Moist Cornbread Recipe

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This is the best Moist Cornbread recipe you could bake from scratch! This cornbread is fluffy in the center with golden edges, made from scratch with simple pantry staples. Perfect to serve with chilis, soups or stews!

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the best moist cornbread recipe

This homemade cornbread comes together with simple pantry staples, bakes with golden edges, and stays tender for days without crumbly or dry leftovers. Serve it warm with honey butter or a drizzle of honey and you’ll see why this one is on repeat over at our house. My kids even request it!

BETTER THAN MARIE CALLENDER’S CORNBREAD

My favorite cornbread used to be Marie Callender’s (or a boxed mix after my hometown location closed). I’m proud to say this recipe is even better, super moist, and just as easy to mix up. After testing dozens of versions, I finally created the perfect cornbread to satisfy every craving.

I always serve this Healthy Turkey Chili and White Chicken Chili with this cornbread recipe to make the best meal!

key ingredients

• All-purpose flour (unbleached): Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Yellow cornmeal: You can find this at almost any grocery store. We can’t make cornbread without it!
• Baking powder and baking soda: Used as a leavening agent.
• Sweetener: Brown sugar, granulated white sugar and honey adds the perfect touch of sweetness.
• Butter: You’ll need a stick of butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: You’ll need two large eggs at room temperature.
• Buttermilk:  We use full fat buttermilk to add a rich and buttery flavor. It will also enhance the moisture and make the cornbread extra fluffy. Regular milk could also be used instead.

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HOW TO MAKE this CORNBREAD from scratch

Prep baking dish and dry ingredients: Preheat oven to 350 degrees F and grease or line a 9 × 9 or 8 × 8-inch baking pan or cake pan with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. Set aside.

Add wet ingredients: In a large bowl mix together the melted butter, sugars and honey until combined. Add in buttermilk and eggs. Mix again until combined.

Add the dry ingredients to the wet ingredients: Mix with a wooden spoon until all of the ingredients are mixed together. Let the cornbread batter sit for 5 minutes to rest.

Bake cornbread: Add the batter to prepared baking dish and bake for 30-35 minutes or until edges are golden brown. To be sure the cornbread is baked, insert a toothpick in the center and make sure it comes out clean, not wet. Immediately melt butter and honey and brush the glaze all over the warm cornbread

Cool, cut in squares and serve: Let the cornbread cool for 15-30 minutes before slicing. Slice into large or small squares! Serve with butter and honey, enjoy!

how to make homemade buttermilk

If you don’t have buttermilk at home or need a buttermilk substitute- don’t panic. You can easily make it from scratch! Simply pour 1 cup of regular whole milk into a liquid measuring cup and add 1 tablespoon of lemon juice or white vinegar. Stir together and let the milk sit for 10 minutes or until it starts to curdle.

moist cornbread recipe add-ins

• Jalapeños: Diced or pickled jalapenos will work for this recipe. Simply add the jalapeños to the batter and they will add some spice to this cornbread!
• Shredded cheese: If you want to make this a bit cheesy, add 1 cup of shredded cheddar cheese or pepper jack.
• Corn: Add a can of whole corn (make sure to drain the corn). You can also use frozen corn too! This will give the cornbread texture and there will be chunks of corn in every bite.
• Bacon: Everything tastes better with bacon! Add chopped cooked bacon for a smokey and meaty flavor.
• Garlic flavor: Add 1 teaspoon of garlic powder or 2 chopped garlic cloves to the batter for a garlicky flavor.

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topping ideas

• Sprinkle of sea salt
• Sour cream
• A drizzle of honey
• Apple butter
• Whipped cream
• Whipped butter
• Powdered sugar
• Honey butter, cinnamon honey butter or maple butter
• Add a few tablespoons of butter to the top right when the cornbread is done baking to make an extra buttery flavor.

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variations & tips

• Brown butter: If you want to elevate and bring more depth of flavors, try browning your butter using this method. It will add a rich and warm caramel flavor to each bite.
• Cast iron skillet: Bake your cornbread in a cast iron skillet if you prefer a nice crispy crust that’s slightly crunchy. Be sure to liberally coat all the edges and sides in butter.
• Muffins: Bake cornbread muffins by baking the cornbread mixture in a muffin pan and bake for 15-20 minutes. 
• Serve cornbread with a bowl of this Turkey Chili and White Chicken Chili.
• Don’t over-bake: Be sure to keep a close eye on the cornbread and don’t over bake- it otherwise your cornbread will be dry.
• Add sweet spice: Makes this even sweeter by adding some cinnamon and/or pumpkin spice.
• For a spicy kick: Add red peppers or chili flakes.

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LEFTOVERS

Properly store your leftover cornbread by placing it in a large zip-lock bag or cover the baking dish with plastic wrap. Store in the refrigerator or in a cool area on the counter for up to 3-4 days. To reheat simply place in the microwave for 10-15 seconds.

HOW TO FREEZE CORNBREAD

You can double the batch so you have leftovers for another time! To freeze, wrap the cornbread into individual large squares so you can eat as many as you want at a time. Wrap the squares in plastic wrap and place in a large freezer-safe bag. When ready to eat, let the cornbread thaw out for a few hours and reheat in the microwave or in the oven.

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This recipe was last updated January 2, 2026 to include additional photos and information. Originally posted May 27, 2020 By Kathryn Donangelo.