Name: Creamy Moist Cornbread Recipe
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: American
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 (or 1 teaspoon if using 8×8 or 9×9 inch pan); 1/2 cup butter (1 stick), divided; 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 1/4 cups buttermilk

Jump to Recipe· 4.4 from 13 reviews

If you’re on the hunt for a **Creamy Moist Cornbread Recipe** that hits all the right notes—sweet, tender, and just the tiniest bit crispy around the edges—then you’re in for a real treat. This is the kind of cornbread that feels like a warm hug on a plate, perfect alongside a bowl of chili or slathered with honey and butter for breakfast. I’ve tried a bunch of cornbread recipes over the years, but this one always steals the show. Grab your mixing bowl and skillet, and let me show you why this recipe is my go-to every time.

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Why This Recipe Works

Perfect Balance of Moisture: The mix of butter, oil, and buttermilk creates an irresistibly soft and creamy texture without feeling greasy.
Flavor Layering: Honey adds a gentle sweetness and depth that pairs beautifully with the cornmeal’s natural earthiness.
Crispy Edges & Golden Crust: Baking in a hot cast iron skillet ensures those edges get beautifully crisp while the inside stays moist and tender.
Simple Yet Foolproof Technique: Minimal mixing means you avoid tough cornbread and get a light, fluffy crumb every time.

Creamy Moist Cornbread, moist cornbread recipe, easy cornbread, fluffy cornbread, homemade 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

Every ingredient in this Creamy Moist Cornbread Recipe has its purpose, playing off each other to make the best homemade cornbread you’ll ever taste. Here’s a quick rundown on what makes each one special—and a few tips on picking the best versions at the store.

Creamy Moist Cornbread, moist cornbread recipe, easy cornbread, fluffy cornbread, homemade 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

Flour: Helps give structure; I prefer all-purpose flour for the perfect balance between tender and sturdy.
Yellow Cornmeal: The star of the show—look for a medium grind; too fine and you’ll lose the texture, too coarse and it’ll feel gritty.
Kosher Salt: Enhances all the flavors, never skip it or use too little!
Baking Soda & Baking Powder: Both help your cornbread rise and stay fluffy; don’t mix these up, especially if using a square pan.
Butter: Adds richness and flavor; melting it gives that creamy crumb you want.
Vegetable Oil: Keeps moisture locked in without weighing the bread down.
Granulated Sugar: Sweetens without overpowering; you’ll get that classic cornbread sweetness.
Honey: Adds a lovely natural sweetness and a subtle floral note that makes this cornbread special.
Eggs: Binder and moisture booster, crucial for that soft rise.
Buttermilk: The magic ingredient! It adds tang, tenderizes the crumb, and reacts with the baking soda for lift.

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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

I’m all about making recipes your own, and this Creamy Moist Cornbread Recipe is no exception. Over time, I’ve played around with add-ins and swaps that keep it exciting and perfectly suited to what I’m craving or who I’m feeding.

Variation: Sometimes I toss in a handful of fresh corn kernels or diced jalapeños for a spicy crunch, and it never fails to impress guests at potlucks.
Dietary Mods: To lighten it up, you can switch half the butter for applesauce and use almond milk with a splash of lemon juice instead of buttermilk.
Sweetness Level: If you like it less sweet, reduce the sugar and honey by a tablespoon or two—or amp it up with a drizzle of maple syrup on top.

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

Step 1: Preheat and Prep Your Pan

First things first—set your oven to 375°F and toss your 9-inch cast iron skillet inside to heat up while the oven gets warm. This little trick ensures that when you pour your batter in, it starts cooking immediately, giving you those iconic crispy edges. Just a heads-up, if you’re using an 8×8 or 9×9 pan, skip placing it in the oven during preheat—there’s a handy note about that down below.

Step 2: Mix Dry Ingredients Gently

In a small bowl, whisk together your flour, cornmeal, salt, baking soda, and baking powder. I always sift the dry ingredients to keep things airy—no lumps! If you’re using a square pan, remember to cut the baking powder to 1 teaspoon to avoid an overflow mess.

Step 3: Melt Butter and Combine Wet Ingredients

Pop your half cup of butter in the microwave and melt it right in your mixing bowl. Then stir in the vegetable oil, sugar, and honey until everything is well combined. Next, whisk in your eggs and buttermilk. The smell at this stage always gets me excited—the sweet honey and butter scent is next-level.

Step 4: Fold in Dry Ingredients with Tender Care

Now, use a wooden spoon or spatula to gently fold your dry ingredients into the wet mixture. The key word here is gentleness—overmixing will result in dense, tough cornbread that nobody wants. It’s okay if you see a few small lumps; they’ll bake out just fine.

Step 5: Butter Your Hot Skillet and Bake

Carefully take your hot skillet out of the oven—watch out, it’s sizzling hot—and use the reserved butter to grease the bottom and sides thoroughly. Pour your batter in and smooth the top with your spatula. Slide it straight back into the oven and set your timer for 28-32 minutes. You’re looking for a golden-brown top and edges pulling away from the pan.

Step 6: Cool and Enjoy!

Once baked, let your cornbread cool for about 5 to 10 minutes before slicing. This short rest helps it set so you get those neat squares without crumbling messes. I personally love it warm, slathered in butter, maybe a drizzle of honey, and a cozy bowl of chili on the side.

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Pro Tips for Making Creamy Moist Cornbread Recipe

Heat That Skillet: Preheating the cast iron is a game changer—it guarantees crispy edges and a nice crust without drying out the inside.
Don’t Overmix: Fold gently! Overworking the batter can toughen your cornbread. A few lumps are perfectly fine.
Butter vs Oil Ratio: I learned that combining melted butter with a bit of oil keeps the cornbread both flavorful and moist—you get the best of both worlds.
Pan Matters: If you use a square pan, reduce baking powder to prevent overflow—and skip preheating the pan, or it can get messy.

How to Serve Creamy Moist Cornbread Recipe

Creamy Moist Cornbread, moist cornbread recipe, easy cornbread, fluffy cornbread, homemade 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 either a pat of fresh butter that melts into those nooks and crannies or a generous drizzle of honey for a sweet finish. Sometimes, a sprinkle of flaky sea salt on top makes the flavors pop even more. If I’m serving it for a brunch, a little dollop of whipped cream cheese mixed with chives adds a lovely savory contrast.

Side Dishes

My go-to pairing is a hearty bowl of chili—preferably my homemade beef chili. The cornbread soaks up all the juices perfectly. It’s also incredible with pulled pork or baked beans at a barbecue. On chillier days, I enjoy it alongside a stew or creamy soup for a comforting combo.

Creative Ways to Present

For special occasions, I like to cut the cornbread into little sticks or wedges and serve them with ramekins of honey butter and spicy jam on the side. It makes for a charming appetizer or snack. You can also jazz it up by sprinkling some cheddar and jalapeños on top before baking for a cheesy jalapeño cornbread twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually remove the cornbread from the cast iron to avoid that metallic taste creeping in, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It keeps perfectly for up to 3 days, and I find it stays just as moist as when fresh.

Freezing

This cornbread freezes beautifully. I slice it into portions, wrap each piece in plastic wrap, and then place them in a freezer-safe bag. When you want a quick snack or side, just thaw at room temp or pop it straight into the oven for a few minutes to warm through.

Reheating

Reheat leftover cornbread in a 350°F oven for about 10 minutes, uncovered, to bring back some crispiness to the edges while keeping the inside soft and moist. I avoid microwaving because it can turn a little gummy, but for a quick fix, a short burst on medium power, wrapped in a paper towel, works in a pinch.

FAQs

Can I make this Creamy Moist Cornbread Recipe without buttermilk?

Absolutely! If you don’t have buttermilk on hand, just mix 1 ¼ cups of milk (whole or 2%) with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly, then use it as a substitute. This keeps the tangy flavor and tender crumb that buttermilk provides.
Why is my cornbread dry or crumbly?

Dry cornbread usually means the batter was overmixed or you used too much flour or cornmeal. Make sure to measure your ingredients carefully and fold the dry into wet ingredients gently, stopping as soon as they’re combined. Also, avoid overbaking—start checking for doneness at 28 minutes.
Can I make this in a different pan?

You can bake this in an 8×8 or 9×9 square pan—just remember to reduce baking powder to 1 teaspoon and don’t preheat the pan. Grease it well with nonstick spray or butter. Cast iron pans, however, add an unbeatable crust and flavor if you have one.
How do I keep the edges crispy?

Preheating the cast iron skillet really helps with crispy edges. Also, serving the cornbread warm is key because it loses crispness as it cools but keeps its moist interior. Reheating in the oven briefly helps bring those edges back to life.

Final Thoughts

Honestly, this Creamy Moist Cornbread Recipe has been a kitchen staple for me because it’s so reliably delicious and comforting. It’s one of those recipes I reach for when I want to impress guests without hauling out a bunch of fancy ingredients or tricks. If you follow these steps and tips, you’ll end up with a cornbread that feels homemade and special every single time. So grab your skillet, get cozy, and bake up some love—you’re going to want to make this one again and again!