Moist Cornbread Recipe

This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.

I know I talk a lot about using easy pantry staples for lots of my recipes but this time I’m going to ask you to skip the boxed cornbread. Go ahead and toss it right out! Well, actually don’t throw it away. Donate it or give it to a friend or…okay even make it when you’re really in a pinch. But honestly, once you make your own you’ll never want to make the boxed kind again.

Why? Well, first of all, it’s much easier than you’re probably thinking, and second, it tastes much more moist when you make it yourself. (Say that three times fast.) The boxed kind really gets kind of dried out by only adding water or milk to the mix. When you make it from scratch, you get the option to add butter, eggs, AND oil to the rest of the ingredients. Then top a nice, warm, hunk of that with honey and/or more butter and I’m telling you, it makes for the finest, easiest cornbread you’ve probably ever tasted.

Cornbread is a bit crumbly by nature, and also has a bit of a crumbly texture too when you eat it. But, it shouldn’t fall apart into a crumbly mess when you cut into it or try to pick it up.

If you’re finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling:

Want to add a little something, something to your traditional cornbread recipe? Try the following ideas!

Yes, you can bake your cornbread in a glass dish if you prefer. It will make your crust a little more golden brown all the way around though. Metal dishes work just as well too…I’ve even baked cornbread in a cast-iron skillet. Whatever you have that’s oven-safe will work to bake cornbread.

BEST Super Moist Cornbread

This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.

Prep: 10min

Total: 45min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 33 mg, Sodium 352 mg, Fiber 1 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 2 cups flour
• 1 cup cornmeal
• 1 cup sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ½ cup (8 tablespoons) butter (melted)
• ½ cup oil
• 1 ¼ cups milk
• 3 large eggs
• honey and extra butter for serving (optional)

Instruction:

1. Preheat oven to 350 degrees and grease a 9×13 inch pan.
2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl mix together butter, oil, milk, and eggs.
4. Add wet ingredients to dry ingredients and mix until combined.
5. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
6. Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

Easy Moist Cornbread Recipe

This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve the iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!

Prep: 15min

Total: 35min

Ingredients:

• 140 grams (10 tablespoons) unsalted butter, divided
• 240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
• 60 grams (½ cup) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¾ teaspoons kosher salt
• 25 grams (2 tablespoons) granulated sugar
• 360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
• 2 large eggs, room temperature

Instruction:

1. Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)
2. While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
3. In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
4. Add in the buttermilk (360 grams/ 1 ½ cups), eggs (2 large), and the larger amount of melted butter (8 tablespoons). Stir until everything is just incorporated- try not to over-mix.
5. Carefully remove the hot cast iron skillet from the oven. Add the remaining melted butter (about 2 tablespoons) to the skillet and swirl it around until the bottom is coated. Pour the cornbread batter into the skillet and immediately place the skillet back into the hot oven.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. For a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
7. Optional: Run a stick of butter over the top of the baked cornbread while it is still hot. The butter will seep into the bread and keep it extra moist and flavorfulnd keep it extra moist and delicious.

What Can I Do To Make Jiffy Cornbread More Moist?

Jiffy Corn Muffin Mix is a wonderful treat. Cornbread is a delicious side at any meal. If you’re from the South, it’s on the table at most meals. It’s that good. But, I’ve made it plenty of times when it turns out dry and crumbly. There’s nothing worse than spending time baking cornbread only to have it turn out dry. This recipe solves that. You’ll have the most moist Jiffy Cornbread around.

Prep: 5min

Total: 35min

Serving Size: 1 piece

Nutrition Facts: calories 231 calories, Carbohydrate 22.6 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 14.2 grams fat, Fiber 0.8 grams fiber, Protein 3.1 grams protein, Saturated Fat 5.1 grams saturated fat, servingSize 1 piece, Sodium 290 milligrams sodium, Sugar 6.1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 cup milk
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 Tbsp. sugar (optional)

Instruction:

1. Add the Jiffy Corn Muffin Mixes to a large bowl.
2. Add the eggs, milk, sour cream, vegetable oil, and sugar.
3. Mix all of the ingredients together.
4. Pour into a greased 9″ x 9″ casserole dish.
5. Bake for 25-30 minutes, or until cake tester comes out clean.

The Best Fluffy Moist Cornbread Recipe Ever

The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You’ll never need another homemade cornbread recipe after this one!

Prep: 10min

Total: 35min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 142 kcal, Fat 5 g, Saturated Fat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g

Ingredients:

• Dry ingredients:
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• Wet ingredients:
• 2 eggs, at room temperature
• ⅓ cup pure maple syrup or honey
• ½ cup plain yogurt (a whole milk greek yogurt works great!)
• ½ cup milk of choice (cow’s milk, oat, cashew or almond milk are great options!)
• ¼ cup melted butter

Instruction:

1. Preheat the oven to 400 degrees F. Grease a 9×9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
3. In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
4. Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

How To Make The Most Moist & Sweet Cornbread Using Jiffy Mix | Recipe

FAQ

What is the secret to moist cornbread?

How do you add moisture to cornbread?

What does adding an extra egg to cornbread do?

What keeps cornbread from being dry?

• Don’t overcook it. Over-cooking cornbread is possibly the number one reason why your cornbread is dry. …
• Don’t over-mix it. …
• Add in some Flour. …
• Use Buttermilk instead of regular milk. …
• Add in some oil. …
• Add in some sour cream. …
• Add in an extra egg. …
• Add Corn to the batter.