The Best Moist Cornbread Recipe

This is the best cornbread recipe that is moist, tender, and flavorful. This homemade cornbread recipe is both sweet and savory and perfect for pairing with honey butter. This easy cornbread recipe is going to be such a hit and is always a crowd pleaser.

I have been on a quest to make the perfect moist cornbread recipe.

I had so many mediocre, dry pieces of cornbread in my life. The amount of times that I have ordered cornbread at a restaurant, hoping that it would be moist, tender, and flavorful, and to end up utterly disappointed has happened way too much!

So, I embarked on a challenge to create the best cornbread recipe that was perfectly moist, tender, and full of sweet corn flavor.

Baking is all about ratios so I had to play around to figure out the best ratios. This is what I found…

I wanted to create a cornbread recipe that uses a mix of butter for flavor and oil for a moist, tender crumb. I used 1/2 butter and 1/2 oil in this cornbread.

I wanted a sweet cornbread recipe that uses both sugar and a touch of honey. I also found that I love to drizzle on a homemade honey butter to make is perfectly salty and sweet.

I found the ideal ratio of cornmeal and flour was slightly more flour than cornmeal for the most tender crumb. I used 1 cup of flour and 3/4 cup of cornmeal so it has a good amount of corn flavor without it weighing down the cornbread.

Milk and eggs add more moisture to the cornbread batter. I like to use whole or 2% milk and just 1 whole large egg and 1 egg yolk to get the end goal of a really moist cornbread recipe.

Baking powder makes the homemade cornbread rise in the oven so it is important and I found that 2 teaspoons of baking powder worked like a charm.

Why you will love this moist cornbread recipe:

• It is so easy to make! It is a one bowl cornbread recipe and you just add all of the ingredients to a bowl and stir together. It doesn’t get much easier!
• It is so moist, tender, light, fluffy, and flavorful. Top it with homemade honey butter and you are going to be in heaven!
• It is so easy to customize — throw in some cheddar and jalapeno for cheddar jalapeno cornbread or top with honey butter for a sweeter cornbread.

Homemade Cornbread Ingredients:

• Yellow Cornmeal
• All-purpose Flour
• Sugar
• Honey
• Baking Powder
• Salt
• Butter
• Oil (canola or vegetable)
• Milk (whole, 2%, or buttermilk)
• 1 Egg + 1 Egg Yolk
• Homemade Honey Butter (for drizzling on the top)

How to make the Best Cornbread:

I love how easy it is to make homemade cornbread! I can make it start to finish in about 35 minutes.

Preheat the Oven: Set the oven to 350 degrees. Line a 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8×8-inch baking pan.

Combine Ingredients:

In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Rest the Batter:

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

Bake:

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don’t want to overbake cornbread.

Cool and Serve:

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.

Frequently Asked Questions:

How to Remove Cornbread from the Pan:

1. Grease or Line the Pan Before Baking: Always grease your pan thoroughly with butter, oil, or non-stick spray. For best results, use parchment paper with an overhang on two sides for easy lifting.
2. Loosen the Edges: Run a thin spatula or knife around the edges of the pan to loosen the cornbread.
3. Use a Spatula: Slide a wide, flat spatula underneath each square to lift it out. For larger pieces, support them with your hand as you transfer them to a plate.

What are some mix-ins to add to a cornbread recipe:

There are so many ingredients that you can add to homemade cornbread. Here are some ideas on what you can add:

Cheese: Add shredded cheese like medium or sharp cheddar, parmesan, or pepper jack.

Chilies: Add pickled jalapenos or canned chopped green chilies for a little kick and spice. For a southwest flair, add diced red peppers.

Bacon: For a more savory cornbread, add cooked crispy bacon.

Honey: For a sweeter cornbread, drizzle with honey. I suggest making a homemade honey butter to serve on the top of each piece.

Ratios for Homemade Honey Butter:

To make honey butter, the typical ratio is 2 parts butter to 1 part honey. This ensures a smooth, spreadable consistency with the right balance of sweetness and richness.

• 1/2 cup butter (1 stick, softened)
• 1/4 cup honey

You can adjust the honey amount slightly to taste, depending on how sweet you want it.

Storage and Reheating Tips:

• Storage: Wrap cooled cornbread tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.
• Reheating: Warm slices in the oven at 350°F (175°C) for 5–10 minutes or microwave for 20–30 seconds.

Since Thanksgiving is around the corner, you may be looking for the best cornbread recipe or you may be wanting to make homemade dinner rolls. If so, here are some of my recipes…

Dinner Roll Recipes:

The Best Homemade Dinner Rolls

Knotted Rolls

Japanese Milk Bread Dinner Rolls

Homemade Crescent Rolls

If you are looking for Thanksgiving recipes, you can find all of my THANKSGIVING RECIPES HERE.