Perfect Cornbread... Every Time!

Total Time
Prep 5 mins
Cook 20 mins

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Mix all dry ingredients in a large bowl.
  3. Add wet ingredients and mix well.
  4. Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
  5. Bake for 18-23 minutes or until toothpick comes out clean.
  6. DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
  7. ENJOY!
  8. You can also make these in corn stick pans, bake for 12 to 18 minutes.
Most Helpful

This is great for us! I like a sweet moist cornbread. I made some changes- scant 1/2 cup sugar, 4 tbs melted butter, 3/4 cup buttermilk 1/3 cup water (ran out of milk, but this was fine!) and 3 tsp baking soda. I also used and 8x8 and baked at 375 for 30 minutes, but will try the 400 next time. this will be my go-to cornbread!

newmama March 03, 2011

I haven't had really good cornbread since I spent a year in Florida -until now. I made this tonight to go with the chili I made, and ended up eating three good sized squares myself. I loved the slight sweetness to the cornbread. The only thing I might change next time, and there will defintely be a next time, is to add a bit more milk to the batter, the squares were still a tiny bit gritty when they were done, and I think the addition of bit more liquid (probably no more than 1/4 cup) would help. Otherwise it was perfect and I have enough leftover for my lunch tomorrow. Thanks for posting the recipe!

Minxkat1 April 13, 2005