Best Moist Cornbread Recipe

Community Pick

"This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!"

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photo by Bev I Am

Ready In:: 45mins
Ingredients:: 11
Serves:: 16

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ingredients

1 ¹⁄₂ cups all-purpose flour
³⁄₄ cup sugar
¹⁄₂ cup yellow cornmeal
1 tablespoon baking powder
¹⁄₂ teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 ¹⁄₄ cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
¹⁄₃ cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

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directions

Set oven to 350 degrees F.
Set oven rack to second-lowest position.
Butter an 8 x 8-inch square baking dish.
In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
Mix in canned corn niblets.
Transfer to baking dish.
Bake for 35 minutes or until the the cake tests done.

Questions & Replies

So why is there Celery in the picture but not in the recipe?

Dan F.
Do you use self-rising cornmeal?

carolwaggoner

See Also
Recipe: Sweet Potato Banana Muffins (with Quinoa!)The Secret Recipe Club, Homemade Thin Crust Pizza with Bacon and The Fearless Homemaker Jalapeño Corn Cakes Recipe Moist and Tender Brown Butter Cornbread Recipe

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Reviews

I made this bread for a family dinner and they absolutely loved it. My husband said this is a keeper. I didn't have enough half & half as the <br/>recipe called for; used 1/2 cup of half & half (fat free) and and 3/4 cup of skim milk.. It took longer to bake then recipe called for. You will not be disappointed with this recipe. I tried other recipes in the past and they were not as moist as this one.

Cooking away
This is so good, and so foolproof. I have made it several times. I cut the sugar to 1/2 cup and it's perfect. I do add most of a can of corn, and usually add some canned (drained) green chilies, though I didn't have any tonight. I bake it in a cast iron pan, and the crust is just perfect. I probably bake it a tad longer, but it always depends on the good ole toothpick test!

stacya100
While sheltering in place as ordered by the governor of CA, I decided to put to use ingredients that have been "sheltering" for a while in my freezer and pantry. I did not have corn mea,l but I noticed that other reviewers had used polenta, which I did have. I tweaked the recipe a bit by adding ground golden flaxseed. I mixed in the frozen organic corn niblets in my freezer. The result was the most delicious cornbread I had ever had, enjoyed with roasted red pepper and tomato soup and a salad. I would use a bit less sugar next time I make it and maybe add some chopped jalapenos.
See Also
Gluten Free Southern Cornbread Recipe – Gluten Free Cooking School

Zena N.
Subbed buttermilk and used 6T aquafaba (liquid from canned chick peas) in place of eggs for my son, who has an allergy. Served alongside some chili, this turned out spectacular.

Josh S.
Wow, its like eating cake for dinner. We really like the sweet cornbreads and this one is wonderful. DD couldn't get enough. We served this with a 15 bean soup. Thank you for sharing.

Stephanie S.

see 42 more reviews

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Tweaks

I am not really a fan of cornbread, but I have to say that this recipe has converted me! I did make a change to make this gluten and dairy free: I subbed Gluten Free Café All Purpose baking mix for the regular flour, gluten free masa harina for the cornmeal (because I don't care for the grittiness of regular cornmeal), and Earth Balance in place of the butter. Just fabulous! Thanks for the great recipe!

robillm_12162726