Moist Tender Cornbread

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Warm, golden Cornbread with a lightly crisp top and a soft, creamy-corn center is the side that makes people hover near the pan. It’s sweet-leaning, ultra-tender, and the kind of bake that works with chili, barbecue, or a simple bowl of beans and still feels like a treat.

Slice of golden cornbread with a tender, fluffy center and lightly crisp top, resting on the baked cornbread in the pan.

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THIS IS MY GO TO BREAD

This is my go-to bread because it’s crazy easy, always a crowd-pleaser, and works with just about anything. I can make it ahead, serve it with barbecue, or put it on the table next to a steak dinner and it always fits right in.

Here is how it all comes together:

Whisk the wet ingredients until smooth and combined.
Fold in the dry ingredients gently, just until you stop seeing flour.
Spread into a buttered 9×13 for even baking and easy slicing.
Bake until golden and a toothpick comes out clean.
Cool briefly so slices hold together and stay tender.

Serve it warm with butter, honey, or both, then put the whole pan on the table and let people go back for “just one more” square. It’s just as good next to chili as it is with barbecue, and it’s an easy win for potlucks.

Cornbread

Danielle Cochran

Cornbread bakes up with a golden, slightly crisp top and a soft, buttery middle that stays tender bite after bite. The creamy corn keeps it extra moist, the buttermilk adds a subtle tang, and the sweet-savory balance makes it just as good with chili as it is with barbecue!

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Prep Time 10

Cook Time 35

Cooling Time 10

Total Time 55

Course Breads, Side Dish

Servings

Calories 285 kcal

Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
toothpick

Ingredients

1 cup cornmeal
1 ¾ cups all-purpose flour
1 cup sugar
1 ½ teaspoons kosher salt
1 tablespoon baking powder
½ cup vegetable oil
1 cup buttermilk or unflavored kefir
2 large eggs
1 15-ounce can creamed corn

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Instructions

Preheat the oven to 375°F. Butter a 9×13-inch baking dish.
In a large bowl, whisk together the buttermilk, eggs, creamed corn, and sugar until combined.
Add the cornmeal, flour, salt, and baking powder. Gently fold until just incorporated. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving.

Nutrition

Calories: 285kcalCarbohydrates: 41gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 29mgSodium: 429mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 73IUVitamin C: 0.003mgCalcium: 90mgIron: 1mg

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Frequently Asked Questions

Can this cornbread be made gluten free?

Yes. While this version uses all-purpose flour, I’ve been making a separate gluten-free cornbread for years and it’s a reader favorite. You can find my go-to gluten-free cornbread recipe here.

How do I store leftovers and reheat them?

Store slices tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave in short bursts, or warm slices in a 300°F oven until soft and heated through.

Can I make this cornbread ahead of time?

Yes. Bake it earlier in the day, cool completely, then keep it tightly covered. Warm the whole pan in a low oven before serving for that fresh-baked feel.

How do I know when it’s done without overbaking?

Look for a golden top and edges that pull slightly from the pan. A toothpick in the center should come out clean, or with just a few moist crumbs.

Can I reduce the sugar?

You can. It will be less sweet and a bit more corn-forward, but the texture stays tender. Start by reducing to ¾ cup sugar and adjust from there.