How To Make Moist Cornbread - 2 Simple Secrets! • Longbourn Farm

Name: Moist Cornbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

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This easy, moist cornbread recipe is made with buttermilk, yogurt, and honey for rich flavor and perfect texture. Learn the secret to a golden crust and tender crumb in every bite.

A stack of three cornbread squares rests on a wooden surface. The top piece, demonstrating how to make moist cornbread, has a bite taken out and is drizzled with honey that glistens in the light. The cornbread appears fluffy inside with a perfectly golden crust.

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👩‍🍳 Easy quick breads like cornbread can liven up any meal no matter how simple or plain it may be. I almost always make some sort of quick bread side dish to go with most meals!

Table of Contents

2 Tips For How To Make Moist Cornbread

Buttermilk Soak: This cornbread recipe uses buttermilk, another ingredient that lends itself to the moist texture. Soaking the cornmeal in the buttermilk for about 15 minutes before mixing up the batter perfectly moistens the cornmeal and gives it a great texture.
Yogurt: You can use plain yogurt or even vanilla or honey-flavored if you aren't adding any savory flavorings to your cornbread batter. Both Greek and regular yogurt work, and you can use sour cream in place of yogurt.

melissa leaning over counter looking up from a cook book.

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

Cornbread can be served with your favorite chili or any comforting soup. Really it goes with pretty much anything, and I serve it at least once a week at our house.

You can eat it as a stand-alone baked good for breakfast or a snack! I like to eat it with butter and honey or jam.

🩷 Melissa

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Moist Cornbread Recipe

Melissa Griffiths

This easy, moist cornbread recipe is made with buttermilk, yogurt, and honey for rich flavor and perfect texture. Learn the secret to a golden crust and tender crumb in every bite.

5 from 6 votes

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Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 239 kcal

Equipment

Redmond Real Salt

Ingredients

¾ cup cornmeal
¾ cup buttermilk
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda (scant)
¼ teaspoon salt
5 tablespoons butter (melted and divided)
½ cup yogurt (plain, vanilla, or honey (see note))
1 ½ 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 8x8 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 8x8 baking dish, making sure it is covering the bottom of the skillet or 8x8 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.

Notes

Soaking the Cornmeal: I have tested a few different soak times for the cornmeal and 15 minutes is the minimum amount of time needed for soaking, but you can leave it to soak for up to 30 minutes.

Yogurt Options: 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.

Cast Iron Pan: I usually make cornbread in a cast iron skillet because I love the crispy crust it gives the cornbread. You can also bake it in an 8x8 pan glass or metal pan. Don't skip the step of preheating your dish — it's necessary to achieve that delicious golden crust on the bottom of your cornbread.

Recipe Variations: Add any of these to change up the cornbread flavor.

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

Storage & Reheating: Cornbread can be stored at room temperature for up to 3 days. Reheat in the microwave by wrapping a slice in a moist paper towel and microwaving 10-second intervals until it's as warm as you'd like. Reheating in a toaster oven or the oven will crisp it up and dry it out a bit, but it's still yummy with butter slathered on it.

Nutrition

Calories: 239kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 72mgSodium: 267mgPotassium: 173mgFiber: 2gSugar: 5gVitamin A: 418IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg

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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.