Moist Corn Bread Recipes

BEST SUPER MOIST CORNBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9x13 inch pan.
• In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
• In a medium bowl mix together butter, oil, milk, and eggs.
• Add wet ingredients to dry ingredients and mix until combined.
• Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
• Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

MOIST CORNBREAD RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
• Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
• Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
• Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
• Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

EASY MOIST CORNBREAD RECIPE

Steps:

• Position your oven rack in the center of the oven and place a well seasoned 10" or 12" cast iron skillet inside. Preheat your oven to 450F (232C). This will preheat your skillet to help achieve a very crispy bottom to your cornbread. Alternatively, if you do not have a cast iron skillet you may use a 9" round or square metal or glass baking dish for this recipe, but you should not preheat them in the oven.
• Meanwhile, melt your butter. Once completely melted, divide out about 2 TBSP. This will be used to grease your skillet. The rest of the butter will go into the cornbread. Set both aside to cool slightly.
• In a large mixing bowl combine the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar. Whisk together until combined.
• Add in your buttermilk, eggs, and the larger amount of melted butter and stir until everything is just incorporated. You don't want to over-mix.
• Carefully remove the hot cast iron skillet from the oven. Add the 2 TBSP butter you divided out to the pan and swirl around until the bottom is coated. Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter.
• Cook at 450F (232C) for about 20 minutes or until a tester comes out with moist crumb from the center. If you want a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
• As an optional extra step in increase the moistness of this cornbread, run a stick of butter over the top of the bread while it is still hot. The butter will melt down into the bread and keep it extra moist and delicious! Use as much as you like of the stick. I just rub it all over until it is well coated.

MOIST & SWEET CORNBREAD

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.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

CORNBREAD (SWEET & MOIST)

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!

MOIST CORN BREAD

Steps:

• In a large bowl, combine all the ingredients. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 35-40 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.