Super Moist Cornbread

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Cornbread Lovers Rejoice! This Super Moist Cornbread Recipe Is the Only Way to Go!

This is the perfect side dish to any meal, this easy cornbread recipe won’t disappoint even the pickiest of eaters out there. This goes great with everything from chili to roast chicken to turkey and so much more! Top it with honey or butter (or BOTH!) for an extra dose of YUM that will go great with any meal! Your family will love this moist cornbread recipe, especially when you make it in that cast iron skillet on the stove top!

Corn bread is supposed to be a textural experience—it’s half the reason you’re eating it instead of fluffy and elastic wheat bread, so you might as well make it count. Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. The grind can bring a whole new dimension to your cornbread, so have a little fun and experiment.

Cornbread has been around since colonial times and was often served in place of bread or cake. It became especially popular during the Great Depression, when families had to stretch their food budgets. Even today, corn bread remains a favorite among many Americans.

In addition to being a tasty side dish, corn bread is also a great source of dietary fiber. It is low in fat and cholesterol and contains a variety of vitamins and minerals such as magnesium, zinc, and iron. Cornbread also has a long shelf life and can be stored at room temperature for up to a week.

Whether you’re serving up a family meal or hosting a party, this Super Moist Cornbread recipe is sure to be a hit! Top it with honey or butter for an extra dose of YUM.

Server this fluffy Cornbread with Tuscan Bean Soup, Game-Day Chili or even Beef & Pinto Bean Chili.



cornbread 1

Cornbread Lovers Rejoice! This Super Moist Cornbread Recipe Is the Only Way to Go!

  • Author: Taste of Home
  • Prep Time: :15
  • Cook Time: :25
  • Total Time: :40
  • Yield: 4-6 1x
  • Category: Side
  • Method: Baked


Units Scale
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 12/3 cups 2% milk
  • 21/3 cups all-purpose flour
  • 1 cup cornmeal
  • 41/2 teaspoons baking powder
  • 1 teaspoon salt


  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
  2. Pour into a greased 13×9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.


  • Serving Size: 8
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