Moist Sweet Cornbread Recipe

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Soft crumb, moist sweet honey-like flavor – this Moist Sweet Cornbread Recipe is a huge hit anywhere it’s served.

Not dry and crumbly like typical savory cornbread. This recipe is extremely popular and requested often.

Plus, if you don’t normally like savory cornbread… this sweet cornbread will more than likely change your mind! 

Moist Sweet Cornbread

Why We Love This Sweet Cornbread

  • This cornbread is sweet and not as crumbly as its traditional counterpart. Savory is fine if you like it that way, but we prefer it this way.
  • It calls for fairly easy ingredients (listed below).
  • While it may seem complicated it definitely is not. It’s a super easy recipe that lands you a perfect sweet cornbread every time!
  • It goes with all kinds of meals, and is good any time of year.

Our Raving Reviews

The best moist sweet cornbread recipe out there, just read the reviews. (down below in the comments)

I promise this will be the best cornbread recipe you’ve ever tried if you aren’t a huge fan of regular crumbly cornbread.

“I have made this for family gatherings on MANY occasions now, and it always goes so quickly. It’s the best cornbread I’ve ever had, and my relatives say the same. I am so glad to have found this recipe. It will definitely be one I use for the rest of my life!”

Kaitlin

This is the best. My second time making it and it does not last long. Thank you!

Lisa

This cornbread was DELICIOUS! My whole family loved it. Very generous recipe, and very easy to make too. Exactly what I was looking for tonight. Thank you! As a matter of fact, I enjoyed this so much I felt the need to pimp it out over on my cooking blog, along with my made-up dinner recipe from tonight.

Kristin Dorson

I have been searching and tweaking cornbread recipes trying to get something even close to a cornbread I had at Randy’s BBQ. It was sweeter, moister and more-cake like than the typical dry, crumbly cornbread I grew up with. I didn’t even have to tweak your recipe as it was fabulous as is! It’s so wonderfully moist and rich that it doesn’t even need butter! Definitely a keeper!

Melody

There is nothing better than a Sweet Cornbread.

There are tons more reviews below!

This moist sweet cornbread recipe continues to be one of the most popular on the blog and it’s obvious very why.

Everyone seems to want a sweet cornbread that stays moist and one that keeps for an extra day or two as well. Here you have it.

What goes well with Moist Sweet Cornbread?

This moist sweet cornbread recipe is so versatile. Because it is a moist, cake like recipe it pairs perfectly with savory soups, stews and chili’s.

It also pairs beautifully with beef, poultry and seafood making it a great side dish recipe anytime you want something a little sweeter. Scroll down for a few pairing ideas! 

Honestly it’s incredible for breakfast with some yogurt or fresh fruit and a cup of coffee too!

Moist Sweet Cornbread

Ingredients, Substitutions and Additions

cornmeal – I am often asked, white or yellow. We usually use white but have used yellow just fine. I think it’s maybe just what you have around you. White is more common where I live but I’ve lived all over and yellow was more common.

I’ve also been asked about self rising cornmeal. I have not tested this recipe with it, but some readers have with good results. See the comments for their tips.

all purpose flour – This recipe has only been tested with all purpose flour. But many readers have substituted whole wheat flour with good results.

granulated sugar – don’t skimp on this too much – it’s part of why this recipe is sweeter and better than most.

baking powder – this helps with getting the cake like rise and while it could be eliminated we tried that, and didn’t like the final results as much.

salt – this can be eliminated if you are using salted butter.

vegetable oil – we have used vegetable oil and canola oil in this recipe and both are perfect. We have not tested this with any other oil, so try at your own risk.

butter – we usually use unsalted butter, but when we use salted butter we eliminate the above salt.

honey – So I have never made this cornbread without the addition of the honey, so I have no idea what the texture or change to the recipe is like, but I know a few readers have said they left it out and it was fine. I suspect that it makes a difference with the moisture level if anything, we love the flavor it gives, so we keep it in.

eggs – we always use “large eggs” when creating recipes, so that is what this recipe was tested with.

whole milk – so, we’ve made a couple of variations of this – we use buttermilk on occasion and it definitely gives it a richer, heavier feel and it’s absolutely delicious.

We tried it with half and half and lower fat milks, and while it’s still fantastic, it’s not the same as whole milk or buttermilk.

Additions to Add to this Moist Sweet Cornbread

While we make this moist cornbread as is, many readers have tried it with many different ingredients. Here are a few suggestions.

  • Chopped Jalapenos – for us, it’s sweet so we don’t really want it also spicy, but many readers love it this way.
  • Shredded Cheese – it sounds like mild cheddar is the winner here
  • Can of Corn – Many readers like adding a drained can of corn, we have heard that creamed corn is best but there would need to probably be a reduction in liquid elsewhere.
  • Chocolate Chips – one daring reader attempted to add chocolate chips and she loved it. We decided to try it and it was pretty darn good!
  • Blueberries or other fresh chopped fruit – so at first I was skeptical, but it makes it like a breakfast cake and it’s delicious.
  • Spices and/or herbs – Rosemary is amazing, but we also love to add cinnamon and/or nutmeg in the later months of the year.
  • Please leave any additional suggestions in the comments, we love to hear how you made it your own!
Moist Sweet Cornbread

The Real Story of Creating this Moist Sweet Cornbread

It took countless tries, and many failures before I was able to create this Moist Sweet Cornbread.

So many people say it is all over the internet and was there before I posted it.

Well, considering I shared the original form of this recipe on an adoption reunion board circa 1995.

It was a group of about 100 women, and then again I shared this version on an old website of mine from the late 90’s… that got tons of traffic. I’m willing to bet any versions of this exact recipe or similar variation, is probably my recipe that is circulating around.

That’s okay though, share the love. I want everyone to enjoy it. I don’t care who claims it’s theirs, but please just don’t tell me it’s not mine.

I’ve had readers tell me they entered it into local competitions and won with it, so it’s also an award winning moist sweet cornbread.

Moist Sweet Cornbread

How do I store leftover Sweet Cornbread?

Leftovers can be stored in a sealed container or even a large ziplock bag. We don’t have ours last too long, but it seems to last about 3-5 days depending on storage method.

Freezing leftover moist sweet cornbread

We have frozen leftovers to enjoy on another date, just wrap in tinfoil and place in the oven to warm.

Or you can microwave it for about 30 seconds and check it, add 30 seconds until the temperature you prefer it.

What to do with leftover cornbread?

Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious!

Moist Sweet Cornbread pairs with any meal, so enjoy it with dinner again the next night.

You can use it in any recipe that calls for cornbread like chili casseroles and such.

You can dry it out in the oven and make cornbread bread crumbs or croutons for salad.

Seriously, it’s moist sweet cornbread that just reminds you of home and a little slice of cake.

Because who doesn’t love cake? It’s not cake. It just kind of reminds you of it.

Moist Sweet Cornbread

It is absolutely fantastic with Chili. The perfect anytime addition to any meal, and the kids absolutely love it.

We bring this cornbread recipe for events, picnics and other activities often and we always get rave reviews and the kids that try it always tell us they didn’t like cornbread before.

An entire pan was devoured in only 10 minutes very recently, so I’m pretty confident it’s a winning recipe.

Full Meal Idea for Moist Sweet Cornbread

Serve it with this delicious Perfect Chili Recipe. Another great recipe you should check out is this Old School From Scratch Velveeta Macaroni and Cheese Recipe and for dessert, just whip up a batch of these really easy Gooey Lemon Bars.

Moist Sweet Cornbread Recipe

If you love cornbread as much as we do, we have a Sweet Skillet Cornbread and Honey Pumpkin Cornbread Muffins too.

moist sweet cornbread

Moist Sweet Cornbread

Nicole Cook
This award winning sweet cornbread recipe is full of moist sweet flavor. It really is the perfect cornbread!
4.68 from 470 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dishes
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 cup cornmeal
  • 3 cups all purpose flour
  • 1 cup sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup butter melted
  • 2 Tablespoons honey
  • 4 eggs beaten
  • 2 1/2 cups whole milk

Instructions
 

  • Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  • In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  • Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
  • Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
  • Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!
Keyword best cornbread recipe, cornbread recipe, moist cornbread, moist sweet cornbread, sweet cornbread
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253 Comments

      1. Hey, I see your comments was from a few months ago! But I wanted to give you some insight on what cornmeal to use! I have made this recipe several different times (every time absolutely delicious!!) and each time I have used the same corn meal the brand is”Indian Head” it’s in a yellow bag and has a Native American on the front it reads “Old Fashioned” and under that
        “Stone Ground Yellow Corn Meal” it’s a very fine corn meal not “rough” at all and barely “gritty” for corn meal. Hope this helps!!

          1. You can eliminate both the baking powder and the teaspoon of salt if using self rising corn meal. Quick warning though, I have not tested this recipe with self rising corn meal. I assume it will come out the same.

  1. Okay .. I tried this recipe yesterday because I had this huge sudden craving for soft moist cornbread. This recipe is AWESOME!!! Definitely a keeper!!! The cornbread came out excatly as I dreamt it in my mouth — soft anmd moist and sweet ..yums!!! I think this will be our household favorite for quite a while =) Thanks!!!!

  2. So happy to hear you tried it and liked it. This is such an easy, but delicious corn bread. I told you, I didn’t like cornbread until THIS recipe. LOL

    1. Can I cut all of the ingredients in half and the cornbread come out the same way? I don’t need the full batch. Thanks

      1. I have not tried it that way Andrea, so I am not sure. You could make it and then freeze the extra if you wanted for another meal.
        If you do decide to cut the recipe in half, let us know your results. I have a big family, so I wouldn’t ever be able to cut it in half. 🙂

        1. I made half the recipe with 8×8 pan but baked it for just 35 minutes. This is the best moist corn bread ever. My husband went out of his way to say it was delicious and ate more. Thank you for sharing. No one will be disappointed with this recipe. I plan to share recipe eith family and friends!

          1. I have used both. When I think about it, I tend to eliminate the extra salt in the recipe if I use salted butter but to be honest, I have never noticed a difference in flavor or texture no matter which I use or whether I eliminate the extra salt. I feel like this is one of those forgiving recipes. Enjoy!

      2. I halved the recipe and it came out awesome! Used an 8×8 pan and baked it for the 45 mins that the larger batch called for.

  3. I love sweet corn bread and since reading the reviews for yours, I plan on trying it – here in South Africa! I want to leave my friends with a little taste of Mexico (there are no Mexican restaurants around), so I think I will add some jalapenos (from a jar) and substitute 1/2 cup of the whole milk with the jalapeno water from the jar. Maybe I’ll add some cheese. I will let you know how it turns out. It should be good cuz I’m starting with a recipe with great reviews.

  4. I plan on making this cornbread recipe for Thanksgiving. Super excited!! Hope it comes out just like the picture!!!

  5. Ok…im intrigued…my mom ONLY wants to have Jiffy and i refuse to go another yr with it…i want cornbread from scratch. The reviews got me so no i HAVE to try it…the only thing is i wanted to try a recipe with real corn in it…i’ll see how to incorporate it.

    Thanks!
    X

  6. Delicious!!! The recipe was easy (I made a half batch and cooked as corn muffins), perfectly sweet and moist – just as promised! It was nice to eat cornbread that you can actually pick up without it disintegrating!

    1. ICan’t wait to try this, but I think I’d like to make muffins…any advise…temperature of oven…length of time? Thanks.

      1. I’m not entirely sure Helen, the temperature typically stays the same but the amount of time that they would go in the oven would be drastically reduced. Most muffins cook for about 10-15 minutes, so I would imagine setting your timer for 10 minutes and then checking with a toothpick until it comes out clean would be the best route. Please do let me know how they turn out. 🙂

        1. Wow…they are amazing..thanks so much for the recipe…it will be a regular for us to be sure!

          I baked them at the same temperature for 15 min…fabulous!

  7. This was the best sweet cornbread recipe ever!

    I used freshly ground corn and honey granules instead of sugar and substituted unrefined coconut oil for the veg oil.

    This was better than birthday cake!!

    Thanks for sharing xoxoxox

  8. So this post is super late but i made this recipe for thanks giving…substituting 2 c of all purpose flour with whole wheat flour…EVERYONE RAVED about it!!! My girlfriend’s been getting at me for months to send her the recipe…I finally am! Thanks so much…JIFFY NEVER AGAIN!

  9. I’ve been longing for a recipe like this since I had it in a diner years ago. It’s great!
    We had guests over tonight for gumbo. The bread is great alone and it’s complimented when drizzled with sorghum or honey. Thanks for sharing it. I think you’ve nailed it. 🙂

  10. FANTASTIC. No more box muffin/cornbread mix for me and my family. Thank you for posting this delicious recipe!

  11. Whipped this up last night and threw in some blueberries for a breakfast bread. The comment from my husband “You have to make this again”

    Great recipe

  12. Since married-1993, my spouse and I have been trying(kitchen competitions) to perfect cornbread. Today I finally won. My spouse could not believe that I make the cornbread from scratch. I will be adding the recipe to a cookbook that I am making for my teenage soon. Thanks you.. Still baising in winning. Arlington, TX.

  13. I tried this recipe because you said you never liked cornbread because it would fall apart same thing with me. this is thebest cornbread I ever tasted. I made chili then put it in a pan and poured the corn bread batter on top then baked it. it was is the best corn bread I ever tasted. so moist and sweet thanks a million. passing this recipe down to my daughters

  14. Absolutely the very best cornbread I’ve ever made or tasted. I wish I had honey, but had to sub agave. Still amazing!

  15. Hi, I just wanted to let you know that I came across your recipe and decided to try it. One thing though that I risked by making a change is increasing the (white) corn meal to 2 cups and reducing to 2 cups flour. I added a 1/2 can of chopped up corn too. It turned out really, really good! Thank you!

  16. I tweaked it a tiny bit by adding a pinch of vanilla and cheddar cheese strange but it was absolutely amazing

  17. I made this tonight after googling “soft moist cornbread”. Past attempts at homemade cornbread failed. Well…my husband loved it so much! He asked me to give the recipe to his mom!! The kids loved it too!! Thanks so much for sharing this recipe!

  18. Turned out great loved it will be making more batches. After I pulled it out of the oven I brushed honey on top and on the sides completey yummy!

  19. I have been searching and tweaking cornbread recipes trying to get something even close to a cornbread I had at Randy’s BBQ. It was sweeter, moister and more-cake like than the typical dry, crumbly cornbread I grew up with. I didn’t even have to tweak your recipe as it was fabulous as is! It’s so wonderfully moist and rich that it doesn’t even need butter! Definitely a keeper!

  20. This is the only recipe for cornbread I will ever make again! I LOVE it and everyone I’ve made it for LOVES it too. Thank you!

  21. First try at making cornbread. Moved to Australia and really missed it. Not out of the oven yet, but it smalls good as it cooks. I am definately a novice at anything dealing with an oven and had to have the wife watch me as I mixed it. Wish me luck 🙂

  22. I don’t like cornbread either but I thought I’d give this a try. It is AMAZINGLY AWESOME!!! I’ve made it 3 times now and my whole family loves it!

  23. Thanks so much Jenny, I’m glad you enjoyed it! We make it all the time, probably a bit too often.
    It was always funny because I wouldn’t touch it for all those years and now we eat it all the time – but only this recipe. 🙂

    1. Going to make this for tomorrow’s church picnic. Hope it turns out great too 🙂 Thanks so much for the recipe!

  24. Nicole, I have to tell you that THIS RECIPE is the best I’ve ever come across. Made it yesterday to accompany the Chili I made yesterday and was wowed beyond belief how moist your cornbread recipe is !!! Loved it and it will be my staple recipe from now on. Thanks so much for sharing !

  25. This recipe is wonderful! When cornbread is needed for our big family meals they now request that I make it. Actually it upset my mother that her cornbread was no longer requested! Oops! I never have whole milk on hand so I use a can of evaporated milk and use 1% to eqaul 2 1/2 cups. Also, I put an extra tablespoon of honey. I also brush the top with melted butter when it comes out of the oven. Sooo good! Thank you for sharing!

  26. Great recipe! I never made cornbread before, and I’m sure glad this is the recipe I found. Everyone loves it, I make it every couple of weeks.

  27. Couldn’t find my old recipe and needed to bring cornbread to a party…found yours… So many complements and brought home an empty Pyrex!

  28. I do not normally like cornbread but I needed to make some for a mexican fiesta dinner party I attended. I wasn’t planning on eating any but when everyone was raving about it I took the last piece and tried it and it was so good. This is so different then any other cornbread recipe I’ve ever tried. I will be making this again.

  29. Such a great recipe. We’ve made it a lot of times now and everytime I am so surprised by how wonderful it turns out. thanks!

  30. Never liked dry crumbly cornbread. Spoonbread? Sure, especially if it is spiked with cheese.

    But this! Wow. At first I thought the ratio of cornmeal to flour was over the top, not to mention the amount of sugar in the recipe. But I made it tonight and can’t even stop to heat up the leftover chili before slicing off a couple of crunchy, soft, sweet pieces. They need nothing to go with, although a dab of butter doesn’t hurt!

    I did sub buttermilk for about half of the milk, only because it needed using, and the recipe doesn’t suffer a bit from that replacement. Thanks for adding a new favorite to my recipe book!

  31. Finally a cornbread I love. I couldn’t believe it was still as moist the second day as it was the first, how is that even possible?
    The only thing I changed was to add a drained 15oz can of corn which I pulverized a little in my food processor first to the recipe just to get some little pieces of corn throughout. This is the best cornbread I have ever had. My son prefers it without the corn but says its the best cornbread he’s ever had too. Thank you for a great recipe!

  32. A beautiful, sweet cornbread. I was worried because the recipe said stir just until moistened, but it is really a somewhat loose batter so I had to stir more. I also let it bake an extra 10 minutes because it was so light. After it was golden brown, the center of the pan was wonderfully moist, but the edges where it was browned, weren’t so much. I should’ve just used a toothpick to check at the 45 minute mark.

  33. Fabulous cornbread! This is the recipe I’ve been searching for years for!
    Exactly as promised; moist & sweet! And so simple to make!
    My family loved it. I will never make any other cornbread.
    There is just no need to search further for that perfect sweet/moist cornbread recipe!
    Thank you for sharing it!

  34. Oh my, I have never been able to make good cornbread even with mixes! Finally, I have done it with this recipe! I wonder what other miraculous feats I will accomplish tomorrow. My husband is in pain because he ate too much but thank you! It’s so good!

  35. Wow! Glad so many people love this recipe. I think I have a clue why: Last year, my daughter and I modified a basic yellow cake recipe (from scratch), to make what we called cornmeal cake. The ingredients and proportions of our cake recipe are very similar to this cornbread recipe; in addition, the cornbread recipe contains double the egg and oil content of our cake recipe. Like so many other reviewers, I’ve never been a fan of dry, crumbly cornbread. So now, we can all have our cake and cornbread, and eat it too!

    1. This cornbread is etherial, I cant believe it! it is just perfect, even after slight tweaking. I did’nt have whole milk so I divided the milk portion of the recipie with farmland skim plus milk and half n half. I also added dark brown sugar to the sugar ratio and used 4 extra-large eggs; lastly, I used half butter/half oil. Thank you, I cant wait to make another one!

  36. This was a fabulous cornbread! I substituted applesauce for the oil to save on calories & fat. It was sweet & moist with the applesauce. I also made it in individual muffin tins vs a casserole dish. My dinner guests loved it and this a keeper for me!

  37. I just tried your moist, sweet cornbread recipe after reading so many awesome comments. It certainly lived up to the hype! Thank you for your contributions to the world of the Foodies!

    1. It would be better if you stuck with the all purpose flour, however if you can’t get to the store you will need to omit the salt and the baking powder from the recipe. Self Rising Flour already has a built in rising agent, so you might have a problem with that.
      I also cannot verify how great it will turn out with the self rising either, since I’ve never done it that way. Hope that helps. 🙂

  38. Nicole,
    We tried and loved this cornbread SO much, that we are featuring it on our website and linking back to this post. I hope that is OK. Thanks so much for sharing!
    Pam @ The Patriotic Pam

  39. I surfed the net for a moist cornbread recipe and chanced upon yours. This was so good that I shared it with my mom and co-workers. I substituted using self rising cornmeal and removed the baking powder and it turned out perfect. Thanks again for sharing this wonderful recipe. I will never use Jiffy mix again!

  40. I made your recipe using what I had on hand…It was amazing! I used molasses instead of honey, and 1 cup of greek yogurt mixed with 1 1/2 cups of Almond milk ( vanilla, unsweetened) in place of the whole milk. This really is the most delicious and moist cornbread ever. Thank you so much !!!!

  41. I’ve been looking for a sweet cornbread recipe for the longest time. I’ve tried so many, but they all let me down. I’m so glad I stumbled upon your recipe! It is, by far, the best. I’ve made it countless times and it always comes out the same 😀 Thank you for sharing *hugs*
    Best,
    Trish

    1. Made it tonight but replace 1 cup of the milk with buttermiik. Incredible! Just what I was looking for!

  42. Just made this tonight- Just the hubby and me so I halvedthe recipe and made it into Jumbo muffins. Super yummy!! Been looking for a good sweet moist cornbread recipe for years and I finally found it. THANKS

  43. This was delish! Anyone have ideas on how I would add creamed corn or bacon/ham to this? What ratios to use?

  44. Have tried a dozen cornbread recipes and this one is the BEST! This one is moist and sweet. This recipe will stay in the family for generations to come. Thank you!

  45. FANTASTIC !!! Best ever cornbread by far. I made 3 batches for a Chili Supper fundraiser and had countless compliments from both men and women. If you are wanting a cornbread that is rich, moist, and sweet, this is the recipe to try. It keeps well, too, but don’t expect to have any leftovers, it is that good !

  46. Me parese fantastica lareceta. tengo una duda 1c de harina de maiz y 1c. de harina todo uso :1c.es una cucharada? favor infirmarme .gracias

    1. Carlos…..cuando ella dice 1c… se refiere a 1 taza….En inglés es 1c…en español es 1c……entonces para contester tu pregunta 1c=1taza

  47. I wanted some cornbread and had never made it, so I googled and compared recipes and the words “moist sweet” got me, along with all the eggs. As everyone else on here says, it gets raves. I added more cornmeal (I do that with the “main” ingredient a lot when I cook, like extra p.b. in fudge). Great recipe!

  48. Hmmm. I like my cornbread not-so-sweet, but since everyone loves this, I think I’ll try it with the Hoppin’ John I’ve been craving for weeks. 🙂

  49. The best corn bread ever!!!!!!!!!!!!! Want it more moist, decrease the milk add buttermilk!
    DELICIOUS!!

    1. I believe you probably could add a bit more sugar, but I do think it might change the cornbread texture, crumb and moisture a little. I say, a little – it might not be that noticeable. I’ve never tried it that way. Let us know how it turns out.

  50. WOW! Made this tonite to go with my maple baked beanie weenies. No honey on hand, so I added 1 extra Tblsp of sugar. DH is lactose intolerant, so I used non-dairy creamer mixed with warm water to sub for the milk. It worked just fine and the taste/texture was perfectly DIVINE! Also a fab for recipe for breakfast with blueberries folded in…Can’t wait to try that! Since there’s only 2 of us, I halved the recipe and baked in an 8×8 pan in the toaster oven. PERFECT! I’ll never use another recipe. DH kept oohing and ahhing throughout the whole meal. Thank you!

  51. Won’t be trying any other cornbread recipes after this one. Best cornbread ever! Perfect sweetness, moist and great texture! Thank you!

  52. Is the baking temp. 350 F/C? Is the butter salted/unsalted? Also if I want to add in few nuts/fruit which nut/fruit would u recommend & how much?
    Thanks

    1. 350 degrees F. I am pretty sure I’ve used both types of butter, and never had it taste different to me, so I guess it’s your choice. I am not really sure what kind of nut or fruit would be good in cornbread. I’ve only had it with corn in it, and nothing more. Please let me know what you use and how you liked it! 🙂

  53. Finally, I don’t have to buy boxed cornbread mix! We love this recipe. It’s become such a staple to go with my chili that I posted a link to it on my blog. 🙂 Thanks for sharing!!

  54. Wow,I made this cornbread cake this morning and it was absolutely delicious. Since I prefer more of a cornmeal taste, I did alter the recipe a bit (2 cups of cornmeal and 2 cups of flour,1/2 teaspoon of salt and I used only butter),but it still came out perfect. I would definitely make it again, only using half the recipe.Thanks for a great recipe!

  55. Even after 80+ comments for this recipe, I still feel the need to leave one. I came across this recipe a few months back and have even been using it in my catering company…always outrageous compliments! We make batches of bags of the dry ingredients and write what is needed for the wet ingredients/cooking temp/time on the bag. This recipe is outstandingly versatile and suits many dietary needs as well as menu ideas…almond milk for the lactose intolerant, add BBQ spice to pair with BBQ, sour cream for even more luxe, topper for casseroles, cornbread bowls for chili, …everything! You deserve a royalty!

    1. P.s. I have witnessed gluten-free and vegan guests come back and dip into this dish after sitting around people eating and commenting about this cornbread recipe!

  56. Have ham beans and cornbread on the menu tomorrow. Tired of dry cornbread with such a great soup. Gonna give it a try…….will let you know

  57. Made this recipe last night to go with my Vegie Bean soup & it was superb! Used whole wheat pastry four, egg beaters, agave & soy milk with a little lemon juice & everyone loves it. Thank you very much for sharing this excellent recipe.

  58. I made this recipe a few nights ago and it was the most awesome corn bread I’ve ever made or eaten. Needless to say its the only recipe I’ll be be using from now on. The only thing I substituted was by using pure non hydrogenated coconut oil for other alternatives and usedthe 2% milk vs. whole. Delicious and I give it 5 stars.

  59. I’m getting ready to make this recipe and was wondering if it is necessary to sift the flour or just add it as is??

    1. I’d say no to the flour Ginger. I used bread flour myself and it worked great. Also used pure coconut oil too and unheated, unfiltered honey. Needless to say it turned out fabulous.

  60. Let me start off my saying this is one of the best homemade cornbread recipes I’ve ever tasted. My preference is always Jiffy, love the sweetness of it. Very seldom will I post a comment regarding a recipe I’ve tried, but this deserves all the raves it can get. Definitely, a keeper and no more Jiffy.

  61. Fabulous corn bread–best I’ve made in 60 years of baking. The secret, I think, is the proportion of corn bread to flour–not 50/50 as in all other recipes out there–and more eggs.

    Nicole, this was my first effort at making it, and I cut the recipe in half. Still delicious, but a trifle dense. Can you tell me what should be tweaked, if anything, to get a slightly lighter texture? If not, I’ll continue to make it “as is,” and I’ve printed your chili recipe.

    Thank you!

  62. So i’m currently baking this in the oven!! I’m craving cornbread and fried chicken so… you are fixing that crave! 🙂

    1. Just realized….. I forgot to put in milk!!! I wonder how this is gonna be. Also i didn’t have any honey so i just used Vanilla extract…. i feel like i’m in for an interesting meal lol

  63. This is the best cornbread I’ve ever made. Every time I bring this to church functions other social gatherings or just make it for the family I get nothing but compliments and people begging me for a copy of this recipe. Its amazing and I’ll never use a different recipe. Thank you so much for this!

  64. Perfection.

    Normally I add an extra egg and some sugar to Jiffy, but it’s still not right.

    This recipe is perfection.

    I was worried it would make too much, but it’s half gone, an hour after I took it out of the oven. It’s so delicious!!

  65. I don’t love cornbread. It’s dry, crumbly and gritty. I’ve tried and tried and tried, but could never find a cornbread I liked… till now. This cornbread is awesome. A little like cake, moist and sweet with just enough crackle of cornmeal in the texture. I’ll make this again and again. I can’t wait to have it with barbecue or chili or even with honey & vanilla yogurt. It’s delicious plain out of the dish. Thank you for creating this recipe. It’s a keeper.

  66. I made BOTH the original and a healthier alternative and it was definitely a great recipe.

    I Used NON salted butter (it wasn’t indicated on the original) for both recipes.

    The alternative was made with wheat flour instead of all purpose and the vegetable oil was taken out and replaced with no sugar added apple sauce. Both were very moist and cake-like. the wheat defiantly tasted different with a hint of apple flavor but still was fantastic. I may put slightly more cornmeal and a bit less flour next time.

    I also used a light colored 10inch round pan for both- be aware it took nearly an hour to cook at 340degrees

    My family thought both were absolutely delicious- most people went for seconds on the wheat- I guess because its a little more guilt free. All asked for the recipe on both. My meals are always a hit- now I have hope that maybe I can finally make a good impression with my baking too!

  67. Awesome Recipe!!!! Thank you for sharing!!! I made this today and served it with some spicy chilli!!! It was a winner! Rave reviews from my guests.

  68. GREAT cornbread! I did make one change… the first time I made this, I followed the recipe exactly and thought it needed a little more corn flavor. So the second time, I adjusted it slightly and made it with 2 c. cornmeal and 2 c. flour and it was PERFECT! Thanks for the recipe!!

    1. Glad I saw your comment. I followed your alterations and it came out great. thanks for posting.

  69. THIS RECIPE IS AWESOME! IT IS JUST AS YOU SAY, SWEET AND MOIST. THANK YOU FOR SHARING THIS.
    JOY THIEL

  70. This recipe is awesome! I’ve always loved sweet, moist cornbread but I’d never been able to figure out how to make it. I’ve tried many recipes and they mostly came out too grainy or crumbly or dense. I also have a wonky oven so I burn things easily and the temperature settings are off, but this rose and browned a little nicely enough for me to see when I should pull it out. And best of all, it was delicious! I halved the recipe because it’s just me and I ate about a third of the loaf before it fully cooled. I’m already looking forward to having some more tomorrow morning! Thanks very much for posting this!!

  71. Well it’s in the oven….I changed a couple things…used buttermilk and 2/3 cup butter and 1/3 oil 2 tsp. pure vanilla and I will drizzle the top with honey when it comes out of the oven…had an already favorite recipe for cornbread but liked the sound of this so combined the 2…will post how it turns out.

  72. I was looking for a moist and sweet cornbread….. Seriously, I’ve tried soooooo many recipes! Finally…….THIS is it!!! Just deleted previous cornbread recipes. Thank you so much! Baked at 350 degrees for 43-44 minutes.

  73. Because of you, I have gained 5 lbs but boy is that happy weight! The cornbread has satisfied even my pickiest teenager! It’s very cake -like and delicious. It still falls apart somewhat because of the light texture so I’m afraid to add corn. But it’s truly the best recipe I’ve ever made. So sweet, you don’t need any extra honey or butter after it’s cooked. My family thanks you. Now off to the gym. Curse you:)

  74. Made this recipe….awesome!! This is definitely a keeper! It is moist and delicious as promised! Thanks for sharing your recipe 🙂

  75. I made this cornbread today and it is fabulous. Best cornbread I have ever had.
    Since this makes a 13×9 pan, just a tad too much for me and hubby next time I
    just might cut it in half and make it in a 9×9 pan. I think it should be fine. You can
    add jalapenos to this or cheddar cheese the possibilites are endless.

    Glad I came across this. Great recipe.

  76. Wondering about the nutritional values to this recipe…..to calculate Weight Watcher points….calories…

    1. Sorry, I have no idea about Weight Watchers points or even the calories in this recipe. I don’t provide that information on my blog, but perhaps another reader might see it and help out. Sorry I can’t be of more help.

  77. Aloha from the Big Island!
    Thanks, Nicole, for this fabulous recipe! I whipped this up the other day for some friends and ALL of them said it was the best cornbread they’ve ever tasted. I was a cup short of milk so I made up the difference with yogurt. OMG, did that knock it out of the park! I will try it next time without to compare. Also, I cooked mine in a cast iron skillet, which always rocks.
    Mahalo!
    Wayne

  78. Excellent Recipe, When I made the cornbread, it made the whole house smell so good! unfortunately this cornbread is so good it never made to the next meal. It was so good we ate it only with milk. It’s gone and I have to make more. Thanks, for the excellent recipe.

  79. I made your recipe and it was great. One thing, I was disappointed in, is that mine did not have as fine of a texture as the picture above. I tried making it again, substituting quick cooking polenta and cake flour. It didn’t make a difference in the texture. Any hints on how to achieve that finer, cake like texture?

  80. Excellent recipe. I added sharp cheddar and jalapeños and it came out wonderfully. This recipe is definitely a keeper. I was afraid it would be too sweet but it was perfect. Thank you!!!

  81. Appeared a bit dense at first so most of the family didn’t bite. I was grateful :0 then found a spot in the fridge as a hide out for this excellent cornbread! Great with coffee!
    Thank you! Tastes like John Coffey’s cornbread looks!

  82. Tried this recipe last night using 1/2 ingredients. Completely filled an 8×8 square pan. More than enough for 2 people. It was wonderful and great with my homemade chilli. Hubby said, “Don’t lose that recipe!” Best ever! Had it for breakfast today!

  83. I have not had much success with baking anything in the past but wow, what a nice forgiving recipe. Made a half batch. Used multi-grain bread flour, skipped the melted butter and added a bit more oil. Used 1/3 cup brown sugar, doubled the honey and threw in some white sugar to make it a bit sweeter. Made 3 mini loaves which I baked for about 25 minutes at 350. I think they turned out great. Hubby, who does not like corn bread, ate more than half a loaf with supper and another 3/4 loaf warmed up for breakfast the next morning. He did say he would have liked it a bit sweeter though. Next time half a sweet batch for him, half not so sweet for me.

  84. Ridiculous! I quadrupled this recipe for the local community center dinner and got rave reviews! It was moist and sweet with enough cornmeal crunch!. This recipe is a keeper for my house.

  85. Have gone through all the replies looking for any ideas on how to use this as a cake recipe. This is the best cornbread recipe ever!! When i eat this cornbread I think it would be awesome as a dessert with a dark chocolate frosting. Has anyone tried this?

  86. I searched the web yesterday for cornbread to go with Homemade soup. When I found this I wanted to try…..OMG!!!! it really is the best Cornbread recipe I’ve ever made. I’ve printed it and will be using it from now on.
    Thanks Nicole for this recipe, it really is a KEEPER!!!

  87. Oh…my…gosh. This cornbread is better than cake! CAKE! The best trick of all — let it cool down until lukewarm, then cover it with a lid or plastic wrap. The next day it will be sooooooooooooo moist.

    1. I’ve been using your recipe for over a year now. I love it! I had to convince my son that this cornbread was different than the dry gritty breads I’ve made before. He didn’t like cornbread. After trying this he said he really liked this cornbread and that it was good! I will never try another cornbread recipe again! Thank you!

  88. Also wanted to share that I have frozen this and it works great when reheated for a quick meal! I also bake it in a cast iron skillet. I melt a tablespoon of butter then pour in your batter and it is heaven!

    1. Hi Ruth, the only difference between white and yellow corn meal is the color of corn used when it was ground, so you can use either one. I used yellow, but it wouldn’t matter. I hope that helps relieve some stress.

  89. I made this for the first time last week and won a cornbread baking contest in work. It’s awesome! I didn’t realize I was out of honey until I was half-way though the recipe, so I substituted maple syrup. I’m making it again right now. YUM!

  90. Gosh, with all the positive comments, we can’t wait to try this. Might even replace the Martha White’s Cotton Picking cornbread mix ( with 3T sugar added) we’ve been using for almost 50 yrs.

  91. Thank you so much for this recipe! I made it for my fiance and have received two marriage proposals in the last 24 hours. LOL!

  92. Thank you for sharing this recipe! This is the best cornbread I have ever made. While mixing the wet ingredients I melted the butter in the microwave and it never made it into the batter, I only found the melted butter when I went to heat up lunch for my son. As soon as the cornbread was done I couldn’t wait to taste it. It was yummy, even without the butter. Next time I’ll add the butter!

    1. I tried this, and though I cook oftain, I don’t ever try to bake anything. It came out perfect and my wife loved it. Has anyone tried swapping the milk with creamed corn? I didn’t want to mess up a good thing but I’m curious to try it with the creamed corn.

      1. Richard, we have added actual corn to the recipe (not substituting it for anything) but not creamed corn. If you do try it that way, please do come back and let me know what the results are. I am definitely curious. I’m so glad you enjoyed it though! 🙂 Happy Holidays!

  93. I was suspicious about all the positive reviews so I had to try this. IT WAS AMAZING!!!!!! I still have half a pan left and I dream about eating it by myself. It’s perfectly sweet, but still has that corn taste.
    I did have to adjust baking temperature, baking powder, etc. because I live in a high altitude location but it came out perfect.
    Thank you for the great recipe.

  94. I’m dying to try this so bad..but I was really looking for a recipe to store in my pantry as a big bulk potion…how could I do this but with your recipe?

    1. I am not sure how you would do this with my recipe. It’s not made for an extended shelf life, and would lose much of is moistness and softeness, negating the reason for this particular recipe.

  95. Just had to add my “OMG!!!” to this comment section. This is almost like eating cake! I served it with honey butter I made from heavy cream and honey (easy-peasy to do yourself), and my boys and husband were absolutely beside themselves! This was fabulous. Definitely on the “Please make it again, Mom” list. Thank you!!!!

  96. I’m making this for a progressive dinner so I’ll have to travel with it….should I make it the day before? What’s the best way to reheat it or can I serve it room temperature?

    1. Hi Shirley,
      It can be served room temperature and still tastes amazing. I have not tried reheating the whole dish, since there’s not usually much left. An individual pieces heats really well in the microwave for about 15-20 seconds. I would almost just stick to room temperature and allow others to warm up a slice if they want to. Still tastes great unheated.

  97. Cut recipe in half,and it came out great! Filled the house with the best smell,and looked just like your picture! Thanks for no crumbly cornbread anymore!

  98. My family LOVES this recipe. I have had to cut it in half and just recently I added more honey and my husband just lives this. Every month I have to make it. It reminds me so much of when cornbread used to taste good. So moist so sweet so in love. I am pinning this to my Pinterest so everyone can enjoy your masterpiece. Thank you souch for this.

  99. Thanks so much for sharing your recipes! This is the first cornbread recipe that my whole family (of 8) has ever agreed on. Even my picky eaters went back for more. I will defiantly be making this again! Thank you!

    1. Sure, just be sure to let it cool completely, and then cover it well with plastic wrap or put it in an airtight container. If you want to serve it warm, zap a few slices in the microwave for about 15-25 seconds.

  100. This is the best cornbread recipe I’ve ever made! It is extremely moist, sweet, and delicious!

  101. This is one of the best cornbread recipes I’ve tried. I subbed butter foe the unhealthy vegetable oil called for, and it turned out super delicious!

  102. I found this recipe yesterday and decided to prepare this morning. Well, I didn’t have milk so I used almond milk. I used 2 cups of corn meal and 2 cups of flour just like another person did. Came out just fine. This is a wonderful recipe. Thanks for sharing.

  103. This recipe is awesome. I use fine and coarse cornmeal. This has been a hit with the family every time I make it.

  104. This is soooooo good. Excellent recipe, we all loved it. Even my picky I don’t like cornbread husband. Thanks for sharing.

    1. I have used 2% but I have not used skim. It works fine with the 2%. Changing the milk type changes the texture slightly but would hardly be noticeable with the 2% switch. Hope you enjoy it.

    1. I have used 2% but I have not used skim. It works fine with the 2%. Changing the milk type changes the texture slightly but would hardly be noticeable with the 2% switch. Hope you enjoy it.

  105. I have been searching for YEARS for a great cornbread recipe that is moist and this is the WINNER!! WOW! I made it for a tailgate this passed weekend and served with honey butter. Everyone went crazy for it! Absolutely perfect recipe! I will be making again next week for Thanksgiving!

  106. I love this recipe. when I baked cornbbread before it was always dry and darkn bottom. I use this recipe exclusvely now . they only thing i do differently is I use parchment paper in the bottom of the pan and I place the pan in another pan with an inch or 2 of water . Dont know why but it works for me. My husband never raves about my corn bread but since i used this recipe, he raves about it. Thanks for the help.

  107. I would love to try the sweet cornbread recipe, please advise what type cornmeal you use in the recipe, is it self-rising?

    I look forward to hearing from you.

    Faye

  108. I tried this recipe and it was way too light & fluffy. I’m looking for something much denser/heavier. It tasted very good, just not exactly what I’m looking for.

    1. Glad you tried it and thought it tasted very good, we love it. I understand wanting something heavier and denser, as is common with Cornbread. I designed this recipe for those that actually don’t care for that texture or taste of traditional cornbread.
      There are some ways this recipe could become heavier/denser – use only two eggs, rather than 4. Also you can try using 1% milk rather than the whole milk it calls for, to get a denser cake. To make it a little heavier and keep the flavor, you can also add a little more cornmeal, and slightly less flour to get a thicker batter. It’s a little trial and error, but it can be done. 🙂

  109. I just finished off a small piece of this cornbread, which I halved and it turned out just fine btw, and it is amazing! So moist, fluffy, and just a little crispy around the edges! I love it. Thanks for the recipe!

  110. I have made this recipe several times and it has never failed us. Always delicious and many compliments I can’t take credit for. Thanks Nicole for sharing this amazing recipe.
    Gina

  111. Hello Nicole,
    So my husband’s birthday was yesterday, April 19the. I searched and searched for a cornbread recipe, and when I found yours, the search was over. Literally. My husband posted a picture on Facebook raving about your cornbread. We thought it was fantastic. I’ll use this recipe forever. Thanks a million!
    Best regards,
    Patricia

  112. Awesome, this looks so delicious. I can’t wait to try your recipe to make this cornbread for my family. Thank you so much for sharing this post!

  113. The best cornbread I’ve tasted! Found the recipe over four years ago love it!! Thanks for a great recipe

  114. I have never been much of a cornbread person…unless it was Jiffy lol…but I made some great northern beans and you HAVE to have cornbread with them. So I came across your recipe online and i have to say…it is fantastic!!! I won’t even be looking for another recipe bcs this one is it for me! Thank you for sharing!

  115. After having The Best Cornbread ever at Rum Boogie Café on Beale St I was determined to find a recipe worthy of it. Googled Extra Moist Cornbread recipes & chose this one based on the amount of milk. It is all that your review says it is & I don’t have to drive 5 hours to get it. Thanks for making my family happy!

  116. Tried this tonight and the whole family loved it! I am not well-acquainted with eating cornbread on a regular basis. My only experience with it is with various corn desserts my mother-in-law makes. However, my dad loves it! So upon his request, I sought to look for a good recipe. My search was for a moist, cake-like cornbread. I’m not a fan of the dry crumbly ones. And I actually just realized, after reading the comments, that I didn’t use cornmeal in the recipe! I used jiffy in place of cornmeal. The cornbread still came out amazing, and my dad said it was the best he had ever had. I honestly thought jiffy was cornmeal…not a corn muffin mix ? Haha. Lesson learned! But to anyone that maybe says, they don’t have cornmeal, just jiffy, go ahead and use it! It came out really great! I will try it with the cornmeal though at one point. ??

  117. Hi! The ingredients list has 1? cup sugar. What fraction is the question mark supposed to be?
    Thanks! I’m eager to try it.

  118. I’m from the Northwest and had never experienced anything BUT sweet cake-like cornbread. But this past fall I attempted a more Southern recipe that called for cornmeal mix. I hated it. It was so dry and coarse and crumbly. Now I have this giant thing of cornmeal mix that I’m trying to use up. So if I use this self-rising cornmeal mix that includes flour and baking powder….should I totally omit the baking powder and do 4 cups of cornmeal mix in place of the 1 cup cornmeal and 3 cups flour? Help!

  119. OMG This is good! I’ve tried other recipes and they are either too dry or too bland.. never moist or sweet, the way I know great cornbread to be! This made a lot which was great because I ate it for breakfast with a little honey for a week! I’d like to make these in muffin tins for easy transport but I’m not sure about the cooking time.. anyone have any insight? Thanks!

  120. So I replaced the whole milk with almond milk and replaced the vegetable oil with olive oil. Turned out wonderful!!!

    1. I’m sorry, I’m not much help. I’ve never made this with self-rising cornmeal with flour before, so I have no idea. But if you do use it, I’d love if you’d come back and let me know how it turns out.

  121. This is a great recipe. I saw it on another website last year, using 1 1/3 cup sugar, so I wasn’t sure how to proceed. I added a tiny bit more sugar than a cup, but worried, I decreased the honey a bit. Probably as written here, fine. I’d be interested to know if possibly 11/3 cup was a misprint? Also, the mixture was more like a soupy batter than a bread batter. I wondered if 21/2 cups of milk was a mistake, too, but it worked out beautifully. If you are looking for a moist, light but still solid cornbread that is not gritty from cornmeal, this is it. I’m not looking further for another recipe. This is a winner…not a piece left at the gathering.

  122. My favorite cornbread recipe! It gets devoured every time I make it. I like to add some garlic and onion powder and black pepper for a savory kick. Has anyone tried making muffins with this recipe? Curious how it will turn out.

  123. I found this recipe from a Google search two years ago and it’s still my go-to cornbread recipe. I absolutely hate the density of cornbread. I prefer it more cake-like. Your recipe is PERFECTO and everytime I make chili I refer to this recipe. I typically half it and it still comes out perfect. Unless I over mix it, then it’s still good just not as fluffy. I substitute Splenda for sugar due to a diabetic in the household and today I subbed coconut oil for veggie to give it a slightly sweeter taste. We’ll see how it turns out. A tip, my mom always heats the oil in her cooking dish while the oven is heating up then mixes it in right before baking.

  124. GREAT and awesome recipe! I was just wondering if you could make this recipe with buttermilk instead of whole milk (and maybe baking soda to even out the acidity of the buttermilk)?

    1. I suppose it’s possible, but I can only speak about the way I’ve made it numerous times. If you do decide to try this your way, please come back and let us know how it turns out.
      Hope you enjoy!

  125. I’m nthat the kids have grown and gone, it’s just my husband and I. Not wanting (ok, not needing) a full batch I cut this recipe in half. It came out beautifully! It’s full of flavor! I’ll definitely be making this again. I made honey butter to slather on and only used a little because the recipe is sweet enough on it’s own but a little extra sweetness didn’t hurt one bit. Thank you for sharing!

    1. I’m so glad you went ahead and tried it and had a successful result with halving the recipe! We love it and now that most of the kids are grown and off to college, we tend to make in smaller batches too. 😉

  126. Nicole, I have made this recipe at least 6 times. Each time I run into the problem of it browning on the ends and staying gooey in the middle. I have followed the recipe exactly and my over temp is accurate. I don’t see any other comments from bakers running into this problem but I didn’t go through all 200+ comments. Any suggestions?

    1. Well, I’m not sure why it’s happening because of course there are a lot of factors that can be the problem. Do you have your cornbread baking too close to the top of the oven? Sometimes lowering your rack by one can make a huge difference.
      What type of pan are you using? If you’ve tried the same type of pan each time you’ve made it, the pan could possibly be the problem. For instance if you are using a glass dish, try switching to a metal pan. If you are using a dark pan, try using a lighter pan or even a glass or see through.
      When I make this recipe I usually use a glass baking dish, however I have made it successfully with no modifications using several different pans and it has always worked out. I have also tested the recipe in no less than 5 different ovens. The one issue I found with one, was that I did indeed need to lower the rack on one of them to get more even results. I hope these ideas helped and that you will have success. I have not heard anyone else struggling with this, so other than these ideas, I’m afraid I’m all out.

    2. I did think of one other thing you could try. You could cover the ends in tinfoil as it cooks to keep that ends from browning too quickly and allow the center to cook.

  127. Hello Nicole & Brielle!
    My name is Julie Christy I am so excited that I found your recipe bc this is exactly what I hv been wanting! A sweet AND moist cornbread! I am so tired of cornbread that’s dry & choking! And I don’t like when it’s not sweet. I just wanted to ask U one question.
    (Just curious.)
    Is buttermilk a good ingredient for cornbread? Is it worth substituting buttermilk for the milk? Will it add to the flavor or the cornbread in any way, or will it ruin it & make it dry.
    I don’t want to ruin the recipe since it’s so wonderful. I was just wondering bc so many recipes that I hv seen use
    buttermilk. Is there any advantage at all to using buttermilk? And how about adding blueberries?
    Thanks in advance for Ur response.

    1. Thank you for all the sweet words.We really DO love this cornbread and make it a lot.
      I think you could try it if you like it. What we found, was that it gave the cake a slightly bitter after taste. But it’s also recommended in many recipes so I think you could do it if you wanted to. Especially if you are used to using buttermilk in recipes. I think the bigger thing here is that we were going for a different flavor and texture for those that didn’t like traditional cornbread and that added buttermilk changed it a little for us, so we went back to whole milk. We’ve also used 1% with absolutely no problems.
      If you do decide to make it, be sure and check back and let us know what you thought with the buttermilk swap.

  128. This recipe was exactly what I was looking for! Most cornbreads that I’ve had are dry and crumbly and I hate having to soak it in applesause, syrup or milk in order to eat it comfortably. I made this for the first time this afternoon not really knowing what to expect but as it cooked in the oven it smelled so amazing! I checked on it and it turned golden brown and cracked perfectly! My husband grew up eating cornbread a lot and this recipe got his seal of approval! 😀 Thank you soooo much for sharing it. I’ll definitely be keeping this one and making it on a regular basis!

    1. I am SO happy you both liked it! Probably one of my favorite recipes of all time and hey, it got me to eat cornbread in a far different way. Enjoy and thanks for the sweet words!

  129. I followed recipe to a T….came out very beautifully golden/medium brown and just the right amount of crustiness on sides….yummy and VERY moist….
    only wish I had used 2 1/2 cups white flour and 1 1/2 cups corn meal…..not enough of corn meal for my tastes….but, will use recipe again and again just with that difference….thank you!

  130. I came across this website a few years back when i was making deep fried turkey for Thanksgiving and wanted an easy side dish that was good enough to fill vegetarian bellies not into meat and still having a selection of dishes to fill their plates. Purists might say this is more corn cake but whatever label you want to put on it, it is one great recipe. Like all great recipes, it can also be a jumping off point to variations- even for the inexperienced. I made it in two cast iron skillets following the recipe the first time – it was great and everyone at the table called dibs on take home goodie leftovers. The second time I made it I used 1/2 c brown sugar and 1/2 c white sugar for the dry mix. For the wet mix I added a small can of creamed corn. For the milk addition, I used 1 can of evaporated milk (and I’ve even tried it with sweetened condensed milk and it was great) and whole milk to measure the 2 1/2 cups. The bread came out moist and delicious. My daughter asked for the recipe and she tried it using a small can of jalapeño creamed corn and it was also delicious.
    Going to make corn muffins today and will soon try what another reviewer did, which was to pour the batter over chili and bake – that sounds delicious.
    Thanks for the most excellent and most requested (in my circle) cornbread ever – great for dinner and great for gifting – its that good. It’s five star comfort food.

  131. This was the best cornbread I have ever made! It was still just as moist on the second day. Today will be day number 3 and I have no worries that it will be dry and crumbly. Absolute perfection!!!!

  132. What a phenomenal recipe! I only had bread flour so I just used a 1/4 less hoping it wouldn’t be too dry. It was perfect! I made a square 9″ dish and a separate glass loaf pan instead of a 9×13. It was so good that we ate the entire loaf pan ourselves, then brought the 9″ to a family dinner as if the other never existed.

  133. I made this tonight hoping to at last have found a replacement for the cornbread I had been addicted to at my local Whole Foods- was appalled to see soy in their ingredient list. I had a bit of trouble however. The taste was fantastic but the cornbread had a dense almost unbaked looking layer, and puffed up in certain spots, bubbling up. I used Bobs Red Mill corn flour rather than a coarse meal….what did I do wrong? Want to get it right so that it’s a keeper! Can’t wait to try again!!❤️

    1. Hi Gia,
      I have never made this using a corn flour and that is indeed what I’m betting the trouble is. The coarse meal has a lot to do with how it holds together and the moist crumb it winds up with at the end. Baking is a whole lot of science and not as easy to change things without changing the outcome. I am interested to see if there is a way to make it with corn flour instead, but alas that will have to go on my to-do list for later. I really think you will love this – it’s everyones favorite. I hope you can figure out how to use corn flour to make it or at least try it as written and see if it works for you. Enjoy!!

  134. When your son-in-law tells you it’s the best cornbread he’s ever had in his life, it’s got to be good!!! I made it Friday night and kept it on the sideboard all weekend long wrapped in tinfoil, and today (Monday) it is still moist and delicious – even cold! Now, THAT’S yummy cornbread! PS: I used half & half instead of milk and an extra tablespoon of honey.

    1. Thank you!
      Secret? We add a little extra tablespoon of honey here and there too. And there’s nothing wrong with changing up milk and half and half.
      Perfect substitution. I’m so glad everyone liked it. It’s truly a favorite around here that we make a lot!

  135. Was wondering if you could use this recipe for mini loaves I love the 13 by 9 but I also love mini loaves

    1. Yes you sure can. We’ve made muffins, mini loaves and even made it in a skillet. You won’t need to bake as long so adjust time accordingly. Use a toothpick to be sure it’s not still under baked.

  136. A fantastic recipe that I have used for the last five years. Great with chili in winter, BBQ in summer and many things in between. This is the cornbread recipe that I will pass along to my kids.

  137. I have made this for family gatherings on MANY occasions now, and it always goes so quickly. It’s the best cornbread I’ve ever had, and my relatives say the same. I am so glad to have found this recipe. It will definitely be one I use for the rest of my life!

  138. I just ma de this…….but i forgot the oil ………oops ….but even with that its gotta be the best corn bread that I’ve had in many years, so not real moist but delicious ??

  139. Hello again .. …….. I just made this again and didn’t forget the oil this time. It came out better than last time and it’s really good but i thought it be a bit moister i ‘m wondering if i may have cooked it too long. The edges are kinda crusty ……..but still it’s the best ever
    Thankyou

  140. I’ve been making cornbread for over 40 years and I made this today for the first time. It is definitely the best recipe ever. Not dry or gritty. Perfect. It’s my forever recipe.

  141. BEST Cornbread EVER ! I have been doctoring recipes for years and this recipe was exactly what I was looking for. I make this every week now to rave reviews. I also play around with ingredients if I have too and its still awesome. I use a Gluten free flour blend. I only use 1% milk, ran out of butter so substituted some olive oil instead ( still used Canola oil for the 2/3rd cup in the recipe ) Its always awesome. Thank you

  142. Thank you so much for sharing your delicious recipe. It is the best corn bread I’ve ever baked. They are so moist , not crumbly and dry. I did reduce the sugar to only 1/4 cup from 1 cup, and it was sweet enough for my family.

  143. Made this for my husband who was craving cornbread from his childhood and he said this was better than his childhood! Thank you 😊

    I added a can of sweet corn to the mix and made honey butter on the side for him to put on his bread.

    1. Comments like these make my heart smile. I’m happy you made this for your husband and that he loved it. You won a lot of brownie points I’m sure. 😉
      The added can of sweet corn and honey butter sound delicious!

  144. I’ve been making your cornbread since 2014! It’s such a perfect recipe!
    *Got a request for a gluten-free version, kept everything the same except the flour…used cassava, oat, and quinoa blend and used whole coconut milk in place of whole milk!
    Baked beautifully! A winning recipe again, thank you!

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