If you're craving for a classic Southern dish that is sure to satisfy, look no further than moist cornbread. This delectable treat is made with simple ingredients such as cornmeal, flour, eggs, milk, and butter, and its moist and tender texture is what sets it apart from other types of cornbread. With its slightly sweet and savory flavor, moist cornbread is the perfect accompaniment to hearty stews and soups, or can be enjoyed as a snack on its own. If you're looking for a recipe that will give you the best possible results, here are a few tips to help you achieve that perfect moist cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
MOIST MEXICAN CORNBREAD
Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
CORNBREAD (SWEET & MOIST)
A great corn bread goes well with lots of different dishes, especially chili. Our family likes it sweet, moist, and loaded with flavor. This recipe went through many stages of testing before finally becoming the basic makeup for our favorite corn bread. It's simple, easy to prepare and cook, the texture is excellent, the taste is superb, an unlike many corn bread recipes that produce a dry or brittle result - this corn bread is soft and savory and guaranteed to please. Try it - we think you'll like it!
Provided by Poppa
Categories Breads
Time 55m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 425°F.
- First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
- Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
- Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
- Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
- Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
- Now -- to use the butter!
- Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
- Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!
Nutrition Facts : Calories 1190.4, Fat 107.9, SaturatedFat 28.2, Cholesterol 55.7, Sodium 639.9, Carbohydrate 55.8, Fiber 2, Sugar 25.9, Protein 5.6
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
MOIST VEGAN CORNBREAD
This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
- Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
- Mix cornmeal, flour, baking powder, and salt together in a bowl.
- Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
MOIST PUMPKIN CRANBERRY CORNBREAD
This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 16 pieces
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
MOIST MEXICAN CORNBREAD
I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.
Provided by kansbaker
Categories Quick Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
- Now add the cornbread mixes and stir just until moistened.
- Pour into a greased 9x13 baking dish.
- Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
- Serve warm and refrigerate leftovers.
HONEY MOIST CORNBREAD
Make and share this Honey Moist Cornbread recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*F.
- grease a 9 inch baking pan, set aside.
- in a bowl mix together, cornmeal, flour, sugar, salt and baking powder, using a wire whisk, give it a couple of swirls to blend the dry ingredients.
- add remaining ingredients and mix until moistened.
- pour into greased pan.
- bake for 20 to 25 minutes, or until a wooden toothpick inserted into center comes out dry.
Nutrition Facts : Calories 467.4, Fat 26.4, SaturatedFat 11, Cholesterol 124.8, Sodium 421.8, Carbohydrate 53.3, Fiber 2.1, Sugar 20.3, Protein 6.8
EXTRA MOIST CORNBREAD WITH SOUR CREAM
Make and share this Extra Moist Cornbread with Sour Cream recipe from Food.com.
Provided by Stewie
Categories Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a 13"X9" pan.
- Preheat your oven to 375 F degrees.
- Beat eggs until light, then add the oil and the salt.
- Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
- Pour mixture into the prepared pan and place in the oven.
- Bake for 35 minutes.
- Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
MOIST AND TENDER CORNBREAD
This is moist and delicious. I came up with this recipe as an alternative to the usual dinner rolls always served in restaurants. I wanted to find a way to keep it moist, if there were leftovers....well there never were!! Many times people would opt for a piece of this with honey butter over dessert.I made this in large batches, and didnt really measure to any certain degree, but i think i came up with it for a smaller batch.
Provided by lkazmo2
Categories Quick Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps.
- Put in a greased 9x13 pan.
- Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it.
- Serve warm with honey butter.
- Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig.
- Keep leftover cornbread covered and in frig. reheat in microwave to warm up.
SUPER MOIST SOUTHERN CORNBREAD DRESSING
I'm southern so my turkey has to be accompanied by cornbread dressing. Except I hate dry dressing and cornbread dressing can be dry! I don't want to have to cover it with a ton of gravy to make it moist, I want it moist on it's own. This recipe does the job.
Provided by Pamela Rappaport
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400.
- 2. For the cornbread - melt the butter in a heavy skillet, mix dry ingredients together, mix wet ingredients together, then combine them and stir in the melted butter.
- 3. Pour into the hot skillet and bake at 400 degree for 30 minutes.
- 4. In a large bowl, add crumbled cornbread, celery, onion, salt, pepper, sage, and poultry seasoning. Add the broth. Sometimes I use a little less than 4 cups but don't be scared for it to be very wet. Taste for seasoning. We like lots of sage.
- 5. Spoon into greased casserole dish and bake at 350 degrees for 25-30 minutes until lightly browned. If you baked you cornbread ahead and it's not still warm, you may need to cook it a little longer. Check for an internal temp of 160 degrees. I often bake the cornbread the night before and wrap it in foil.
MEXICAN CORNBREAD MUFFINS, SUPER MOIST
Categories Bread
Number Of Ingredients 6
Steps:
- Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.
SWEET AND MOIST BUTTERMILK CORNBREAD
I love this recipe, this corn bread is sweet and moist. I have never had it fall apart. So yummy! serve warm with real butter
Provided by Gail Herbest
Categories Sweet Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. preheat oven to 375 degrees, grease an 8 inch square pan
- 2. Melt butter in a large skillet. Remove from heat and stir in sugar. quickly add eggs and beat until well blended.
- 3. combine buttermilk and baking soda and stir into mixture in pan. stir in cornmeal,flour, and salt until well blended and few lumps remain. Pour into prepared pan
- 4. Bake in the preheated oven for 30 minutes or until toothpick inserted into middle comes out clean. do not over bake
MOIST NORTHERN CORNBREAD (CORNBREAD BUTTERMILK)
I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!
Provided by wyojess
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Melt butter in the microwave. Set aside to cool.
- Mix together dry ingredients in one bowl.
- Mix together milk and eggs in a second bowl.
- Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
- Fold in warm, melted butter.
- Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
- Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!
Nutrition Facts : Calories 106.6, Fat 4, SaturatedFat 2.1, Cholesterol 35.3, Sodium 203.1, Carbohydrate 14.9, Fiber 0.9, Sugar 2.1, Protein 3.1
MOIST CORNBREAD WITH CHEESE
We are huge fans of cornbread and eat it all the time. We have it for breakfast with spicy scrambled aggs, for lunch with a big bowl of chili or gumbo, and for dinner with shrimp etouffee or fried catfish fresh from our pond. Needless to say, we are also cornbread snobs! This is our favorite and it's a combination of about 10 recipes I've tried over the years. Hope you like it, as well!
Provided by Penny Stettinius
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- Place the bacon grease in a 10" cast iron skillet.
- When the oven temp reaches 425 insert the skillet and allow the bacon grease to melt, about 10 minutes.
- Meanwhile, mix all 6 dry ingredients together in a large bowl.
- Mix the eggs, milk, and yogurt in another bowl and whisk until smooth.
- Combine both wet and dry ingredients together and stir well but don't overmix.
- Add cheese and stir until combined.
- Remove hot skillet from oven, pour in the cornbread mixture and put back in the oven to bake for 15-20 minutes.
- Let rest 10 minutes and serve.
MOIST, YUMMY CORNBREAD
Everybody loves this moist cornbread. I adjusted it slightly from a recipe I got from Bill McMonigle which he had altered from a Southern Living Recipe. Yum yum.
Provided by Sammie Cockrell
Categories Other Breads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Place butter in a 9 inch cast iron skillet I and place in oven and preheat oven to 400 degrees F.
- 2. Whisk the dry ingredients together. Mix in wet ingredients, pouring the melted butter from the hot skillet in last, leaving enough butter in the skillet o brush on the sides to keep the bread from sticking. The batter should be about the same consistency as pancake batter.
- 3. Pour into hot skillet and bake 20-25 minutes.
HONEY MOIST CORNBREAD MIX
I am putting together a chapter of homemade mixes in a cookbook that I am working on. I wanted to include a corn bread mix, so I got my very favorite corn bread recipe and turned it into a mix. It still has to be stirred up and put together, but every little bit of time saved is a blessing. If you want to, when you make up mixes,...
Provided by Amy Alusa
Categories Other Breads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Combine ingredients for the mix and sift or whisk together thoroughly, throughout. Pour into a Zip-Lock bag, and seal. Label the bag with the name of the mix, the Instructions (to make the mix, below) and the date you are packing it.
- 2. INSTRUCTIONS TO MAKE THE MIX: Shake up this bagged mix really well. Pour into a bowl and make a well in the center. Prepare a 9 x 17 inch pan or a jelly roll pan by spraying with vegetable spray. Preheat oven to: 400 degrees.
- 3. In another bowl, mix thoroughly: 4 eggs, slightly beaten 2 cups of whipping cream or evaporated milk 1/2 cup of honey 1/2 cup butter flavored shortening, melted
- 4. Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
- 5. Pour into the prepared pan, spreading batter as evenly as possible. Bake for 30-35 minutes or until golden brown and firm on top. Allow to sit until cool enough to serve.
Tips:
- Use fresh cornmeal. Fresh cornmeal has a sweeter flavor and a more tender texture than cornmeal that has been sitting on the shelf for a while. If you can, buy your cornmeal from a local mill or farmer's market.
- Use buttermilk. Buttermilk adds a tangy flavor and helps to make the cornbread moist. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread in a hot oven. This will help to create a crispy crust and a fluffy interior.
- Let the cornbread cool slightly before serving. This will help to prevent it from crumbling.
Conclusion:
Cornbread is a delicious and versatile side dish that can be served with a variety of meals. Whether you like it sweet or savory, there is a cornbread recipe out there for everyone. With a little practice, you can make perfect cornbread that your family and friends will love.
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