BEST Super Moist Cornbread Recipe (2024)

FAQs

How do you keep cornbread moist? ›

Add in an extra egg

Adding in an extra egg is another trick to helping your Jiffy cornbread stay moist. Eggs act as a binder in baking, holding ingredients together. It also gives structure to the dish and provides the protein that the cornbread will need. The extra moisture is sure to help the cornbread stay moist.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

MICROWAVE. When you're short on time, the microwave is a great option to warm up cornbread. Place the bread on a microwave-safe dish and cover it with a damp paper towel. This will help keep the cornbread moist.

If you've been baking with the same old flour and your cornbread is still crumbly, try switching to another brand. If you aren't using all-purpose white wheat flour, switch to that type. 3Add a handful of frozen corn. Frozen corn will add moisture to your batter during the baking process.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Which makes better cornbread, white or yellow cornmeal? ›

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

Are cornmeal and cornbread mix the same thing? No, but cornmeal is one of the ingredients present in cornbread mix. The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

The primary purpose of using eggs in cornbread (and with other baked goods) is to bind the ingredients together. By holding the ingredients together, the egg improves the mixture's structure and texture while allowing you to create a gel-like substance for easier processing.

Make sure the cornbread has fully cooled down before you store it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag. Make sure to eliminate all the air as you seal it. Cornbread will last up to three days stored at room temperature.

Add shredded cheese.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety.

Don't fret if the leftover cornbread is dried out, the milk-egg mixture will infuse it with moisture and flavor. The idea is simple: Replace brioche, sourdough, or whatever your preferred bread for French toast is with cornbread. Cut the cornbread into one-inch slices and dip into your usual French Toast mixture.