I first tried cornbread from a local bakery, and boy, did I love the golden crust and buttery flavor so much! Delicious as it was, the texture made me realize what I was missing: a cornbread recipe that’s softer and made with fresh and wholesome ingredients.
So, the problem with most store-bought cornbread?
They are often made with pre-mixed ingredients, so the texture becomes a bit dry and boring. When you bake it yourself, though, you get the option to include fresh butter, eggs, and buttermilk that gives the cornbread a soft, melt-in-your-mouth goodness! And honestly, there’s nothing like pulling the warm cornbread out of the oven, slicing it, and slathering on butter or honey- it makes all the effort totally worth it.
Still skeptical? Go ahead, give it a try! This recipe doesn’t require yeast, so you will have a soft, buttery loaf ready in no time, even if you have never baked before.
Have you tried my garlic bread or pumpkin bread yet? They are such fun little ways to explore new bread recipes and make your mornings feel brighter. But honestly, this cornbread is the easiest of them all. So start with this one, give it a try, and let me know if you want more easy bread recipes like this!
Why You’ll Love This Moist Cornbread
- Soft, buttery and melt-in-your-mouth texture.
- Quick and easy bread recipe, no yeast needed.
- Naturally sweetened with the flavor of real corn.
- Easily personalized with whatever flavor you like.
- A versatile treat- great for sweet or savory flavors!
Cornmeal, Corn Flour & Cornstarch: What’s The Difference?
So, the star of this cornbread recipe is cornmeal. Now I know you might be messing it up with corn flour or cornstarch, since they all come from the same corn. Let’s clear things up and see how they are different.
Cornmeal, which is what I am using for today’s recipe, is basically ground dried corn with a slightly gritty texture that gives your bread that signature texture and hearty bite. It’s what makes cornbread so classic and full of corn flavor.
Cornflour, on the other hand, has a super fine- almost powdery texture that creates smoother, softer crumbs in baked goods. It’s great for making cakes, pancakes, and muffins. And then there’s Cornstarch, which is ultra-fine and pure starch. It’s more often used for thickening sauces, gravies, or pudding- not really meant for baking stuff.
How To Make Homemade Cornbread Recipe
- Preheat your oven to 400°F (200°C), then grease an 8×8-inch baking pan with butter or nonstick spray.
- In a large mixing bowl, add cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk the dry ingredients to mix thoroughly and remove lumps.
- In another bowl, combine butter, sugar, buttermilk, and egg. Whisk thoroughly until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the dry mixture and whisk together until just combined, then pour the batter into the prepared baking pan.
- Bake the cornbread for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for about 10 minutes.
- Slice into squares or wedges and serve warm with butter, honey, or your favorite topping!
No More Dry Cornbread: Secret To Soft and Tender Loaves
Cornbread falling apart the minute you try to slice it? Time for a change in techniques! Follow these tricks to make soft, moist, and irresistible loaves at home:
- Use fresh butter, eggs, and buttermilk to make your cornbread moist and flavorful.
- Avoid overmixing the dry and wet ingredients to keep the cornbread light and tender.
- Bake just until done to avoid dry and overcooked cornbread.
- Let the bread set slightly to keep it from falling apart.
- Brush your batter with a little melted butter to keep it rich and moist.
Baking Powder & Soda: Don’t Let Them Go Stale
Since this cornbread recipe doesn’t use yeast, it totally depends on baking powder(and a little baking soda) to give it that perfect rise and fluffy texture. The first time I made this recipe, I actually used some old baking powder from the back of the pantry. And ah, let’s just say my cornbread came out all flat and sad- not at all the soft and fluffiness I was hoping for. Lesson learned!
Now, I always make sure my baking powder and soda are fresh and properly stored. I keep them in airtight containers in a cool, dry place away from moisture and heat- and it makes all the difference. If you want to make sure your baking soda or powder is usable, drop a bit of baking powder in warm water or mix baking soda with vinegar- a good fizz will show it’s ready for your cornbread!
No Buttermilk? DIY & Easy Swaps!
Don’t have buttermilk on hand? No worries! You can make a quick DIY version in just a few minutes. Simply pour 1 cup of milk into a bowl and stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it slightly thickens or curdles. This little trick will keep your cornbread soft and perfectly tender- even if you don’t have buttermilk.
Easy Swaps and Flavor Notes
Milk + Yogurt- creamy and slightly tangy.
Milk + Sour Cream- rich, a little dense and full of flavor!
Plain Milk- works in a pinch. Softer, less tangy- still yummy.
Next-Level Cornbread: Add-Ins You’ll Love
Not a fan of plain bread? Level up your cornbread with tasty add-ins, crunches, sweetness and a little bit of spice!
- Garlic lovers, get ready. Add 1-2 minced cloves to the batter for a deliciously savory punch.
- Love a little spice? Toss in diced jalapenos or green chilies for a subtle kick.
- If you have a sweet tooth, add ½ cup of corn kernels and finish with a light drizzle of honey.
- Add a handful of chopped rosemary, thyme or chives to brighten up the cornbread.
- For crunch and extra texture, add toasted corn nuts or chopped nuts to the batter.
- My personal favorite is shredded cheddar or pepper jack cheese. Sprinkle in ½ to 1 cup for a rich, melty experience!
Keep It Fresh: Cornbread Storage Tips
Nothing ruins a perfectly good cornbread faster than it drying out. Here’s how to store and reheat your cornbread so it always tastes fresh:
Room Temperature
Keep your cornbread in an airtight container or wrap it in foil or plastic wrap to stay soft and fresh for up to 2 days.
Refrigerator
Store cornbread in the fridge in an airtight box, and it will stay soft and fresh for up to 5 days. Let the cornbread cool completely before storing it to prevent it from getting soggy.
Freezer
Wrap your cornbread in foil or a freezer-safe bag and freeze for up to 3 months.
Reheat
For frozen cornbread, thaw at room temperature and reheat in a 350 degrees Fahrenheit oven for 10-15 minutes or microwave for 20-30 seconds to warm it up quickly. Add a little butter to keep the bread soft and extra moist!
Best & Moist Cornbread Recipe
Ingredients
Dry Ingredients
- 1 & ½ cups / 240 g Cornmeal
- 1 cup / 125 g All-Purpose Flour
- 2 tsp / 8 g Baking Powder
- ½ tsp / 2 g Baking Soda
- ½ tsp / 3 g Salt
Wet Ingredients
- â…“ cup / 75 g Unsalted Butter (Melted)
- â…” cup / 135 g Granulated Sugar
- 1 cup / 237 ml Buttermilk
- 1 large Egg
Instructions
Prepare The Oven and Pan
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Grease an 8×8-inch baking pan with butter or nonstick spray.
Mix Dry Ingredients
- In a large mixing bowl, add cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- Whisk the dry ingredients to mix thoroughly and remove lumps.
Combine Wet Ingredients
- In another bowl, combine butter, sugar, buttermilk and egg.
- Whisk thoroughly until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the dry mixture and whisk together until just combined.
Bake, Cool and Serve!
- Pour the batter into the prepared baking pan.
- Bake the cornbread for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for about 10 minutes.
- Slice into squares or wedges and serve warm with butter, honey or your favorite topping!
Lately, I have been totally loving cornbread! This quick, no-yeast bread is actually one of the easiest ways to enjoy a cozy homemade treat. From breakfast to a side of lunch and even dinner alongside a hot bowl of soup – this cornbread pairs beautifully with almost everything. Such a simple and easy recipe, yet it brings that warm, made-with-love feeling every single time.
Have you tried my garlic bread or pumpkin bread yet? They are such fun little ways to explore new bread recipes and make your mornings feel brighter. But honestly- this cornbread is the easiest of them all. So start with this one, give it a try and let me know if you want more easy bread recipes like this!
Recipe FAQs
Why Use Both Baking Soda and Baking Powder?
Baking soda and baking powder both help the cornbread to rise beautifully, with baking soda specifically balancing the acidity from the buttermilk.
Why Is My Cornbread Too Crumbly?
Cornbread may turn crumbly if it’s overbaked, overmixed, or has too little butter in the batter.
Can I Use Whole Wheat Flour Instead Of All-Purpose Flour?
Yes, you can use whole wheat flour, but just keep in mind that it will make your cornbread slightly denser and heartier than using all-purpose flour.
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