Moist Southern Cornbread

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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:

Recipe:

Southern Cornbread
Print

Southern Cornbread

Double the cornbread recipe to fit inside a 9 x 13 pan or a 12 inch cast iron.
Course Side Dish
Cuisine American, Southern
Keyword cornbread
Total Time 35 minutes

Ingredients

  • 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

Instructions

  • 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.

Notes

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!

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