Moist Cornbread Recipe, The Best Sweet Homemade Corn Bread

Indulge in the delightful flavors of this sweet Moist Cornbread recipe, a perfect blend of tender texture with a hint of sweetness!

This Sweet Moist Cornbread recipe is a cherished staple in Southern and Southwestern cuisine...  And it's a family favorite with White Bean Green Chicken Chili at our house!

In this easy cornbread recipe, we combine a medley of dry ingredients, like flour, sugar, and fine and ground yellow cornmeal, in a large bowl. Then we infuse it with rich MOIST flavor using melted butter and your choice oil and milk.

A perfectly moist cornbread with crispy edges, a buttery crust, and moist sweet crumbs that will make this your new favorite homemade cornbread recipe!

Whether you prefer it baked in a 9x13 baking dish, a cast-iron skillet, or even as cornbread muffins, this versatile recipe is your starting point to cornbread perfection. Top it with a pat of butter and honey or indulge in honey butter for a sweet twist, or pair it with your favorite soups and chili recipes for a great side dish!

Indulge in the delightful flavors of this Sweet Moist Cornbread recipe, a perfect blend of tender texture with a hint of sweetness!

Moist Cornbread Recipe Ingredients

1 and ½ cups all purpose flour

⅔ cup white sugar (If you don't have white sugar, you can solos use brown sugar. It will change the cornbread a bit, but will still be delicious!)

½ cup of cornmeal. (You can use yellow cornmeal or white cornmeal here.)

1 tablespoon baking powder

½ teaspoon of salt

1 cup whole milk

¼ cup cream!

2 large eggs

½ cup avocado (or your favorite baking oil, you can use canola or vegetable oil here, but I like to use avocado for a healthy oil.)

3 tablespoons melted butter

2 tablespoons room temperature butter (for melting over cooked cornbread)

Butter and honey for serving.

Instructions

First, Preheat your oven to 350 degrees F.

Butter a 9x13 baking dish, or cake pan, and set aside.

Next, Grab a large bowl and combine the flour, sugar, corn meal, salt and baking powder, and whisk to blend.

Then grab a medium mixing bowl, and combine the milk, cream, eggs, oil and butter.... Whisk together till well combine.

Next, add the flour mixture to the wet ingredients and stir just until blended. When combining wet and dry ingredients, stir just until they are incorporated. Overmixing can overdevelop the gluten in the flour, resulting in a tougher, drier cornbread!

Pour this cornbread batter into a prepared 9 by 13 baking dish.

Baking

Bake at 350 degrees F for 20 minutes, JUST UNTIL a toothpick inserted into  the middle comes out clean.

Cornbread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Remove it from the oven as soon as it's done to prevent drying out!

Remove cornbread from the oven and let it cool on a wire rack for at least 5 minutes.

Melt 2 tablespoons over top of your cornbread before cutting and serving!

Serve with butter and honey or honey-butter!

 

Optional Add In's

1 cup shredded Cheddar Cheese 

One cup frozen sweet corn kernels - For extra texture! 

1 can of green chiles - For a Mexican cornbread vibe add green chiles and cheddar cheese!

Skillet Cornbread

Preheat and Prepare:

Preheat your oven to 350 degrees F (175 degrees C).

Place your 10-inch cast-iron skillet in the oven while it preheats to get it nice and hot. This will help create that coveted crispy crust.

Skillet Preparation:

Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet, and swirl it around to coat the bottom and sides.

Bake the Cornbread:

Pour the cornbread batter into the hot, buttered skillet. The sizzling sound is a good sign!

Place the skillet back into the preheated oven.

Baking Time:

Bake at 350 degrees F for 20 minutes, or until the cornbread is golden brown on top, and a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove the skillet from the oven, and let it cool on a wire rack for a few minutes.

Serving:

Slice the cornbread into wedges while it's still warm.

Serve with a pat of butter and a drizzle of honey for that perfect sweet and moist cornbread experience.

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Let me know what you think!

Share your cooking tips and feedback in the comments below.

Did you add any twists to these recipes? I'd love to hear!

Corn Muffins

To make sweet moist cornbread muffins... Follow the recipe instructions for the batter. Then,

Preheat the Oven:

Preheat your oven to 350 degrees F (175 degrees C).

Line a muffin tin with paper liners or grease the muffin cups with a little oil or cooking spray.

Prepare the batter according to the recipe.

Fill the Muffin Cups:

Use a spoon or a ladle to evenly fill each muffin cup with the cornbread batter. Fill each cup about ⅔ to ¾ full.

Bake the Corn Muffins:

Place the muffin tin in the preheated oven.

Baking Time:

Bake at 350 degrees F for approximately 15-20 minutes, or until the corn muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:

Remove the muffins from the oven and let them cool in the muffin tin for a few minutes.

Transfer the corn muffins to a wire rack to cool completely.

Rub the top of each warm muffin with butter.

Serving:

Serve the corn muffins with a pat of butter and a drizzle of honey for a sweet and moist treat.

Notes & Tips

Room Temperature Ingredients: For the best results, ensure that your eggs and milk are at room temperature. This helps with even mixing and better incorporation of ingredients.

Measuring Dry Ingredients: When measuring flour, sugar, and cornmeal, use the "spoon and level" method. Spoon the ingredients into your measuring cup and level off the excess with a flat edge. This prevents overpacking, which can lead to dry or dense cornbread.

Don't Overmix: When combining wet and dry ingredients, stir just until they are blended. Overmixing can lead to a tougher texture.

Variations: Get creative with your cornbread by adding ingredients like grated cheddar cheese, diced green chiles, or chopped jalapeños for extra flavor. You can also experiment with different types of cornmeal, such as white or stone-ground.

Baking Vessels: While this recipe is written for a 9x13 baking dish or a 10-inch cast-iron skillet, you can also use muffin tins to make cornbread muffins. Adjust the baking time to about 15-20 minutes for muffins.

Preheating the Skillet: If you're using a cast-iron skillet, preheat it in the oven as the oven heats up. This helps create a crispy crust on the cornbread.

Checking for Doneness: To ensure your cornbread is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), it's done. Avoid overbaking to keep it moist.

Serving

Cornbread is incredibly versatile. Serve it as a side dish with chili, soups, or barbecue. It's also a delicious addition to breakfast or brunch with a drizzle of honey.

Storing Leftovers: If you have leftover cornbread, store it in an airtight container or wrap it tightly in plastic wrap and aluminum foil. It can be reheated in the oven or microwave for a quick snack or side dish.

Make It Your Own: This recipe is a great starting point. Feel free to adjust the level of sugar to your taste; if you prefer it less sweet, you can reduce the sugar without compromising the texture.

Dress It Up: Top your cornbread with a pat of butter while it's still hot from the oven. The butter will melt into the nooks and crannies, adding extra richness.

Pairing Suggestions: Cornbread pairs wonderfully with a variety of dishes, including chili, stews, fried chicken, or even as a base for cornbread stuffing during the holidays.

Experiment: Don't hesitate to experiment with different types of cornmeal or flour to find your favorite texture and flavor combination.

Share and Enjoy: Share this delightful cornbread with friends and family. It's a comforting classic that's sure to please a crowd!

Moist Cornbread Storage

If you have leftovers, store them in an airtight container or wrap them tightly in plastic wrap and aluminum foil to prevent moisture loss. Reheat them gently to maintain moisture.

1. Room Temperature: If you plan to consume the cornbread within 1-2 days, you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap and aluminum foil. Keep it in a cool, dry place away from direct sunlight.
2. Refrigeration: For longer storage, place the cornbread in an airtight container and store it in the refrigerator. It can last for up to 4-5 days when refrigerated. Make sure to seal the container tightly to prevent it from drying out.
3. Freezing: If you want to keep the cornbread for an extended period, consider freezing it. Wrap individual slices or the entire batch tightly in plastic wrap and aluminum foil or use an airtight container. Label it with the date for reference. Cornbread can be frozen for up to 2-3 months.

When you're ready to enjoy the frozen cornbread:

• Thaw it in the refrigerator overnight for the best results.
• Reheat it in the oven at a low temperature (around 300-325°F or 150-160°C) to help restore its moisture. You can also use a microwave, but be cautious not to overheat it, as this can dry it out.

Remember that the texture may change slightly after freezing and reheating, but it can still be delicious. Properly stored and handled cornbread should remain safe to eat throughout its storage period.

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