Get ready to meet your new favorite cornbread! After countless batches and taste tests, I landed on this perfect recipe that delivers tall, thick, ultra-soft slices that are incredibly moist (thanks to the magic of sour cream!) and bursting with buttery, sweet corn flavor. Itโs the ideal sweetness, thanks to the dynamic duo of sugar and honey baked right in, with endless variations to make it your own. Follow along for a post loaded with step-by-step photos, pro tips, and clever tricks to guarantee sweet, golden, sky-high success every time!

Traditional Cornbread Recipe
I am thrilled to share this recipe with you, as I consider myself a connoisseur of cornbread. It’s one of my favorite sides ever, so I didn’t stop experimenting until it was perfect.
After researching and experimenting with different ingredient ratios (more or less flour/cornmeal, eggs, sugar, etc.), using other ingredients (with or without sour cream or oil, using granulated sugar, honey, and/or brown sugar, etc.), I have landed on THE BEST CORNBREAD!
When I shared this recipe for Father’s Day, my mother-in-law called it “move over cornbread,” meaning her other recipe needed to “move over!”
Here’s why you’ll love it:
Homemade Cornbread Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Best Cornmeal for Cornbread
The best cornmeal for cornbread depends on the texture and flavor you’re going for, but hereโs what works best for classic, moist, cornbread:
โขFine or Medium-Grind Yellow Cornmeal: This is ideal for soft, tender cornbread with a rich corn flavor and minimal grit. Most store-bought cornmeal falls into this category and will yield a smooth crumb with a golden color.
โขAvoid Coarse Cornmeal: It can make the cornbread gritty and crumbly, which doesnโt pair well with the soft, moist texture of this particular recipe.
โขDonโt Use Corn Flour or Masa Harina: These are too finely ground or treated differently and wonโt provide the structure or flavor of traditional cornmeal.
If youโre unsure, look for plain yellow cornmeal labeled as “fine” or โmedium grindโโBobโs Red Mill and Quaker both offer great options.
How to Make Cornbread (from scratch)
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How long to cook cornbread?
Bake cornbread in a 9×13-inch pan at 350ยฐF (175ยฐC) for about 35 to 45 minutes, or until:
โขThe top is golden and slightly cracked,
โขA toothpick inserted in the center comes out clean or with a few moist crumbs,
โขThe center springs back lightly when pressed.
Note: Baking in a glass pan (instead of metal, ceramic, or enameled cast iron) may require an additional 5-10 minutes, because glass heats more slowly but retains heat well. Be sure to check the center for doneness.
moist cornbread recipe TIPS
Best Cornbread Recipe Variations
Homemade Cornbread Recipe Substitutions
Can you make cornbread with almond milk?
Yes, you can make cornbread with almond milkโjust follow a few simple tips for great results:
โขIf the recipe calls for buttermilk, as in this recipe, make a dairy-free version by combining 2 tablespoons of vinegar or lemon juice with 2 cups of unsweetened almond milk. Let it sit for 5โ10 minutes to slightly curdle before using.
โขSubstitute almond milk 1:1 for regular milk.
โขChoose unsweetened, unflavored almond milk to avoid clashing flavors.
โขExpect slightly less richness compared to using dairy, but it will still bake up moist and tender, mainly because this recipe includes sour cream to enhance the texture. If you can’t have sour cream, use ¼ cup canola oil as a substitute.
Can you make cornbread without baking powder?
No, you really shouldnโt make cornbread without baking powder. Baking powder is essential for giving cornbread its rise and soft, fluffy texture.
While some might suggest using baking soda as a substitute, itโs not a good swap hereโyouโd need to use too much to get the same lift, which can leave a strong, unpleasant metallic or soapy aftertaste.
For the best flavor and texture, itโs worth using baking powder or waiting until you have some on hand.
Can you use buttermilk in cornbread?
Yes, please do! Buttermilk is one of the best ingredients to use in cornbread! Here’s why:
โขAdds rich tangy flavor that enhances the sweetness of the corn and balances the overall taste.
โขCreates a tender, moist crumb thanks to its acidity, which reacts with baking soda to help the cornbread rise beautifully.
โขImproves texture, making the cornbread softer and less crumbly.
If you don’t have buttermilk on hand, you can make your sour milk by mixing two tablespoons of lemon juice or vinegar with milk (not nonfat) to total 2 cups. Let it sit for 5โ10 minutes to curdle.
Can you use olive oil in cornbread?
Yes, you can use olive oil in cornbread, but consider that youโll miss out on the deep, rich flavor that butter brings. It will also alter the texture.
Olive oil adds moisture and richness, but it has a stronger, fruitier taste compared to butter, which will alter the classic buttery flavor you expect. For best results, use a mild or light olive oil; don’t replace all the butter with it.
How to serve homemade cornbread recipe
Here are some great ways to serve homemade cornbread to make it even more delicious and enjoyable:
What goes well with cornbread?
Cornbread is super versatile and pairs well with a bunch of dishes! Here are some tasty ideas for what to serve with it:
HOW TO STORE Cornbread from scratch
โขAt room temperature: Wrap tightly in plastic wrap or foil and store in an airtight container for up to 2 days.
โขIn the fridge: Store in an airtight container for up to 1 week; reheat gently before serving.
โขIn the freezer: Wrap individual pieces in plastic wrap and foil, then freeze in a zip-top bag for up to 3 months; thaw at room temperature or reheat in the oven.
Traditional Cornbread Recipe FAQs
Cornbread typically rises about ยฝ to 1 inch during baking, depending on the leavening agents used (like baking powder and baking soda), the freshness of those ingredients, and how much batter is in the pan. It wonโt rise dramatically like a cake, but it should puff up and develop a golden, domed top if made with the right proportions and technique.
To make cornbread moist, this recipe uses sour cream and a full cup of butter, both of which add richness and tenderness. Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense. The butter not only adds flavor but also prevents the cornbread from drying out. For best results, avoid overmixing the batter and overbaking. Pull the cake from the oven when the center is set and a toothpick comes out with a few moist crumbs.
Cornbread is usually a savory side dish, but it can also lean sweet depending on the recipe. Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue. However, some versions include sugar or honey and are soft and cake-like, making them feel more like a dessertโespecially when topped with butter and honey or jam. So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.
Looking for more Potluck Side Dish Recipes?
Pasta Salad
Grilled Corn on the Cob
Cowboy Pasta Salad
Watermelon Salad
Baked Macaroni and Cheese
Cheesecake Salad
Roasted Cajun Potatoes
Berry Salad
Fruit Salad
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Ingredients
Wet Ingredients
- 1 cup (2 sticks/16 TBS) unsalted butter, melted
- 2/3 cup granulated sugar
- 1/4 cup honey
- 1/2 cup sour cream at room temperature
- 4 eggs at room temperature
- 2 cups buttermilk at room temperature (See Notes for DIY)
Dry Ingredients
- 2 ยฝ cups (312g) all-purpose flour, fluffed, spooned, leveled
- 1 1/2 cups (180g) fine yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
Instructions
- Preheat the oven to 350ยฐF. Lightly grease a 9ร13 baking dish with nonstick cooking spray (with flour in it). Set aside.
- In a large mixing bowl, whisk together the melted butter, sugar, and honey until well combined. Then, add the sour cream and mix until smooth, followed by the eggs, mixing until well combined. Finally, add the buttermilk and stir until the mixture is smooth.
- In a separate medium bowl, whisk together the Dry Ingredients. Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don't overmix, there should be lumps). Pour the batter into the prepared pan and gently shake it to remove any air bubbles.
- Bake for 35 to 45 minutes at 350ยฐF, or until a toothpick inserted in the center comes out clean with a few moist crumbs (no raw batter remaining). The middle of the cornbread will brown more quickly than the edges, so be prepared to grease a rectangular piece of foil and tent it over the middle to prevent overbrowning. Note: Baking in a glass pan (instead of metal or enameled cast iron) may require an additional 5-10 minutes.
- Let the cornbread cool for 15 minutes before slicing. Serve warm or reheat slices for 10-15 seconds in the microwave (with or without a slab of butter-yum!). Delicious with a drizzle of honey!
Notes
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Leave a Review, I Always Love Hearing From You!
Billy Mayer says
Loved this recipe came out moist and crispy but not as sweet.
Jen says
Thanks Billy, I love that you made it already and I’m thrilled you loved it!