Extra Moist Cornbread
This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.
I think I may be addicted to this extra moist cornbread! I have made it the last three weekends in a row and each time I hope that there will be leftovers so I can have it for breakfast the next day! There are some good cornbread recipes out there, but this one and my pumpkin spice sweet potato cornbread are especially moist and perfectly sweet. It is so good that it really does not need anything to go along with it.
A good especially moist cornbread recipe is an essential part of a “go to” recipe collection. It pairs well with a lot of different meals. It’s a great side to chili, chicken, meatloaf, soups, or stews. It is also a wonderful side dish for a barbecue whether you are serving ribs, brisket, chicken, or fish. Cornbread is an easy year-round addition to almost any meal.
What I love about this recipe
One of the great things about cornbread is that it is so easy to make. Whisk everything together by hand in just a few minutes. Pop it in the oven and it is ready to serve in about half an hour.
It can be served warm (my favorite way to eat it) or at room temperature. So, it is great when you want to make it ahead of time. Covered with foil, cornbread will stay fresh for several days at room temperature.
There is nothing dry about this recipe. You don’t need to add anything to it. I mean who doesn’t like a little butter or honey on their cornbread? By all means go ahead and splurge but you don’t have to because this is so good all on it’s own.
How to make this recipe
Preheat oven to 350°. Grease a 9”x 9” baking pan.
- Combine the flour, corn meal, baking powder and baking soda in a large bowl and set aside.
- In a medium size bowl, whisk the sugar, butter, sour cream, milk and eggs until it is creamy, and the eggs are fully integrated.
- Add the wet ingredients into the flour/cornmeal mixture. Fold in just until the flour is completely mixed in. Try not to overmix the batter.
- Pour the batter into the prepared baking dish.
Bake in the center of the oven 30-35 minutes or until a toothpick inserted in the center of the cornbread comes out clean.
Can you add other flavors or ingredients?
- This recipe works well with all kinds of add ins.
- If you want something a little spicy, try adding some jalapeno.
- Looking for more texture, mix ½ cup of fresh or frozen corn into the batter to amp the corn texture and flavor.
- You may want to stir in a couple of tablespoons of chopped fresh rosemary and a couple of tablespoons of extra virgin olive oil and drizzle a little balsamic glaze over the top when it comes out of the oven.
- Shredded cheddar cheese and bacon bits are always great mix ins for cornbread, but you can also substitute pepper jack, parmesan, or your favorite cheese.
Can I make this gluten free?
I make a gluten free version of this recipe quite often. Simply substitute a one for one gluten free flour for the all-purpose flour called for in the recipe. I have had good luck with Cup4Cup Gluten Free Flour, Multipurpose Flour or King Arthur, Measure for Measure Flour, Certified Gluten-Free . Either of these work well in this recipe.
You will get the same extra moist cornbread with the same great taste and texture as you do using all purpose flour. No one will know they are eating a gluten free version!
Looking for some recipes to serve along with this cornbread? Try one of these:
Lemon, Garlic and Herb Grilled Chicken
Other great bread recipes to try:
These are three of my favorite no knead bread recipes: Easy No Knead Focaccia, Cranberry Walnut Bread and Easy Dutch Oven Bread. It doesn’t get any more delicious or easy then this!
Extra Moist Cornbread
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen
Ingredients
- 1 cup Flour
- 1 cup Corn meal
- 2 tsp Baking powder
- ½ tsp Baking soda
- 2/3 cup Sugar
- ½ cup Butter 1 stick, melted
- ½ cup Sour cream
- ¾ cup Milk
- 2 Eggs
Instructions
- Preheat oven to 350° and grease a 9"x 9" baking pan with butter or cooking spray
- Combine the flour, corn meal, baking powder and baking soda in a large bowl and set aside.
- In a smaller bowl, whisk the sugar, butter, sour cream, milk and eggs until it is creamy, and the eggs are fully integrated.
- Add the wet ingredients into the flour/cornmeal mixture. Fold just until the flour is fully mixed in. Try not to over mix the batter.
- Pour the batter into the prepared baking dish.
- Bake in the center of the oven, 30-35 minutes or until a toothpick inserted in the center of the cornbread comes out clean.
How long would you cook it for if you doubled the recipe and used a 9×13 pan? I am using a convection oven. Typically that means 25 degrees lower temp and five minutes left but I assume the cook time would have to increase to accommodate a larger pan.
Hi! If you are doubling the recipe, I would still check it after 30 minutes and go from there. I have never baked this cornbread in a convection oven, so I can’t say how that will affect the baking time. If you try it, I would love to hear how it works out for you. I am sure other readers would also benefit from it. Thank you for trying this recipe!
I’ve been making cornbreads for a long time and THIS is the only one I will make from now on.
Spot on, texture and taste.
I usually don’t comment on posts but after 1 piece of this I just had to. Hands down the absolute best cornbread. 😋
Hi Ranell! I am thrilled that you loved my cornbread recipe! Thank you for taking the time to leave a review! I really appreciate it!
I have to say that I don’t like cornbread for the simple reason is dry and the texture is firm. But I saw the word “extra moist” and decided to give it a try. This recipe won me over. I have been doing this recipe I can’t count how many times. I even passed along this recipe to a friend who is just like me doesn’t like cornbread and now she loves this recipe. Thanks for sharing. This deserves more than 5 stars.
Carmen, Thank you so much for the wonderful review! I am so pleased you liked this recipe enough to share it with your friend! I really appreciate your kind words!
Not sure why I can’t give this recipe 5 stars but, I’d give it 10 stars if I could. My husband loves cornbread. I’ve tried countless recipes to get a moist result so that I could like it too. Well, mission accomplished with this amazing recipe.
Maria Thank you so much for taking the time to leave an awesome review! I am thrilled that you loved my cornbread recipe!
Hello !
Can you use this recipe in a skillet ?
Hi! I have never made this in a skillet but I think it should work as long as you butter the skillet well. If you try it, please let me know how it comes out.
I made this cornbread in my cast iron skillet and it was perfect!
Renee thank you for letting me know that it came out good in your skillet! I am so glad you liked it! Now I will have to try it in my skillet as well!
I ran across your recipe looking for an easy moist cornbread to go with my pinto beans. I followed the recipe exactly other than adding about a 1/4 teaspoon salt. I loved how it turned out especially the texture. Next time I will add a little more salt. Other than that it was great!
Renita, Thank you so much for letting me know that you liked my cornbread. I appreciate you taking the time to leave a suggestion too. You are the second person to mention adding a little salt. I have never added it in this recipe before but I am going to add salt the next time I make it.
The BEST cornbread I’ve ever made! I have tried dozens of other recipes, but none of them were even close to being as good as this one! Thank you so much!
Hi Renee, Thank you so much for letting me know that you loved this cornbread recipe! It means so much to me that you would take the time to leave a review!
I rarely make cornbread…and that’s partly because it always seems to be too dry when I make it at home. So I’m happy to give this recipe a try. However, I noticed there is no salt in the ingredients list.
Should the butter be salted butter, or does the recipe just not need added salt (from the butter or otherwise)?
Hi Karen. I use unsalted butter in this recipe and do not think it needs the added salt. You can add 1/4 – 1/2 tsp of salt if you like and it will not ruin the recipe at all. I have another cornbread recipe on the website and add 1/4 tsp of salt in that recipe and it works just fine.
I hope do you try this recipe. It really is a moist cornbread!
This! This is it! The most moist, dense but still fluffy cornbread. I’ve tried so many cornbread recipes, some better than others, but this was hands down the best.
I posted a question at 8pm and had a response from Enza within an hour. (!!) I did use whole milk yogurt because I had it on hand, she assured me it was perfectly fine to do so and she was right. I will be following her other recipes…
MaryAnn Thank you so much for the amazing review! I am thrilled that you enjoyed the cornbread and I am so appreciative of your support!
I dont have sour cream on hand, can I use whole plain yogurt?
Hi MaryAnn
Yes plain yogurt will work well in this recipe. I often swap it out for sour cream in baking recipes and have no problem. I hope you like the cornbread!
Can you skip the sugar?
I actually forgot to add the sugar once and the consistency was fine but the flavor was off and my kids let me know! So if you do skip it just be warned that it won’t have much flavor.
This is my go to recipe. But yesterday, I made this as a gluten free version for a cookout. The kids couldn’t get enough of it!
Angela
I am so glad you are enjoying this recipe! It is easy to make this gluten free by simply changing the flour to a cup for cup gluten free flour and I agree it is really good!
Moistest I’ve ever had.