Best Moist Cornbread Recipes

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.

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.

MOIST MEXICAN CORNBREAD

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.

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

MOIST RED PEPPER CORNBREAD

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.

MOIST PUMPKIN CRANBERRY CORNBREAD

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, SWEET VEGAN CORNBREAD

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.

MOIST VEGAN CORNBREAD

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.

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!

MEXICAN CORNBREAD MUFFINS, SUPER MOIST

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.

MOIST MEXICAN CORNBREAD

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.

SUPER MOIST SOUTHERN CORNBREAD DRESSING

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.

ULTIMATE JIFFY SOUTHERN CORNBREAD * SWEET & MOIST *

Steps:

• Mix all ingredients in a large mixing bowl.
• Pour into greased/floured 13x9 pan.
• Bake at 400 degrees for 35-40 minutes until golden brown.
• Check for doneness with a toothpick.
• Drizzle top of bread with honey (about 3-4 T) if desired once bread is out of the oven.

SWEET AND MOIST BUTTERMILK CORNBREAD

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 VEGAN CORNBREAD

Steps:

• Heat oven to 350 degrees.
• Stir first three ingredients together.
• In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
• Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

EXTRA MOIST JALAPENO CORNBREAD

Steps:

• Mix and pour into greased 9x13-inch pan.
• Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.

EXTRA MOIST CORNBREAD WITH SOUR CREAM

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).

HONEY MOIST CORNBREAD

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.

SUPER MOIST CORNBREAD

Steps:

• Mix all the above ingredients in a large bowl and pour into a 9 x 13 lightly greased pan and cook at 450 degrees for 25-30 minutes.

REDUCED FAT MOIST SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit; grease an 8" square baking pan.
• In food processor bowl fitted with steel blade, beat butter, Neufchatel cheese, and lecithin until fluffy.
• Add the egg whites and beat for about 30 seconds.
• Add barley malt syrup (or honey), splenda, 1/2 cup of the corn kernels, the milk, and the cornstarch; puree these together.
• In medium bowl, combine the remaining dry ingredients (masa harina, corn meal, gluten, baking powder, and salt) with a whisk, making sure that everything's incorporated well.
• Pour the wet ingredients into the dry ingredients, and add the remaining 1/2 cup corn kernels; fold gently to combine; don't go too rough on the batter because you don't want the gluten to develop or the bread will be tough.
• Transfer the mixture to your greased pan, and bake until it reaches an internal temperature of 185 degrees F; I used a probe thermometer so I don't know exactly how long it took; probably about 40 minutes; look for a golden color, and a firm center.
• If you can manage to do so, let stand 15 mins before cutting.
• Additional Chef Notes: The cornstarch and liquid lecithin help bind the ingredients and retain moisture, two roles normally played by fat, some of which has been eliminated in this recipe;"Masa harina" is the corn flour that is used to make delicious authentic corn tortillas-- the flavor is entirely different from wheat-based (for example, all-purpose) flours; This recipe calls for gluten since neither corn flour nor corn meal have gluten in them naturally, the protein in wheat that helps impart structure, and lets your bread rise better; My guess is that if you omit the cornstarch, liquid lecithin, masa harina, and gluten, your bread won't be as moist or flavorful.