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 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.
Corn flour = Masa Flour. You can use corn meal if corn flour is not available.
what to serve with Moist Southern Cornbread?
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!