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 is 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:
Extra Moist Cornbread
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.
Moistest I’ve ever had.