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!
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
- 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.
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
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.
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.
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.
This is a dish that is popular in the south and is sometimes called a crumble-in.
Southern cornbread is usually a bit sweeter and more cakelike than northern cornbread.
This cornbread recipe is not gluten free because it uses wheat flour.
Moist Cornbread Recipe
Equipment
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
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
Notes
Nutrition
Looking for more great bread recipes??
- Banana Bread Recipe
- Bread Recipe
- Apple Bread Recipe
- Cinnamon Roll Recipe
- Homemade Pretzels
- Homemade Biscuits
- Easy Blueberry Muffins
- Chocolate Banana Bread
- Cinnamon Muffins
- Banana Nut Muffins
- Sticky Buns
- Homemade Wheat Bread
- Blueberry Bread
- Pumpkin Muffin Recipe
- Dutch Oven Bread
- Easy Pizza Dough
- Strawberry Banana Bread
- Citrus Thyme Bread
Mark says
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.
Alli says
So happy to hear you liked the recipe!
Shelby says
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?
Alli says
Yes, you can make it in a 4×4 disposable pan!
Anna says
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.
Alli says
So happy to hear that, Anna! Thanks for letting me know you liked it.
Mark says
Also used Greek Yogurt with honey flavor and Sour Cream and results were great.
Heather says
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?
Alli says
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!
Alli says
One of my favorites!
Helen Blackham says
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!
Alli says
So glad!! We love a good cornbread recipe.
Meg Shoop says
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!!!
Alli says
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!
Meg Shoop says
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?
Alli says
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.