How to Make Moist Cornbread
The secret to making cornbread that is moist and tender is to use less cornmeal. I know that sounds counterintuitive, but it is key to any moist cornbread recipe. Secondly, the cornbread recipe needs to have enough fat in it and butter is the best form of fat for cornbread because it adds moisture as well as an amazing flavor.
What Goes with Cornbread?
Outside of the classic pairing with chili, the sweetness of cornbread pairs well with most soups, salads, and grilled steak, chicken, or pork. You can also serve cornbread as a dessert with some honey and jam, or for breakfast with your eggs and fruit in the morning.
How Long Does Cornbread Last?
Corn bread is best on the day it is baked because it has the best texture, but can last well up to 3 days wrapped tight in plastic wrap. Cornbread that is not fresh is always best warmed for a few seconds in the microwave to help restore some of it’s texture. That and a bit of butter and honey on older cornbread helps significantly.
Can Cornbread Be Frozen?
Yes, you can freeze your baked cornbread. It is best to do so the same day it is baked. Wrap individual pieces tightly in plastic wrap and place in the freezer. To reheat, place wrapped piece in the microwave for 30-60 seconds on high.
Moist Cornbread Recipe Step by Step Video
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This recipe is an absolute favorite with my kids, and me too! It is the only cornbread we make because it is so tender, moist, and perfectly sweet.
1. Preheat oven to 350 degrees. Grease a 7 x 11 glass pan. Whisk together dry ingredients then add the wet. Do not over-mix. There will be a few small lumps. Pour into pan and bake for 30 minutes. Allow to cool slightly and serve warm.
To make a 9×13″ pan, make one and a half recipes.
- Serving Size: 1 piece
- Calories: 214
- Sugar: 10 g
- Sodium: 274 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg
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