Name: Moist Homemade Cornbread Recipe
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: American Southern
Ingredients: 1 cup flour, spooned and leveled; 3/4 cup yellow cornmeal; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 teaspoons baking powder (use 1 teaspoon if baking in an 8×8 or 9×9 inch square pan); 1/2 cup butter (1 stick), divided with 1/2 tablespoon reserved for greasing; 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 1/4 cups buttermilk

Jump to Recipe·5 from 11 reviews

If you’ve been searching for a truly delicious, tender, and melt-in-your-mouth cornbread, I’ve got just the thing for you. This Moist Homemade Cornbread Recipe has become my go-to when I want that perfect balance of sweet and soft crumb that keeps you coming back for seconds (and thirds). Trust me, once you make this, you’ll wonder how you ever ate cornbread any other way!

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Why This Recipe Works

Balanced Sweetness: The combination of granulated sugar and honey adds a natural sweetness without overpowering the corn flavor.
Perfect Texture: Using both cornmeal and flour gives a tender crumb that’s moist yet holds together beautifully.
Cast Iron Magic: Baking in a hot cast iron skillet creates a golden, crispy crust contrasted by a soft interior.
Simple Ingredients: Everyday pantry staples come together in a fuss-free way that anyone can master.

Moist Homemade Cornbread, moist cornbread, homemade cornbread recipe, tender cornbread, best cornbread - A golden brown, crispy cornbread sits in a black skillet, topped with a small melting pat of white butter in the center. The cornbread's surface is textured with a mix of crispy edges and softer middle areas, showing a warm yellow and brown color mix. Around the skillet is a blue and white striped cloth on a white marbled surface. To the top left, there is a glass bowl filled with golden honey and a wooden honey dipper resting across it. At the bottom edge, there is a knife with butter next to a white plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The secret to this Moist Homemade Cornbread Recipe lies in how the ingredients play off each other. I use both cornmeal and flour because cornmeal alone can sometimes be a little dry or gritty, but throwing flour in gives that softness. Plus, the blend of butter, oil, honey, and sugar keeps things super moist and lightly sweet.

Moist Homemade Cornbread, moist cornbread, homemade cornbread recipe, tender cornbread, best cornbread - Flat lay of a small white ceramic bowl of spooned and leveled all-purpose flour, a small white ceramic bowl of bright yellow cornmeal, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with white baking soda, a small white ceramic bowl with light beige baking powder, a half stick of creamy pale yellow butter, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl with thick amber honey, two large whole brown eggs with clean shells, a small white ceramic bowl filled with creamy white buttermilk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cornmeal: For that authentic cornbread crumb and flavor, choose yellow cornmeal for a subtle sweetness and texture.
Flour: Balances the heaviness of cornmeal and adds tenderness to the bread.
Baking powder and baking soda: Both create lift and lightness; remember to adjust baking powder if using a different pan size!
Butter: Adds richness and flavor; melting most of it into the batter while saving a bit for greasing promotes a crispy crust.
Vegetable oil: Keeps the crumb moist and tender without weighing it down.
Sugar and honey: The duo sweetens the bread naturally, with honey adding a touch of depth and moisture.
Eggs: Bind everything together and help with the structure.
Buttermilk: Oh, the magic ingredient! It tenderizes the crumb and reacts with the leaveners to create that perfect rise.
Kosher salt: Enhances all the flavors — never skip the salt!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Moist Homemade Cornbread Recipe is how flexible it is. Over the years, I’ve played around with adding little extras to make it fit any mood or meal. Feel free to customize to match your personal style or dietary needs — it’s all about making it your own.

Less Sweet Version: I sometimes cut down the sugar by a third when serving alongside a sweeter chili or brisket — it lets the savory shine.
Jalapeño Kick: Adding finely chopped jalapeños and cheddar cheese turns this into the perfect spicy cornbread for game day.
Gluten-Free: Swapping flour for gluten-free all-purpose flour works well; just keep an eye on the batter consistency.
Honey Swap: If honey isn’t your thing, maple syrup gives an equally lovely flavor twist.

Step-by-Step: How I Make Moist Homemade Cornbread Recipe

Step 1: Preheat and Prep Your Pan Like a Pro

Start by preheating your oven to 375°F and get your 9-inch cast iron skillet heating inside. Trust me, putting the pan in the oven while it warms up is a total game-changer — it gives you that crave-worthy crispy crust. If you’re using an 8×8 or 9×9 pan instead, skip putting it in the oven beforehand and spray it well with nonstick spray.

Step 2: Mix Dry Ingredients Carefully

In a small bowl, whisk together your flour, cornmeal, kosher salt, baking soda, and baking powder. I like using a spoon to level the flour so I don’t accidentally add too much, which can dry out the cornbread.

Step 3: Melt, Stir, and Sweeten

Slice off about half a tablespoon of your butter and keep it for greasing the pan later. Melt the rest (about 7 tablespoons) in a large bowl, then stir in the oil, sugar, and honey until everything is lovely and combined. This is where the magic starts — your kitchen will smell amazing!

Step 4: Whisk in the Wet Goodness

Add the eggs and buttermilk to the wet mixture, whisking like your grandma’s watching. It should come together smoothly with no large lumps. This mix is what keeps your cornbread super moist and tender.

Step 5: Gently Combine Dry and Wet Ingredients

Pour your dry ingredients into the wet bowl and gently fold them together with a wooden spoon or spatula. Here’s my biggest tip: don’t overmix! A few lumps are totally okay — overworking the batter can make the cornbread tough.

Step 6: Butter Up and Bake

Carefully remove your hot skillet from the oven (use hot pads for safety) and grease it thoroughly with that reserved butter. Pour the batter in and smooth the top with a spatula. Right back into the oven it goes for about 28-32 minutes. Keep an eye for a golden top and edges pulling away from the pan. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Step 7: Cool, Serve, and Enjoy

Let the cornbread cool for about 5 to 10 minutes before slicing. This little rest lets it settle perfectly — plus, it’s best eaten warm to really savor that contrast of crispy crust and moist crumb. Slather with butter and a drizzle of honey if you have it. And if you’re wondering, it’s incredible alongside a big bowl of chili — my personal favorite combo!

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Pro Tips for Making Moist Homemade Cornbread Recipe

Preheat the Skillet: Heating the cast iron before adding batter creates that crispy golden crust everyone loves.
Don’t Overmix: Folding the batter gently ensures a tender, moist crumb without toughness.
Use Real Buttermilk: It reacts with the baking soda and powder, giving the cornbread its lift and moist texture.
Adjust Baking Powder for Pan Size: Using two teaspoons in a smaller pan (like 8×8) can cause the batter to overflow—stick to one teaspoon in that case.

How to Serve Moist Homemade Cornbread Recipe

Moist Homemade Cornbread, moist cornbread, homemade cornbread recipe, tender cornbread, best cornbread - A golden brown cornbread is shown in a black cast iron skillet with a slice removed. The top layer is crispy and crumbly with a shiny spot where a small piece of butter is melting. The inside is light yellow and moist with a soft texture. A metal spatula with a wooden handle is partly under the removed slice, resting inside the skillet. The skillet is on a blue and white striped cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cornbread with a little maple butter or just a classic dab of salted butter and a drizzle of honey. Sometimes, if I’m feeling fancy, a sprinkle of fresh chopped chives or a tiny pinch of flaky sea salt adds a lovely savory contrast to the sweetness.

Side Dishes

This cornbread pairs like a dream with your favorite chili, creamy soups, or even a smoky barbecue plate. I often serve it alongside pulled pork or braised greens for a perfect Southern-inspired meal.

Creative Ways to Present

For a cozy gathering, I like cutting the cornbread into bite-sized squares and serving them with an array of flavored butters and jams on a rustic wooden board. It makes for an inviting appetizer or side that guests rave about every time!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover cornbread wrapped tightly in plastic wrap or an airtight container at room temperature for up to three days. If you baked it in cast iron, I recommend removing the bread from the skillet before storing to avoid any metallic taste buildup.

Freezing

I’ve frozen this cornbread with great success—just wrap tightly in foil and then place in a freezer-safe bag. When you’re ready, thaw at room temperature or in the fridge overnight, then warm it up gently in the oven to bring back that fresh-baked feel.

Reheating

To keep the edges crispy when reheating, I pop slices into a 350°F oven for about 10 minutes or use a toaster oven. Microwaving works too but tends to soften the crust, so I usually reserve that for emergencies!

FAQs

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 and 1/4 cups of regular milk. Let it sit for 5-10 minutes before using. This will mimic the acidity that reacts with the baking soda to help your cornbread rise and stay tender.
Why is my cornbread dry?

Dry cornbread usually means the batter was overmixed, the oven was too hot, or there wasn’t enough fat or liquid included. Make sure to follow the mixing instructions gently, don’t overbake, and be generous with the butter, oil, and buttermilk.
Can I use a different pan than cast iron?

Absolutely! You can bake this in an 8×8 or 9×9 square pan, but remember to use just 1 teaspoon of baking powder to prevent overflow. The crust won’t be as crispy as cast iron, but the inside will still be moist and tasty.
How long does this cornbread keep fresh?

Stored properly in an airtight container at room temperature, this cornbread stays fresh and moist for up to 3 days. After that, it’s best to freeze any leftovers.

Final Thoughts

This Moist Homemade Cornbread Recipe has genuinely become one of my kitchen staples — it’s easy, reliably delicious, and always a crowd-pleaser. The combination of sweet, buttery, and just-right-moist creates that nostalgic comfort food vibe you want with every bite. I hope you enjoy making it as much as I do, and more importantly, sharing it with folks you love. Don’t be surprised if it ends up on repeat in your rotation too!