This Moist and Fluffy Cornbread is everything you’ve ever wanted in a cornbread recipe!
I love all things bread.
Quick breads. Hearty wheat breads. Soft and crusty Italian bread warm from the oven.
Probably the only bread I don’t like is the white sandwich bread that used to be the only thing I knew existed. It just seems too dull and sugary now.
Plain white bread aside, I’m not too picky on variety. Take cornbread for example. Cornbread is delightful with a crisp exterior, made in a cast iron skillet with lots of shortening. Its also delicious moist and fluffy made simply in a baking pan.
No lie, I lit my kitchen on fire once heating shortening for cornbread. I froze in fear, watching it burn for a while before remembering seeing how to put out such a fire on the shortening can (inconveniently located directly next to the flames).
I might stick with this moist and fluffy version. For everyone’s safety.
This moist and fluffy cornbread cooks up tall and is perfect straight from the oven or gently reheated later. I love butter and the occasional drizzle of honey on mine, but you might also try your favorite fruit jam. Its a great accompaniment for barbecue chicken or a hearty chili.
This recipe for moist and fluffy cornbread can be customized! Here are a few ideas to get you started:
- Add half a 4 ounce can of mild diced green chiles to the batter for a spicy version
- Double the recipe and bake in a 9×13 pan for the full 30 minutes
- Use leftover cornbread to make cornbread stuffing
- Add 1/2 cup of thawed frozen corn to the batter
Moist and Fluffy Cornbread
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/2 cup shredded cheddar cheese, optional
Instructions
- Preheat the oven to 400ºF. Grease an 8 or 9 inch square baking dish.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Fold in cheese. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
Simcha says
This was a great recipe, I always have trouble getting corn bread to come out moist and fluffy. But this recipe was just that, moist and fluffy, and delicious. Thank you!
Debbie says
Great cornbread, will definitely make again
KellyGreen says
Just made this to go with your Broccoli Cheddar Sweet Potato Casserole for lunch. Simply delicious, bravo 🙂 Thanks!
Lindsay Moe says
Thanks! I’m glad you enjoyed it!
Q says
Can you use butter instead of oil?
Lindsay Moe says
I haven’t tried it but I think it would work!
Ernie says
won’t print
shecky liebowitz says
Yikes! Too many ads super slow website. I want cornbread not shoes. Can’t even type at a quick pace. I’ll try this thanks but will probably not come back.
Lindsay Moe says
Hi Shecky, thanks for bringing this to my attention. Unfortunately ads are necessary in order for me to maintain the website and put a roof over my head. However, I have adjusted the settings for them so hopefully they will be less intrusive. I hope you enjoy the cornbread! It’s one of my favs.
Danielle says
I wonder how this would freeze…. anyone tried it?
Lindsay Moe says
Yes! Bake, cut, and freeze in the pan so you can take out individual servings or let the whole thing thaw at room temperature, microwave to warm.
Evona Bradley says
Just made this cornbread I create a lot of my and have used cheese in my cornbread scallions also. This bread came out so beautiful moist and delish . Thanks Much?
Lindsay Moe says
I’m so glad you enjoyed it!
Gigi says
Lol. Tried this recipe using buttermilk and bacon fat. Disaster. Next time, I’ll stick to the script. Still looking for a fluffy cornbread using said ingredients.
Katia says
Great recipe and flavor. Not sweet, which is how I like it. I always double or triple this recipe to make it tall and fluffy. (cook time ~45′). This also worked great in a dutch oven with coals while camping (about same cook time). One addition I put in about 1/4 c sour cream. I’ve also used olive oil, avocado oil, vegetable oil, and butter, which slightly change the density and flavor.
Lindsay Moe says
Thanks for sharing your adaptation! I always double it as well, haha. I’m so glad you enjoy it!
Beth says
I made this to accompany elk chili and everyone raved about it. I doubled the recipe, exactly as is, and cooked it for 30 min in a 9×13 dish. It came out moist, fluffy yet dense enough to stand up to the chili. I will be making this again. Thank you for sharing!
Lindsay Moe says
That’s wonderful, I’m so glad you enjoyed it! I always double it as well because everybody loves it!
Lainie b says
I did everything exactly as described and it came out very dense. I just don’t get it. Mixed the dry separate from the liquid. Added the two until just blended and then straight into the oven. Any tips?
Lindsay Moe says
I’m sorry to hear it didn’t turn out right. The brand of cornmeal might make a difference in how it absorbs the liquid ingredients. I always use Bob’s Red Mill medium grind cornmeal. I would recommend decreasing the liquid ingredients a bit or be sure to measure carefully and not overmix (there may still be some lumps in the batter). Hopefully this helps!