Moist Southern Cornbread

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Moist Southern Cornbread

Moist southern cornbread isn’t just for Thanksgiving or the holidays. It’s a homemade dish that should be made year around.

My recipe uses corn flour instead of cornmeal and it gives you a better texture and better corn flavor.

I’ve tasted a lot of good and bad homemade cornbread recipes. Some are extra crumbly and gritty, some sweet like a pound cake and others that were tender and buttery. This is a tender, sweet and buttery cornbread.

Southern Cornbread

Southern Cornbread Baking Tips:

This recipe is really easy because you add everything in one bowl and mix together. Follow the steps in the recipe for best results. I’ve had times when I was in a rush and literally mixed everything in one bowl and still had a great cornbread.

Can you make ahead?

Cornbread is perfect to make in a day or two in advance. You just run the chance of eating it all before the main dish is ready. 

Freezer: Allow cornbread to cool and keep in a freezer storage bag. Keep in freezer for 1 month max.

Fridge: Allow cornbread to cool and keep in a freezer storage bag. Keep in fridge for 7 days max.

Reheating: Pop in a 350-degree oven for 10 minutes.

Southern Cornbread

Recipe Video:

Substitution Options:

Corn flour = Masa Flour. You can use corn meal if corn flour is not available.

what to serve with Moist Southern Cornbread?

Meal Ideas:


Southern Cornbread

Southern Cornbread

Double the cornbread recipe to fit inside a 9 x 13 pan or a 12 inch cast iron.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Southern
Keyword: cornbread
Total Time: 35 minutes
Author: Kenneth


  • 1 ½ cup corn flour
  • ½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs beaten
  • 2 tablespoons cold plus 4 tablespoons unsalted butter, melted
  • 1 cup buttermilk


  • Take 2 tablespoons of butter and rub in cast iron skillet or 8x8 baking pan. In a bowl mix corn flour, flour, baking soda, baking powder, sugar and salt together. Stir in eggs, melted butter and buttermilk. Pour into cast iron and pop in oven for 20-25 minutes, remove from oven and let cool for 10 minutes before eating.


Preheat oven 425 F

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Learn New recipes, tips and techniques