How To Make Cornbread (Moist!)

Ingredients for moist cornbread

A full list of the ingredients is in the recipe card below, but here are a few noteworthy comments.

• Buttermilk: This is essential to a moist cornbread because it contributes to its tender texture. It should not be substituted. I have found that homemade buttermilk substitutes don’t work either, so I suggest using a carton from the store. It's worth it!
• Baking soda: The baking soda reacts with the acidic buttermilk to make the bread rise and get fluffy. Make sure the baking soda isn’t expired, or it may not work properly.
• Cornmeal: Corn meal is dried, ground corn. It is not the same as cornflour, which is ground into a much smoother texture than cornmeal. Cornflour won’t make a good substitute in this recipe, so stick with cornmeal. Yellow cornmeal is classic but white cornmeal will work as well. Either can be found in the baking aisle of the grocery store.
• Flour: Even though you are using cornmeal, it is also important to use all-purpose white flour. It will help bind the cornmeal together so your bread doesn’t fall apart.

How to make cornbread

All it takes is five steps to make the perfect cornbread.

1. Melt your butter.
2. Stir in sugar and eggs.
3. Add in buttermilk and baking soda.
4. Stir in dry ingredients.
5. Bake.

Now all you have to do is gather up your ingredients and decide which pan you want to bake it in.

For a cast iron skillet

• Preheat the oven to 375°F. 
• Melt the butter in the cast iron skillet (affiliate) on the stove. This step is important - it gets the pan hot to create a crispy crust, plus it automatically greases the pan. Once melted, turn off the stove. 
• In a large bowl, whisk together the sugar and melted butter from the skillet. Quickly add the eggs and whisk until combined. 

• In another small bowl, stir together the buttermilk and baking soda. This allows the baking soda to start interacting with the acid. Pour the wet ingredients into the sugar mixture and whisk well. 
• Add the dry ingredients (cornmeal, flour, and salt) to the bowl and whisk until well combined and only a few lumps remain. 

Use a paper towel to spread any butter remaining in the hot skillet up the sides. Pour in the cornbread batter, then bake for 30-40 minutes, or until a toothpick comes out clean and it is golden brown in color.

For a 9 x 13 baking dish or muffin tin

Follow the directions shown for the cast iron skillet, but melt your butter in the microwave. Continue with the recipe as written. Being sure to spray your baking dish or muffin pan with baking spray.

For the 9 x 13 pan the baking time is a little longer. Start checking it at 30 minutes, but depending on the material of the pan it could take up to 50 minutes to bake.

For cornbread muffins, fill your muffin cups ⅔ of the way full with batter. Bake for 18-23 minutes or until a toothpick comes out clean. One recipe yields 24 muffins.

For a crowd

One recipe serves at least 12 people. To serve more people, feel free to double the recipe and make two 12-inch cast iron skillets or 9 x 13 baking pans. When baking, swap the pans on the upper and lower racks halfway through to help them cook evenly. 

Variations 

• Add some shredded cheddar cheese to the finished batter. Sharp cheddar is especially delicious. 
• Add crispy bacon pieces for a savory kick. 
• Stir in fresh chopped herbs. Sage, rosemary, thyme, oregano, chives, or parsley would be good. 
• Cook up some jalapeno slices like this recipe, then layer them on top before baking.

• Don’t overmix the batter or you risk it becoming dense. It should be well combined but still have some small lumps. 
• Use real buttermilk, not a homemade substitute. This always gives the best results.

• Cornbread is the perfect side for soups and chilis. Try it with this smoky White Chicken Chili stovetop recipe or this classic easy chili. 
• Serve this easy cornbread with a simple chicken dish, such as this Honey Mustard Sheet Pan Chicken or this incredible Skillet Chicken with Brown Butter and Herbs.