Moist and Fluffy Cornbread is everything you’ve ever wanted in a cornbread recipe! Simple and delicious, this cornbread is made with only a few pantry staple ingredients. Serve it with a smear of butter for an easy side dish!
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I love all things bread.
Quick breads. Hearty wheat breads. Soft and crusty Italian bread warm from the oven.
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 there was instructions for putting out such a fire on the shortening can (inconveniently located directly next to the flames).
I might stick with this moist and fluffy (no shortening needed) version. For everyone’s safety.
This moist cornbread recipe bakes up tall and delicious, making it the perfect side dish for a weeknight meal or Thanksgiving dinner.
Ingredients
- All-purpose flour
- Yellow cornmeal
- Sugar
- Baking powder
- Salt
- Milk
- Vegetable oil
- Egg
- Cheddar cheese, optional
How to make moist and fluffy cornbread
- 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, if using.
- 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.
Top tips
What to to serve with moist and fluffy cornbread
I love my cornbread served warm with a pat of butter and a drizzle of honey. I also love smearing on my favorite fruit jam.
This moist cornbread recipe makes a great accompaniment for barbecue tofu or a hearty vegetarian chili.
How to store moist cornbread
Store cornbread in an airtight container on the counter for up to 4 days.
Leftover cornbread can also be stored in the refrigerator for about a week. To reheat, simply place a slice in the microwave for 15-30 seconds.
Tips for customizing fluffy cornbread:
- 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 or cornbread croutons
- Add ½ cup of thawed frozen corn to the batter
- Serve with cinnamon honey butter or apple butter for a sweet treat
- Make cornbread muffins by pouring the batter into a greased muffin tin
FAQ
Cornmeal comes in both white and yellow. I like using medium-ground yellow cornmeal for a beautiful, traditional golden color and texture.
Yes! Simply use a 1:1 gluten free flour swap to make this gluten free.
More side dish recipes
- Vegetarian Cornbread Stuffing
- Vegetarian Stuffing
- Lentil Meatloaf Muffins
- Cheesy Cranberry Stuffed Rolls
- Cheesy Crockpot Mashed Potatoes
- Mashed Potato Bake with Red Wine Balsamic Reduction
- Balsamic Roasted Brussels Sprouts with Garlic
- Spaghetti Squash Casserole
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Moist and Fluffy Cornbread
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.
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!
Lisa says
Made this exactly by the recipe. So moist and delicious with a ever so slight sweetness. This will be my go- to cornbread recipe!
T. Butler says
I have looking for a recipe like this for years. Just happened to come across yours. I’m making it this Sunday. I’m positive it will be a hit. THANK you sooo much!
Vicky says
Well, the taste was bland …it was definitely moist, but did not rise. My ingredients were fresh. I was disappointed. Could not give out this cornbread 🙄, had to find a better recipe.
Lindsay Moe says
I’m sorry you had trouble with this recipe. I have to assume something went wrong along the way since I make this frequently and it has received many positive reviews. Maybe another brand of cornmeal would produce a better result.
Sandy says
Very good! I used half the sugar and it was perfect
Mary(MALIA)A. Bode says
Could you please email the correct measurements for this recipe for a 9×13 pan
I tried one time it was horrible🤦🏻♀️didn’t come out.., Thank you🌻