BEST Super Moist Cornbread Recipe (2024)

FAQs

How do I make sure my cornbread is moist? ›

Melted butter and thick buttermilk keep this cornbread moist. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

Is medium or fine cornmeal better for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Let the batter sit before baking.

We found that if you leave the batter to sit at room temperature for 10 to 15 minutes before baking it, the cornmeal has some extra time to absorb flavor from the other ingredients and the leaveners (baking powder and baking soda) get a head start.

You baked it longer than required and/or your Oven temperature is off. If, inspite of precautions, if the end result is dry, try any of the following suggestions. - adding an additional egg along with a tablespoon of honey. - replacing some of the liquid ingredients with creamed corn.

Add in some Flour

If you use straight cornmeal, it will tend to be dryer. Adding in flour will help to keep the cornbread moist. I like to use a 50/50 ratio of cornmeal to flour in my recipe. I feel this gives a moist and fluffier texture.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Throw it in the oven to warm. Baste it with our Holiday Butter! This will add some moisture back in. Slice it & serve with another dollop of Holiday Butter (apple and pecan notes) + drizzle of honey.