Quick Answer
To make cornbread that is not dry, mix cornmeal and flour with buttermilk, eggs, melted butter and a little sugar, and stir just until combined.
Pour the batter into a preheated, buttered cast iron skillet and bake at 425 F for about 18 to 22 minutes, until a toothpick in the center comes out clean.
Buttermilk, enough fat and not overbaking are the three things that keep cornbread moist.
What Ingredients Do You Need?
For a 10 inch skillet or 8 by 8 inch pan:
- 1 cup medium grind yellow cornmeal
- 1 cup all purpose flour
- 2 to 4 tablespoons sugar (optional, to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 6 tablespoons butter, melted, plus 1 tablespoon for the skillet
Why Is Cornbread Often Dry?
Cornmeal does not hold moisture like wheat flour. It is coarser and has no gluten, so cornbread made with mostly cornmeal and little fat tends to crumble.
The usual culprits are too little fat, too little liquid, overmixing and overbaking. Even 3 extra minutes in a hot oven can dry it out.
Why Use Buttermilk?
Buttermilk adds moisture and a gentle tang. Its acidity reacts with baking soda to give a tender, lighter crumb.
No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 1/4 cups of milk and let it sit for 5 minutes. Plain yogurt or sour cream thinned with milk works too.
How Do You Make Cornbread, Step by Step?
1. Heat the skillet. Put a 10 inch cast iron skillet in the oven and heat it to 425 F. A hot pan gives a crisp, golden crust.
2. Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Mix the wet ingredients. Whisk the buttermilk and eggs, then stir in the melted butter.
4. Combine gently. Pour the wet into the dry and stir with a spatula until just combined. A few lumps are fine. Michigan State University Extension notes that overmixed quick breads get tough and develop tunnels.
5. Rest. Let the batter sit for 5 to 10 minutes. The cornmeal soaks up liquid and softens, which makes a more tender crumb.
6. Bake. Carefully take out the hot skillet, add 1 tablespoon of butter and swirl. Pour in the batter. It should sizzle. Bake for 18 to 22 minutes.
7. Check. A toothpick in the center should come out clean or with a few moist crumbs, and the edges should be golden and pulling away from the pan.
8. Cool. Let it cool for 10 minutes before slicing.
Sweet or Savory: Which Cornbread Is Right?
Northern style cornbread is often sweeter and more cake like, with more flour and sugar. Southern style is traditionally savory, with more cornmeal, little or no sugar and a crisp crust from bacon fat or butter in a hot skillet.
This recipe sits in the middle. Use 2 tablespoons of sugar for a savory side to chili, or 1/4 cup for a sweeter bread.
Does the Pan Matter?
Yes. Cast iron holds heat and gives the crispiest edges and bottom. A metal 8 by 8 inch pan also works, and bakes in about 20 to 25 minutes.
Glass pans heat slowly and brown less. If using glass, lower the oven to 400 F and watch the timing. A muffin tin makes about 12 cornbread muffins in 14 to 17 minutes.
What Can You Add to Cornbread?
- Corn kernels: 1 cup of fresh or thawed corn adds juicy bites.
- Cheddar and jalapeno: 1 cup shredded cheese and 1 to 2 minced jalapenos.
- Honey butter: brush warm cornbread with melted butter and honey.
- Bacon: fold in crumbled bacon and use the fat in the skillet.
- Green chile: stir in a small can of diced green chiles.
Is It Safe to Taste the Batter?
No. The FDA notes that flour is a raw food and raw eggs can carry Salmonella, so do not taste raw batter. Cooking is the only way to make both safe.
How Do You Store and Freeze Cornbread?
Wrap cooled cornbread tightly and keep it at room temperature for 1 to 2 days. It dries out quickly once cut, so wrap it well.
MSU Extension notes quick breads freeze well. Wrap pieces in plastic and foil and freeze for up to 2 to 3 months. Warm in a 350 F oven for 10 minutes. Leftover cornbread also makes excellent stuffing.
What Do You Serve With Cornbread?
Cornbread is a classic side for chili, beef stew, barbecue, fried chicken and collard greens. A warm wedge with butter and honey also makes a quick breakfast.
Leftover cornbread can be cubed and toasted for croutons, crumbled into stuffing or split and griddled in butter. A slice crumbled into a bowl of buttermilk is an old Southern snack worth trying too.
How Do You Reheat Cornbread So It Stays Moist?
Wrap slices in foil and warm them in a 350 F oven for 10 minutes. The foil traps steam so the bread does not dry out.
For a crispy edge, warm a slice in a buttered skillet over medium heat for 1 to 2 minutes per side. In the microwave, cover the slice with a damp paper towel and heat for 15 to 20 seconds.
Frequently Asked Questions
Can I make it with only cornmeal?
Yes, for a crumblier, more corn forward bread. Add an extra egg to hold it together.
Fine or coarse cornmeal?
Medium grind balances texture and tenderness.
Can I use oil instead of butter?
Yes. Oil makes it a little moister, butter adds flavor.
Why did my cornbread sink?
It was underbaked or the oven door was opened too early.
The Bottom Line
Moist cornbread comes from buttermilk, enough butter, a gentle stir and a short rest for the batter.
Bake it in a hot skillet at 425 F and pull it the moment a toothpick comes out clean. You will get crisp edges and a tender, moist center.
