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Home » Recipes & Tips » Bread » Moist Cornbread with Yogurt

Moist Cornbread with Yogurt

10/26/18 | Bread, Recipes & Tips

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Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time with a crispy, golden crust. #skilletcornbreadrecipe #skilletcornbreadcastiron #buttermilkcornbread #buttermilkcornbreadrecipe #moistcornbread #moistcornbreadrecipe

Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time with a crispy, golden crust.

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, and 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!

Adding buttermilk to the cornmeal for moist cornbread recipe.
Adding honey to skillet cornbread batter.
Pouring better into a cast iron skillet.
Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time with a crispy, golden crust. #skilletcornbreadrecipe #skilletcornbreadcastiron #buttermilkcornbread #buttermilkcornbreadrecipe #moistcornbread #moistcornbreadrecipe

Why You’ll Love this Moist Cornbread Recipe

This cornbread recipe uses buttermilk, another ingredient that lends itself to the moist texture. There is just one trick to this recipe and that is soaking the cornmeal in the buttermilk for about 15 minutes before mixing up the batter. This takes the dry edge off of the cornmeal and gives it a great texture.
Ta-da!

Moist Corn Bread Ingredients

  • Cornmeal
  • Buttermilk
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter
  • Yogurt 
  • Honey
  • Eggs

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. 

Recipe Variations

  • Bacon and scallion
  • Jalapeno and cheddar cheese
  • Crumbled sausage
  • Fresh corn
  • Fresh herbs
  • Chopped veggies

How to Make Cornbread with Yogurt

  1. Combine cornmeal and buttermilk in a bowl, set aside for 15-30 minutes (see note).
  2. Heat oven to 375 degrees F. Place 12 inch cast iron skillet or 8×8 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, 3 tablespoons of the melted butter, yogurt, honey, and eggs. Mix well.
  5. Fold in dry ingredients, mix until just combined.
  6. Add the remaining 2 tablespoons of butter to the preheated skillet or 8×8 baking dish, making sure it is covering the bottom of the skillet or 8×8 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.

Tips for the Best Moist Cornbread Recipe

  • I made this cornbread in a cast iron skillet because I love the crispy crust it gives the cornbread. You can also bake it in an 8×8 pan if you don’t have a skillet. 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.

How to Make Cornbread Moist

There are a couple of secrets that make this recipe the absolute best. Soaking the cornmeal is the first secret. The second is using yogurt. Both of these secrets help make the cornbread ultra moist.

Ways to Serve Moist Cornbread

Cornbread can be served with chili or any similar soup or stew. You can eat it as a stand-alone baked good for breakfast or a snack! I like to eat it with honey, butter, or a combination of both.

Storing Cornbread with Yogurt

Cornbread can be stored at room temperature for up to 3 days.

Can I reheat cornbread?

Cornbread can be reheated in the microwave. Wrap a slice in a moist paper towel and microwave in 10-second intervals.

Moist Cornbread Recipe FAQs

How do you make cornbread less dry and crumbly?

This recipe is written to produce a moist cornbread. However, overbaking it will still make it turn out dry. Bake the cornbread until a toothpick comes out with just a few crumbs on it.

Why did my cornbread come out dry?

If your cornbread comes out dry and you followed all the instructions, it is probably overmixed or overbaked. Overmixing can cause cornbread to be tough. Overbaking the cornbread can also make it dry.

How do you moisten dry cornbread?

Once cornbread is dry, it’s hard to moisten it back up. You could try storing it with a few slices of sandwich bread to soften it up.

What is cornbread and milk called?

This is a dish that is popular in the south and is sometimes called a crumble-in.

What makes Southern cornbread different?

Southern cornbread is usually a bit sweeter and more cakelike than northern cornbread.

Is cornbread gluten free? 

This cornbread recipe is not gluten free because it uses wheat flour.

Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time with a crispy, golden crust. #skilletcornbreadrecipe #skilletcornbreadcastiron #buttermilkcornbread #buttermilkcornbreadrecipe #moistcornbread #moistcornbreadrecipe
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Moist Cornbread Recipe

Looking for a moist cornbread recipe? Look no further! This cornbread is perfect every time with a crispy, golden crust.
Prevent your screen from going dark
Course Side Dish
Cuisine American
Keyword buttermilk cornbread, moist cornbread recipe, skillet cornbread recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 239kcal
Author Longbourn Farm • Alli Kelley
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Equipment

  • Redmond Real Salt

Ingredients

  • 3/4 cup cornmeal
  • 3/4 cup buttermilk
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda scant
  • 1/4 teaspoon salt
  • 5 tablespoons butter melted and divided
  • 1/2 cup yogurt plain, vanilla, or honey (see note)
  • 1 1/2 tablespoons honey
  • 2 eggs
  • 2 tablespoons butter softened
US Customary – Metric

Instructions

  • Combine cornmeal and buttermilk in a bowl, set aside for 15-30 minutes (see note).
  • Heat oven to 375 degrees F. Place 12 inch cast iron skillet or 8×8 baking dish in the oven to preheat.
  • Whisk flour, baking powder, baking soda, and salt together, set aside.
  • In a large bowl, combine soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs. Mix well.
  • Fold in dry ingredients, mix until just combined.
  • Add the remaining 2 tablespoons of butter to the preheated skillet or 8×8 baking dish, making sure it is covering the bottom of the skillet or 8×8 baking dish.
  • Pour batter into the skillet or baking dish, and place back into the oven.
  • Bake for 20 minutes or until a toothpick comes out with a few crumbs on it.

Video

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Notes

Greek or plain yogurt can be used, I find the flavor of greek yogurt is sometimes too strong for this recipe. Sour cream can be substituted in place of yogurt. 
I have tested a few different soak times for the cornbread and 15 minutes is the minimum amount of time but you, of course, soak it longer, up to 30 minutes.

Nutrition

Calories: 239kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 276mg | Potassium: 167mg | Fiber: 1g | Sugar: 5g | Vitamin A: 420IU | Calcium: 71mg | Iron: 1.2mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

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Comments | 18 comments

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Comments

  1. Mark says

    March 23, 2022 at 10:14 AM

    5 stars
    I was skeptical about soaking cornmeal as I have grown fond of the grittiness of your typical cornbread. I was afraid this recipe would be too much like a sweet cake or Northern style sweet cornbread.

    I used 1/4 cup Greek yogurt and 1/4 cup sour cream. I was surprised at how balanced my results were. I can describe this a the most perfect cornbread if you desire a moist but not too sweet cornbread that hits all the right notes and no doubt will be great the next day when reheated.

    Reply
    • Alli says

      March 23, 2022 at 11:33 PM

      So happy to hear you liked the recipe!

      Reply
  2. Shelby says

    November 15, 2021 at 7:26 AM

    Would it be possible to make this in a disposable pan (taking food to someone) or would I need to cook it and then transfer it to another pan?

    Reply
    • Alli says

      November 15, 2021 at 9:06 PM

      Yes, you can make it in a 4×4 disposable pan!

      Reply
  3. Anna says

    February 4, 2019 at 4:56 PM

    5 stars
    Just the recipe that I was searching for. I used 1/4 C each sour cream and Greek yogurt (plain). This cornbread recipe is so tasty; not grainy at all. I will be passing this one on to my family.

    Reply
    • Alli says

      February 4, 2019 at 4:58 PM

      So happy to hear that, Anna! Thanks for letting me know you liked it.

      Reply
    • Mark says

      March 23, 2022 at 10:01 AM

      5 stars
      Also used Greek Yogurt with honey flavor and Sour Cream and results were great.

      Reply
  4. Heather says

    November 11, 2018 at 5:54 PM

    5 stars
    My husband thought I was super fancy for cooking cornbread in cast iron. It was delicious!
    One question though. In the text you say to soak the cornmeal for 15 minutes. In the recipe it says to soak it for 30 minutes. Which is the best?

    Reply
    • Alli says

      November 12, 2018 at 10:56 AM

      Thanks for pointing that out, Heather! When I updated the photos, I did some experimenting with the soak time and got it down to 15 minutes. I just forgot to update the recipe card. I’ll make a note in there that 15-30 minutes is sufficient. Thanks so much!

      Reply
  5. Alli says

    January 4, 2018 at 4:24 PM

    5 stars
    One of my favorites!

    Reply
  6. Helen Blackham says

    October 18, 2017 at 4:17 PM

    Made this to go with the chili and it is so perfect! We are cornbread lovers and this was so good, one of our favorites!

    Reply
    • Alli says

      October 19, 2017 at 8:07 PM

      So glad!! We love a good cornbread recipe.

      Reply
  7. Meg Shoop says

    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
    • Alli says

      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
  8. Meg Shoop says

    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
    • Alli says

      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.

      Reply

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  1. Oven Baked BBQ Chicken • Longbourn Farm says:
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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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