This super moist cornbread boasts a perfectly balanced sweetness and a tender, buttery crumb. Whether served as a comforting side dish or enjoyed as a standalone treat, it’s a versatile addition to any meal, from cozy family dinners to festive celebrations.
Ingredients Overview
Cornmeal is the foundation of cornbread, imparting its signature texture and subtly earthy flavor. Combined with all-purpose flour and baking powder, it creates the perfect structure for a light yet moist crumb.
Sugar and salt are essential for flavor balance, with sugar adding a gentle sweetness and salt enhancing all the other elements. Melted butter and oil work in harmony to provide richness and an ultra-moist texture that keeps the cornbread tender for days.
Milk and eggs are the binding agents, bringing the batter together while ensuring a soft, cohesive texture. For a personal touch, consider mixing in shredded cheese, diced jalapeños, or fresh corn kernels to customize the flavor and texture of the cornbread.
Step-by-Step Preparation
Grease a 9×13-inch pan generously to prevent sticking, ensuring effortless release and clean edges. Preheat the oven to 350°F (175°C), allowing it to reach an even temperature for consistent baking.
Combine the dry ingredients—cornmeal, flour, sugar, baking powder, and salt—in a large bowl. Whisk thoroughly to break up any clumps and evenly distribute the leavening agents for a smooth and airy texture.
In a separate medium bowl, blend the wet ingredients, including melted butter, oil, milk, and eggs. Stir until the mixture is smooth and cohesive, creating a creamy base to bind with the dry ingredients.
Gradually incorporate the wet mixture into the dry ingredients, folding gently to avoid overmixing. Overworking the batter can lead to dense cornbread, so mix just until the ingredients are combined.
Pour the batter into the prepared pan, spreading it evenly with a spatula for uniform baking. Bake for 35 to 45 minutes, watching for a golden-brown top. Use a toothpick to test for doneness—if it comes out clean or with a few crumbs, the cornbread is ready.
Allow the baked cornbread to cool in the pan for 15 to 20 minutes before slicing. This resting period helps it set, making it easier to cut into neat squares.
Recipe Tips
Achieving Maximum Moistness:
Use room-temperature ingredients for a batter that mixes evenly and bakes to perfection.
Preventing Overbaking:
Monitor the cornbread closely in the last 10 minutes of baking to avoid dryness.
Making Ahead:
Prepare the batter and refrigerate it for up to a day, baking it fresh when needed for the best flavor and texture.
What to Serve With This Recipe
Cornbread pairs beautifully with a wide range of dishes.
For hearty meals, serve it alongside soups like chili or creamy tomato, or with savory stews and casseroles. Barbecue classics such as ribs, pulled pork, or grilled chicken are complemented by the cornbread’s slight sweetness and buttery crumb.
For breakfast or brunch, enjoy it warm with scrambled eggs and bacon, or slathered with fruit preserves or whipped butter. A drizzle of honey or a dollop of sour cream can add extra layers of flavor to each serving.
Frequently Asked Questions
Can I Make This Cornbread Gluten-Free?
Substitute all-purpose flour with a gluten-free flour blend, ensuring a 1:1 ratio for best results.
What if I Don’t Have Cornmeal?
Alternatives like polenta or finely ground grits can be used, though the texture may be slightly coarser.
How Do I Store and Reheat It?
Store in an airtight container at room temperature or in the refrigerator. To reheat, wrap slices in foil and warm in the oven, or microwave with a damp paper towel to maintain moisture.
Storage and Reheating Suggestions
Store cornbread in an airtight container to keep it fresh. At room temperature, it will stay moist for up to 3 days, while refrigeration extends its shelf life to a week. For longer storage, freezing is an option—wrap individual slices in plastic wrap and place them in a freezer-safe bag.
When reheating, use the oven for the best texture. Wrap the cornbread in foil and warm it at 300°F until heated through. Alternatively, microwave slices with a damp paper towel to prevent dryness.
Presentation and Serving Suggestions
For a rustic presentation, bake and serve the cornbread in a cast-iron skillet. For a polished look, slice it into even squares and arrange on a platter.
Enhance the serving experience with creative toppings like cinnamon butter, maple syrup, or a sprinkle of flaky sea salt. These simple additions can elevate the cornbread to suit both casual meals and special occasions.
This super moist cornbread is a recipe that belongs in every home cook’s repertoire. Its ease of preparation, versatile flavor, and ability to complement a variety of dishes make it an undeniable favorite. Whether served as a comforting side or a centerpiece, this cornbread promises to delight every time.
Ingredients
1 cup cornmeal
2 cups flour
1 cup sugar
1½ tablespoons baking powder
1 teaspoon salt
½ cup oil
½ cup (8 tablespoons) butter, melted
1¼ cups milk
3 large eggs
Honey and extra butter for serving (optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan to ensure easy release.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.
In a separate medium-sized bowl, whisk together the melted butter, oil, milk, and eggs. Stir until the wet ingredients form a smooth and cohesive mixture.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Mix gently until the batter is just combined, being careful not to overmix to maintain a tender texture.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top turns a light golden brown. A toothpick inserted into the center should come out clean or with only a few crumbs clinging to it—no wet batter should remain.
Once baked, remove the cornbread from the oven and let it cool in the pan for 15 to 20 minutes to set. Slice the cornbread into squares and serve warm with a pat of butter and a drizzle of honey, if desired.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to retain freshness.
Super Moist Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 2 cups flour
- 1 cup sugar
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup oil
- ½ cup 8 tablespoons butter, melted
- 1¼ cups milk
- 3 large eggs
- Honey and extra butter for serving optional
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan to ensure easy release.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.
- In a separate medium-sized bowl, whisk together the melted butter, oil, milk, and eggs. Stir until the wet ingredients form a smooth and cohesive mixture.
- Gradually pour the wet ingredients into the bowl with the dry ingredients. Mix gently until the batter is just combined, being careful not to overmix to maintain a tender texture.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top turns a light golden brown. A toothpick inserted into the center should come out clean or with only a few crumbs clinging to it—no wet batter should remain.
- Once baked, remove the cornbread from the oven and let it cool in the pan for 15 to 20 minutes to set. Slice the cornbread into squares and serve warm with a pat of butter and a drizzle of honey, if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to retain freshness.
