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The Best Moist Cornbread Recipe

The Best Moist Cornbread Recipe
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★★★★★

4.7 from 23 reviews

This moist and tender cornbread recipe combines the perfect balance of sweet honey and butter with a soft, crumbly texture. Baked in a square pan and topped with a luscious honey butter spread, it’s an ideal side for any meal, delivering nostalgic comfort with every bite.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup Yellow Cornmeal (ground)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 4 Tablespoons Butter (1/4 cup, melted)
  • 1/4 cup Oil (canola, vegetable, or olive)
  • 1 cup Milk (whole, 2%, or buttermilk)
  • 1 large Egg
  • 1 large Egg Yolk
  • 2 Tablespoons Honey

Honey Butter

  • 1/2 cup Butter (1 stick, softened)
  • 1/4 cup Honey

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking dish—or a 9-inch round cake pan—with parchment paper, or grease and spray it well with non-stick cooking spray to prevent sticking. Even when using parchment, lightly grease the pan for best results.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt to combine all the dry components evenly.
  3. Add Wet Ingredients and Stir: Pour in the melted butter, oil, milk, honey, egg, and egg yolk. Stir gently but thoroughly until the batter is smooth and just combined; be cautious not to overmix to keep the cornbread tender.
  4. Let Batter Rest: Allow the batter to sit for 5 to 10 minutes so the cornmeal can absorb moisture, resulting in a softer texture.
  5. Bake the Cornbread: Pour the batter into your prepared pan and bake for 24 to 30 minutes. Check doneness by inserting a toothpick in the center—when it comes out clean, the cornbread is done. Avoid overbaking to keep it moist.
  6. Cooling and Optional Butter Brush: Let the cornbread cool in the pan for about 10 minutes. For extra moisture and flavor, melt 2 to 3 tablespoons of butter and brush it gently over the warm top surface of the cornbread.
  7. Prepare Honey Butter: Soften 1/2 cup butter at room temperature or soften briefly in the microwave (about 10 seconds) without melting. Mix in 1/4 cup honey using a spoon or hand mixer until creamy and well combined.
  8. Serve: Cut the cornbread into squares. Dollop or scoop the honey butter onto each piece just before serving for a rich, sweet, and indulgent experience.

Notes

  • Using whole milk, 2%, or buttermilk will affect the flavor slightly; buttermilk provides a tangier taste and tender crumb.
  • Letting the batter rest before baking helps soften the cornmeal for a moist texture.
  • Do not overmix the batter to avoid tough cornbread.
  • Watch the baking time carefully to prevent dryness—check with a toothpick starting at 24 minutes.
  • Honey butter can be stored in the refrigerator for up to a week; bring to room temperature before serving.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Nutrition

Keywords: moist cornbread, honey cornbread, homemade cornbread, easy cornbread recipe, honey butter, southern cornbread

Find it online: https://amayaharis.com/the-best-moist-cornbread-recipe/