This Super Moist Cornbread Recipe is super easy to make, rich, tender, and flavorful. Cut it into squares and is perfect to serve with any meal
Thank you, Valpak for sponsoring this sweet and tender post
Super Moist Cornbread Recipe
Have ever had one for those dry cornbreads that just crumble apart as soon as you bite into them? ugh, I generally stay away from those.
Not all cornbreads are created equal.
This Super Moist Cornbread Recipe will knock your socks off! tender like a cake, moist, flavorful and addictive.
Cut them into squares, wedges or rectangles and enjoy with any meal. I usually pair them with BBQ chicken, beef, or even a nice tomato soup.
You can also bake them into muffins.
They can be eaten warm or cold. Sometimes I have a piece of two for breakfast topped with honey and butter. My daughters love them with jam.
A few weeks ago, I was going through my mail and found a Valpak envelope. When I opened it, there were some great offers inside.
One was for a local restaurant that opened recently that I really wanted to try. With my coupon in hand, we went to check it out.
The food was delicious and they had this amazingly sweet cornbread that came along with the entrees. I loved it so much that I decided to recreate it.
After a few trials and errors, I finally achieved perfection and is the inspiration behind this Super Moist Cornbread Recipe.
I highly recommend that you check your mailbox and snag your Valpak envelope.
In addition to household service and restaurant coupons, they now contain great grocery savings and coupons for everyday household items.
The savings are local. It’s a great way to get to know great places around you without breaking the bank.
Here are 2 offers you can’t miss out on:
- $10 off Dr. Scholl’s Custom Fit Orthotic Inserts at Walmart
- Free $20 gift card with purchase of $45 Sam’s Club membership
Hopefully, you’ll save some money on your favorite items and buy the ingredients to make this yummy dish.
Super Moist Cornbread Recipe
Ingredients
- 1/2 cup + 2 tablespoons cornmeal
- 1/2 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 cups heavy cream
- 4 tablespoons butter melted and slightly cooled
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Grease an 8x8" square baking pan
- In a bowl, mix the flours, baking powder, salt, and sugar
- Add the eggs and mix with a wooden spoon
- Finally, add the melted butter and cream. Mix well with a wooden spoon
- Pour the batter the prepared baking pan
- Bake for 45 to 60 minutes or until browned on top
- Remove from oven. Let the cornbread cool a bit before unmolding
- Unmold and cut into squares
- Serve hot, warm, or cold
- Enjoy!
Nutrition
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the money I save with Valpak inserts will definitvely go to purchasing yorur corn bread recipe ingredients! Thanks for sharing. I can’t wait to get in the kitchen with it
Thank you for the post ! Will be back !
I was really confused when the recipe only called for 1/2 cup of flour, 1/2 cup of cornmeal…. but TWO cups of heavy cream. The “batter” was basically cream. I wanted to add flour to it but didn’t want to improvise and see how it would work out. It looked so good in the pictures!
When I pulled it out of the oven, the top was browned so i though maybe it worked and this was going to be so moist! Well, after I let it set and we sat down to eat it, The center was like mush. My son ran to the trash can to spit it out because he was so surprised at the texture! I poured a bunch of warm syrup on mine and i’m treating it like a bread pudding type of thing.
I am pretty sure the recipe is written wrong. Maybe it needs 1 1/2 cup of flour…….. but it needs to be edited because we just wasted all these ingredients on a really crappy cornbread breakfast 🙁
I’m sorry for the bad review. I never write reviews but felt compelled to say something. If there is a correct version of this or I did something wrong, i’d love to hear it and try it again.
Hi Rebecca! I am sorry the recipe didn’t work for you and thank you for your honest review. I’ve done this recipe a lot and all the ingredient quantities are correct. It is a wet batter indeed but it bakes really nice. If the center was too soft then it needed a few more minutes in the oven.
I followed the recipe, but I baked considerably long until it firmed up. It was delicious. It became firmer the next day and maintained its moistness. I also discovered the second time I made the recipe, why you wanted a wooden spoon to stir the ingredients in stages rather than combine them all at once and whisk the,/ The latter delivers a much better product. Thanks for sharing,. This will be our staple recipe. It’s delicious as cornbread and milk, served hot.
You’re very welcome Robert. So glad you enjoyed it!
I dont bake at all and i made it with a iron skillet because i dont have a baking dish and it was perfect!!!
Love that idea Koley!
I have to agree with one of the above posters: I made the recipe and it was not for me. I cooked it an extended time to ensure that it solidified. The experience you get when eating this cornbread is an extremely subtle taste that is overwhelmed by the fat content in the recipe. I definitely love utilizing fat as a flavor enhancer, but the fat content in this bread does not enhance the flavor, but rather just weighs down the end product.
Apparently some other folks liked this recipe, but for me it was a huge let down.
I am so sorry you didn’t like the flavor Bev. Thanks for your honest opinion
Lady if you made this exactly like your recipe, cooked it for the time you say you did aaaand your family ate it…. you need to take those people out for dinner! Because they love you enough NOT to tell you your cornbread SUCKS!
I read the recipe 6 times because I KNEW it wasn’t right, yet i cooked it anyway.
It turned out like slop.
I give it 0000 stars.
I’m not sure why there are so many bad reviews for this recipe. I have been searching for a cornbread recipe that is the perfect ratio of moistness yet firm but not too sweet. This is it. I think most people who bake have heard of the rule “bake until toothpick inserted in the center comes out clean”… I know I’m not the only one lol
Anyway, thank you so much for this recipe. It will be my go to.
Oh! A quick note I doubled the recipe and added frozen corn.
Hi Sofia! thanks for your feedback! I like the addition of frozen corn, it must give it sweetness and texture.
Yes! The texture is perfect! Thank you so much for this recipe!
I want to make this. I love that it looks creamy and wet!
thanks!
The recipe is very strange as written. It has you mix the dry ingredients and then add the wet ingredients one at a time into a big dough ball so by the time you get the the cream, you need to break down this doiugh ball. Then it’s a sloppy mess with chunks of cornmeal. Try this: mix dry ingredients in one bowl and wet in your KitchenAid. Double the flour and cornmeal. Slowly add the dry to the wet and whisk it up in your KitchenAid. Forget the wooden spoon, it won’t work if you do it the way the recipe asks you to do it. You could also just find another recipe, but if like me, you start this one and then think WTF, this is a good way to get back on track.
Hi Cody! I am sorry it was hard for you to understand the instructions. This recipe does not need a mixer at all. It’s just basically like a muffin recipe. Incorporate the dry ingredients into the wet ones.
This creamy cornbread looks divine!
thank you!
I made this for my super picky family and they all LOVED it! They said it was the best cornbread they have ever tasted. Not sure why others had trouble mixing the ingredients? I followed the directions step by step, very thoroughly! and I used a wooden spoon to mix all ingredients. Mine came out golden brown and perfect! Thank you for the recipe!
You’re welcome Nina! thanks for the feedback. I’m glad your picky family loved it!
I am trying this recipe tonight. I’ll be sure to be the deciding factor on whether or not it can be made the was the recipe calls for 😉
45 minutes later in a 10X10 baking dish and this cornbread is PERFECT!! A little eggy because I had two double yolks but I also added honey which made the perfect level of sweetness. Some people just can’t bake lol
Glad you liked it Nick! Thanks for your feedback
My turn to try it! Yes, the batter is SUPER thin. My son, a pastry chef, is dumbfounded and reread the recipe 3 times, but we decided to just go for it. I have it in an 8×8. Fingers crossed! I’ll post my results. I have faith in you, Tiffany!
🙂
After reading the reviews I was a little hesitant to try this but I did. I used 1 3/4 cups of cream and added about 1/3 cup of cream style corn to it and it came out great. Even had some the next morning and it was still moist. I’m wondering if people didn’t spend the time to actually mix the batter well, because it took me about 8 minutes of constat mixing with a wooden spoon for it to finally be in a batter type state, it was still loose but after about 55 minutes in a 8×8 aluminum pans it came out great. I wish I could add in a picture. My advice would be to not rush the finally mixing step because that to me is where the effort was needed.
Hi Tony! thanks for your comment, feedback, and suggestions. Have a great weekend
55 minutes in an 8×8 and it’s outstanding… Almost corn pudding like, but cuts beautifully into squares. Well done!
Thanks for your feedback Debra! Glad you liked it
This cornbread is so good! Thanks for the recipe!
You’re welcome Heather!
I love this. Tiffany is apparently not kidding when she says she doesn’t like a dry cornbread. This isn’t just moist, it’s wet. It’s really more of a corn pudding, but it turns out I like corn pudding more than cornbread. I can see why it’s annoying some people, though. I was looking for a corn dessert, but I’d be disappointed if I wanted a classic bread.
I made this twice – first time with corn flour instead of cornmeal and in a pyrex dish, second with cornmeal as directed and corn flour in place of regular flour in an aluminum loaf pan. First was much better.
Hi Horse. Thanks for your comment 🙂 Glad you liked the recipe.
Hey hun,
I typically do not use corn meal and cheat and tart jiffy but do use almond milk (unsweetened) and whipping cream in my cornbread. So it’s moist and very light! However, reading your recipe I’m guessing this is moist almost maybe like a lemon bar? Am I right? I have a new boyfriend and we just had a whole argument about whipping cream he called his mom and I told him I was using heavy whipping cream in my Zuppa Tuscansa soup and he called his mom and they both didn’t know or never used it!!!! I’m like wait wahhttt lol! I just had to share this because I think you can feel my pain! I’m like how does your mother not know? lol but ok! Hehe thanks for sharing!
hahahaah love this comment Marie! I feel your pain 100%
As for the cornbread, no, it’s not like lemon bars, it’s more like a dense moist cornbread.
I wish I had these ingredients on hand I would love to try your recipe. It looks absolutely delicious! I will keep this and make sure I have what I need to make it the next time. And I am appalled at the nasty comments left here by some people. What is wrong with our world today? Don’t like the recipe move on to the next. No need to be so hateful. Now we know where kids learn to bully others, it comes straight from home.
Hi Diane! thanks so much for your comment and positivity 🙂 I am very happy you liked the recipe.
I have made this wet cornbread twice. I love it. The first time I cut the milk to 1 1/2 cup. I cooked it for 1 hour and 20 minutes. It was extremely wre, but ser up beautifully by the next day. This batch I used the full 2 cups, only because I forgot that I reduced it last time. I cooked it 1 hour and 10 minutes. It was done. Very soft, but I like that. I used coarse cornmeal and Bob’s Red Mill gluten free flour, and almond milk. I am on that diet. Anyway it came out great and I love it.
Thanks for your feedback and tips Dawn!
I was so surprised to see how much liquid was called for in this recipe. Well it’s definitely moist but not exactly cornbread. More like a pudding cake? There must be a middle ground recipe. I will keep looking.
Sorry, you didn’t enjoy the recipe Cynthia.