This sweet moist Best Cornbread Recipe is a family favorite. It is the perfect accompaniment to chili, ham and navy beans, black-eyed peas and greens, and southern barbecue.
Nothing better than a thick slice of cornbread lathered with butter and honey to wash away the troubles of a hard day.
I am sure you remember the days when Grandma would mix up a batch of her good old Southern-style cornbread. It was dang near perfect every time as it was not too crumbly with just the right amount of sweetness.
Where Did Cornbread Originate?
The baking of cornbread stretches all the way back to the discovery of the new world. Back then the settlers referred to cornbread as hoecakes because it could be baked on a garden hoe over an open fire. It was a simple mixture of cornmeal, water, cooking fat and sometimes salt, if it was available. It wasn’t until later when additional ingredients became easier to obtain that butter, eggs, milk, buttermilk, sugars and leaveners were added thus turning the dense flavorless hoecake into a sweeter lighter corn cake.
How to Make the Best Cornbread Recipe
First coat a square pan, cake pan, or cast-iron skillet with oil and place in a 400-degree oven.
Next whisk together all the dry ingredients of flour, cornmeal, sugars, salt, baking powder and baking soda. Add the eggs, milk, sour cream and oil. Mix well to remove all the lumps.
Finally, remove the pan from oven and carefully fill with the cornmeal mixture and bake.
What Can be Added to Cornbread?
There are many things that you can stir into your Cornbread Recipe for additional flavor, texture and variety.
- One cup fresh, or canned and drained, or frozen and thawed corn.
- One cup shredded cheddar or jack cheese.
- Three jalapeno peppers seeded and minced.
- Half cup finely sliced scallions.
- Six slices crispy cooked bacon coarsely chopped.
- One roasted red bell pepper finely chopped.
- One (7 ounce) can diced green chiles well drained.
- Any combination of the above ingredients.
This sweet, moist Cornbread Recipe is such a flavorful addition to any meal. Put the ingredients on your shopping list today and make you and your loved ones a scrumptious treat!
Other corn recipes you will love!
- Fresh Black Bean and Corn Salad (Relish)
- Corn Chowder with Bacon and Potatoes
- Avocado Tomato Corn Salad
- Corn Pudding
- Mini Corn Dogs
- Creamed Corn
The Best Sweet & Moist Cornbread Recipe
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup plus 2 tablespoons vegetable oil
Instructions
- Preheat oven to 400 degrees. Using your hands or brush, heavily oil the sides and bottom of an 8 x 8-inch square pan or cast-iron skillet. Place pan or skillet in oven while you mix the cornbread.
- In large bowl whisk together flour, cornmeal, salt, sugar, brown sugar, baking powder and baking soda. Add eggs, milk, sour cream and vegetable oil. Whisk or stir until there are not any lumps.
- Pour into the heated pan and cook at 400 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Sandy
Just a thought from someone from the South, specifically North Carolina: most “Southern-style cornbread” I have ever encountered–and cornbread is still enormously popular here–would never be this sweet. Not saying this recipe doesn’t produce a cornbread that many will like, only that I think the opening reference to Grandma’s “Southern-style” is a bit misleading for those unfamiliar with cornbread, and specifically Southern-style cornbread. Having said all that, I do enjoy so many of your delicious recipes and appreciate your sharing them with the world.
Dale
Do you add the 2 Tho spoon of oil to the pan and only put 1/3 cup of oil into the recipe or do do you add the 1/3 cup & 2 TBL of oil in the recipe or do you add just the 2TBL in the pan?
Beth Pierce
Use a little bit of separate oil to grease the pan and put the full 1/3 cup plus 2 tablespoons in the recipes.
Rebecca
Great recipe! I used this for my cornbread dressing and it was perfect!
Question: for glutin free cornbread, if I substituted oat flour would any other modifications need to be made?
Beth Pierce
I am not sure as I do not specialize in gluten free recipes. Hopefully one of the readers will respond.
canan
Excellent cornbread! It is really so moist and just the right amount of sweet. Thank you for a great recipe that is a keeper!
Beth Pierce
You are most welcome! So glad that you liked it!
CindyH
This cornbread is super moist and super delicious! Thanks for sharing it!
Beth Pierce
My pleasure Cindy! Enjoy!!
Ron Zoso
I’ve tried a bunch of different cornbread recipes over the last couple years. This is m favorite by far.
Beth Pierce
Thanks Ron! So glad that you like it!
Cathleen
Being from Canada, I have never really tried cornbread before, but this one looks so good, I am going to have to give it a go! Thank you so much for the recipe 🙂
Jess
I love easily this comes together!
Jenn
Cornbread is my kryptonite and I think I’m going to be eating a lot of it! Can’t wait to make it!
Carrie Robinson
I just love homemade cornbread! This would go perfect with a bowl of chili. 🙂
Whitney
This is a nice fluffy cornbread recipe! Thanks for sharing!