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This Moist Southern Cornbread recipe is just the thing to add to any of your meals! Say goodbye to Jiffy.
Cornbread is a type of quick bread that is popular in the United States, particularly in the South. It is made with cornmeal, flour, baking powder, salt, sugar, butter, eggs, and buttermilk. There are many different variations of cornbread, but this recipe for moist southern cornbread is my favorite.
For instance, I make my cornbread recipe with masa flour (corn flour) instead of cornmeal because the corn flour gives it a better crumb and more intense corn flavor. I use cornmeal in my Sweet Potato Cornbread recipe.
The ingredients for moist southern cornbread are simple, but they all work together to create a delicious and moist bread. Cornmeal, flour, baking powder, salt, sugar, and butter are the main ingredients. Eggs and buttermilk are also important for achieving a moist texture.
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.
Table of contents
- Key Ingredients:
- How to Make The Best Moist Southern Cornbread?
- Why you should use a cast iron skillet?
- Making Cornbread Tips:
- Cornbread Additions
- What’s the difference between cornbread and Southern cornbread?
- How do I make moist cornbread?
- What can I do if my cornbread is too moist?
- Recipe Video:
- Can I use gluten-free flour to make this recipe gluten-free?
- My cornbread is dry; what went wrong?
- Is this recipe dairy-free?
- I don’t have buttermilk, can I use milk?
- Can I make this recipe into muffins?
- what to serve with Moist Southern Cornbread?
If you’re going to make the best moist southern cornbread recipe ever, you need some everyday ingredients to make it.
- Corn flour – is made from dried maize, and it is ground into a fine flour and is usually used to make tortillas or tamales. Cornmeal is used to make bread such as cornbread and various porridges. Cornmeal varies in color, but it is typically yellow or white.
- All-Purpose Flour – is made from grinding wheat, rye, barley, or other grains. All-purpose flour is a blend of hard and soft wheat flour and is the most common flour used in baking.
- Baking powder – is a leavening agent used to make baked goods rise. It is made up of baking soda, cream of tartar, and cornstarch. Baking powder is a double-acting baking powder. It reacts with the liquids in the batter as soon as it is moistened, and it continues to react while baking.
- Baking Soda – is a leavening agent used to make baked goods rise. It is made up of sodium bicarbonate and cream of tartar. Baking soda is a single-acting baking powder, which means that it starts to react with the liquids in the batter as soon as it is moistened.
- Kosher Salt – is a seasoning used to add flavor to food. It is made up of sodium chloride crystals that have been crushed into medium flakes.
- Granulated Sugar – Granulated sugar is the most common sugar used in baking. It is also known as table sugar, white sugar, or raw cane sugar.
- Unsalted Butter – is a type of butter that does not contain salt, and it is made from the cream of milk that has been churned to separate the butterfat from the liquid.
- Eggs – are often used in baking, and they are a good source of protein and fat, and eggs help bind the ingredients together and make baked goods rise.
- Buttermilk – is a type of milk made by adding bacteria to milk. It has a sour, tangy flavor and is used to make baked goods moist.
How to Make The Best Moist Southern Cornbread?
Here’s how you make the most incredible moist southern cornbread that is perfect every time!
Step 1. Preheat oven to 425°F degrees. Take 2 tablespoons of butter and rub in a 10-inch cast iron skillet or 8×8 baking pan. In a large mixing bowl, mix corn flour, flour, baking soda, baking powder, sugar, and salt. Stir in eggs, melted butter, and buttermilk. Pour cornbread batter into cast iron skillet and bake cornbread for 20-25 minutes until golden brown. Cool for 10 minutes before eating.
Why you should use a cast iron skillet?
Using a cast iron skillet to make cornbread is a great way to ensure that your cornbread is moist. Cast iron distributes heat evenly, which helps the cornbread cook evenly and prevents it from drying out. It also gives the corn bread a nice crispy crust.
Making Cornbread Tips:
Cornbread is one of those things that can be a little bit tricky to make. You want it to be moist, but you don’t want it to be too moist where it’s falling apart. Here are some tips to help you make the perfect moist southern cornbread every time!
- Make sure your ingredients are at room temperature before you start baking. Room temperature ingredients mix together better and produce a more consistent end product.
- Use a cast-iron skillet, cast iron pan, casserole dish or 8×8 inch baking pan. These types of pans distribute heat evenly and result in a moist cornbread.
- Don’t overmix the cornbread batter. Overmixing can make baked goods tough and dry.
- Bake the cornbread at a high temperature. This will help it to cook quickly and produce a moist texture.
- Let the corn bread cool for 10 minutes before eating. This will give the bread time to finish cooking and result in a moist texture.
- This recipe is 98% gluten-free except for all-purpose flour. Feel free to use gluten-free flour for a 1:1 swap.
- To make sweet cornbread muffins, you can bake the cornbread batter in a muffin tin.
- You can use self-rising flour as a 1:1 swap for the flour. If you do this, omit the recipe’s baking powder, baking soda, and salt.
- If you double this recipe use a 12-inch cast-iron skillet or 9 x 13 baking pan.
If you’re looking for some fun, unique ways to make your cornbread recipe have a personal touch. Try adding or swapping in some of the ingredients.
- Crumbled Bacon
- Sour cream for buttermilk
- Creamed corn
- Kernel corn
- Bacon grease to grease the cast iron skillet
- Chopped jalapeno
- Cheddar cheese
Cornbread is perfect for making a day or two in advance, and you just run the chance of eating it all before the main dish is ready. After the cornbread cools and keep it in a freezer storage bag in the freezer for 1 month, and it’ll be good in the fridge for 7 days.
Reheat cornbread in a 350-degree oven for 10 minutes. You don’t have to do this in a cast iron skillet.
Here are the top questions I get all the time about how to make cornbread. If you have any other questions, feel free to leave them in the comments below!
What’s the difference between cornbread and Southern cornbread?
The most significant difference is sugar. Southern cornbread normally has sugar added to it to the point where it tastes likes cake. It’s also made with yellow cornmeal, while it’s made with white cornmeal up north.
How do I make moist cornbread?
You can do a few things to make sure your corn bread comes out moist every time. First, make sure all of your ingredients are at room temperature before you start baking. Room temperature ingredients mix together better and produce a more consistent end product.
Second, use a cast iron skillet or an 8×8 inch baking pan. These types of pans distribute heat evenly and result in a moist cornbread.
Third, don’t overmix the batter. Overmixing can make baked goods tough and dry. Fourth, bake the corn bread at a high temperature, and this will help it to cook quickly and produce a moist texture.
Finally, let the cornbread cool for 10 minutes before eating. This will give the bread time to finish cooking and will result in a moist texture.
What can I do if my cornbread is too moist?
If your cornbread is too moist, you can try baking it for a longer time or at a higher temperature. This will help the cornbread to cook more evenly and reduce the moisture.
Can I use gluten-free flour to make this recipe gluten-free?
Yes, you can use gluten-free flour for a 1:1 swap in this recipe.
My cornbread is dry; what went wrong?
There are a few things that can cause dry cornbread. First, make sure you’re using fresh ingredients. Baking soda and baking powder lose their potency over time, so if you’re using old ingredients, your corn bread may not rise as much as it should. Second, make sure you don’t overmix the batter.
Is this recipe dairy-free?
This recipe is 98% dairy-free except for all-purpose flour. Feel free to use a dairy-free alternative like almond milk for a 1:1 swap.
I don’t have buttermilk, can I use milk?
Yes, you can use milk for a 1:1 swap in this recipe. However, keep in mind that buttermilk is more acidic than milk, so your cornbread may not be as moist as it would be with buttermilk.
Can I make this recipe into muffins?
Yes, you can make this cornbread recipe into 12-14 muffins. Bake the muffins at a high temperature for 18-20 minutes or until a toothpick comes out clean.
what to serve with Moist Southern Cornbread?
This cornbread is the perfect side dish for any meal. Here are some of my favorite recipes to serve cornbread with.
- Insta-pot New Orleans Red Beans and Rice
- Cabbage,Sausage and Potatoes
- Crawfish Etouffee
- Creole Oxtail Stew
Southern cornbread is a delicious and versatile dish that you can enjoy all year round. There are many different variations of cornbread, but the moist southern cornbread is a favorite among many. This cornbread is made with simple ingredients and can be made in under an hour. Plus, it’s the perfect amount of sweet and moist. So, what are you waiting for? Try this moist southern cornbread recipe today!
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- 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 8×8 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.