan or glass pan if necessary. If using a cake pan, there isn’t need to preheat the pan as you would a cast iron pan.

Use a 12 inch cast iron skillet for this recipe. If using a baking pan, it should be 9×13 in size.

If you half the recipe, use a 8×8 baking dish. You can also make moist cornbread muffins and use muffin tins. Just adjust the baking time tio suit.

Make self rising flour by combining:

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Self-rising cornmeal can be made by mixing:

3 cups finely ground cornmeal
¾ cup all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt

** This recipe makes almost 4 cups of self-rising cornmeal

Every recipe varies, yet I use both. The oil conjunction with the butter adds some lightness and tenderness while the butter adds that rich flavor.

While I use vegetable oil, you can use canola oil or avocado oil.

Yes you can! Cornbread lasts up to 3 days after baking. Just make sure to wrap well to lock in that moisture. For easier reheating, store wrapped in aluminum foil. When ready to serve, transfer wrapped cornbread into a 200 degree preheated oven for 8-10 minutes.

How to Store Cornbread

Store leftover cornbread at room temperature in an airtight container or wrapped well with plastic wrap, for up to three days.

To freeze, Double wrap cornbread in either plastic wrap or plastic wrap and a freezer bag and freeze for up to 3 months.

How to Reheat Cornbread

To reheat cornbread, microwave for 30 seconds. Or it can be reheated in the oven by placing in an oven safe dish and warming at 200 degrees for 8-10 minutes.

Use leftover cornbread to make Southern Cornbread Stuffing.

Easy Moist Cornbread

Yield: 20 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Unlock the secrets of achieving perfectly moist cornbread every time with this quick and delicious recipe anyone can master. This easy side dish goes great with fried chicken, stews, soups and more.

Ingredients

3 cups self-rising corn meal
¾ cup self-rising flour
¼ cup sugar
1 teaspoon salt
2 eggs
2 cups buttermilk
1 cup whole or 2 % milk
6 tablespoon unsalted butter
3 tablespoons vegetable oil

Instructions

Preheat oven to 375 degrees.
Stir together corn meal, flour, sugar, and salt, set aside.
In a 12-inch cast iron skillet, add oil and butter; then place in preheating oven to melt butter- about 3 to 4 minutes.
While butter is melting, add eggs, buttermilk, and milk to cornmeal mixture and stir until thoroughly combined.
When butter has melted, carefully pour about half of the butter and oil into the cornmeal mixture. Stir until butter is completely incorporated. Immediately pour the rest of the mixture into the pan and bake for 25-30 minutes.

Notes

Cornbread can be baked in a 9x13 pan if not using cast iron.

If you half the recipe, you can use a 8x8 baking dish.
Leftovers can be stored at room temperature in an air-tight container for up to three days.
To reheat cornbread, microwave for 30 seconds. Or it can be reheated in the oven by placing in an oven safe dish and warming at 200 degrees for 8-10 minutes.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 455mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 4g

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.

Easy Moist Cornbread Recipe

Why You’ll Love This Recipe

Cornbread Ingredients and Notes