The Best Moist Cornbread Recipe

The Best Moist Cornbread Recipe!


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.

Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time. Moist with the perfect texture and tastes. Try it!

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!

The Best Moist Cornbread Recipe!

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.

The Best Moist Cornbread Recipe!

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!

Looking for something delicious to pair with the best moist cornbread recipe? Look no further than my Meat Lovers Chili Recipe or my Simple and Quick Potato Soup!

The Best Moist Cornbread Recipe

Yields 6-8 servings

Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time. Moist with the perfect texture and tastes. Try it!

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 3/4 cup cornmeal
  • 3/4 cup buttermilk
  • 3/4 cup AP flour
  • 3/4 teaspoon baking powder
  • Scant 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • 1/2 cup yogurt (plain, vanilla, or honey)
  • 1 1/2 Tablespoons honey
  • 2 eggs


  1. Combine cornmeal and buttermilk in a bowl, set aside for 30 minutes.
  2. Heat oven to 375 degrees F. Place 12 inch cast iron skillet or 8x8 baking dish in the oven to preheat.
  3. Whisk flour, baking powder, baking soda, and salt together, set aside.
  4. In a large bowl, combine soaked cornmeal, melted butter, yogurt, honey, and eggs. Mix well.
  5. Fold in dry ingredients, mix until just combined.
  6. In pre-heated skillet or 8x8 baking dish, place 2 tablespoons butter. Allow to melt in the oven for a few minutes. Once melted, make sure it is covering the bottom of the skillet or 8x8 baking dish.
  7. Pour batter into the skillet or baking dish, and place back into the oven.
  8. Bake for 20 minutes or until a toothpick comes out with a few crumbs on it.
303 cal
10 g
46 g
9 g

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  • Reply
    Meg Shoop
    January 10, 2017 at 8:48 PM Thanks, Alli. My husband works with yours. We were recently married and your husband gave us two pints of your honey as a wedding gift. Best present EVER!!!
    • Reply
      January 11, 2017 at 7:55 PM I thought I recognized your name! I'm so glad you liked the honey! I hear Andy is trying to talk him into getting some bees :) They are so much fun!
  • Reply
    Meg Shoop
    January 9, 2017 at 7:34 PM Hey Alli, we made this cornbread last night and it turned out super-good. I am not a cornbread fan, usually because it's too dry, but this was so moist. Quick question: when I let the buttermilk and cornmeal set for 30 minutes, it got very thick and hard. Is that normal?
    • Reply
      January 10, 2017 at 2:22 PM Hi Meg! I'm so glad it turned out well!! I know what you mean, I do not like eating dry cornbread :) . Normally my cornbread/milk mixture gets thicker, but not hard. My best guess for the difference you experienced would be the type of cornmeal. It may have been more finely ground or something else that allowed it to soak up the milk more quickly. But if it still turned out, that's great! You could try soaking it for less time if you wanted too.

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