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!
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.
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. 🙂
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!
The Best Moist Cornbread Recipe
- 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
- 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.
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