The Best Moist Cornbread Recipe

I perfected a Moist Homemade Cornbread and reveal a surprising pantry staple that most cooks overlook.

I never expected to fall for cornbread again, but this might be the Best Moist Cornbread Recipe I’ve been stubbornly chasing. I test endless loaves till they complain, and this one delivers tender, almost creamy crumbs thanks to buttermilk and a touch of sour cream.

It’s not just sweet comfort it’s a little clever, every slice has a surprising moistness that keeps you coming back. People call it a Buttermilk Cornbread Recipe and yeah it nails that tang, but there’s a tiny twist you won’t guess from a photo.

I’m keeping the exact trick for the recipe, but trust me it’s worth it.

Ingredients

• Gives bold corn flavor, whole grain fiber, lots of carbs, slightly gritty, kinda tender crumb
• Lightens the batter, supplies gluten for structure, mainly carbs, keeps cornbread from falling apart
• Tangy, acidic milk, adds moisture, reacts with baking soda for lift, makes it’s tender
• Binders that add protein, richness, help trap air for rise, improve color and texture
• Adds creaminess and tang, extra protein and fat, keeps the crumb moist and silky
• Butter gives flavor and browning, oil keeps it tender and moist days later
• Sweet juicy kernels add texture and moisture, gives little pops of corn flavor

Ingredient Quantities

• 1 cup yellow cornmeal (medium grind)
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup (60 ml) melted unsalted butter
• 2 tablespoons neutral oil (vegetable or canola)
• 1 cup creamed corn optional

How to Make this

1. Preheat oven to 400°F (200°C) and grease a 9-inch cast iron skillet or an 8×8-inch square pan; if you want a crisper edge, put the empty skillet in the oven while it heats.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt.

3. In another bowl whisk 2 large eggs (room temp is best), 1 cup buttermilk, 1/2 cup sour cream or plain Greek yogurt, 1/4 cup melted unsalted butter (cool slightly so it wont cook the eggs) and 2 tablespoons neutral oil until smooth.

4. Stir the wet mixture into the dry ingredients just until combined, dont overmix; a few small lumps are fine.

5. If using creamed corn, fold in 1 cup now, only until distributed; if you prefer a bit less moisture use 3/4 cup instead.

6. Let the batter rest 3 to 5 minutes so the cornmeal hydrates, then pour into the prepared pan or carefully into the hot skillet.

7. Bake 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with moist crumbs but not raw batter.

8. Cool in the pan for about 10 minutes so it firms up, run a knife around the edges if needed, then slice and serve warm with butter, honey or your favourite topping.

Equipment Needed

1. Oven, preheat to 400°F (200°C)
2. 9-inch cast iron skillet or 8×8-inch square baking pan
3. Two mixing bowls one large for dry and one medium for wet
4. Whisk
5. Measuring cups and spoons plus a 1-cup liquid measuring cup
6. Rubber spatula or wooden spoon for folding
7. Oven mitts or pot holders and a cooling rack
8. Knife and toothpick for testing and slicing

FAQ

The Best Moist Cornbread Recipe Substitutions and Variations

• Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. Gives the same tang, maybe a touch less thick but works great.
• All purpose flour: Use 1 cup whole wheat pastry flour for a nuttier, heartier crumb, or swap for 1 cup 1-to-1 gluten free baking blend if you need GF. Texture will change a bit.
• Granulated sugar: Replace 1/4 cup sugar with about 3 tablespoons honey or maple syrup, reduce buttermilk by ~1 tablespoon and bake 25 degrees F lower if you can. Sweetness and moisture will be different but still tasty.
• 2 large eggs: For a vegan/egg-free option use 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let gel 5 minutes) or follow package directions for a commercial egg replacer. Can be slightly denser, but holds together fine.

Pro Tips

1. Heat the cast iron first and pour into a screaming hot pan for crispier edges. If you skip this you wont get that crunchy rim, the middle will still be good but the contrast is gone.

2. Let the batter sit 3 to 5 minutes so the cornmeal hydrates, dont overmix when you combine things. If it looks too stiff add a tablespoon of buttermilk at a time until it pours fairly easily.

3. For more flavor try browned butter instead of plain melted butter, just cool it a bit before mixing so it wont cook the eggs. Or brush a little extra melted butter on top right out of the oven, it soaks in and tastes way better.

4. To store and reheat: wrap cooled slices tight and freeze for longer keeping. Reheat in a 350 F oven about 10 minutes to warm through, then 1 to 2 minutes under the broiler to crisp the top if you want. Microwave is faster but will soften the crust, so cover with a damp paper towel to keep it moist.

The Best Moist Cornbread Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Moist Homemade Cornbread and reveal a surprising pantry staple that most cooks overlook.

Pin

Servings

8

servings

Calories

306

kcal

Equipment: 1. Oven, preheat to 400°F (200°C)
2. 9-inch cast iron skillet or 8×8-inch square baking pan
3. Two mixing bowls one large for dry and one medium for wet
4. Whisk
5. Measuring cups and spoons plus a 1-cup liquid measuring cup
6. Rubber spatula or wooden spoon for folding
7. Oven mitts or pot holders and a cooling rack
8. Knife and toothpick for testing and slicing

Ingredients

• 1 cup yellow cornmeal (medium grind)

• 1 cup all purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine salt

• 2 large eggs

• 1 cup buttermilk

• 1/2 cup sour cream or plain Greek yogurt

• 1/4 cup (60 ml) melted unsalted butter

• 2 tablespoons neutral oil (vegetable or canola)

• 1 cup creamed corn optional

Directions

• Preheat oven to 400°F (200°C) and grease a 9-inch cast iron skillet or an 8×8-inch square pan; if you want a crisper edge, put the empty skillet in the oven while it heats.
• In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt.
• In another bowl whisk 2 large eggs (room temp is best), 1 cup buttermilk, 1/2 cup sour cream or plain Greek yogurt, 1/4 cup melted unsalted butter (cool slightly so it wont cook the eggs) and 2 tablespoons neutral oil until smooth.
• Stir the wet mixture into the dry ingredients just until combined, dont overmix; a few small lumps are fine.
• If using creamed corn, fold in 1 cup now, only until distributed; if you prefer a bit less moisture use 3/4 cup instead.
• Let the batter rest 3 to 5 minutes so the cornmeal hydrates, then pour into the prepared pan or carefully into the hot skillet.
• Bake 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with moist crumbs but not raw batter.
• Cool in the pan for about 10 minutes so it firms up, run a knife around the edges if needed, then slice and serve warm with butter, honey or your favourite topping.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 135g
• Total number of serves: 8
• Calories: 306kcal
• Fat: 16g
• Saturated Fat: 7g
• Trans Fat: 0.2g
• Polyunsaturated: 1.3g
• Monounsaturated: 6.4g
• Cholesterol: 68mg
• Sodium: 665mg
• Potassium: 153mg
• Carbohydrates: 36.5g
• Fiber: 1.8g
• Sugar: 9.5g
• Protein: 6.1g
• Vitamin A: 221IU
• Vitamin C: 0.5mg
• Calcium: 52mg
• Iron: 1.2mg