Last modified on November 6th, 2018 at 10:09 PM

The Best Moist Cornbread Recipe

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, 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.

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.

Adding honey to skillet cornbread batter.

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 she finds out there isn’t any yogurt left for her. 🙂

Pouring better into a cast iron skillet.

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.

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!

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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

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5 from 2 votes

The Best Moist Cornbread Recipe

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

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 239 kcal
Author Longbourn Farm • Alli Kelley


  • 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


  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 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, 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 8x8 baking dish, making 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.

Recipe Video

Recipe 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 Facts
The Best Moist Cornbread Recipe
Amount Per Serving
Calories 239 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 71mg 24%
Sodium 276mg 12%
Potassium 167mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 5g
Protein 5g 10%
Vitamin A 8.4%
Calcium 7.1%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    November 11, 2018 at 5:54 PM

    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
      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
    January 4, 2018 at 4:24 PM

    One of my favorites!

  • Reply
    Helen Blackham
    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
      October 19, 2017 at 8:07 PM

      So glad!! We love a good cornbread recipe.

  • 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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