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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

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 239 kcal

Equipment

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).
    Adding buttermilk to the cornmeal for moist cornbread recipe.
  • 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.
    A person in a striped apron is sifting flour into a glass bowl on a white countertop, preparing the base for how to make moist cornbread. Nearby are a whisk, red-checkered cloth, eggs in a bowl, melted butter, and measuring cups along with other ingredients for this delicious recipe.
  • In a large bowl, combine soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs. Mix well.
    Adding honey to skillet cornbread batter.
  • 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.
    Pouring better into a cast iron skillet.
  • Bake for 20 minutes or until a toothpick comes out with a few crumbs on it.
    A skillet of golden-brown cornbread, perfectly moist and freshly baked, rests on a dark wooden surface, partially covered by a dark gray cloth. The textured top is slightly cracked, revealing hints of its tender interior.

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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