Skip the dry, crumbly cornbread—this moist cornbread recipe is tender inside, golden on the outside, and packed with old-fashioned flavor. It’s the perfect side for comfort foods like chili or soup.
Think Betty Crocker nostalgia, ready in 30 minutes. The added buttermilk gives it a boost with a soft, moist crumb, while butter and a touch of sugar keep it rich and balanced. No buttermilk? No problem—make a quick substitute with milk and a splash of lemon juice or vinegar.
Jump To (scroll for more)
- 🤔 TL;DR (Quick Answer Box)
- 🌽 Ingredients
- 👨🍳 Quick Overview: How to Make Moist Cornbread
- 💧 How to Make Cornbread Moist and Tender
- ⏱ When is Cornbread Done?
- 🤔 Tips, Variations, and Options
- 🥛 Buttermilk: What It Does and How to Substitute
- 🍞 More Quick Bread Recipes
- 🍴 What to Serve with Cornbread
- ❄️ How to Store Cornbread
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Jeffery:
⭐⭐⭐⭐⭐
"Just like moms!"
🤔 TL;DR (Quick Answer Box)
What it is: A moist, old-fashioned cornbread recipe updated with buttermilk for extra tenderness and flavor.
Why you’ll love it: Golden top, crisp edges, soft crumb—no box mix needed, just simple pantry ingredients.
How to make it: Whisk wet and dry ingredients separately, combine lightly, and bake about 25 minutes until golden.
Jump to the Recipe Card or keep reading for pro tips and variations.
🌽 Ingredients
- Cornmeal — yellow for a bit more flavor and natural sweetness. Or white if you prefer.
- Sugar — just enough for that Midwestern touch of sweetness.
- Buttermilk or substitute
- Butter and egg
- Pantry ingredients — flour, baking powder, and salt.
👨🍳 Quick Overview: How to Make Moist Cornbread
1. Prep: Preheat oven to 425°F (220°C). Grease an 8-inch pan, 9-inch round, or cast iron skillet with butter or cooking spray.
2. Mix dry ingredients: Cornmeal, flour, sugar, baking powder, and salt.
Mix wet ingredients: Melted butter, buttermilk (or substitute), and egg.
3. Combine: Stir wet into dry just until mixed — don’t overwork it.
4. Bake: Spread batter evenly in the prepared pan and bake 20–25 minutes, until golden and a toothpick comes out clean.
✅ Pro Tip: For extra-crispy edges, preheat your skillet in the oven before adding the batter.
👇 Scroll down for the printable recipe card and complete step-by-step photos — or keep reading for tips and options.
💧 How to Make Cornbread Moist and Tender
Cornbread should be soft, moist, and tender, not dry or crumbly. Here’s how to keep it that way:
- Don’t overbake: Start checking a few minutes early—once it passes 200°F, it dries fast.
- Don’t overmix: Stir just until the dry ingredients disappear. Overmixing makes it dense.
- Use buttermilk (or substitute): Its acidity helps create a softer, moister crumb.
- Add fat: A little extra butter or oil keeps it from drying out.
✅ Pro Tip: Let the cornbread cool in the pan for 10 minutes before cutting. That short rest locks in moisture.
⏱ When is Cornbread Done?
Cornbread bakes fast — usually around 20–25 minutes, depending on your oven and pan (cast iron, glass, or metal). Instead of watching the clock, go by texture and color.
- Toothpick test: It should come out clean or with just a few crumbs.
- Visual cue: The top turns golden, and the edges pull slightly away from the pan.
- Internal temperature: Cornbread is done at an internal temp of 195°–200°F.
✅ Pro Tip: Pull it out right when it’s done — cornbread dries quickly once it passes 200°F.
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🤔 Tips, Variations, and Options
- Pan choices: An 8-inch square pan works best, but a 9-inch round or cast iron skillet also works. Cast iron gives the crispiest edges.
- Crispier crust: Preheat your skillet in the oven before adding the batter.
- Sweetness: This version has a light Midwestern sweetness. For less sweet, cut the sugar in half—or skip it for a more Southern style.
- Honey option: Swap the sugar for honey for a different kind of sweetness.
- Muffins: Makes about 12 standard muffins (or 6 for a half batch). Bake 12–15 minutes.
✅ Pro Tip: If using glass or ceramic pans, reduce the oven temp by 25° to prevent overbrowning.
🥛 Buttermilk: What It Does and How to Substitute
Buttermilk isn’t just another wet ingredient—its acidity reacts with baking powder for a higher lift, a soft, moist crumb, and that pleasant, mild twang.
No buttermilk on hand? You can still make this recipe.
✅ Pro Tip: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5–10 minutes, and use it as a substitute. The texture will stay tender, even if the flavor is a little milder.
🍞 More Quick Bread Recipes
Want another fast cornbread fix? Try my Cornmeal Drop Biscuits.
Or explore more easy quick breads:
🍴 What to Serve with Cornbread
Cornbread is classic comfort food—perfect next to chili, beef stew, or any cozy soup.
Those crisp edges are made for soaking up extra sauce or broth—don’t let them go to waste.
❄️ How to Store Cornbread
Wrap tightly in plastic wrap or foil and keep at room temperature for 2–3 days. Refrigerate up to a week, or freeze airtight for up to 2 months.
❓ FAQs
Cornmeal comes in yellow or white and in different grinds. Yellow cornmeal has more flavor and a touch of sweetness, while white cornmeal is milder. Medium grind is best for classic cornbread—fine makes it softer, coarse adds texture but can feel gritty.
If you don’t have buttermilk or prefer not to use a substitute, you can use regular milk or a milk alternative. The cornbread will still bake well, but it may lose a little rise and moisture.
An 8-inch square pan works best, but a 9-inch round or 9–10-inch cast iron skillet also works. Cast iron gives the crispiest edges.
Yes. Fill a standard muffin tin about two-thirds full and bake for 12–15 minutes. For a half batch (6 muffins), still use one full egg.
This is a Northern/Midwestern-style cornbread—lightly sweet, moist, and tender with yellow cornmeal. Southern cornbread is usually made with white cornmeal and little or no sugar, baked in cast iron for a crustier, more savory bread.
📖The Recipe Card
Moist Cornbread Recipe (Old-Fashioned with Buttermilk)
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter - ½ stick
- 1 cup buttermilk - or substitute
- 1 egg
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Prep an 8-inch pan (or a 9-inch round, cast-iron, or similar pan) with a heavy spray of PAM or butter.
- Mix the dry ingredients: 1 cup of cornmeal (white or yellow), 1 cup of all-purpose flour, 2 tablespoons of sugar, 3 teaspoons of baking powder, and ½ teaspoon of salt.
- Microwave ¼ cup (½ stick) butter until just melted—about 20 seconds.
- Whisk together the wet ingredients: melted butter, 1 cup of buttermilk, and 1 egg. Stir the wet into the dry just until combined
- Pour the batter into the prepared pan and spread to level the top.
- Bake until golden brown and a toothpick inserted comes out clean—usually 20 to 25 minutes. Or an internal temperature of 195°–200°F.
Recipe Notes
Pro Tips
- Use yellow or white cornmeal.
- The buttermilk will give a better rise and moister results. However, you can use regular milk if you prefer.
- For best flavor, use aluminum-free baking powder.
- Use an 8-inch square or 9-inch round baking pan or a 9- to 10-inch cast-iron skillet for an extra crispy cornbread.
- To store, wrap with plastic wrap or foil. Best within 2–3 days at room temperature, refrigerated for up to 7 days, and frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Inspired by my dog-eared 1972 Betty Crocker Cookbook, with just a few tweaks, including the buttermilk to boost the moisture.
Originally Published December 20, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
JEFFREY MCFADDEN says
Just like moms! Thanks so much for posting this.
Dan Mikesell AKA DrDan says
Hi Jeffrey,
Welcome to the blog.
Those were my feelings. So much better than mixes like Jiffy mix.
Thanks for the note and rating.
Dan
Joyce Schauer says
I always think cornbread is too dry, would another egg help this, or more butter?? Thanks for any suggestions!!!
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
I can give a couple of educated guesses. Increasing the butter by 50% would probably help some. Another egg probably won't do much.
Changing the milk to buttermilk or using some lemon juice or vinegar in the milk to make it a buttermilk substitute will give a bit more rise and a little fluffier.
I have seen recipes where the cornmeal is soaked but have no reference for you.
Hope that helps a bit.
Dan