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    Home » Essential Recipes

    Moist and Fluffy Cornbread

    Lindsay Moe

    3623 shares
    Moist and Fluffy Cornbread - This is the most perfect cornbread recipe that comes out tall and fluffy every time, never dry! I make this at least once a week. Recipe at theliveinkitchen.com

    This Moist and Fluffy Cornbread is everything you’ve ever wanted in a cornbread recipe!

    a slice of cornbread on a red and white plate
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    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.

    cornbread slices on two plate with honey

    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 ½ cup of thawed frozen corn to the batter
    several slices of cornbread on plates
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    Moist and Fluffy Cornbread - Everything you've ever wanted out of cornbread in one easy recipe! // The Live-In Kitchen

    Moist and Fluffy Cornbread

    This Moist and Fluffy Cornbread is the best cornbread recipe you’ll ever try!
    3.87 from 38 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 181kcal
    Author: Lindsay Moe

    Ingredients

    • 1 ¼ cup all-purpose flour
    • ¾ cup yellow cornmeal
    • ¼ cup sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ¼ cup milk
    • ¼ cup vegetable oil
    • 1 egg, beaten
    • ½ 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.

    Nutrition

    Calories: 181kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 156mg | Fiber: 1g | Sugar: 5g | Vitamin A: 110IU | Calcium: 96mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
    Moist and Fluffy Cornbread - This is my favorite cornbread recipe! Soft, fluffy, and perfect! Full recipe at theliveinkitchen.com
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    Reader Interactions

    Comments

    1. Simcha says

      July 22, 2016 at 10:23 am

      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!

      Reply
    2. Debbie says

      August 27, 2016 at 8:10 pm

      4 stars
      Great cornbread, will definitely make again

      Reply
    3. KellyGreen says

      February 25, 2017 at 1:45 pm

      5 stars
      Just made this to go with your Broccoli Cheddar Sweet Potato Casserole for lunch. Simply delicious, bravo 🙂 Thanks!

      Reply
      • Lindsay Moe says

        February 25, 2017 at 3:16 pm

        Thanks! I’m glad you enjoyed it!

        Reply
    4. Q says

      August 26, 2017 at 4:40 pm

      Can you use butter instead of oil?

      Reply
      • Lindsay Moe says

        August 28, 2017 at 11:36 am

        I haven’t tried it but I think it would work!

        Reply
    5. Ernie says

      November 24, 2017 at 11:32 pm

      won’t print

      Reply
    6. shecky liebowitz says

      September 25, 2018 at 6:05 pm

      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.

      Reply
      • Lindsay Moe says

        September 26, 2018 at 7:52 am

        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.

        Reply
    7. Danielle says

      October 02, 2018 at 9:46 am

      I wonder how this would freeze…. anyone tried it?

      Reply
      • Lindsay Moe says

        October 02, 2018 at 1:53 pm

        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.

        Reply
    8. Evona Bradley says

      February 23, 2019 at 2:07 pm

      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?

      Reply
      • Lindsay Moe says

        February 24, 2019 at 12:48 pm

        I’m so glad you enjoyed it!

        Reply
        • Gigi says

          March 06, 2020 at 8:55 pm

          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.

          Reply
    9. Katia says

      July 04, 2019 at 11:43 am

      4 stars
      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.

      Reply
      • Lindsay Moe says

        July 08, 2019 at 8:26 am

        Thanks for sharing your adaptation! I always double it as well, haha. I’m so glad you enjoy it!

        Reply
    10. Beth says

      August 02, 2019 at 1:27 am

      5 stars
      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!

      Reply
      • Lindsay Moe says

        August 02, 2019 at 7:57 am

        That’s wonderful, I’m so glad you enjoyed it! I always double it as well because everybody loves it!

        Reply
    11. Lainie b says

      December 20, 2019 at 5:57 pm

      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?

      Reply
      • Lindsay Moe says

        December 27, 2019 at 2:42 pm

        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!

        Reply
    12. Lisa says

      January 01, 2021 at 1:52 pm

      5 stars
      Made this exactly by the recipe. So moist and delicious with a ever so slight sweetness. This will be my go- to cornbread recipe!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    3623 shares