Seriously Good Cornbread (Soft, Moist, and Easy)
Soft, moist cornbread with a golden crust and fluffy center. Easy to make, delicious with butter and honey, and perfect for both weeknights and holidays.
June 2025 update: I first published this recipe back in January 2024 after many many failed tests. Since I discovered the key to moist cornbread with just the right amount of crumb, this has been a family favorite for a lot of different meals. I hope you love it as much as we do. I updated the post with more details on each step so you know exactly how to make the best cornbread. I also added some FAQs in case your recipe struggled. Read those first!
👩🍳 If you’re on the hunt for the perfect cornbread recipe, look no further!
My mom doesn’t eat a wide variety of foods, but cornbread has always been one of her go-tos. Naturally, I had to come up with a version that really delivers, and this one has become a favorite in our house.
It bakes up with a golden crust and a soft, tender center that stays moist thanks to the special combination in the batter. We usually eat it warm with plenty of butter and a drizzle of honey, which is the hands-down favorite way to serve it around here.
I pull it out when we are having sweet potato chili, pulled pork, blackberry whiskey ribs, or a big pot of vegetable beef soup. Sometimes I mix in jalapeños and sharp cheddar for a little heat and some melty pockets of cheese.
This cornbread is simple enough to make on a weeknight but still feels special enough to set out at the holidays. If there happens to be any left the next day, I toast a slice and top it with jam or hot honey for breakfast. It never lasts long.
🛒 Best Cornbread Ingredients
🥣 Visual Process for Making Moist Cornbread
Start by preheating your oven to a steady medium heat and greasing a baking dish with butter or oil. If you prefer easy cleanup, you can also line it with parchment paper, making sure it covers the bottom and sides so the cornbread lifts out easily once baked.
In a large mixing bowl, combine your dry ingredients. Whisk them together thoroughly so the cornmeal, flour, sugar, salt, and baking powder are evenly distributed.
In a separate bowl, whisk together the melted butter, oil, milk, and eggs until smooth and well blended. The mix of butter and oil gives the cornbread both flavor and moisture, and whisking the eggs in completely is what makes the the cornbread light and tender.
Pour the wet mixture into the bowl with the dry ingredients and stir gently with a spatula or wooden spoon. Stop as soon as everything is combined and you no longer see streaks of flour. A few small lumps are fine, but overmixing will make the cornbread dense instead of soft.
Scrape the batter into the prepared dish and smooth the top so it bakes evenly. Let the batter rest at room temperature for about half an hour before baking. This pause allows the cornmeal to fully hydrate and creates a softer texture with a more even rise.
Slide the dish into the oven and bake until the top is golden brown and a toothpick or thin knife inserted in the center comes out clean. The edges should be lightly crisp, while the middle stays moist and fluffy. Once baked, place the dish on a cooling rack and give it at least fifteen minutes before slicing so it holds together.
Serve the cornbread warm with butter and honey, or use it as a base for savory add-ins like jalapeños, cheddar, or bits of cooked bacon mixed into the batter before baking. Any leftovers can be wrapped tightly and reheated the next day in the oven or toaster oven, which brings back that soft center and lightly crisp edges.
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Seriously Good Cornbread (Soft, Moist, and Easy)
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 cup sugar
- 1½ tbsp baking powder
- 1 tsp salt
- ½ cup melted butter
- ½ cup avocado oil (or olive oil)
- 1¼ cups milk
- 3 large eggs
- honey (and extra butter for serving)
Instructions
- Preheat oven to 350℉ and grease a 9×11 baking dish or line it with parchment paper for easy clean up and removal.
- In a large bowl, whisk 2 cups (250 g) all-purpose flour, 1 cup (159 g) cornmeal, 1 cup (200 g) sugar, 1½ tbsp (1 ½ tbsp) baking powder and 1 tsp salt until fully incorporated.
- In another medium bowl, whisk together ½ cup (113 ½ g) melted butter, ½ cup (118 2/7 ml) avocado oil, 1¼ cups (295 ¾ ml) milk and 3 large eggs.
- Then add the wet ingredients to dry ingredients and mix with a wooden spoon just until combined. Pour mixture into prepared baking dish and let rest for 30 minutes at room temperature. The resting is the most important part.
- Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Let cool for 15-20 minutes before cutting and serving. Serve with butter and honey.
Notes
Substitutions
Storage
Nutrition
FAQs
Why did my cornbread turn out dry?
Most likely it was overbaked or the batter didn’t rest long enough. Cornbread keeps baking a bit even after it’s out of the oven, so if the edges are pulling too far from the pan or the top is really dark, it’s probably gone too long. Next time, pull it once the center is just set and a toothpick comes out with a few crumbs.
Can I use corn flour instead of cornmeal?
Not quite. Corn flour is much finer and behaves differently in batters. If you sub it for cornmeal, your cornbread may turn out gummy or dense because the texture is totally off. You want that slightly gritty cornmeal bite for proper cornbread. Stick with yellow or white cornmeal labeled as “medium” or “fine grind” for best results.
Can I bake this as muffins instead of in a pan?
Absolutely! Just scoop the batter into a greased or lined muffin tin and bake at the same temperature for 15–18 minutes.
Why is my cornbread crumbly?
Some crumbliness is normal but if it’s falling apart completely, there are a few possible culprits. I would first check that you added the right amount of flour and egg as those act as binders. Also, don’t skip the resting step. It lets the flour and cornmeal soak up the moisture which helps a ton!
Cornbread Serving Suggestions
Cornbread’s one of those sides that plays well with just about anything, but a few pairings really shine. It’s a no-brainer with chili, whether it’s sweet potato chili, smoky beef, or white chicken chili, a slice of cornbread on the side (or crumbled right into the bowl) takes it to the next level. It’s also perfect alongside pulled pork, brisket, ribs, or smoked chicken.
For cozy meals, serve it with hearty soups and stews like veggie beef, potato chowder, or pinto beans with ham. And don’t sleep on breakfast cornbread: toast a slice and top it with jam, honey butter, or fried eggs and bacon. You can even use leftovers in a savory breakfast bake or cornbread stuffing.
Feeling extra? Try topping a slice with chili, cheese, and sour cream or using it as a base for fried chicken and hot honey. And if you’ve got a sweet tooth, warm cornbread with a drizzle of honey, a spoonful of whipped cream, or a scoop of vanilla ice cream and peach preserves makes a surprisingly perfect dessert
More Quick Breads and Biscuits
If you’re into cornbread, chances are you’ll love other quick breads and biscuits too.
Red Lobster-style Cheddar Bay Biscuits come together in about 30 minutes and are perfect with dinner or plopped on top of chicken pot pie. For something with a spicy, cheesy kick, try the Mexican Cornbread. It’s loaded with cotija, bell peppers, and a splash of lime juice for a fun, zesty spin.
If you’re craving bold flavor, Mediterranean Olive and Herb Quick Bread brings it with kalamata olives, feta, and a handful of fresh herbs (no yeast, no waiting, just slice and serve).
And if you like biscuits try buttermilk sourdough biscuit or lavender buttermilk biscuits with lemon glaze. They are flaky, floral, and have just the right amount of tangy-sweet. Herb lovers will like my rosemary buttermilk biscuits too.