Name: The Best Ever Cornbread Recipe (So Moist!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1¾ cups all-purpose flour; 1¼ cups cornmeal; 1¼ tbsps baking powder; 1 tsp salt (If using salted butter in this recipe, only use ½ tsp of salt.); ¾ cup white granulated sugar; 1 tbsp honey; ½ cup unsalted butter (melted); ½ cup unflavoured vegetable oil (I use canola oil); 2 large eggs (room temperature); 1½ cups whole milk (room temperature); extra butter and honey for serving

If there’s one cornbread recipe you need to try, it’s this one! I don’t use the word BEST lightly, but this really is it. It’s soft, moist, buttery, and has just the right amount of sweetness with a lovely hint of honey. I love serving it warm with a generous spread of butter and a drizzle of honey. It’s the perfect side for soups, stews, or any of your favourite comfort foods. SO good!

A Little About This Cornbread Recipe

I first remember trying cornbread when I visited an American fast food joint whilst on holiday in Malaysia. It’s not something you see very often here in New Zealand, so it was quite a new thing for me! Since then, I’ve tried a few different versions. Some were more buttery, some were heavy on the honey, and others leaned more towards the savoury side than sweet. But one thing I found was that a lot of them were a little on the drier side. I wanted to create a cornbread that was SUPER moist, buttery, and full of flavour, but still had that lovely balance of sweetness that makes it the perfect accompaniment to savoury food.

For this cornbread recipe, I opted to use both butter and oil. The butter adds that lovely rich, buttery flavour, while the oil helps keep the cornbread beautifully moist. I also found that using a decent amount of salt really helped bring all the flavours together and balance out the sweetness of the honey. The result is a cornbread that’s soft, tender, buttery, and SO delicious! Perfect alongside fried chicken, BBQ ribs, chilli, or a big bowl of hearty soup. YUM!

Why You’ll Love This Cornbread Recipe

SUPER moist: No dry, crumbly cornbread here! This cornbread recipe has a lovely soft and tender texture that stays beautifully moist.

The perfect balance of flavours: It’s buttery with a hint of honey and just the right amount of sweetness without being overly sweet.

So easy to make: Everything comes together in just a couple of bowls, and there’s no fancy equipment or complicated steps involved.

SO versatile: It’s just as delicious served alongside savoury meals like fried chicken, BBQ, chilli, and soups as it is enjoyed on its own with a little extra butter and honey.

Perfect for sharing: Baked in a 9×13-inch pan, it’s great for feeding a crowd or bringing along to your next family gathering!

A Note on Cornmeal

For this cornbread recipe, you’ll want to use yellow cornmeal, which is made from dried corn kernels ground into a coarse, sandy texture. It’s what gives cornbread its signature corn flavor and slightly grainy texture. Be careful not to confuse it with fine corn flour (sometimes called maize flour), which is finer than cornmeal, or cornstarch (known as cornflour in the UK, NZ, and Australia), which is the fine white starch used for thickening soups and sauces. These are different products and won’t give you the same texture!

Want more buttery recipes to try?! Check out my scones, all-butter pie crust, butter cookies and vanilla bundt cake recipes.

How to Make Cornbread

You can find the full list of ingredients for this cornbread recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).

Preheat the oven to 350℉ (180℃) conventional. Lightly grease a 9×13-inch baking pan, making sure the bottom and sides are well coated. You don’t need to line it with parchment paper. Set aside.

In a large bowl, add the all-purpose flour, cornmeal, baking powder, and salt. Using a whisk, mix until everything is evenly combined. Set aside.

In a separate medium bowl, combine the granulated sugar, honey, melted butter, vegetable oil, eggs, and whole milk. Using a whisk, mix until smooth and well combined.

Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, gently mix until the batter is just combined and you can no longer see any dry ingredients. Be careful not to overmix!

Pour the batter into the prepared baking pan and spread it into an even layer. Tap the pan lightly on the counter once to remove any large air bubbles.

Bake for 25–28 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached. Do not overbake.

Allow the cornbread to cool in the pan for about 15 minutes before slicing and serving warm. I HIGHLY recommend topping each slice with a little extra butter and a drizzle of honey. It is honestly SO good!

How to Store Cornbread

Allow the cornbread to cool completely before storing it in an airtight container. It will keep at room temperature for up to 2 days or in the fridge for up to a week. Remember to reheat it and serve it warm.

You can also freeze individual slices, wrapped tightly or stored in an airtight container, for up to 3 months. When ready to enjoy, thaw and warm slightly in the microwave.

Frequently Asked Questions

Is cornbread supposed to be sweet or savoury?

It really depends on the recipe! Some cornbread recipes are more savoury, while others have a little sweetness to them. This recipe sits somewhere in the middle. It has a lovely buttery flavour with a hint of honey and just enough sweetness to complement savoury dishes without tasting like cake.

What should I serve with cornbread?

Cornbread is SO versatile! It’s particularly delicious alongside fried chicken, BBQ ribs, beef chilli, soups, stews, and other hearty comfort foods. I also love serving it warm with extra butter and a drizzle of honey.

Can I make cornbread ahead of time?

Absolutely! You can bake the cornbread a day ahead and store it in an airtight container at room temperature. When you’re ready to serve, warm it slightly in the oven or microwave. I personally think it’s best served warm with a little extra butter and honey!

Can I freeze cornbread?

Yes! Cornbread freezes beautifully. Allow it to cool completely, slice into portions, and wrap each piece tightly before placing it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw before reheating and serving.

Why is my cornbread dry?

Cornbread can become dry if it’s overbaked or if the ratio of dry to wet ingredients isn’t quite right. Make sure you measure your ingredients accurately and keep an eye on the baking time. For this recipe, start checking around the 25-minute mark. You want a toothpick inserted into the centre to come out clean or with a few moist crumbs attached.