Cornbread can be tricky to make. I hate when it looks delicious, but is actually totally dry and crumbly. So much disappointment! A few years ago I went on a search for a recipe that would deliver on taste, texture and still be moist. And per usual, the food snob in me failed to find one that was satisfactory. After making a few different versions, I finally landed on this recipe and I have been sticking to it ever since. It really is the best moist cornbread recipe!
There is just one trick to this recipe and that is soaking the cornmeal for about 30 minutes before mixing up the batter. This takes just enough of that dry edge off the cornmeal to deliver up moist cornbread every time.
The yogurt in the recipe also contributes to the fantastic texture of this cornbread. You can use plain, vanilla, or honey flavored if you aren’t putting any savory addition in your cornbread batter. Greek or regular, I haven’t noticed too much of a difference in the bread. You could also use sour cream if you’re short on yogurt. Or if you know your 2 year old will be heart-broken when he finds out there isn’t any yogurt left for him. That happens at our house sometimes. Ha!
As usual, I made this in a 12-inch cast iron skillet. You can also bake it in an 8×8 pan. Either way, don’t skip the last few steps! Bringing the pan up to temp in the oven and then pouring the batter into the melted butter in the pan gives you that delicious golden crust on the bottom of your cornbread. Otherwise you end up with a lame almost crust. And it might not even be golden brown! What a shame that would be.
Here is a #protip form the Longbourn Farm Kitchen: When baking quick breads and cakes, you will almost always want to bake them until a toothpick comes out NOT clean. It should come out with a few crumbs on it. This ensures whatever you are baking is nice and moist, not to dry. If the toothpick comes out clean, it may actually be slightly overdone, which contributes to dryness. Apply this tip to this moist cornbread recipe!
Also, I have been informed that there are people out there who are bugged by the word moist. #sorrynotsorry. I’m going to keep saying it – because in baking, moist means delicious!