Recipe

Best Cornbread (Moist and Buttery)

Golden edges, a tender center, and real butter flavor in every bite. This easy skillet cornbread stays moist, tastes cozy, and plays nice with chili, soups, and weeknight dinners.

By Matt Campbell

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4.9

A single cast iron skillet filled with golden cornbread with a wedge cut out, melted butter glistening on top on a rustic wooden table

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Cornbread should be simple. No weird ingredients, no dry crumbs that turn into sawdust the moment you look away. Just buttery, tender cornbread with crisp edges and a soft center that can handle a swipe of honey or a dunk in chili without falling apart.

This is my go-to moist cornbread recipe when I want something reliable but still a little exciting. The trick is a warm skillet for that crackly edge, a mix of cornmeal and flour for the best texture, and enough fat and tang to keep everything tender longer.

And yes, you are allowed to hover near the oven waiting for the first warm slice. That is part of the process.

Why It Works

Moist, not cakey: Sour cream keeps it tender without making it taste like dessert.
Buttery flavor that actually shows up: Butter in the batter plus a butter finish.
Crisp, golden edges: A preheated skillet gives you that cornbread corner crunch people fight over.
Balanced sweetness: Just enough sugar to round it out, not turn it into corn cake.
Easy to customize: Add jalapeños, cheddar, scallions, or corn kernels without fuss.

Pairs Well With

Storage Tips

Room temp: Let cornbread cool completely, then wrap tightly in foil or store in an airtight container for 1 to 2 days.

Refrigerator: Store airtight for up to 5 days. It will firm up a bit, but reheats beautifully.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months.

How to reheat

Oven: 300°F for 10 to 15 minutes, wrapped in foil. Unwrap for the last 2 minutes if you want edges crisp.
Microwave: 15 to 25 seconds per slice. Add a tiny pat of butter first.
Toaster oven: Great for slices. Warm through, then toast the cut side.

Bonus move: Leftover cornbread makes great croutons. Cube it, toss with a little melted butter, salt, and chili powder, then bake at 325°F until crisp.

Common Questions

What makes cornbread moist?

Moisture comes from fat and dairy. This recipe uses butter and sour cream (plus milk) to keep the crumb tender. Also, do not overbake. Pull it when the center is set and a toothpick comes out with a few moist crumbs.

Do my ingredients need to be room temp?

Yes, it helps a lot. If the milk and sour cream are cold, the melted butter can seize into little clumps when you whisk it in. Best move: let the milk and sour cream sit out for 15 to 20 minutes, or warm the milk briefly until it is just lukewarm (not hot) before mixing with the butter.

Can I make this without a cast iron skillet?

Yes. Use an 8-inch square baking pan or a 9-inch round pan. You will still get good browning, just a little less dramatic edge crunch than cast iron.

Bake time note: An 8-inch square pan makes a thicker cornbread, so it may need a few extra minutes. Start checking around 22 minutes and expect up to 26 minutes depending on your pan and oven.

Is this cornbread sweet?

It is lightly sweet. If you want it more Southern-style and less sweet, reduce the sugar to 1 tablespoon. If you want it sweeter, bump it to 1/3 cup.

Can I use buttermilk instead of milk?

Absolutely. Swap the milk for buttermilk 1:1. It adds a nice tang and keeps the texture tender.

Can I add corn, cheese, or jalapeños?

Yes, and you should if the vibe is right. Add up to 1 cup total mix-ins. Try 3/4 cup shredded cheddar plus 1 diced jalapeño, or 1 cup corn kernels (thawed if frozen).

Why did my cornbread turn out dry?

Usually one of three things: the oven ran hot, it baked too long, or the batter got overmixed. Mix just until combined and start checking at the early end of the bake time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (preferred) or 8-inch square pan
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Oven mitts (that skillet gets seriously hot)

I started making cornbread the way most people do: following whatever was on the back of the cornmeal bag, then pretending I liked it when it came out dry. Eventually I realized the problem was not me, it was the idea that cornbread should be “fine” as long as you drown it in chili.

So I chased the version I actually wanted. Crisp edges, buttery smell, and a center that stays tender even after it cools. The kind of cornbread that disappears before dinner is done because someone keeps “testing” slices in the kitchen. This is that one.